Go Back Email Link
Crispy oven-baked cauliflower wings coated in golden panko crumbs and topped with creamy bang bang sauce
Isaac blogger

Vegan Bang Bang Cauliflower Wings

Crispy baked or air-fried cauliflower coated in panko breadcrumbs and tossed in a creamy, sweet-spicy vegan bang bang sauce. This plant-based appetizer is perfect for gatherings, offering bold flavor and a satisfying crunch without deep frying.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Appetizer
Cuisine: Plant-Based / American-Style Appetizer
Calories:
Ingredients Method Notes

Ingredients
  

  • For the Cauliflower
  • 1 medium head cauliflower cut into large florets (about 4 cups)
  • ¾ cup all-purpose flour (or gluten-free flour blend)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 to 1½ cups unsweetened non-dairy milk
  • 1 to 2 cups panko breadcrumbs (use gluten-free if needed)
  • For the Vegan Bang Bang Sauce
  • 1 cup Thai sweet chili sauce
  • 1 cup vegan mayonnaise
  • 1 –2 teaspoons sriracha (adjust to taste)
  • 2 tablespoons nutritional yeast (optional)
  • Pinch of salt (optional)
  • Optional Garnish
  • Chopped green onions
  • Sesame seeds

Method
 

  1. Before You Begin
  2. Prepare cookware as needed. Cooking times and results may vary depending on equipment and floret size.
  3. Preheat oven to 425°F (218°C) or air fryer to 400°F (205°C). Line baking sheet if using oven.
  4. In a bowl, whisk flour, onion powder, garlic powder, ginger, salt, and pepper.
  5. Gradually whisk in non-dairy milk until a smooth batter forms that lightly coats the cauliflower.
  6. Dip each floret into batter, allow excess to drip off, then coat evenly in panko. Press gently so crumbs adhere.
  7. Arrange in a single layer with space between pieces.
  8. Bake for 15 minutes, flip, then bake another 15 minutes until the coating is crisp and lightly golden.Air fry for 15–25 minutes, shaking halfway through, until the coating is crisp and the cauliflower is tender when pierced with a fork.
  9. In a separate bowl, mix sweet chili sauce, vegan mayonnaise, sriracha, nutritional yeast (if using), and salt until smooth.
  10. Transfer hot cauliflower to a bowl and gently toss with sauce just before serving.
  11. Serve immediately for best texture.

Notes

  • Cut florets evenly and pat dry before coating.
  • Arrange in a single layer to prevent steaming.
  • Cook until coating is crisp and cauliflower is fork-tender.
  • Toss with sauce just before serving for best texture.
  • Refrigerate within 2 hours; store up to 3 days.
  • Reheat in oven or air fryer until heated through.
  • Discard if odor, texture, or appearance changes.