Cauliflower Wings (3 Flavors)

Cauliflower Wings: Line a large sheet pan with Reynolds Wrap^® Non-Stick Foil, making sure the dull side (the non-stick side) is facing up. Preheat the oven to 425° F.

Wash and cut cauliflower head into bite-sized pieces/florets.

In a large bowl, mix all-purpose flour, garlic powder, onion powder, paprika, salt and black pepper until combined. Slowly whisk in the milk until you get a loose batter.

Pour the panko breadcrumbs into a separate dish.

Place the cauliflower florets in the wet batter, coating all sides and shaking off any excess. Then place the cauliflower florets in the panko breadcrumbs, making sure all sides are coated.

Place the florets on the lined baking sheet in a single layer, making sure not to overcrowd them. Bake in the preheated oven for 23–25 minutes, until browned on the outside.

While the wings are baking, prepare your sauce by combining sauce ingredients in a small pot on the stovetop. Once wings are done baking, toss them in the sauce and place them back on the sheet pan and bake for an additional 5 minutes until done.

Sauce: Combine sauce ingredients in a saucepan over medium-high heat and bring to a simmer. Reduce heat and allow sauce to simmer over medium-low heat for about 5 minutes. Remove and toss over the wings before placing back into the oven.

To thicken the Teriyaki sauce, make a cornstarch slurry. Whisk 1/4 cup water and 2 tablespoons cornstarch in a separate container. Pour the slurry into the simmering liquid and allow to simmer for an additional 1–2 minutes.