Description
These Vegan Buffalo Cauliflower Wings are a perfect plant-based alternative to traditional buffalo wings. Crispy on the outside, tender on the inside, and coated in spicy buffalo sauce, they make a delicious appetizer or game day snack.
Ingredients
Scale
Cauliflower Wings:
- 1 large head cauliflower (cut into bite-sized florets)
- ¾ cup all-purpose flour
- ¾ cup unsweetened plant-based milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Buffalo Sauce:
- ½ cup buffalo hot sauce (such as Frank’s RedHot)
- 1 tablespoon melted vegan butter
Instructions
- Preheat the oven: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Prepare the batter: In a large bowl, whisk together the flour, plant-based milk, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth.
- Coat the cauliflower: Add the cauliflower florets to the batter and toss to coat completely. Shake off excess batter and place the coated florets on the prepared baking sheet.
- Bake: Bake for 20 minutes, flipping halfway through, until lightly golden.
- Prepare the sauce: In a small bowl, mix the buffalo sauce and melted vegan butter.
- Coat and bake again: Remove the cauliflower from the oven, brush or toss with the buffalo sauce mixture, then return to the oven for another 10–15 minutes until crisp and slightly charred.
- Serve: Serve hot with vegan ranch or celery sticks if desired.
Notes
- For extra crispiness, broil the wings for 2–3 minutes after the final bake.
- These are best enjoyed fresh but can be reheated in an air fryer or oven.
- Use gluten-free flour to make this recipe gluten-free.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 2g
- Sodium: 670mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
