Ingredients
Wet
- 1.5 cup unsweetened soy milk (mixed with 1 tbsp apple cider vinegar to make vegan buttermilk)
- 0.75 cup hot sauce (Frank's RedHot style, divided)
- 0.5 cup vegan butter (melted, divided)
- 0.75 cup barbecue sauce (use your favorite vegan brand)
- 0.25 cup agave nectar (vegan alternative to honey, for the honey BBQ)
- 0.5 cup low-sodium tamari or soy sauce (for teriyaki sauce)
- 0.33 cup pineapple juice (adds tang to the teriyaki sauce)
- 2 Tbsp rice vinegar (for teriyaki sauce)
- 3 Tbsp maple syrup (for teriyaki sauce)
- 1 tsp sesame oil (toasted)
Dry
- 1.5 cup all-purpose flour (divided between batter and coating)
- 2 cup panko breadcrumbs (for extra crunch)
- 2 tsp garlic powder (divided)
- 2 tsp onion powder (divided)
- 1.5 tsp smoked paprika (divided)
- 2 Tbsp cornstarch (1 tbsp for batter, 1 tbsp for teriyaki slurry)
- 1.5 tsp fine sea salt (divided)
- 1 tsp black pepper (freshly ground)
- 1 Tbsp sesame seeds (garnish for teriyaki wings)
Other
- 1 large head cauliflower (cut into bite-sized florets)
- 16 oz store-bought vegan chick'n tenders or strips (unbreaded or lightly seasoned seitan/soy pieces, cut into wing-sized bites)
- 1 Tbsp fresh ginger (finely grated)
- 2 cloves fresh garlic (minced)
- 3 stalks scallions (thinly sliced for garnish)
- 2 cup celery and carrot sticks (for serving platter)
- 1 cup vegan ranch dressing (for dipping)
Method
- 1. Preheat the oven to 425°F (220°C) and line two large rimmed baking sheets with parchment paper or lightly greased wire baking racks.
- 2. Prepare the batter: In a large bowl, whisk together 1 cup of flour, 1 tablespoon cornstarch, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon salt, 0.5 teaspoon black pepper, and the vegan buttermilk mixture until smooth.
- 3. Prepare the breading: In a shallow dish, combine the remaining 0.5 cup flour, 2 cups panko breadcrumbs, and remaining dry seasonings (garlic powder, onion powder, paprika, salt, pepper).
- 4. Dip each cauliflower floret and vegan chick'n piece into the wet batter, shaking off excess, then roll thoroughly in the seasoned panko breadcrumbs until evenly coated.
- 5. Arrange the coated cauliflower and chick'n pieces in a single layer across the baking sheets with space between each piece. Lightly mist the tops with cooking spray and bake for 22–25 minutes until golden brown and crisp, flipping halfway through.
- 6. While baking, make the sauces in three separate bowls or saucepans. Hot Original: Whisk together 0.5 cup hot sauce with 0.25 cup melted vegan butter. Honey BBQ: Whisk together barbecue sauce, agave nectar, 2 tablespoons melted vegan butter, and 2 tablespoons hot sauce. Tangy Teriyaki: In a small saucepan, simmer tamari, pineapple juice, rice vinegar, maple syrup, ginger, garlic, sesame oil, and 1 tablespoon cornstarch mixed with 2 tablespoons cold water until thickened and glossy.
- 7. Divide the baked cauliflower wings into three equal portions and the chick'n wings into three equal portions. Toss 1/3 of cauliflower and 1/3 of chick'n into the Hot Buffalo sauce; toss 1/3 of each into the Honey BBQ sauce; toss the remaining 1/3 of each into the Tangy Teriyaki sauce.
- 8. Return sauced wings to the baking sheets and broil for 2–3 minutes for an extra-sticky, caramelized glaze.
- 9. Assemble the party platter: Arrange the three flavors into distinct sections on a large board or platter, pairing the cauliflower and chick'n wings of each flavor together. Garnish the teriyaki wings with toasted sesame seeds and sliced scallions. Place bowls of vegan ranch dressing, celery, and carrot sticks in the center and serve immediately.
Chef's notes
For maximum crispiness, use an air fryer set to 390°F (200°C) for 12–15 minutes per batch instead of the oven. Agave nectar mimics honey flavor perfectly while keeping the recipe 100% vegan.