Fact of the matter is, we are actually obsessed with these Maple Garlic Wings. The wings are nice and crispy on the outside, with softer cauliflower on the inside. But the sauce!! The sauce is a combination of sweet and tangy, with the slightest bit of spice. Let us tell you, it really is a winning combination.
Cauliflower wings are pretty popular amongst the vegan community, but the traditional Buffalo Cauliflower Wing is what you’ll find on most menus. That’s why we love these Maple Garlic Wings so much. We are spicing things up with a delicious maple-y, garlic-y goodness.
We found that making other cauliflower wings we couldn’t seem to get them to the right amount of crispy. That usually meant that once we added the sauce, we were left with a bit of a hot mess. The secret to making these wings crispier is using slightly larger bread crumbs. If you have homemade bread crumbs on hand you can definitely use those, but if not, don’t fret! This recipes has got you covered, and it’s so easy!
Our Maple Garlic Wings are baked, not deep-fried, but they’re so crispy your dinner guests (and mouth) will never know. Just because we aren’t deep-frying doesn’t mean we are going to compromise or taste or texture!
Serve these with a side of chopped carrots and celery and you’ve got yourself Friday night pub food that’s guilt-free!
Vegan Maple Garlic Wings
For the Wings
- 1 small Cauliflower
- 1/2 cup All-Purpose Flour
- 1/2 cup Unsweetened Almond Milk
- 1/2 tsp Salt
- 1/2 tsp Black Pepper Freshly cracked
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 4 slices Bread skip this if you have breadcrumbs
For the Sauce
- 1/3 cup Maple Syrup
- 1 tsp Sesame Oil
- 1/4 cup Soy Sauce
- 2 cloves Garlic Crushed
- 1 tbsp Ginger Freshly grated
- 1 tsp Ground Chili Peppers
- Green Onions
- Sesame Seeds
Preheat oven to 450 F.
Place 4 pieces of bread in a toaster until they are toasted and then break up and place in a blender or a food processor.
Blend until you have bread crumbs that are slightly thicker in texture. Place in a bowl and set aside.
Cut cauliflower, removing the florets until you’re left with wing size pieces.
Line a baking sheet and set aside.
In a small bowl, whisk together the flour, almond milk, salt, pepper, garlic powder and onion.
Dip the cauliflower florets (one by one) into the almond milk mixture letting any excess batter drip off, then dip into the bowl of bread crumbs fully coating the cauliflower. Place on the prepared baking sheet. Continue until all of the cauliflower florets are complete.
Place cauliflower wings into the oven and bake for 20 minutes. Remove from oven, flip cauliflower over and bake for additional 10 minutes. Cauliflower is done when it becomes slightly golden brown and crispy.
While the wings are baking add the maple syrup, sesame oil, soy sauce, garlic, ginger and chili peppers to a small pot over medium heat. Whisk sauce occasionally until the sauce begins to thicken up. Set aside.
In a large bowl add the baked cauliflower wings and the maple garlic sauce. Toss until wings are completely coated.
Serve the wings topped with a sprinkle of chopped green onions and sesame seeds.