Description
Bright, spicy, and satisfyingly crunchy — these Vegan Cauliflower Buffalo Wings deliver all the heat and tang of classic wings without any meat or dairy.
Ingredients
Scale
- 1 large head cauliflower (about 700 g / 1.5 lb), broken into bite-size florets
- 120 g (1 cup) all-purpose flour or chickpea flour
- 240 ml (1 cup) unsweetened plant milk (soy or oat)
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 120 g (1½ cups) panko breadcrumbs
- 30 ml (2 tbsp) neutral oil (vegetable or avocado)
- 120 ml (1/2 cup) hot sauce (such as Frank’s RedHot)
- 30 g (2 tbsp) vegan butter or margarine
- 1 tsp maple syrup (optional)
- Optional garnish: chopped fresh parsley or celery sticks and vegan ranch for dipping
Instructions
- Preheat the oven to 220°C (425°F) and position a rack in the middle. If using an air fryer, preheat to 200°C (400°F).
- In a medium bowl, whisk flour, salt, garlic powder, smoked paprika, and black pepper. Gradually whisk in plant milk until smooth.
- Dip each cauliflower floret into the batter, letting excess drip back, then press into panko breadcrumbs mixed with oil.
- Bake for 18–22 minutes, turning once at 10 minutes, until golden and crisp.
- While the florets cook, warm hot sauce, vegan butter, and maple syrup in a small saucepan, whisking until smooth.
- Transfer hot florets to a large bowl, pour the warm buffalo sauce over them, and gently toss to coat. Serve immediately.
Notes
For extra crunch, consider doing a double-dip with batter and panko, then misting with oil before a second bake.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking / Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg