Sticky, spicy, and completely addictive, these Sesame Cauliflower Wings are what happens when you combine takeout-style flavor with plant-based goodness. Crispy cauliflower florets are baked (not fried), tossed in a glossy sesame-chili glaze, and finished with toasted sesame seeds and scallions. They’re sweet, spicy, tangy, and totally craveable.
This recipe takes inspiration from Asian-style wings but skips the meat. Cauliflower is the perfect blank canvas here—it soaks up flavor like a sponge and crisps up beautifully in the oven. The result is a golden, sticky-sauced bite that hits every note: savory, sweet, spicy, and a little umami.
It works equally well as a crowd-pleasing appetizer, a game-day snack, or a meatless main when served over rice or in lettuce cups. The sauce is a star on its own: soy sauce, garlic, ginger, sesame oil, and just enough heat to make things interesting.
These wings are baked until golden, then tossed in a thick, spicy sesame glaze that clings to every crevice. You get crunch, flavor, and that signature sticky finish—no fryer or messy cleanup required.
Trust us: even cauliflower skeptics will be asking for seconds.
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
For the Cauliflower:
- 1 medium head of cauliflower, cut into florets
- 1/2 cup all-purpose flour
- 1/2 cup water
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Sesame Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tbsp maple syrup or honey
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 1-2 tsp sriracha (to taste)
- 1 tsp cornstarch + 2 tsp water (slurry)
Toppings:
- Toasted sesame seeds
- Sliced scallions
Instructions:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a bowl, whisk flour, water, garlic powder, salt, and pepper into a smooth batter.
- Dip cauliflower florets into the batter, let excess drip off, and place on the baking sheet.
- Bake for 25-30 minutes, flipping halfway, until golden and crisp.
- Meanwhile, make the sauce: Combine soy sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger, and sriracha in a small saucepan. Bring to a simmer.
- Stir in cornstarch slurry and cook until thickened, about 2-3 minutes.
- Toss baked cauliflower in the warm sauce until coated.
- Garnish with sesame seeds and scallions. Serve immediately.
Tips:
- Use parchment paper to avoid sticking.
- For extra crispy florets, broil for 2-3 minutes at the end.
- Add more sriracha if you like it hot.
Why You’ll Love This Recipe:
- All the flavor of sticky wings, no meat required.
- Sweet, spicy, and tangy in one perfect bite.
- Baked, not fried—easier and cleaner.
- Great for appetizers, mains, or snacking.
Sticky Spicy Sesame Cauliflower Wings are baked, crispy bites of bold, plant-based flavor. Coated in a tangy sesame-chili sauce and finished with sesame seeds, they’re the ultimate crowd-pleasing appetizer or meatless main.
