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- 1 large head of cauliflower - 1 cup all-purpose flour - 1 cup plant-based milk (or regular milk) - 1 tablespoon cornstarch - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1/2 cup sweet chili sauce - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon sesame oil - Fresh cilantro for garnish Sweet Chili Cauliflower Wings start with fresh cauliflower. You want to cut it into small florets. This helps them cook evenly. The base mix is simple. Combine flour and plant-based milk in a bowl. This creates a thick batter. Next, add cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper. These spices give the wings a rich flavor. Mix well until smooth. This step is key for a tasty coating. For the glaze, you will need sweet chili sauce. It adds a nice sweetness. Soy sauce boosts the umami flavor. Sesame oil brings a nutty taste. Combine these in a small bowl. When ready, toss the crispy cauliflower in the glaze. This adds a sticky, sweet finish. Finally, sprinkle some fresh cilantro on top. This not only looks great but adds a fresh taste. Enjoy your flavorful and crispy Sweet Chili Cauliflower Wings! {{ingredient_image_1}} - Preheat your oven to 425°F (220°C). - Line a baking sheet with parchment paper to prevent sticking. - In a large bowl, whisk together 1 cup of flour, 1 cup of plant-based milk, 1 tablespoon of cornstarch, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of smoked paprika, salt, and pepper. Mix until smooth. - Take each cauliflower floret and dip it in the batter. - Let any excess batter drip off. - Roll the battered cauliflower in 1 cup of breadcrumbs, coating them well. - Place the coated florets on the baking sheet in a single layer. - Bake the cauliflower wings for 20-25 minutes. - Flip them halfway through for even crispiness. - While they bake, mix 1/2 cup of sweet chili sauce, 2 tablespoons of soy sauce, and 1 tablespoon of sesame oil in a small bowl. - Once the cauliflower is golden and crispy, toss the wings in the sweet chili glaze until fully coated. - Return them to the baking sheet and bake again for 5-10 minutes for the glaze to caramelize. - Let them cool for a couple of minutes before serving. Garnish with chopped cilantro to add freshness. To get that perfect crunch, you can bake or fry your wings. Baking is healthier and easier, while frying gives a richer taste. If you choose to bake, use a preheated oven at 425°F (220°C). This helps the wings get crispy. For extra crunch, use panko breadcrumbs. They are lighter and give a great texture. When you coat the cauliflower, make sure to press the panko on well. This helps it stick better and creates that delightful crunch you want. You can change the spice level to suit your taste. If you like it hot, add chili flakes to the batter. For a milder version, skip the flakes. You can also try different sauces. Instead of sweet chili, use BBQ sauce or a spicy gochujang glaze for unique flavors. Mix and match sauces to find what you love. Each sauce brings its own twist to the dish, keeping it fresh and exciting. These wings pair great with dips like ranch or blue cheese. They also work well with fresh veggies like carrots and celery on the side. For a fun twist, serve them at parties or game days. They are a crowd-pleaser and easy to share. Think about your occasion. These wings are perfect for casual get-togethers or a cozy movie night. Enjoy them whenever you crave something tasty! Pro Tips Choose the Right Cauliflower: Opt for a fresh, firm head of cauliflower; the fresher it is, the better the texture and flavor of your wings will be. Make it Extra Crunchy: For a crunchier texture, use panko breadcrumbs instead of regular breadcrumbs, and consider double-breading the florets. Adjust the Spice Level: If you prefer a spicier kick, add some red pepper flakes or sriracha to the glaze for an extra heat boost. Perfect the Glaze: Ensure the glaze is warm before tossing it with the wings; this helps it adhere better and enhances the overall flavor. {{image_2}} You can switch up the flavor of your sweet chili cauliflower wings by using different sauces. For a smoky twist, try BBQ sauce. It gives a nice tangy flavor that pairs well with the crunch of the wings. Just toss the baked cauliflower in your favorite BBQ sauce after baking. Another great choice is gochujang sauce. This Korean sauce adds spice and depth. Mix gochujang with some honey to balance the heat. Toss the wings in this sauce for a unique taste. Cauliflower is great, but you can have fun with other veggies too. Broccoli works well as a substitute. Cut it into bite-sized pieces and follow the same steps. You’ll get crispy broccoli bites that are just as tasty. Brussels sprouts are another option. Halve them and coat them just like cauliflower. They turn crispy and delicious, offering a new flavor profile. If you need gluten-free wings, you can easily adapt the recipe. Use gluten-free flour in place of all-purpose flour. This keeps the batter light and fluffy. For the breadcrumbs, look for gluten-free panko. It adds that extra crunch without the gluten. Both swaps keep the wings just as tasty and crispy. Enjoy your gluten-free sweet chili cauliflower wings without worry! Sweet chili cauliflower wings last about 3 to 5 days in the fridge. Make sure to store them in an airtight container. This keeps them fresh and tasty. You can enjoy leftovers as a quick snack or meal. To freeze these wings, first let them cool completely. Then, place them in a single layer on a baking sheet. Freeze for about 1 to 2 hours until solid. After that, transfer them to a freezer-safe bag. Remove as much air as possible. They can last up to 3 months in the freezer. To keep the wings crispy, reheat them in the oven. Preheat it to 375°F (190°C). Place the wings on a baking sheet and heat for about 10 to 15 minutes. This method helps them regain their crunch. You can also use an air fryer for a quicker option. Set it to 350°F (175°C) and heat for about 5 to 7 minutes. Enjoy your tasty wings again! Yes, you can make these wings ahead of time. You can prepare the cauliflower and coat it with batter and breadcrumbs. Store them in the fridge for up to 24 hours. When you're ready, bake them until crispy. For best results, cook the sweet chili glaze just before serving. Sweet Chili Cauliflower Wings are a great choice. They are low in calories and high in fiber. Cauliflower is a superfood packed with vitamins C and K. The dish is plant-based, making it a good option for vegans. You can adjust the sweet chili sauce to lower sugar if needed. Yes, you can use frozen cauliflower. Just thaw and drain it first. Pat it dry to remove excess water. This ensures a crispier wing. Fresh cauliflower gives a better crunch, but frozen is a convenient option. This blog post shared a simple recipe for Sweet Chili Cauliflower Wings. We covered essential ingredients, from cauliflower to the glaze. The steps were clear, guiding you through preparation, coating, and baking. I offered tips to ensure crispiness and suggested tasty variations. In summary, this dish is not only delicious but also adaptable. With a few tweaks, it can suit any meal or occasion. Enjoy making these wings fresh, or save some for later. Your friends and family will love them!

Sweet Chili Cauliflower Wings

Crispy cauliflower florets coated in a sweet and spicy chili glaze.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Vegan
Servings 4
Calories 150 kcal

Ingredients
  

  • 1 large head cauliflower, cut into florets
  • 1 cup all-purpose flour
  • 1 cup plant-based milk (or regular milk)
  • 1 cup breadcrumbs (panko for extra crunch)
  • 1 tablespoon cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 0.5 cup sweet chili sauce
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon sesame oil
  • for garnish fresh cilantro, chopped

Instructions
 

  • Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • In a large bowl, whisk together flour, plant-based milk, cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper until you have a smooth batter.
  • Dip each cauliflower floret into the batter, allowing the excess to drip off.
  • Coat the battered cauliflower in breadcrumbs, ensuring they are well covered. Place them on the prepared baking sheet in a single layer.
  • Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden and crispy.
  • In a small bowl, mix the sweet chili sauce, soy sauce, and sesame oil to create a glaze.
  • Once the cauliflower is out of the oven, toss the crispy wings in the sweet chili glaze until fully coated.
  • Return to the baking sheet and bake for an additional 5-10 minutes for the glaze to caramelize slightly.
  • Remove from the oven and let cool for a couple of minutes before garnishing with chopped cilantro.

Notes

Use panko breadcrumbs for extra crunch.
Keyword appetizer, cauliflower, spicy, vegan, wings