Vegan Buffalo Cauliflower Wings: Crispy, Spicy & Game-Day Ready!

Hey friend, craving those fiery buffalo wings but keeping it plant-based and guilt-free? These vegan buffalo cauliflower wings deliver crispy, tangy, sauce-drenched perfection using simple cauliflower florets battered and baked to golden glory—no meat, no mess, all flavor. This easy vegan buffalo cauliflower recipe is a Pinterest sensation for home cooks loving snackable, shareable apps; whip them up for game days, parties, movie nights, or Taco Tuesday twists when you want bar food vibes without the fryer.

History / Background

Buffalo wings exploded in 1964 at Anchor Bar in Buffalo, New York, where Teressa Bellissimo fried chicken wings in hot sauce for her son and his friends—sparking a spicy legacy tied to sports bars and Super Bowls. The sauce? Cayenne peppers, butter, vinegar—a tangy Frank’s RedHot staple.

Vegan spins trade wings for cauliflower in the 2010s amid plant-based booms, with batter mimicking crunch via flour and panko. The best vegan buffalo cauliflower wings honor New York’s bold regional pride while going cruelty-free—special for fooling omnivores and packing veggie nutrients into addictive bites.

Why You’ll Love This Recipe

These cauliflower buffalo wings are your snack savior: Crispy outside, tender inside, with that addictive heat balanced by cooling ranch—all baked, not fried for lighter indulgence. Under 200 calories per serving yet satisfying, they’re Pinterest-perfect for crowds craving flavor without fuss.

• Game-changer quick: 10 minutes prep, 30 minutes bake.

• Budget munchies: One head cauliflower feeds 4-6 for pennies.

• Crowd-roaring: Meat-eaters rave; kid-friendly mild option.

• Healthier heat: Veggie-packed, baked crisp, low-fat.

• Endless fun: Air fryer hack, sauce tweaks galore.

• Visual wow: Saucy red glory screams “pin me!”

Ingredient Notes

Cauliflower florets mimic wing size—medium head yields bite-sized clusters; uniform for even cooking. Batter stars all-purpose flour (GF blend subs), plant milk for binding, garlic/onion powder and paprika for savoriness—panko adds crunch bomb.

Buffalo sauce: Frank’s or hot sauce + vegan butter for silky cling; maple tempers heat. Ranch dip: Vegan mayo, yogurt, herbs. Subs: Chickpea flour for GF batter, aquafaba for eggy bind, sriracha for extra kick.

Equipment Needed

• 2 large mixing bowls

• Baking sheets (parchment-lined)

• Whisk

• Tongs

• Small saucepan (for sauce)

📋 Recipe Card

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4-6 servings
Category: Appetizer
Method: Baking (Air Fryer Option)
Cuisine: American
Diet: Vegan, Gluten-Free Option

Description
Crispy vegan buffalo cauliflower wings baked golden and tossed in spicy sauce—perfect game day or snack with vegan ranch!

Ingredients
For the Wings:

• 1 medium cauliflower head (4-5 cups florets)

• 1 cup all-purpose flour (GF if needed)

• 1 cup unsweetened plant milk

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp paprika

• ½ tsp salt

• ¼ tsp black pepper

• 1 cup panko breadcrumbs (GF option)

For the Buffalo Sauce:

• ½ cup hot sauce (Frank’s style)

• ¼ cup vegan butter

• 1 tbsp maple syrup (optional)

Vegan Ranch:

• ½ cup vegan mayo

• ¼ cup plant yogurt

• 1 tsp dried dill

• 1 tsp garlic powder

• Salt/pepper to taste

Instructions

1. Preheat oven 450°F (230°C). Line 2 sheets with parchment.

2. Chop cauliflower into wing-sized florets.

3. Whisk flour, milk, spices in bowl for batter.

4. Dip florets in batter, then panko. Place on sheets.

5. Bake 20-25 mins, flip halfway till golden.

6. Melt sauce: Simmer hot sauce, butter, maple 2 mins.

7. Toss baked wings in sauce; bake 5 more mins.

8. Mix ranch. Serve hot with celery/carrot sticks.

Notes

• Space florets for crispiness.

• Air fryer: 400°F, 15 mins, shake often.

• Double sauce for extra saucy.

Nutrition Facts Table

*Based on 2,000 calorie diet. Approximate.​

Tips & Variations

Mild version: Half hot sauce, more maple. BBQ twist: Swap for BBQ sauce. Loaded: Top nachos or salads. Air fryer pro: Spray oil for extra crunch. Cauliflower rice bowl: Chop finer, serve over greens.

Pro Chef Tips

Dry florets post-chop for batter stick. Hot oven + flip = even crisp. Warm sauce prevents sogginess—toss right before second bake. Panko pulse in processor for finer cling. Chill batter 10 mins for thicker coat.

Common Mistakes to Avoid

• Soggy wings: Overcrowd sheet—airflow key.

• Batter fail: Too thin? Add flour; lumpy? Whisk vigorously.

• Sauce seize: Melt butter into hot sauce slowly.

• No crunch: Skip panko or low oven temp.

• Burnt edges: Watch second bake closely.

Storage & Meal Prep

Fridge uneaten wings up to 3 days airtight. Reheat 400°F oven 10 mins for crisp revival—microwave softens. Prep batter/florets ahead.

Make-Ahead & Freezer Notes

Batter-coated raw wings freeze on tray, then bag up to 2 months. Bake from frozen +5 mins. Cooked sauced: Freeze 1 month, thaw/reheat oven. Best baked fresh for peak crunch.

Serving Suggestions

Vegan ranch or blue cheeze dip essential. Celery/carrot crunch. Sides: Fries, slaw, nachos. Drinks: Icy beer, spicy margarita.

FAQs Section

GF vegan buffalo cauliflower?
GF flour + panko.

Air fryer time?
400°F, 15-20 mins total.

No panko?
Extra batter bake works.

Less spicy?
Less sauce, more butter.

Tofu sub?
Press/cube, same method.

Why soggy?
Reheat oven, not micro.

Conclusion

These vegan buffalo cauliflower wings are spicy joy bombs that’ll score big at any gathering—crispy, saucy, and stupidly simple. Fire up the oven tonight, dunk away, and pin those glossy shots. Tag your game-day wins and spill tweaks in comments—crunch on!