Description
These Vegan Buffalo Cauliflower Wings are a spicy, crispy, and delicious plant-based alternative to traditional buffalo wings. Coated in a flavorful batter and baked to golden perfection, then tossed in a tangy and smoky vegan buffalo sauce, they’re perfect as a snack, appetizer, or party food. This recipe is gluten-free adaptable and packed with bold flavors that everyone will love.
Ingredients
Scale
Cauliflower Wings
- 1 medium head of cauliflower, cut into florets
- 1 cup all-purpose flour (or chickpea flour for a gluten-free version)
- 1/2 cup unsweetened plant-based milk (almond, soy, or oat)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (or regular paprika)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
Buffalo Sauce
- 1/2 cup hot sauce (such as Frank’s RedHot or your favorite brand)
- 1/4 cup vegan butter, melted
- 1 teaspoon maple syrup or agave (optional, for a slight sweetness)
- 1 teaspoon apple cider vinegar (optional, for tang)
Instructions
- Preheat the Oven: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Prepare the Cauliflower: Cut the cauliflower into bite-sized florets, ensuring they are uniform in size to promote even cooking.
- Make the Batter: In a large mixing bowl, whisk together the flour, plant-based milk, garlic powder, onion powder, paprika, salt, black pepper, and optional cayenne pepper. Adjust the consistency to be thick but pourable by adding more milk if needed.
- Coat the Cauliflower: Dip each cauliflower floret into the batter, fully coating it, then shake off excess batter before placing on the prepared baking sheet. Repeat until all florets are coated.
- Bake the Cauliflower: Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the cauliflower is golden brown and crispy around the edges.
- Prepare the Buffalo Sauce: While the cauliflower bakes, whisk together the hot sauce, melted vegan butter, maple syrup, and apple cider vinegar in a small bowl. Adjust sweetness and tang to your preference.
- Toss the Cauliflower in Sauce: Remove the baked cauliflower from the oven and carefully toss the florets in the buffalo sauce until thoroughly coated.
- Return to the Oven: Place the sauced cauliflower back onto the baking sheet and bake for an additional 5-7 minutes to allow the sauce to set and the wings to crisp further.
- Serve: Serve these vegan buffalo cauliflower wings hot with your favorite vegan dipping sauce, such as vegan ranch or blue cheese, and garnish with fresh herbs like parsley or cilantro if desired.
Notes
- For gluten-free option, substitute all-purpose flour with chickpea flour.
- Adjust cayenne pepper amount to control the heat level.
- Use your preferred plant-based milk; almond, soy, or oat work well.
- Remove any large leaves from cauliflower before cutting into florets for easier coating.
- For extra crispiness, use a convection oven if available.
- Buffalo sauce can be made milder by reducing hot sauce or adding more vegan butter.
- Serve immediately for best texture, but leftovers can be reheated in the oven.
