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cauliflower wings on sheetpan lined with foil pan with cauliflower, celery, and box of reynolds wrap on top

Cauliflower Wings (3 Flavors)

These cauliflower wings are the perfect appetizer. These wings are baked - not fried - and are flavored through and through. You can serve them plain or choose any of these 3 flavors; BBQ, Buffalo, or teriyaki.
Course Appetizer
Cuisine American
Keyword cauliflower wings
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 4 people
Author Tanya


Cauliflower Wings

  • Reynolds Wrap® Non-Stick Foil
  • 1 medium head of cauliflower broken into florets (about 4-5 cups)
  • 1 cup all-purpose flour
  • 1.5 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup milk
  • 2 cups panko bread crumbs


    BBQ Sauce

    Buffalo Sauce

    Teriyaki Sauce


    Cauliflower Wings:

    • Line a large sheet pan with Reynolds Wrap® Non-Stick Foil, making sure the dull side (the non-stock side) is facing up. Preheat the oven to 425°F.
    • Wash and cut cauliflower head into bite-sized pieces/florets.
    • In a large bowl, mix all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper until combined. Slowly whisk in the milk until you get a loose batter.
    • Pour the panko breadcrumbs into a separate dish.
    • Place the cauliflower florets in the wet batter, coating all sides and shaking off any excess. Then place the cauliflower florets in the panko breadcrumbs, making sure all sides are coated.
    • Place the florets on the lined baking sheet in a single layer, making sure not to overcrowd them. Bake in the preheated oven for 23-25 minutes, until browned on the outside.
    • While the wings are baking, prepare your sauce by combining sauce ingredients in a small pot on the stovetop. Once wings are done baking, toss them in the sauce and place them back on the sheet pan and bake for an additional 5 minutes until done.


    • Combine sauce ingredients in a saucepan over medium-high heat and bring to a simmer. Reduce heat and allow sauce to simmer over medium-low heat for about 5 minutes. Remove and toss over the wings before placing back into the oven.
    • To thicken the Teriyaki sauce, thicken the sauce by making a cornstarch slurry. Whisk ¼ cup water and 2 Tbsp cornstarch in a separate container. Pour the slurry into the simmering liquid and allow to simmer for an additional 1-2 minutes.