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Cauliflower Wings (3 Flavors)

  • Prep Time: 10 minutes
  • Cook Time: 23 minutes
  • Servings: 4
  • Course: Appetizers & Snacks

An easy and perfect appetizer that will be a fan favorite from Reynolds Wrap® Ambassador My Forking Life.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Using Reynolds Wrap® Non-Stick Foil on the grill makes cooking, cleaning up and wrapping leftovers a breeze.


Cauliflower Wings

  • Reynolds Wrap® Non-Stick Foil
  • 1 medium head of cauliflower, broken into florets (about 4–5 cups)
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup milk
  • 2 cups panko bread crumbs

Barbecue Sauce

  • 1 cup ketchup
  • 3 tablespoons molasses
  • 3 tablespoons brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon dry mustard
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon liquid smoke

Buffalo Sauce

  • 3/4 cup hot sauce
  • 2 tablespoons unsalted butter
  • 1/2 tablespoon white vinegar
  • 1/4 teaspoon Worcestershire sauce
  • 1/8 teaspoon garlic powder

Teriyaki Sauce

  • 1/2 cup water
  • 1/4 soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons honey
  • 1/2 teaspoon ginger powder
  • 1/4 teaspoon garlic powder
  • 1/4 cup water (optional)
  • 2 tablespoons cornstarch (optional)


Step 1

Cauliflower Wings: Line a large sheet pan with Reynolds Wrap® Non-Stick Foil, making sure the dull side (the non-stick side) is facing up. Preheat the oven to 425° F.

Step 2

Wash and cut cauliflower head into bite-sized pieces/florets.

Step 3

In a large bowl, mix all-purpose flour, garlic powder, onion powder, paprika, salt and black pepper until combined. Slowly whisk in the milk until you get a loose batter.

Step 4

Pour the panko breadcrumbs into a separate dish.

Step 5

Place the cauliflower florets in the wet batter, coating all sides and shaking off any excess. Then place the cauliflower florets in the panko breadcrumbs, making sure all sides are coated.

Step 6

Place the florets on the lined baking sheet in a single layer, making sure not to overcrowd them. Bake in the preheated oven for 23–25 minutes, until browned on the outside.

Step 7

While the wings are baking, prepare your sauce by combining sauce ingredients in a small pot on the stovetop. Once wings are done baking, toss them in the sauce and place them back on the sheet pan and bake for an additional 5 minutes until done.

Step 8

Sauce: Combine sauce ingredients in a saucepan over medium-high heat and bring to a simmer. Reduce heat and allow sauce to simmer over medium-low heat for about 5 minutes. Remove and toss over the wings before placing back into the oven.

Step 9

To thicken the Teriyaki sauce, make a cornstarch slurry. Whisk 1/4 cup water and 2 tablespoons cornstarch in a separate container. Pour the slurry into the simmering liquid and allow to simmer for an additional 1–2 minutes.

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