Vegan Buffalo Cauliflower Wings

 

No chicken, no eggs, no frying required — and absolutely no compromise on the bold, fiery, sticky buffalo flavour that makes wings so addictive and completely impossible to stop eating. These vegan buffalo cauliflower wings are coated in a seasoned batter, baked until the exterior is deeply golden and crispy, and then tossed in a lip-smacking vegan buffalo sauce that clings to every craggy surface and caramelises in the oven during a second bake for a finish that is gloriously sticky, spicy, and deeply satisfying. Served with cool vegan ranch or blue cheese dressing and crisp celery sticks, these are the ultimate game day appetiser and one of the most universally crowd-pleasing plant-based snacks you will ever make.

Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Servings: 4 as an appetiser    

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Ingredients

Cauliflower:

• 1 large head cauliflower (about 900g / 2 lb), cut into large, wing-sized florets — do not make them too small or they will overcook before the batter crisps

Seasoned Batter:

• ¾ cup (95g) all-purpose flour (or chickpea flour for gluten-free)
• 1 tablespoon cornstarch (for extra crispiness)
• ¾ cup (180ml) unsweetened plant-based milk (oat or almond)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper

Optional Panko Coating (for extra crunch):

• 1½ cups panko breadcrumbs
• ½ teaspoon smoked paprika
• Pinch of salt

Vegan Buffalo Sauce:

• ½ cup (120ml) Frank's RedHot Original Hot Sauce (or your preferred vegan hot sauce)
• 3 tablespoons vegan butter, melted
• 1 teaspoon maple syrup or agave (to balance the heat)
• ½ teaspoon garlic powder

Vegan Ranch Dipping Sauce:

• ½ cup vegan mayonnaise
• 3 tablespoons plant-based milk
• 1 tablespoon fresh lemon juice
• 1 teaspoon apple cider vinegar
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 tablespoon fresh dill, chopped (or 1 tsp dried)
• 1 tablespoon fresh chives, chopped
• Salt and pepper to taste

To Serve:

• Celery sticks and carrot sticks
• Vegan ranch or vegan blue cheese dressing

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Instructions

1. Preheat oven to 220°C (425°F). Line two large, rimmed baking sheets with parchment paper. This step is essential — the cauliflower will stick if you skip it.
2. Make the batter: in a large bowl, whisk together the flour, cornstarch, plant milk, garlic powder, onion powder, smoked paprika, salt, and pepper until completely smooth. The batter should be thick enough to coat the cauliflower and cling to it — similar to a thick pancake batter. If it is too thin, add a tablespoon of flour; too thick, add a splash of milk.
3. If using the panko coating, mix the panko breadcrumbs, smoked paprika, and salt together in a separate shallow bowl.
4. Working one floret at a time, dip each cauliflower piece into the batter and turn to coat completely, allowing any excess to drip off. If using panko, immediately roll the battered floret in the panko mixture and press gently to adhere.
5. Place the coated florets on the lined baking sheets in a single layer, making sure there is space between each piece for the hot air to circulate. Crowding the pan will result in steaming instead of crisping.
6. Bake for 20–22 minutes until the batter is set, slightly golden, and no longer looks raw. Carefully flip each floret using tongs or a spatula.
7. While the cauliflower bakes, make the buffalo sauce: in a small saucepan over low heat, melt the vegan butter. Add the hot sauce, maple syrup, and garlic powder and whisk until smooth and combined. Keep warm on the lowest heat setting.
8. Remove the partially baked cauliflower from the oven. Using tongs, toss each floret in the buffalo sauce until completely and generously coated. Return to the baking sheets in a single layer.
9. Return to the oven and bake for a further 15–20 minutes until the buffalo sauce has caramelised onto the cauliflower, the edges are crispy and slightly charred, and the wings look deeply golden-red.
10. Make the vegan ranch: whisk together all ranch ingredients in a small bowl until smooth. Taste and adjust seasoning.
11. Serve the cauliflower wings immediately — hot and straight from the oven — alongside the vegan ranch dipping sauce, celery and carrot sticks, and extra hot sauce on the side.

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Notes

• Floret size matters enormously: Cut the cauliflower into large, generous, wing-sized pieces rather than small bite-sized pieces. Larger florets take longer to cook through, which gives the batter sufficient time to crisp up before the cauliflower becomes overcooked and mushy.
• The second bake is non-negotiable: Returning the buffalo-sauced cauliflower to the oven for a second bake is what transforms good cauliflower wings into exceptional ones — the sauce caramelises and sets onto the exterior, creating that sticky, lacquered, deeply flavoured coating that makes these so addictive.
• Air fryer method: After battering (and panko coating if using), air fry at 200°C (390°F) for 20 minutes, flipping once halfway through. Toss in buffalo sauce and air fry for a further 10–12 minutes. The air fryer produces the absolute crispiest results.
• Serve immediately: Like all baked wings, these are significantly crispier when eaten fresh and hot directly from the oven. Do not sauce them too far in advance. Leftovers can be refrigerated for up to 4 days and reheated in the oven or air fryer to restore crispiness.
• Make your own buffalo sauce: If Frank's RedHot is not available, combine ½ cup of your preferred vegan hot sauce with 3 tablespoons of melted vegan butter for an equally delicious homemade version.

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