Vegan Sweet-Sriracha Cauliflower Wings

My roommate just loves sriracha.

So much in fact, there are two full bottles in the fridge and some individual packets throughout the pantry. I recently discovered that Sriracha has a real following just like wings do, so if you’re a fan, this one’s for you.

When I conjured the idea that I wanted to fry some cauliflower wangz, the flavor would be none other than what I had readily available, this sacred red sauce paired with a little sweetness. These Honey-Sriracha Cauliflower Wings make you not miss the real thing, honestly, truly. Serve with your favorite vegan ranch sauce and you’ve got a party hit.

Let me just say that I really stepped out of my comfort zone and did justice to the “wings” by frying and not baking. I’m not into fried foods at all but I knew this was the way I wanted to go about this appetizer, and I do not regret it. Also, I don’t own a deep fryer but you don’t need one. All you need is a shallow pan with a lot of oil.

The first step is to wash and cut one cauliflower head into medium size pieces. Then, the batter is made, the cauliflower is dipped into the batter, fried, then tossed with the sauce. Not too hard, right?

When I was researching how to properly fry cauliflower a lot of people recommended boiling the pieces first. I didn’t. So if this isn’t your first rodeo and you know what method you prefer to get your ultimate texture then just stick to that. Mine came out great without boiling first.

One thing to note is that the cauliflower pieces were crispy freshly made but turned soft/soggy shortly after serving with the sauce. This recipe calls for a whole cauliflower head so thats about 6-8 servings as an appetizer. If you’re going to serve and eat quickly then make the whole head. If not, just reserve some of the cauliflower for later. I’ll try frying them for longer next time to see if that does the trick. If you have any recommendations on how to fix this, let me know. (I read that comment on many fried cauliflower recipes so I guess I’m not alone!)

Let’s make these bad boys.


  • 1 head cauliflower- cut into medium size chunks
  • 2 qts vegetable oil for frying
  • 1/2 cup cornstarch
  • 1/2 cup all-purpose flour
  • 1/2 tsp baking powder
  • Cold water as needed (1/2 cup or more)
  • Pinch of salt
  • Black pepper
  • Sesame seeds

For the sauce:

  • 1/4 cup sriracha
  • 1/3 cup  “bee free” honey or sweetener such as maple syrup/coconut nectar/agave syrup
  • 1/4 cup ketchup
  • 1/2 tablespoon sesame seeds (optional)
  • Lime juice for drizzle (optional)


  1. Wash and cut cauliflower head into medium-small florets.
  2. In a mixing bowl, combine cornstarch, flour, baking powder, salt, black pepper, and water. Mix well to form a batter. Add more water if batter is too thick. It should have a paint-like consistency.
  3. Dip cauliflower pieces into batter and place on a plate or baking dish to set aside for frying. Make sure the whole floret is covered.
  4. In a deep skillet, heat oil and carefully start frying in batches. Again, if you won’t eat all the cauliflower its best to save some for later for a fresh batch.
  5. Fry until crispy and golden brown ensuring to flip over the pieces using tongs.
  6. Set aside on a plate with a paper towel, let cool.
  7. In a large mixing bowl, whisk the sauce ingredients together. Add in the sweetener of choice little by little and taste a long the way. You may like it spicier or sweeter. Toss the cauliflower florets in the sauce, in batches.
  8. Serve with your favorite sauce, squeeze some lemon juice if you want and more sesame seeds if desired!
  9. Enjoy!





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