Are these wings vegan?

Yes! As long as you use non-dairy milk and vegan-friendly tortilla chips and teriyaki sauce, this recipe is completely plant-based. It’s the perfect party snack or dinner idea for vegans and vegetarians alike.

Can I freeze the wings and reheat them later?

You can freeze them after the first bake , before saucing. Once they’re cool, freeze in a single layer, then transfer to a bag or container. When ready to eat, bake at 400°F for 10–12 minutes, coat in teriyaki, and bake again for 5 minutes.

How do I reheat leftovers to keep them crispy?

Pop them in the oven or toaster oven at 375°F for about 10 minutes. Avoid microwaving—while fast, it softens the crispy coating. You want that crunch!

Can I use homemade teriyaki sauce instead of store-bought?

Absolutely. If you’ve got a great teriyaki recipe (maybe with soy sauce, maple syrup, garlic, and ginger), go for it! Just make sure it’s thick enough to cling to the wings—otherwise, reduce it on the stove until it gets sticky.

How to Make Crunchy Teriyaki Cauliflower Wings?

Description

These Crunchy Teriyaki Cauliflower Wings are crispy, savory, and packed with flavor. Coated in crushed tortilla chips and baked to golden perfection, they’re tossed in sticky teriyaki sauce and topped with scallions for a bold, satisfying plant-based appetizer or snack.

Ingredients

Units Scale

1 large head cauliflower, chopped into even-size florets
2 cups crushed tortilla chips (any kind; Siete Foods recommended)
3/4 cup gluten-free all-purpose flour (or regular all-purpose flour)
3 tablespoons tapioca flour (or arrowroot or cornstarch)
3/4 cup non-dairy milk of choice
1/2 teaspoon ground black pepper
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
1 2/3 cups store-bought teriyaki sauce
1 bunch scallions, finely chopped (mostly greens)
Sesame seeds (optional, for garnish)
1 bottle of ranch dressing (optional, for dipping)

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Instructions

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a mixing bowl, whisk together flour, tapioca flour, non-dairy milk, pepper, salt, and garlic powder until smooth.
Place crushed tortilla chips in a separate shallow bowl.
Dip each cauliflower floret into the batter, allowing excess to drip off, then roll in crushed chips to coat.
Arrange coated florets on the prepared baking sheet. Bake for 25–30 minutes, flipping halfway through, until golden and crispy.
Remove from oven and let cool slightly. In a large bowl, toss baked cauliflower with teriyaki sauce until evenly coated.
Transfer to a serving plate and sprinkle with chopped scallions and sesame seeds, if using.
Serve immediately with ranch dressing on the side if desired.

Notes

Crushing chips finely helps them stick better to the batter.
For extra crispiness, broil for 2–3 minutes at the end of baking.
These are best served fresh, but can be reheated in the oven or air fryer.

Nutrition

Serving Size: 1/4 of recipe
Calories: 280
Sugar: 14g
Sodium: 800mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 4g
Protein: 6g
Cholesterol: 0mg