This Asian BBQ Cauliflower Wing recipe will transport your tastebuds halfway across the world. Bite-sized pieces of cauliflower smothered in a sticky, sweet and rich Asian inspired BBQ sauce. Perfect of a party appetizer, side dish or just because!
Wash and dry a medium head of cauliflower. Cut cauliflower crown bit-size pieces removing any stems.
In a small bowl add 3 large eggs beat. In a large bowl add 2 cups of panko bread crumbs. Dip each piece of cauliflower first in the egg mixture and then into the panko bread crumbs. Before adding each piece to the panko bread crumbs be sure to shake off any excess egg. Toss the cauliflower in the panko bread crumbs and then place on a wire rack that will sit on top of the baking sheet. Ensure the cauliflower pieces are not touching or crowded so there is room for air to fully circulate around each piece. Air-fry or bake for 15 minutes. If using a convection oven flip the cauliflower pieces halfway through cooking.
Meanwhile in a small pot over medium-high heat add 1/4 cup hoisin sauce, 1/3 cup honey, 1 tbsp soy sauce, 1 tbsp ketchup, 1 tbsp rice vinegar, 1 tsp sesame oil, 1/4 tsp ground ginger and 2 minced garlic cloves. Stir to combine and let come to a small boil.
In a small bowl add 1/4 cup of cold water and 2 tsp of cornstarch. Mix well until cornstarch has been fully dissolved. Pour into the BBQ sauce mixture and mix well. Reduce heat to medium and continue to simmer the sauce until it thickens. About 2-3 minutes.
Transfer the cooked cauliflower pieces to a large bowl ad add the sauce. Toss until each cauliflower wing is fully coated. Serve immediately.
Store any uneaten cauliflower in a tightly sealed container in the fridge for up to 3 days. The bites will not stay crispy but can be eaten cold or reheated in the microwave or in the oven.Top with toasted sesame seeds or chopped green onions.