My Go-To Vegan Cauliflower Buffalo Wings Recipe!

These Vegan Cauliflower Buffalo Wings bring all the heat and crunch you want from classic wings—without the chicken.

They’re tender inside, crispy outside, and coated in a tangy, garlicky buffalo sauce that sticks.

Serve them for game day, a casual dinner, or whenever you’re craving something bold and snackable.

They’re easy to make, loaded with flavor, and surprisingly filling. Grab a dipping sauce, and let’s get cooking.

Why This Vegan Cauliflower Buffalo Wings Recipe Works

This recipe delivers the texture you’re after: a crisp, golden exterior that holds up to sauce and a juicy, tender center.

The trick is a simple batter and a short bake, followed by a quick toss in buffalo sauce and a final bake to lock it all in.

Using cauliflower keeps it light but still satisfying, thanks to the hearty florets that mimic the bite of wings.

A few pantry staples—flour, spices, and hot sauce—are all you need to pull it off.

Shopping List

• 1 large head cauliflower, cut into bite-size florets
• 3/4 cup all-purpose flour (or a gluten-free blend)
• 2 tablespoons cornstarch (for extra crispiness)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 3/4 cup unsweetened plant milk (almond, soy, or oat)
• 2 tablespoons neutral oil (avocado, canola, or grapeseed), plus more for greasing
• 3/4 cup hot sauce (like Frank’s RedHot)
• 2 tablespoons vegan butter, melted
• 1 tablespoon maple syrup (optional, for balance)
• To serve: vegan ranch or blue cheese dressing, celery sticks, carrot sticks

How to Make It

1. Heat the oven. Preheat to 425°F (220°C). Line a large baking sheet with parchment paper and lightly grease it.A hot oven and a greased surface help the batter crisp instead of steam.
2. Prep the cauliflower. Cut the head into even, bite-size florets. Aim for uniform pieces so they cook at the same rate. Rinse and pat very dry—excess moisture softens the coating.
3. Mix the batter. In a bowl, whisk flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper.Add plant milk and 1 tablespoon oil. Whisk until smooth and thick but pourable, like pancake batter. If it’s too thick, add a splash more milk.
4. Coat the florets. Add cauliflower to the bowl and toss to coat well.Shake off extra batter—too much creates soggy patches. Arrange on the baking sheet with space between pieces.
5. Bake for crunch. Bake for 20 minutes. Flip each floret, brush or spray with a bit of oil, and bake 10–12 more minutes.They should look lightly golden and firm.
6. Make the buffalo sauce. In a small bowl, combine hot sauce, melted vegan butter, the remaining 1 tablespoon oil, and maple syrup if using. Taste and adjust heat or sweetness. The butter gives that classic wing flavor and helps the sauce cling.
7. Toss and finish. Transfer baked florets to a large bowl.Pour over the sauce and toss gently to coat. Return to the baking sheet and bake another 8–10 minutes to set the sauce and crisp the edges.
8. Serve hot. Sprinkle with a pinch of salt if needed. Plate with celery, carrots, and your favorite vegan ranch or blue cheese dressing.They’re best right out of the oven—sticky, spicy, and crunchy.

How to Store

• Refrigerate: Store leftovers in an airtight container for up to 3 days. Keep the sauce on the florets—it actually helps with reheating flavor.
• Reheat: Use an oven or air fryer at 375°F (190°C) for 8–10 minutes until hot and crisp. Microwave only if you must; it softens the coating.
• Freeze: For best texture, freeze the baked-but-unstyled florets on a tray, then bag for up to 2 months.Reheat from frozen at 400°F (205°C) until crisp, then toss in warm buffalo sauce and bake 5 minutes to set.

Benefits of This Recipe

• Plant-based and crowd-pleasing: A familiar, game-day style snack that works for vegans and non-vegans alike.
• Lighter than traditional wings: Lower in saturated fat and cholesterol-free, but still satisfying.
• Flexible and affordable: Uses simple pantry ingredients and common spices you likely have on hand.
• Customizable heat: You control the spice level and sweetness with the hot sauce and maple syrup.
• Meal prep friendly: Bake ahead and finish with sauce right before serving for fresh-from-the-oven results.

Pitfalls to Watch Out For

• Soggy texture: Overcrowding the pan or using wet cauliflower leads to steaming, not crisping. Give the florets space.
• Thick, pasty coating: A too-thick batter won’t crisp well. Aim for a smooth, pancake-like consistency and shake off excess.
• Skipping the second bake: Tossing in sauce and not baking again makes a slippery coating.The final bake helps the sauce cling and caramelize.
• Uneven sizes: Mixed sizes cook unevenly. Trim large florets so everything finishes at the same time.
• Too much sweetness: Maple syrup should be subtle. A little balances heat, but too much fights the buffalo flavor.

Recipe Variations

• Gluten-free: Swap all-purpose flour for a 1:1 gluten-free flour blend and keep the cornstarch.Check your hot sauce is gluten-free.
• Air fryer method: Cook at 380°F (193°C) for 12–14 minutes, shaking halfway. Toss in sauce, then air fry 3–5 more minutes to set.
• Extra crispy panko: After dipping in batter, roll florets in panko breadcrumbs before the first bake. Bake as directed.
• BBQ twist: Replace buffalo sauce with your favorite vegan BBQ sauce, thin with a splash of apple cider vinegar, and finish as usual.
• Lemon-pepper hot: Add 1 teaspoon lemon zest and 1 teaspoon freshly cracked black pepper to the batter.Finish with hot sauce plus a squeeze of lemon.
• Garlic-parm style: Toss baked florets in olive oil, minced garlic, and nutritional yeast instead of buffalo sauce. Bake 5 more minutes.

FAQ

Can I make these Vegan Cauliflower Buffalo Wings oil-free?

Yes, but they’ll be less crisp. Skip the oil in the batter, use parchment, and bake a few minutes longer.

For the sauce, omit the vegan butter and add a splash of vegetable broth to thin; the coating won’t cling quite as well, but the flavor will still shine.

What’s the best hot sauce to use?

A classic cayenne-style hot sauce like Frank’s RedHot gives the most traditional buffalo flavor. If you prefer more heat, use a spicier brand and balance with a bit more vegan butter or a touch of maple syrup.

Can I use frozen cauliflower?

Fresh is best for texture. If using frozen, thaw completely and pat very dry before battering.

Expect a softer interior and slightly less crunch.

How do I keep the coating from sliding off?

Dry the cauliflower well, use a batter that’s not too thick, and always do the final bake after saucing. Also, avoid stacking the florets in the bowl when tossing in sauce; gentle, even coating helps.

What can I serve with these?

Vegan ranch or blue cheese dressing, celery, and carrots are classics. For a meal, add a simple slaw, potato wedges, or pile the wings into tacos with cabbage, avocado, and a squeeze of lime.

Can I prepare them ahead?

Yes.

Bake the battered florets ahead and refrigerate up to 24 hours. Reheat in the oven until crisp, toss in warm buffalo sauce, and bake the final 8–10 minutes before serving.

Why add cornstarch to the batter?

Cornstarch reduces gluten formation and promotes a lighter, crisper crust. It’s a small addition that makes a noticeable difference in crunch.

Wrapping Up

These Vegan Cauliflower Buffalo Wings are bold, crispy, and easy to master.

With a reliable batter, a hot oven, and a quick final bake after saucing, you’ll get that satisfying “wing” experience every time.

Customize the heat, pair with a creamy dip, and you’ve got a crowd-pleasing favorite that fits weeknights, parties, and everything in between.

Enjoy them hot and fresh, and don’t forget the celery on the side.