Save These cauliflower wings are baked until golden and crispy, then tossed in a tangy buffalo sauce made from hot sauce, vegan butter, and maple syrup. Florets are dipped in a seasoned flour batter, ensuring each bite is packed with flavor and crunch. Enjoy this satisfying vegan appetizer with celery sticks or vegan ranch dressing for dipping. They are perfect for parties, game nights, or adding flair to wraps and salads. The quick prep and simple baking method make them accessible for home cooks of all levels.
These Vegan Buffalo Cauliflower Wings are my bold answer to classic party snacks for anyone craving something tangy and crispy without the need for deep frying or dairy. Each bite packs that punchy buffalo flavor with a perfect outer crunch and tender inside making them a runaway favorite for game nights or snack platters.
I first made these for a weekend get-together and was amazed by how quickly they vanished from the table. Since then I keep cauliflower in my fridge as my go-to for crowd-pleasing appetizers.
Ingredients
- Cauliflower: Freshly cut florets are essential choose a large head with bright white color and tight clusters to ensure crispiness
- All-purpose flour: This makes the batter stick and gives structure opt for unbleached or organic for the best result
- Unsweetened plant-based milk: Almond soy or oat all work well choose your favorite or whichever you have on hand always go for unsweetened for flavor balance
- Garlic powder: Adds zest and savory aroma try to use a fresh bottle for real punch
- Onion powder: Brings depth and mild sweetness to the batter
- Smoked paprika: This smoky note rounds out the buffalo vibe Spanish varieties offer extra fragrance
- Salt: Ground sea salt brings out the flavors and helps crisp the batter
- Black pepper: Use freshly cracked for best flavor
- Hot sauce: Classic Franks RedHot offers tanginess and medium heat you can adjust the brand to your spice preference always check for vegan status
- Vegan butter: Adds a silky texture and richness go for brands labeled non-hydrogenated and avoid anything with artificial flavors
- Maple syrup or agave nectar: This touch of sweetness balances out the heat and acid choose a pure syrup for clean taste
Instructions
- Prepare for Baking:
- Preheat your oven to 220 degrees Celsius or 425 degrees Fahrenheit and line your baking sheet with parchment paper this keeps the wings from sticking and helps with easy cleanup
- Make the Batter:
- Whisk together flour plant-based milk garlic powder onion powder smoked paprika salt and black pepper in a large bowl mix until the batter is completely smooth setting egg replacements aside if not needed
- Coat the Cauliflower:
- Drop cauliflower florets into the batter toss gently to ensure each piece is thoroughly coated let any excess batter drip off so the wings bake up crispy not gloopy
- Arrange and Bake:
- Spread the battered cauliflower evenly on your lined sheet in one layer avoid stacking so they crisp fully bake for 20 minutes flipping every ten minutes to ensure every side browns up nicely
- Mix Buffalo Sauce:
- While the first bake happens blend hot sauce melted vegan butter and maple syrup in a bowl stir thoroughly until smooth and glossy
- Sauce the Wings:
- Once cauliflower is lightly golden transfer to a large bowl pour the buffalo sauce over top and toss gently so every floret gets coated but does not break apart
- Final Bake:
- Return the sauced cauliflower to the baking sheet and bake for another 15 minutes this second bake turns the sauce sticky and caramelized making each wing extra flavorful
- Cool and Serve:
- Allow wings to cool slightly for best texture serve warm as is or with vegan ranch or celery sticks for a classic pairing
Save Cauliflower is such a versatile staple and I always love how its mild flavor lets the buffalo sauce shine. My favorite memory is making a double batch for my kids’ birthday everyone went for seconds and raved about how they never missed chicken.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days the coating stays crisp if cooled fully before sealing. For longer storage lay wings flat on a baking sheet freeze then transfer to bags and keep up to three months. Reheat in the oven or air fryer for best crunch.
Ingredient Substitutions
For gluten-free use any all-purpose gluten-free flour blend. Coconut flour can work for lower carb but gives a denser texture. If you cannot find vegan butter olive oil or avocado oil mixed with a little salt offers a similar touch of richness.
Serving Suggestions
Pile these wings high on a platter with fresh celery sticks and carrot batons. Drizzle on vegan ranch or blue cheese dressing for extra dip happiness. Try wrapping them up in lettuce leaves or stuffing pitabread for quick meals.
Cultural Spot
Buffalo wings started as an upstate New York bar snack but the spicy classic has gone plant-based. Cauliflower is the perfect blank canvas soaking up flavor and pleasing vegetarians and omnivores alike.
Seasonal Adaptations
In summer use fresh garden cauliflower it seals in crunch better For autumn add a dash of chili flakes for warming kick Winter serves with roasted root veg for a cozy table
Recipe Notes
Flipping halfway is key for even crisping Choose parchment not foil for best texture Buffalo sauce ratio can be adjusted to taste
Success Stories
After posting these wings on a local recipe group I heard from multiple people who served them at big family picnics kids and adults all cheered for second helpings. One friend now makes them as her Friday dinner tradition.
Freezer Meal Conversion
Bake as directed cool completely and freeze single layer on a tray then transfer to bags. Reheat from frozen at 200 degrees Celsius until hot and crispy.
Save Make these easy wings for your next gathering and watch them disappear everyone loves the tang and crunch. They are sure to convert even cauliflower skeptics to fans.
Recipe FAQs
- → How do you make cauliflower crispy in the oven?
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Coat cauliflower in a flour-based batter, bake on parchment at high heat, and flip halfway for even crispiness.
- → Can I use gluten-free flour for the batter?
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Yes, swap regular flour for a gluten-free blend to make this dish gluten-free. The texture remains crunchy and delicious.
- → What plant-based milks work best for the batter?
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Unsweetened almond, soy, or oat milk are great options. They help create a smooth batter without overpowering flavors.
- → How do I control the heat of the buffalo sauce?
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Adjust by varying the amount of hot sauce or adding cayenne pepper. More butter or syrup will also mellow the spiciness.
- → What are good serving suggestions?
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Serve with vegan ranch, celery sticks, in wraps, salads, or as an appetizer for gatherings and game days.
- → What tools do I need to prepare this dish?
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You'll need a baking sheet, parchment paper or silicone mat, bowls for mixing, whisk, and tongs or spatula.
