Honee Garlic Cauliflower Wings
Serves 4Prep 20 minCook 45 minTotal 1 hr 5 min
Prep and cook times are estimates — every kitchen moves at its own pace. None significant (optional 5-10 min batter rest).
Crispy, golden cauliflower wings lacquered in a sticky-sweet honee garlic glaze — sweet, savory, garlicky, with just enough fresh ginger to keep things interesting. These vegan Honee Garlic Cauliflower Wings are the kind of appetizer that disappears before the plate even hits the table.
We make our own plant-based honey for this one (chamomile tea, lemon, and sugar simmered down into liquid gold), and it's worth the few extra minutes. Short on time? A good agave works beautifully too. Either way, that crackly brown-rice-flour crust soaked in garlicky glaze is pure game-day magic.
Watch it made
Directions
- Make the honee garlic sauce: in a medium saucepan, combine the brown sugar, minced garlic, minced ginger, water, agave or vegan honey, and coconut aminos (or soy sauce). Stir to mix.
- Cook over medium-low heat, stirring occasionally, until the mixture comes to a boil.
- In a separate bowl, whisk together the 3/4 cup water and 3 Tbsp cornstarch until smooth.
- Pour the cornstarch slurry into the saucepan and stir to combine. Cook, stirring, until the sauce thickens and comes to a boil. Remove from the heat and set aside.
- Cut the head of cauliflower into florets.
- In a large saucepan or deep pot, heat the avocado oil to 350°F over medium-high heat. Shallow-fry the florets in batches, flipping halfway, until golden.
- In a large bowl, whisk together the brown rice flour, 1 tsp cornstarch, garlic powder, sea salt, and black pepper.
- Pour in the cold club soda and stir until a smooth batter forms.
- Dip each cauliflower floret into the batter, letting the excess drip off, then carefully lower into the hot oil. Fry until golden brown and crisp, about 3–5 minutes. Optional: let the battered florets rest 5–10 minutes before frying — the coating hydrates and grips instead of sliding off in the oil.
- Transfer the fried cauliflower to a paper towel–lined plate or wire rack to drain. Optional: double-fry for shatteringly crisp wings: fry once, rest 5 minutes, then fry again 60–90 seconds before glazing.
- Place the fried cauliflower in a large bowl, pour over your desired amount of honee garlic sauce, and toss until evenly coated. Optional: toss off the heat and serve immediately — letting them sit turns crisp to soggy fast.
- Serve immediately and enjoy!
- In a small pot, combine all the vegan honey ingredients and simmer on low heat for 10 minutes, being careful not to let it boil. Remove the lemon slice and continue simmering for another 10 minutes, until the liquid has reduced by about half. Strain, pour into a jar, and let cool on the counter or in the fridge. Store in the refrigerator for up to one month.
