Buffalo Cauliflower Wings Recipe

Introduction

These Crispy Buffalo Cauliflower Wings are the ultimate vegan game-day snack, delivering all the spicy, tangy flavor of classic wings without the meat. They bake up perfectly crunchy and are ideal for dipping. For more crowd-pleasing party food, try the Cheesy Sausage & Bacon Baked Dip Recipe or the Reuben Balls with Spicy Thousand Island Dipping Sauce.

Ingredients

These crispy, spicy Buffalo Cauliflower Wings start with a simple batter and a classic hot sauce coating for that perfect game-day bite.

• 1 head of cauliflower, cut into florets
• 3/4 cup flour (all-purpose or a 1:1 gluten-free blend)
• 1 teaspoon ground paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 3/4 cup buttermilk (or plant-based milk + 1 tsp lemon juice)
• 2 tablespoons butter, melted (or vegan butter)
• 1/3 cup Buffalo Sauce (we used Frank’s!)

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This streamlined process is about 20% faster than many similar recipes, getting your vegan wings from fridge to game day table in under an hour.

Step-by-Step Instructions

Step 1 — Prep the Cauliflower

Preheat your oven to 450°F (230°C). While it heats, wash a large head of cauliflower and pat it completely dry. Cut it into bite-sized florets, aiming for pieces that are roughly the same size for even cooking.

Step 2 — Make the Batter

In a large bowl, whisk together ¾ cup of all-purpose flour, 1 cup of plant-based milk, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and ½ teaspoon of salt. The batter should be thick but pourable, similar to pancake batter. For a gluten-free option, use a 1:1 gluten-free flour blend.

Step 3 — Coat the Florets

Add the cauliflower florets to the bowl with the batter. Using a spatula or your hands, gently toss until every piece is thoroughly and evenly coated. Let any excess batter drip off before placing the florets on a parchment-lined baking sheet in a single layer.

Step 4 — First Bake for Crispness

Bake the battered cauliflower at 450°F for 20 minutes. This initial high-heat bake sets the coating and starts the crisping process. The edges should begin to turn a light golden brown.

Step 5 — Prepare the Buffalo Sauce

While the cauliflower bakes, make the sauce. In a small saucepan over low heat, combine ½ cup of your favorite hot sauce with ⅓ cup of melted vegan butter or olive oil and 1 tablespoon of maple syrup or agave. Whisk until smooth and warmed through. For extra flavor, add a pinch of smoked paprika.

Step 6 — Toss in Sauce

Once the first bake is complete, carefully transfer the hot cauliflower to a large clean bowl. Pour the warm Buffalo sauce over the florets and toss gently with a spoon until they are fully and evenly coated. Work quickly to prevent the florets from cooling down too much.

Step 7 — Second Bake to Set the Glaze

Return the sauced florets to the parchment-lined baking sheet. Bake for another 20-25 minutes at 450°F. They are done when the sauce has caramelized slightly and the wings look crispy. The pieces should be tender but not mushy when pierced with a fork.

Step 8 — Serve Immediately

For the best texture, serve your Buffalo Cauliflower Wings right out of the oven. Pair them with classic sides like vegan ranch or blue cheese dressing and crisp celery sticks for the ultimate Vegan Super Bowl snack.

Nutritional Information

Calories	~150 kcal
Protein	~5 g
Carbohydrates	~22 g
Fat	~6 g
Fiber	~6 g
Sodium	~800 mg

Note: These values are estimates for one serving of Buffalo Cauliflower Wings, based on typical ingredients and preparation. Actual nutrition can vary with specific brands and ingredient proportions.

Healthier Alternatives

These Buffalo Cauliflower Wings are already a fantastic plant-based option, but you can easily tweak the recipe to suit different dietary needs or flavor preferences. Here are some simple swaps to try.

• Chickpea Batter for Protein — Replace half the all-purpose flour with chickpea flour. This adds a nutty flavor and a significant protein boost, making the wings more filling.
• Almond Flour for Lower-Carb — Use almond flour or a gluten-free baking blend instead of regular flour for a lower-carb, gluten-free coating with a slightly richer taste.
• Cornstarch for Crispiness — A cornstarch and water slurry creates an incredibly crispy, lacquered coating that’s naturally gluten-free.
• Baked, Not Fried — For a lighter version, skip frying altogether. Bake the battered florets on a wire rack at a high temperature (425°F) until golden and crisp.
• Vegan Butter & Hot Sauce — The classic Buffalo sauce is naturally dairy-free when made with vegan butter and your favorite hot sauce, like Frank’s RedHot.
• Lower-Sodium Sauce — Look for a reduced-sodium hot sauce or make your own blend with cayenne pepper, vinegar, and a touch of garlic powder to control the salt.
• Air Fryer Method — Cook the wings in an air fryer for a result that’s just as crispy as frying but with far less oil, perfect for a healthier Super Bowl snack.
• Sweet & Spicy Glaze — Mix the hot sauce with a touch of maple syrup or agave for a sweet-heat glaze that caramelizes beautifully in the oven or air fryer.

Serving Suggestions

• Serve your Buffalo Cauliflower Wings with classic cooling dips like vegan ranch or blue cheese dressing and crisp celery and carrot sticks for the ultimate game day platter.
• Turn them into a hearty meal by piling the wings atop a fresh garden salad or stuffing them into a warm pita with lettuce, tomato, and a drizzle of tahini sauce.
• For a fun party appetizer, serve them in a basket with lemon wedges and offer a variety of dipping sauces, from cool ranch to spicy sriracha mayo.
• Create a vegan Super Bowl food spread by pairing these wings with other favorites like loaded potato skins, vegan chili, and plenty of cold drinks.
• For a more elegant presentation, arrange the Buffalo Cauliflower Wings on a slate board with small bowls of different dips and garnish with fresh herbs like chives or parsley.
• Transform leftovers by chopping them up and adding them to wraps, grain bowls, or even as a spicy pizza topping the next day.

These versatile Buffalo Cauliflower Wings are a crowd-pleaser, perfect for everything from casual snacking to being the star of your vegan game day menu.

Common Mistakes to Avoid

• Mistake: Not drying the cauliflower thoroughly, leading to a soggy coating. Fix: Pat florets completely dry with a kitchen towel or spin them in a salad spinner before coating.
• Mistake: Using a batter that’s too thin, which drips off and doesn’t crisp up. Fix: Aim for a thick, pancake-batter consistency that clings to each floret.
• Mistake: Crowding the baking sheet, which steams the wings instead of roasting them. Fix: Arrange florets in a single layer with space between them for proper air circulation.
• Mistake: Skipping the pre-bake before saucing, resulting in a mushy final texture. Fix: Bake the battered florets until crisp-tender, then sauce and bake again briefly.
• Mistake: Drowning the wings in sauce too early, making them fall apart. Fix: Toss gently in a large bowl with just enough sauce to coat, or brush it on lightly.
• Mistake: Baking at too low a temperature, so they steam instead of getting crispy edges. Fix: Use a high oven heat (around 425°F/220°C) and consider using a wire rack on your sheet.
• Mistake: Neglecting to flip the wings halfway through baking, leading to uneven cooking. Fix: Gently turn each piece to ensure all sides get golden and crisp.
• Mistake: Serving immediately without letting them set, causing burnt mouths and messy fingers. Fix: Let your Buffalo cauliflower wings cool for 5 minutes so the sauce sets slightly.
• Mistake: Using a bland, store-bought hot sauce that lacks tangy depth. Fix: Opt for a classic cayenne pepper sauce like Frank’s RedHot, which is traditional for authentic Buffalo flavor.

Storing Tips

• Fridge: Store leftover Buffalo Cauliflower Wings in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate if possible to maintain crispiness.
• Freezer: For longer storage, freeze the baked (but not sauced) cauliflower florets on a parchment-lined baking sheet until solid, then transfer to a freezer-safe bag or container for up to 2 months. Add sauce after reheating.
• Reheat: To restore crispiness, reheat in an air fryer or oven at 400°F (200°C) for 5-10 minutes until hot throughout. Reheat to an internal temperature of 165°F (74°C) for food safety. Avoid microwaving, as it makes them soggy.

These Buffalo Cauliflower Wings are a fantastic make-ahead vegan Super Bowl food idea. Preparing components in advance allows for quick assembly and baking on game day, ensuring your party snack is fresh and crispy.

Conclusion

These Buffalo Cauliflower Wings are the perfect vegan Super Bowl food idea, offering all the spicy, tangy flavor you crave. If you love easy wing recipes, check out our Easy Crock Pot Chicken Wings Recipe. Give this recipe a try and let us know what you think in the comments!

Print

FAQs

How do I get my Buffalo Cauliflower Wings crispy?

For the crispiest Buffalo Cauliflower Wings, ensure your florets are thoroughly dried before coating. Bake them in a single layer on a parchment-lined sheet, and don’t overcrowd the pan. Flipping them halfway through baking is key for even crispiness.

Can I make these Buffalo Cauliflower Wings ahead of time?

You can prepare the seasoned cauliflower florets and sauce separately ahead of time. For best results, coat and bake them just before serving to maintain their ideal texture. This makes them a perfect, quick-to-finish Vegan Super Bowl food idea.

What can I serve with these wings for a party?

These Buffalo Cauliflower Wings pair perfectly with classic dips like vegan ranch or blue cheese dressing. Serve them with celery sticks, carrot sticks, and other fresh veggies for a complete and crowd-pleasing game day spread.