Cauliflower Buffalo Wings

This vegan cauliflower buffalo wings recipe is the ultimate dupe of the real thing! These wings are crispy, spicy, and so satisfying. 

The goal of this recipe is to match the taste of chicken wings as closely as possible while using plant-based & clean ingredients as much as possible! 

About The Recipe

In order to mimic the texture and taste of chicken wings, these cauliflower wings are dipped in a ‘batter’ (simply made out of flour & a milk alternative). This allows them to crisp up when baked in the oven and resemble chicken wings.

The buffalo sauce for these wings is also very similar to a classic buffalo sauce…just with a little added coconut oil (instead of butter) and honey (to cut the spice). 

Cauliflower Buffalo Wings Ingredients

Here’s a quick overview of what you’ll need to make this recipe:

• 1 head of cauliflower, cut into florets
• 3/4 cup flour (or almond meal)
• ½ cup breadcrumbs (leave out for gluten-free) 
• 1 teaspoon ground paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 3/4 cup milk or milk alternative 
• 2 tablespoons coconut oil
• 1 tablespoon honey
• 1/3 cup buffalo sauce (we used Frank’s!)

Popular Additions & Substitutions

• Buffalo sauce: opt for a mild sauce if you’re sensitive to spice
• Coconut oil: you can also use plant-based butter (or regular butter)
• Milk: milk or any milk alternative will work for this recipe 
• To make this recipe gluten free: leave out the breadcrumbs
• To make this recipe keto: use a keto-friendly milk like coconut milk, almond meal instead of flour, and leave out the breadcrumbs + honey 

How to Make Cauliflower Buffalo Wings 

The full recipe is at the bottom of this page, but here’s a walkthrough of how to make these cauliflower wings + tips for making them: 

Step 1:

Preheat the oven to 450 degrees. Prepare a baking sheet by lining it with parchment paper. 

TIP: you’ll need a fairly large baking sheet for this recipe. If you don’t have a large baking sheet, line two medium/small ones. 

Step 2:

In a large bowl, stir together the seasonings and flour. Add the milk and stir again (it should be thick). Mix in the breadcrumbs. 

TIP: this mixture should be very thick! Once it becomes hard to stir, stop stirring and add your cauliflower. The mixture should resemble a thick batter.

Step 3: 

Add the cauliflower to the bowl and use your hands to mix until each piece of cauliflower is coated with the batter. 

Step 4:

Add the cauliflower to the baking sheet in a single, non-overlapping layer. Bake in the preheated oven for 20 minutes, flipping after 10 minutes. 

TIP: when adding your cauliflower to the baking sheet, use your hands or a spoon to even out the batter on the cauliflower. Spread out any large clumps and cover any areas that got missed so that each floret is covered. 

Step 5: 

Meanwhile, mix together the coconut oil, honey and buffalo sauce. 

Step 6: 

Brush the sauce on the cauliflower and bake for 10 – 15 more minutes, until the cauliflower is browned and crispy on the outside. Optionally, reserve 2 tablespoons of the sauce to brush on the cauliflower once it comes out of the oven.

Step 7:

Serve immediately with your favorite dipping sauce. I love to pair this with a vegan ranch dressing.

Print