Crispy Air-Fried Sticky Sesame Cauliflower Wings Tips, FAQ & printable recipe

Tips for success

For an extra-crispy coating, let the breaded florets rest for 10 minutes before air frying. This helps the panko adhere and dry out slightly, which promotes crunch.

You can also spray the florets lightly with cooking oil before air frying—this enhances browning and crispness without adding much fat. Just be sure to use an oil with a high smoke point, like avocado or canola oil.

The glaze is versatile—double the batch if you like extra sauce for dipping. If the glaze becomes too thick while waiting, add a teaspoon of warm water to loosen it.

For a more intense sesame flavor, use toasted sesame oil in the glaze and sprinkle extra sesame seeds on top. Serve the cauliflower immediately after tossing to keep the exterior crisp.

Variations

• Spicy Mango Glaze: Replace the honey with mango chutney and add an extra tablespoon of sriracha. Simmer with the other glaze ingredients until thick. The fruity heat pairs beautifully with the crispy cauliflower.
• Garlic Ginger Glaze: Add 2 minced garlic cloves and 1 teaspoon grated fresh ginger to the glaze while simmering. This adds a savory punch that complements the sesame and soy.
• Buffalo-Style: Skip the glaze and toss the air-fried cauliflower in a mixture of 1/4 cup hot sauce and 2 tablespoons melted butter (or vegan butter). Serve with celery sticks and ranch or blue cheese dressing.
• Teriyaki Twist: Swap the soy sauce for teriyaki sauce and reduce the honey to 2 tablespoons. Add a splash of pineapple juice to the glaze for a tropical sweetness.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer to restore crispness.

Freezer

Freeze breaded, uncooked florets in a single layer on a baking sheet, then transfer to a zip-top bag for up to 2 months.

Reheat

Reheat leftover wings in the air fryer at 375°F (190°C) for 3-4 minutes until hot and crisp. Add a fresh sprinkle of sesame seeds and scallions if desired.

Store any leftover cauliflower wings in an airtight container in the refrigerator for up to 3 days. The coating will soften over time, but you can reheat them in the air fryer at 375°F (190°C) for 3-4 minutes to restore some crunch. The glaze can be stored separately in a jar in the fridge for up to a week.

The cauliflower can be breaded up to 4 hours ahead and kept in the refrigerator on a baking sheet. Air fry as directed, adding a minute or two to the cooking time if starting from cold. The glaze can be made up to 3 days in advance and reheated gently before tossing.

Serving ideas

Serve the sticky sesame cauliflower wings hot, straight from the tossing bowl, with extra sesame seeds and scallions on top.

They make a fantastic appetizer for parties or a fun side dish alongside steamed rice and stir-fried vegetables. For a game-day spread, pair them with other air-fried snacks like crispy chickpeas or sweet potato fries.

These wings are also delicious as a main course over a bed of rice or quinoa, drizzled with any extra glaze. The sweet-savory flavor pairs well with a crisp cucumber salad or pickled vegetables.

If serving as a party bite, provide toothpicks so guests can grab them easily. They're best enjoyed within 10 minutes of tossing, so plan to serve them right away.

Frequently asked questions

Recipe card

Crispy Air-Fried Sticky Sesame Cauliflower Wings

Prep 10 minCook 15 minTotal 25 minServes 4

Ingredients

• 1 medium head cauliflower, cut into florets
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp garlic powder
• 1 cup water
• 1 1/2 cups panko breadcrumbs
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 1 tbsp sriracha
• 1 tsp sesame oil
• 2 tbsp toasted sesame seeds
• 2 tbsp sliced scallions

Instructions

1. In a large bowl, whisk together the all-purpose flour, cornstarch, garlic powder, and water until smooth. Place the panko breadcrumbs in a shallow dish. Working in batches, dip each cauliflower floret into the batter, letting any excess drip off, then roll it in the panko until fully coated. Set the coated florets on a plate.
2. Preheat the air fryer to 400°F (200°C). Place the coated cauliflower florets in the air fryer basket in a single layer, leaving space between them for air to circulate. Air fry for 15 minutes, shaking the basket halfway through, until the florets are golden amber, blistered, and crackling crisp.
3. While the cauliflower cooks, combine the soy sauce, honey, rice vinegar, sriracha, and sesame oil in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the glaze is thick, shiny, and syrupy, about 3-4 minutes. Remove from heat. When the cauliflower is done, transfer it to a large bowl, pour the warm glaze over it, and toss gently to coat every piece. Sprinkle with toasted sesame seeds and sliced scallions. Serve immediately.

Contains: gluten, soy, sesame

Estimated nutrition per serving

Calories

310

Protein

8 g

Carbohydrates

52 g

Fat

8 g

Automatic estimate from the ingredient list, not laboratory-verified.