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Sriracha Cauliflower Wings

Sriracha Cauliflower Wings

These sweet, spicy, crunchy, savory cauliflower wings are addicting but vegetarian and healthier than their chicken wing inspiration.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


For the cauliflower tempura:

  • 2 cups extra virgin olive oil, for frying
  • 1 cup Kikkoman® Tempura Batter Mix
  • 1 tablespoons Kikkoman® Sriracha Hot Chili Sauce
  • ¾ cup ice-cold water
  • 3 cups cauliflower florets

For the sauce:

  • ⅓ cup honey
  • 3 tablespoons Kikkoman® Sriracha Hot Chili Sauce
  • 2 teaspoons Kikkoman® Sesame Oil
  • 1 tablespoon butter, optional
  • 2 tablespoons toasted sesame seeds, for garnish


  1. Pour oil into a large pot or deep fryer. Heat oil to 350°F. Line a sheet pan with paper towels.
  2. In a small bowl, whisk together tempura batter mix, sriracha and water until blended. Pat cauliflower dry with paper towels. Fry in small batches of 4 to 5 pieces, dipping 1 piece at a time into batter and carefully sliding into hot oil. Deep-fry 2 to 4 minutes until cooked and light golden brown, turning pieces over once. Remove; drain on prepared paper towel lined sheet pan. Skim off cooked batter pieces from oil between batches.
  3. In a medium pot, over medium heat, whisk honey, sriracha, sesame oil and butter until sauce is smooth.
  4. Toss freshly fried cauliflower with sauce. Garnish with sesame seeds.