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Vegan bang bang cauliflower wings served over rice with creamy spicy sauce, sesame seeds, and green onions.
Emma Aline

Vegan Bang Bang Cauliflower Wings

Crispy breaded cauliflower wings with a creamy, sweet-and-spicy vegan bang bang sauce. Bake them in the oven or cook them in the air fryer for an easy appetizer or meatless meal.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 6 people
Course: Appetizer
Cuisine: American
Calories: 475
Ingredients Method Notes

Ingredients
  

Cauliflower Wings
  • 1 1/2 medium heads cauliflower cut into bite-size florets
  • 1 1/8 cups all-purpose flour
  • 3/4 cup cornstarch
  • 1 1/8 cups unsweetened plant milk
  • 3 tablespoons apple cider vinegar
  • 3/4 teaspoon salt
  • 3/8 teaspoon ground black pepper
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 cups panko breadcrumbs
  • Nonstick cooking spray as needed for the baking sheet
Vegan Bang Bang Sauce
  • 3/4 cup vegan mayonnaise
  • 3/8 cup sweet chili sauce
  • 1 1/2 to 3 tablespoons sriracha to taste
  • 1 1/2 tablespoons fresh lime juice

Method
 

  1. Preheat the oven. Heat the oven to 450°F. Lightly grease or spray a large baking sheet with nonstick cooking spray.
  2. Prepare the cauliflower. Cut the cauliflower into fairly even, bite-size florets. If you wash the florets, dry them thoroughly before continuing.
  3. Make the batter. Whisk the flour, cornstarch, plant milk, apple cider vinegar, salt, black pepper, and garlic powder together in a large bowl until combined. The batter should cling to the cauliflower while still allowing excess to drip away.
  4. Coat the cauliflower. Add the florets to the batter and toss until evenly coated. Allow excess batter to drip off.
  5. Add the panko. Coat each battered floret with panko, pressing gently where needed to help the breadcrumbs adhere.
  6. Arrange for baking. Transfer the breaded cauliflower to the prepared baking sheet in a single layer, leaving space between the florets.
  7. Bake. Bake for 20 to 22 minutes, turning the pieces as needed for even cooking. The cauliflower is ready when the coating is set and crisp and the larger florets are tender when pierced with a fork.
  8. Make the bang bang sauce. While the cauliflower cooks, whisk the vegan mayonnaise, sweet chili sauce, sriracha, and lime juice together until smooth. Taste and adjust the sriracha if needed.
  9. Add the sauce. Transfer the hot cauliflower to a large bowl. Add enough bang bang sauce to coat the pieces lightly and toss gently.
  10. Serve. Serve immediately with any remaining sauce on the side.
Air Fryer Instructions
  1. Prepare and bread the cauliflower as directed above.
  2. Preheat the air fryer to 400°F if required by your model. Arrange the breaded cauliflower in a single layer, leaving space around the pieces and working in batches as necessary.
  3. Air fry for 12 to 15 minutes, shaking the basket or turning the florets halfway through. Cook until the coating is crisp and the larger pieces of cauliflower are tender inside.
  4. Toss with the bang bang sauce immediately before serving.

Notes

  • Batter consistency matters more than exact thickness. It should cling to the cauliflower while still allowing excess to drip away.
  • If the batter thickens while you're working, stir in a small splash of plant milk.
  • Keep the cauliflower in a single layer during baking or air frying rather than crowding the pieces.
  • Add the sauce immediately before serving to preserve more of the coating's texture.
  • For a gluten-free version, use a gluten-free all-purpose flour blend suitable for batters and gluten-free panko.
  • Unsauced leftovers hold their texture better than cauliflower stored after being tossed with sauce.