Appetizers · Vegan
Crispy, saucy, addictive buffalo cauliflower wings that convert even the most devoted meat lovers! Battered and baked crispy, then tossed in classic buffalo sauce. Vegan perfection. Follow our tested method and you'll get perfect results every single time.
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Whisk flour, water, garlic powder, paprika, onion powder and salt into a smooth batter. Should coat a spoon — not too thick, not too thin. Lumpy batter = lumpy coating.
Dip each floret in batter, letting excess drip back into bowl. Each piece should be evenly coated but not dripping. Place on a greased wire rack over a baking sheet.
Bake at 425°F for 20 minutes until batter is set and starting to golden. The high heat crisps the batter coating. Don't open the oven during these 20 minutes.
Melt vegan butter in a small pan. Add hot sauce and garlic powder. Stir and keep warm.
Remove cauliflower and toss in buffalo sauce. Return to oven at 425°F for 5 more minutes. The second bake caramelizes the sauce onto the surface for maximum flavor.
Serve hot with blue cheese or ranch dip and celery. Cauliflower wings lose crispiness after about 15 minutes — serve quickly for best texture.
Yes — dip in batter and fry at 375°F for 4-5 minutes until deep golden. Then toss in buffalo sauce and serve. Fried version is crispier than baked but baked is healthier and still delicious.
Not crispy: oven temperature too low, cauliflower too wet (dry florets before battering), batter too thick, or crowding the pan (pieces need space for hot air to circulate). Use a wire rack.
Frank's RedHot Original is traditional and the gold standard for buffalo sauce. Crystal or Tabasco work too. The vinegar-forward flavor of these sauces is what creates authentic buffalo taste.
