These Teriyaki Cauliflower Wings made in the air fryer are crispy, saucy, and packed with umami flavor, making them a perfect crowd-pleasing appetizer. Whether you're hosting a party or craving a fun snack, these wings are guaranteed to impress.

Inspired by my Extra Crispy Maple Hot Wings recipe and my growing love for plant-based alternatives, this air fryer recipe transforms humble cauliflower into a flavorful bite. It's a nod to dishes like Crispy Buffalo Cauliflower but with a sweet and savory Asian twist!
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Why You'll Love Teriyaki Cauliflower Wings
Crispy Perfection: The cauliflower florets are air-fried to crispy golden perfection, giving them a satisfying crunch.
Great Flavors: The homemade teriyaki sauce is a perfect balance of sweet, savory, and slightly tangy flavors.
Plant-Based Option: It's a healthier, vegetarian twist on a classic appetizer that everyone can enjoy.
Ingredients

- Cauliflower
- Panko breadcrumbs
- Milk
- Flour
- Garlic powder
- Onion powder
- Salt
- Black pepper
- Scallion
- Sesame seeds
- Teriyaki sauce - use the recipe included in the recipe card or your favorite purchased sauce.
Hint: to keep this recipe plant based, use a non-dairy milk.
See recipe card for quantities.
How To Make Teriyaki Cauliflower Wings
Just a few simple steps and a 20 minutes in the air fryer and you will have this delicious cauliflower wing recipe ready for the family to enjoy.

- In a medium sized bowl, add the flour, garlic powder, onion powder, salt and pepper. Whisk to combined

- Add the milk and whisk until thoroughly combined.

- Add the cauliflower to the flour mixture and toss to coat well. Add cauliflower to the panko crumbs and make sure all florets are covered with the panko.

- Place the florets in the air fryer in a single layer. Air fry for 20 minutes on 350 degrees Fahrenheit.

- While the cauliflower is cooking, make the teriyaki sauce.

- Once the cauliflower florets are cooked, pour the teriyaki sauce over the florets and toss to coat.
This is just a brief overview of how to make teriyaki cauliflower wings. See the recipe card below for complete instructions
Substitutions
Cauliflower: Swap cauliflower for broccoli florets or halved Brussels sprouts.
Teriyaki Sauce: Use store-bought teriyaki sauce (affiliate link) for convenience or try a soy-ginger glaze for a different flavor profile.
Flour: Replace all-purpose flour with gluten-free flour or almond flour for a gluten-free option.
Variations
Spicy Kick: Add a drizzle of sriracha or a sprinkle of red pepper flakes for a spicy version.
Sweet & Tangy: Mix in a splash of pineapple juice for a tropical twist.
Honey Teriyaki: Use honey instead of brown sugar for a naturally sweetened version.
See this air fryer buffalo cauliflower recipe on my website! (placeholder for in-content link)

Equipment
- Air fryer
- Mixing bowls
- Whisk
- Saucepan (for the teriyaki sauce)
Storage
Store leftover wings in an airtight container in the refrigerator for up to 3 days.
Reheat in an oven or air fryer at 375°F for 5–7 minutes until warm and crispy. Avoid microwaving, as it can make the wings soggy.
Top tip
Don’t Overcrowd: Leave space between the florets on the baking sheet for even cooking.
Add Sauce Last: Toss the wings in the teriyaki sauce just before serving to keep them crispy.

Serve with..
- Serve with a side of steamed rice or fried cauliflower rice for a complete meal.
- Pair with a refreshing coleslaw for a crunchy contrast.
- Add a side of creamy dipping sauce like ranch dressing for extra indulgence.
Related Recipes
Looking for other recipes like this? Try these:
When you make this Teriyaki Cauliflower Wing recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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📖 Recipe

Teriyaki Cauliflower Wings
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Ingredients
Cauliflower Wings Ingredients
- 1 head cauliflower
- 1½ cups panko breadcrumbs
- 1 cup milk
- ½ cup flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 Scallion , for garnish
- 1 tablespoon sesame seeds , for garnish
Ingredients Teriyaki sauce:
- ½ cup water
- ¼ cup soy sauce
- ¼ cup brown sugar
- 2 tablespoon honey
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 1 tablespoon corn starch
Instructions
- Start by cutting the cauliflower into florets.
- In a medium sized bowl, add the milk, flour, garlic powder, onion powder, salt and pepper. Whisk until well combined.
- Add your cauliflower florets to the bowl with milk and cover all florets.
- Then put your cauliflower in the panko crumbs and make sure all florets are covered with the panko.
- Place the florets in the air fryer in a single layer.
- Air fry for 20 minutes on 350 degrees Fahrenheit.
- While the cauliflower is cooking, make your teriyaki sauce.
- Add the water, soy sauce, brown sugar, honey, minced garlic, minced ginger in a sauce pan and cook on medium-high heat until the water has evaporated and the sauce becomes thicker. This can take about 10-15 minutes.
- Once the cauliflower florets are cooked, pour the teriyaki sauce over the florets and garnish with sliced scallions and sesame seeds.
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