📝 About This Recipe
Transform humble cauliflower into a kid-approved masterpiece with these crispy, oven-baked bites that mimic the texture of classic chicken wings without the heat. These 'wings' are double-coated for maximum crunch and tossed in a silky, mild honey-garlic glaze that balances sweet and savory notes perfectly. It is the ultimate finger food that sneaks in a serving of vegetables while making every child at the table reach for seconds.
🥗 Ingredients
The Cauliflower Base
- 1 large head Cauliflower (cut into bite-sized florets)
- 1 tablespoon Olive oil (for greasing the pan)
The Crispy Batter
- 3/4 cup All-purpose flour
- 1/4 cup Cornstarch (for extra crispiness)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1/2 teaspoon Smoked paprika (for color, not heat)
- 1/2 teaspoon Salt
- 3/4 cup Whole milk (or unsweetened plant milk)
- 1.5 cups Panko breadcrumbs (Japanese style for best crunch)
The Mild Signature Sauce
- 2 tablespoons Unsalted butter (melted)
- 1/3 cup Honey (clover or wildflower)
- 2 tablespoons Soy sauce (low sodium preferred)
- 2 cloves Fresh garlic (very finely minced)
- 1 teaspoon Lemon juice (to brighten the flavors)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly brush with olive oil to prevent sticking.
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2
Wash the cauliflower and pat it completely dry with a kitchen towel. This is crucial for ensuring the batter sticks and the wings get crispy.
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3
In a large mixing bowl, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, and salt until well combined.
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4
Slowly pour the milk into the flour mixture, whisking constantly until a smooth batter forms. It should be thick enough to coat a spoon—similar to pancake batter.
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5
Place the panko breadcrumbs in a separate shallow bowl or pie tin for easy dredging.
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6
Dip each cauliflower floret into the wet batter, allowing any excess to drip off before rolling it in the panko breadcrumbs. Press gently to ensure full coverage.
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7
Arrange the coated florets on the prepared baking sheet in a single layer, making sure they aren't touching so the air can circulate.
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8
Bake for 20-22 minutes, flipping halfway through, until the coating is golden brown and the cauliflower is tender when pierced with a fork.
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9
While the wings bake, prepare the sauce by whisking the melted butter, honey, soy sauce, minced garlic, and lemon juice in a small bowl.
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10
Remove the cauliflower from the oven. Transfer the hot florets into a clean large bowl.
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11
Drizzle the honey-garlic sauce over the cauliflower and toss very gently with a silicone spatula to coat each piece without breaking the breading.
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12
Return the glazed wings to the baking sheet and bake for an additional 5 minutes. This 'sets' the sauce and makes them perfectly sticky.
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13
Let the wings cool for 2-3 minutes before serving to allow the glaze to thicken slightly and prevent burnt tongues!
💡 Chef's Tips
For the crispiness that lasts, make sure the cauliflower is bone-dry before battering. If the batter feels too thin, add another tablespoon of flour; if too thick, a splash of milk. Use a wire cooling rack set over the baking sheet for 360-degree airflow and maximum crunch. To make this vegan, swap the honey for maple syrup and use a plant-based butter substitute. Avoid overcrowding the pan, as this causes the cauliflower to steam rather than roast.
🍽️ Serving Suggestions
Serve with a side of cool, creamy Ranch or Blue Cheese dressing for dipping. Add a pile of crisp carrot and celery sticks to keep the classic wing-night vibe. Pair with a refreshing glass of sparkling apple juice or a fruit smoothie. Serve alongside a simple side of buttery corn on the cob or steamed jasmine rice. Garnish with a tiny sprinkle of sesame seeds for a professional 'restaurant' look.