Baked Cauliflower Wings – Asian Style

Craving something crispy, saucy, and totally irresistible? These Baked Cauliflower Wings – Asian Style are the ultimate snack!

Each bite is coated in a sticky, sweet, and tangy Asian sauce that clings to the tender, golden roasted cauliflower. The result is pure flavor fireworks—deliciously crunchy on the outside, soft on the inside, and never greasy.

This recipe is a must-try because it's oven-baked (not fried!), packed with bold flavor, and can be whipped up in under an hour. It's perfect for game day, parties, or even as a light dinner when you're craving takeout vibes at home.

Inspired by my favorite Asian restaurant appetizers, this version is lighter, totally vegetarian, and always a crowd-pleaser. If you love finger foods with a punch of flavor, you’re going to fall hard for these wings!

Why You'll Love This Recipe

• Crispy texture without frying: Oven-baked for a lighter, guilt-free crunch.
• Bold sweet and spicy Asian flavors: The sticky sauce is seriously addictive.
• Easy and approachable: Minimal prep with simple, pantry-friendly ingredients.
• Perfect for entertaining: A guaranteed hit for parties, game day, or potlucks.

Key Ingredients for Baked Cauliflower Wings – Asian Style

See recipe card below for full list of measurements, ingredients, and instructions.

Cauliflower

Cauliflower is the star of this dish, providing a meaty, satisfying bite that soaks up all the delicious sauce. For best results, use a fresh, medium head and cut it into evenly sized florets about 1.5 inches wide. Frozen cauliflower can work in a pinch, but it may not crisp up as well. You could also try Romanesco for a fun twist!

Cornstarch

Cornstarch is key for getting the cauliflower ultra-crispy in the oven. It forms a light coating that crisps up beautifully when baked. If you don’t have cornstarch, arrowroot powder is a great gluten-free substitute that offers similar crunch.

Soy Sauce

Soy sauce brings that signature umami depth to the Asian-style sauce. Use low-sodium soy sauce to control the saltiness, or substitute with tamari for a gluten-free option. Coconut aminos work well for a soy-free version.

Sriracha

Sriracha adds a zippy, spicy kick to the wings. Adjust the amount to suit your heat preference, or swap for chili garlic sauce if you like a chunkier, garlicky vibe. For less spice, reduce the amount or omit entirely.

Honey

Honey makes the sauce sticky, glossy, and slightly sweet—essential for that crave-worthy Asian glaze. Maple syrup or agave can be used as vegan options, though maple will add a slightly deeper flavor.

Instructions for Baked Cauliflower Wings – Asian Style

See recipe card below for full list of measurements, ingredients, and instructions.

Preheat the Oven & Prep Your Pan

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat for easy cleanup and to prevent sticking.

Make the Batter

In a large mixing bowl, whisk together the flour, cornstarch, garlic powder, onion powder, salt, black pepper, and water until smooth. The batter should be thick enough to coat the cauliflower but not too runny.

Coat the Cauliflower

Add the cauliflower florets to the batter and toss until every piece is completely coated. Let any excess batter drip off before arranging them in a single layer on your prepared baking sheet. Make sure the florets aren’t touching—this helps them get crispier!

Bake Until Golden & Crisp

Bake for 25-28 minutes, flipping the florets halfway through, until the cauliflower is golden brown and crisp on the edges.

Make the Asian Sauce

While the cauliflower bakes, combine soy sauce, honey, rice vinegar, sriracha, sesame oil, brown sugar, garlic, and ginger in a small saucepan. Bring to a gentle simmer over medium heat, whisking occasionally. Once simmering, stir in the cornstarch slurry and cook for another 1-2 minutes, until the sauce is thick and glossy. Remove from heat.

Toss & Bake Again

When the cauliflower is done, transfer it to a large mixing bowl. Pour the hot Asian sauce over the florets and toss gently until every piece is coated. Return the sauced cauliflower to the baking sheet and bake for an additional 7-8 minutes. This helps the sauce set and caramelize.

Garnish & Serve

Sprinkle with sliced green onions, toasted sesame seeds, and a pinch of red pepper flakes if you like it extra spicy. Serve hot and enjoy!

Recipe Variations

Make It Vegan

Swap honey for pure maple syrup or agave nectar in the sauce. Both options keep the glaze sticky and sweet while making the wings totally plant-based.

Gluten-Free Option

Use your favorite gluten-free flour blend in place of all-purpose flour, and be sure to use tamari or coconut aminos instead of soy sauce. The result is just as crispy and flavorful!

Go Extra Spicy

Love heat? Add more sriracha to the sauce, or toss in a pinch of crushed red pepper flakes. For a smoky touch, a dash of gochujang or chili paste is fantastic.

Add Some Crunch

Toss a handful of chopped roasted peanuts or crispy fried shallots over the top after baking for extra texture and flavor.

Lighter Sauce

If you prefer a lighter sauce, reduce the brown sugar and honey by half. You’ll get a tangier, less sticky glaze that still packs tons of flavor.

Serving Suggestions

Serve these Asian-style cauliflower wings hot out of the oven with extra sliced green onions and toasted sesame seeds for garnish. Pair with steamed jasmine rice, a crisp cucumber salad, or simple stir-fried veggies for a complete meal. They’re also amazing as a party appetizer with toothpicks or alongside a creamy sriracha mayo for dipping.

Storage and Reheating

Store any leftover cauliflower wings in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 400°F (200°C) oven for 10 minutes until hot and crispy. Avoid microwaving, as this can make them soggy. Freezing is not recommended, as the texture may become mushy after thawing.

Frequently Asked Questions About Baked Cauliflower Wings – Asian Style (FAQ)

Q: Can I make these cauliflower wings ahead of time?
A: You can prep the cauliflower and batter a few hours in advance, but for the best crispiness, bake and sauce them just before serving.

Q: Are these wings gluten-free?
A: They can be! Just use a gluten-free flour blend and tamari or coconut aminos in place of regular soy sauce.

Q: How spicy are these wings?
A: The spice level is moderate, but you can easily adjust by adding more or less sriracha to suit your taste.

Ready for a game-changing appetizer? These Baked Cauliflower Wings – Asian Style are always a hit—crispy, saucy, and full of bold flavor. Give them a try, share them with friends and family, and don’t forget to leave a comment or rating below. I can’t wait to hear how they turn out for you!