These Baked Mango Sriracha Cauliflower Wings are insanely delicious and easy. Make a triple batch for game Day! Vegan Soy-free

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Total time: 50 minutes
  • Yield: 4
  • Category: Appetizer
  • Cuisine: Vegan

Ingredients

  • 1 head of cauliflower (mine was small-medium-ish size)

Batter

  • 1 cup water
  • 3/4 cup + 2 Tbsp flour ((I used half whole wheat + half white, (use 1/2 cup chickpea flour + 1/4 cup or more rice flour to make gf))
  • 3/4 to 1 tsp salt (or to taste)
  • 1 tsp each of garlic powder and onion powder
  • 1/2 tsp each of smoked paprika, chili powder/cayenne
  • a very generous dash of black pepper
  • 2 tsp oil (optional)

Mango Sriracha Glaze

  • 1 cup mango jam or preserves (or use orange marmalade or grape jelly for variations)
  • 1/4 cup Sriracha sauce (or to taste:))
  • 1 Tbsp or more hot sauce or to taste (I used Frank's red hot)
  • 1/4 cup Orange juice or apple juice (more juice if you like a thinner glaze)
  • a generous pinch of garlic powder
  • 1/4 tsp ginger powder

Method

  1. Preheat the oven to 450 degrees F / 230ºc. Chop the cauliflower into 1.5-2 inch pieces. Mix everything under batter in a bowl until smooth and thick enough batter that can coat the cauliflower pieces well.(add more flour if needed). Dip cauliflower in the batter and place on parchment lined baking sheet. Line the sheet with parchment or grease very well. Bake for 20 minutes.

Glaze

  1. In a pan, mix all the ingredients under glaze and heat on medium. Taste and adjust spice, sweet and tang if needed(add sugar or vinegar for extra sweet or tang). You can also use fresh or frozen ripe mango puree + maple/sugar instead of preserves(as suggested by some readers who made these already). Once the glaze is hot, taste and adjust spice + sweet. add the baked cauliflower to it. Toss well to coat carefully and let the glaze come to a boil. 1-2 minutes. You can use a large pan that can fit all the florets or do 2 batches. do not toss/move the florets too much. Remove from pan and Serve hot as is, or with rice/grains or with any creamy cool dips like vegan ranch. Alternatively, bring the sauce ingredients to a boil and pour over the baked cauliflower, mix to coat and serve.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.