These Vegan Cauliflower Buffalo Wings will blow your tastebuds away!! Coated in a sweet hot garlic buffalo sauce, they are unbelievably addictive and the perfect game day snack!
WATCH THE VIDEO TO SEE HOW IT’S MADE:
FACT: I am a spice lover. Not a little, I LOVE spice. I put pepper on everything: my avocado toast, in my chickpea curry, even in my new favourite cauliflower soup (uh, PSA: you need to try that. It’s been my most quickly reviewed, 100% positive recipe!!). If it facilitates spice, I’m adding it. I have made sure that none of the recipes here are at my spice level because I know it’s high, all EXCEPT these Vegan Cauliflower Buffalo Wings. I present: a recipe that identifies with me at my core. Spicy, DELICIOUS, loaded with flavour (SO. MUCH. FLAVOUR) and of course, and quite simple to make.
Batter, bake, sauce, done.
Oh my. These cauliflower buffalo wings. My eyes swelled joyfully as I ate the first batch sans cooling sauce (#teamfierce) and I enjoyed every bite. This isn’t my first cauliflower wings rodeo, and I’ve made my Sticky Sesame Vegan Cauliflower Wings more times than I can remember. After it was selected as one of the recipes that won 2016/one of the recipes you NEED to try in 2017, I knew I needed to make a new version. A version that you’d not only adore if you’re a spice aficionado, but one absolutely perfect for Super Bowl.
Your friends will ooh, ahh, and look on jealously as you devour these. The smell of the sauce is intoxicating. Share with them, it’s the right thing to do.
So I’ve bantered on as usual; let’s get to the cauliflower buffalo wings. I used the exact same recipe as I did for my sesame wings, except I used finer breadcrumbs. Traditionally, buffalo wings aren’t breaded at all, but I think it’s safe to say these aren’t so traditional ;).
I definitely think the breading is crucial to the cauliflower wings tasting so good, so don’t skip it. After they are baked at a nice high temperature, they take a batch in a sweet hot garlic buffalo sauce.
Good grief. That name alone. I then bake them one last time. Let me tell you – I tasted them right out of the sauce. They were divine. However, after the second bake?! I had to struggle to wait long enough to take pictures before devouring them. They were SO flavourful after that. It’s one of those crucial steps that are so worth it (only 5 more minutes of waiting!)
After posting the same picture on my Instagram stories and Snapchat, many of you were in shock that these were vegan. YES my friends, vegan, gluten free and ready to be eaten. Try them: party snack, evening snack, Netflix night and Super Bowl treat. I kept these as healthy as possible with only one tablespoon of vegan butter so feel free to DIG in without any guilt!
YOUR QUESTIONS ANSWERED
Q: So, are these wings really spicy?
A: YES! Buffalo wings are super hot wings in general. Taste the sauce before soaking your wings in them and adjust them to your heat level if it’s too much. We personally LOVED the heat here.
Q: Do I have to make these vegan cauliflower wings with the (gluten free) breadcrumbs?
A: Yes! The breadcrumbs makes the cauliflower wings crispy before the sauce goes on. Ideally, you should make them with panko breadcrumbs which I’ve linked to below. I’ve made these without the breadcrumbs and it doesn’t work without the breading. IF you can’t find panko gluten free breadcrumbs, regular gluten free breadcrumbs will work, just toast them first.
Q: If I’m not gluten free, can I use regular flour and panko breadcrumbs?
A: Yes!
Vegan Cauliflower Buffalo Wings – Gluten Free
Ingredients
- 1 small head cauliflower (if using a large head, you may need to up the batter and sauce quantities)
Cauliflower Wings
- 1/2 cup all purpose gluten free flour*
- 1/2 cup unsweetened almond milk
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1 cup crispy gluten free bread crumbs (seasoned with salt and pepper) OR toast your breadcrumbs slightly before using
Sauce
- 1/2 cup vinegar based hot sauce (such as Frank's hot sauce)
- 1 tablespoon vegan butter
- 1 teaspoon garlic powder
- 2-3 tablespoons maple syrup
Instructions
- Preheat oven to 450 degrees.
- Prepare a baking sheet by lining it with a silicone baking sheet or greased foil.
- Using a knife, remove florets from the cauliflower (aka cut off the leaves and don't use the stems).
- Chop the cauliflower into smaller pieces to resemble the size of wings.
- In a separate bowl, whisk the gluten free flour, almond milk, salt, ground black pepper and garlic powder in a bowl to make the batter.
- In a separate bowl, place the bread crumbs. Line it up beside the batter bowl.
- Toss the cauliflower in the batter mixture one at a time, shaking off excess batter. Do not soak. Then, dip the cauliflower into the breadcrumbs to coat completely, then place onto the baking sheet. Repeat until all of the wings are coated.
- Bake for 22 minutes. Please ensure your oven is completely preheated and hot.
- While baking, prepare the ingredients for the sauce by whisking together.
- Remove from oven. Toss the wings in the sauce then using tongs, remove and place back on the baking sheet. Bake for another 5 minutes for the sauce to soak into the wings.
- Remove from oven and serve immediately with a cool vegan ranch dressing (cooling agent is essential!). Enjoy!
Sauce
- While the wings are baking, in a small pot over high heat, mix all the sauce ingredients. Bring to a boil and boil for 2 to 3 minutes, which helps to bring out more flavour notes of the ingredients. Remove from heat. Taste a little bit to decide if you need more sweetener to balance out the heat; if so, add a tablespoon at a time until your desired heat. Please note that especially depending on the hot sauce you use, these wings are HOT so take caution!
Recipe Notes
- 1. Don't use olive oil to grease the baking sheet since it will burn the bottom of your wings.
3. The batter will only adhere to the cauliflower wings dry. So, if for any reason you wet your cauliflower, it has to be 100% dry for the batter to stick. - You can use regular or whole wheat flour if not gluten free. Some Gluten Free flours are thicker than others, so if your batter seems way too thick, add in a few tablespoons of milk to thin it out a little if necessary. I use Bob's Red Mill All Purpose GF (NOT Baking) Flour. I have used Einkorn flour while making these and it is a beautifully smooth consistency and is naturally organic.
- HOW TO STORE CAULIFLOWER WINGS
You can store these Cauliflower Wings in airtight tupperware container in your fridge for up to 4 days, and reheat them in an oven until warmed. They taste best fresh. I wouldn't recommend freezing these as the batter may get soggy.
MORE VEGAN GAME DAY SNACKS
Crispy Cauliflower Tacos with Chipotle Crema
So delicious! I love them spicy, the spicier, the better :-))
Thanks Angie! SO true.
cauliflower wings? OMG I think I just died and went to heaven! These look insanely delicious!
Haha thanks Bethany!!
I love spice too, although I need it in moderation! But, I have a feeling I would devour these cauliflower wings in no time. They look SO pretty, Jessica! And so good too…what a perfect game day snack!
Thanks Gayle! Yes they are spicy, and definitely the perfect game day snack!
These look sooo pop-able!! I think I would eat way too many in one sitting! haha
Thanks Ashley!! Yes that was totally me.
Oh goodness gracious Jessica! Can cauliflower get any more yummier:)
Haha thanks Maria!!
What is that dipping sauce you have for the cauliflower buffalo wings? I would love to make that along with the recipe-this looks so delicious!
Hi Dani,
Ah haha I totally just whipped something together and didn’t right it down, but basically plain vegan yogurt plus seasonings to make it a ranch dressing. You should try Annie’s Ranch Dressing! http://www.annies.com/products/dressings/goddess-dressing
Also, thank you!! I hope you enjoy!
Really this is awesome recipe. .I like all of your most valuable article.
because its very informative for me and your
recipes is very delicious and healthy.
Thanks
So happy to hear Javier!
Could I go without breadcrumbs? How essential is it?
Looks great!
NOW I see the Q&A 🙂
Haha I hope it helped!
this method is awesome! i have made twice now. 2nd time I also used with canned artichoke hearts..(5-7 count, Reese brand is best & make sure to squeeze all liquid out of each heart before dipping in the batter) I placed the hearts on the pan with the cauliflower half way thru cooking time… WOW! so good thank you for this great recipe, I have finally found my fix for deep fried artichoke hearts. 🙂
Oh OOPs, forgot to write that instead of hot sauce i made a vegan butter sauce adding vegan Parmesan & a little lemon to dip the artichokes in.
Oh sounds so good Julie!! I’ll need to try that. Love the dip you made too!
This was an AMAZING recipe. Truly the best cauliflower wings recipe I’ve tried so far. I found that cooking the cauliflower florets on the stove on med-low heat for about 10 mins and then squeezing out any remaining water made the cauliflower crispier. The addition of bread crumbs really makes it feel like I’m eating actual wings, as well. I substituted your sauce with something a lot more mild, but I found that a 1/2 cup of sauce, like you have in your recipe, is actually the perfect amount needed to coat one tray of wings without losing the crunch of the coating. This is definitely my #1 go-to recipe whenever I’m in the mood for it. Thank you so much for this recipe!
Yay!! So happy to hear Rose!! Thanks so much for sharing your changes and your feedback!! You’re SO welcome!!
These were delicious. Nice and spicy, and had a great crunch. Will make them again for sure.
I’m so happy to hear Mark!! Thanks so much for letting me know!! 😊
They are so good, but I am a woos. I cant handle the heat. Any suggestions for sweet and sour or garlic Parmesan?
Hey Kathy,
You can try my sticky sesame cauliflower wings: https://jessicainthekitchen.com/sticky-sesame-cauliflower-wings/
Hope you enjoy!!
All, I have a question. These tasted great and I highly recommend them. However, I baked them after battering as directed and the texture was great. Then I put the buffalo sauce on and baked them for 5 minutes more. They were a little soggy- nothing horrible but I noticed. Do you think baking them for more time would have made them soggier or crisped them up a little more? Thansk for your thoughts!
Hey Hilarie,
So glad you enjoyed!! Hmm, ah I’m not sure they ended up soggy for you but I’m sorry to hear that!! Next time maybe try them straight out of being dipped in the buffalo sauce and see if you prefer them that way. I hope that helps!!
These are awesome!! I didn’t have any panko so I whizzed up some oats in the food processor and used those instead and it was amazing! Keep this up your recipes are fab!!!
OMG these came out amazing, my date loved them to death. Even mentioned on becoming vegan!