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A bowl of sesame-coated cauliflower topped with sliced green onions.

Teriyaki Cauliflower Wings in the Air Fryer

One of the reasons that Teriyaki Cauliflower Wings recipe has such a nice bite to it is panko breadcrumbs. I love using them to get a crisp outer layer on anything baked or fried, such as copycat Trader Joe's arancini, or when using our air fryer. Our popular air fryer chicken cutlets recipe features panko, too.
Also, cauliflower is one of those neutral foods that takes on the flavor you add to it. So using it as a base for vegetarian air fried "wings" is simply brilliant, and I'm so glad that the restaurant that hosts our weekly trivia night introduced us to this concept.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Appetizer
Cuisine American, Asian
Servings 4
Calories 233 kcal

Equipment

Ingredients
  

  • 1 head cauliflower
  • 1.5 cups Panko breadcrumbs
  • 1 cup milk substitute soy milk if you want to make it vegan
  • 1/2 cup flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 scallion for garnish
  • 1 tablespoon sesame seeds for garnish

Instructions
 

Prepping and Cooking the Cauliflower

  • Cut 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.
  • Cover cauliflower in panko breadcrumbs. Make sure all florets are evenly coated.
  • Place the florets in the air fryer in a single layer. 
  • Cook for 20 minutes at 350 F.
  • Remove and let cool on a plate

Making the 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.
  • Pour the teriyaki sauce over the cooked florets. Garnish with sliced scallions and sesame seeds.

Notes

To avoid the cauliflower become soggy and cold, don't air fry and then wait to make the teriyaki sauce on the stovetop. Instead, try to time it so that you're making the teriyaki sauce while the florets are cooking.
This recipe calls for homemade teriyaki sauce. However, if you're short on time or have a favorite store-bought brand, feel free to substitute.
You can make this recipe using dairy milk or soy milk or another non-dairy milk.
We eat these with a fork but if you're serving as an appetizer, you can always put them on a platter with dipping sauce in the middle and encourage people to use their fingers.

Nutrition

Calories: 233kcalCarbohydrates: 39gProtein: 10gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 7mgSodium: 378mgPotassium: 608mgFiber: 5gSugar: 7gVitamin A: 130IUVitamin C: 70mgCalcium: 174mgIron: 3mg

Disclaimer

Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

Tried this recipe?Let us know how it was!