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Vegan Buffalo Cauliflower Wings

Name: Vegan Buffalo Cauliflower Wings
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 head cauliflower ((medium-size)); 3/4 - 1 cup vegan buffalo sauce (, or any cayenne pepper hot sauce like Franks); 3/4 cup cornmeal; 3/4 cup bread crumbs ((gluten-free if needed)); 6 tbsp hemp seeds or almond flour (, grind the hemp seeds for best results (see notes)); 6 tsp dried parsley; 6 tsp garlic powder; 2 cups almond flour; 1 cup vegan buffalo sauce (, or any cayenne pepper hot sauce like Franks); 1 cup sparkling soda water; 2 tsp baking powder; drizzle oil (, optional (see notes)); vegan ranch dressing; celery; carrots

By Sophia DeSantis, Reviewed by Anjali Shah on March 11, 2025

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My easy Vegan Buffalo Cauliflower Wings are crispy, tender, and packed with just the right amount of spice. Baked to perfection with a secret ingredient for the best texture, they make an irresistible appetizer, side dish, or snack. The whole family loves them!

Black bowl filled with crispy cauliflower covered in buffalo sauce

These vegan buffalo cauliflower wings were born out of those game nights and movie marathons with friends when I’d run out of plant-based snack ideas. I needed something crunchy, saucy, and seriously satisfying, something that could hold its own next to all the usual party snacks, like my vegan jalapeno poppers.

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🥣 More Vegan Cauliflower Recipes!

📋 Recipe Card

So, I started experimenting and after plenty of trial and error, I landed on the perfect combination of almond flour, cornmeal, and breadcrumbs to create a light yet crunchy coating that holds up beautifully under a layer of vegan buffalo sauce. Now, every bite is crispy on the outside, tender on the inside, and packed with that bold, tangy heat.

👩🏽‍🍳 Why I Love This Recipe

There are so many ways to make a meatless wing. Some people go for seitan, others use tofu, and plenty of recipes rely on different veggies. But for me, the best choice in both texture and flavor has always been cauliflower. As a nutritionist, I love using whole foods in my cooking, and cauliflower is one of those ingredients that transforms beautifully. It starts out mild and unassuming, but once coated in a crispy batter and tossed in spicy vegan buffalo sauce, it turns into something seriously crave-worthy. Whether I am making these for my family, friends, or just for myself, they always disappear fast.

I make the crispy coating from cornmeal, breadcrumbs, and almond flour, and trust me, it gives the perfect crunch on the outside while keeping the inside tender. It bakes beautifully in the oven, turning golden and crispy without the need for frying. Every time I pull a batch out, the smell alone brings everyone into the kitchen. Paired with vegan ranch, fresh celery, and carrots, these wings feel like comfort food but are still light and completely plant-based.

I know there is always debate on what to call these – buffalo cauliflower, vegan wings, crispy cauliflower bites – but to me, it does not matter. What matters is that they deliver on texture, flavor, and satisfaction. They are perfect for game nights, movie marathons, and family dinners where I want something fun but still nutritious. My kids love the milder version without the extra sauce, and my friends always ask for the spiciest batch. I hope you give them a try because once you do, they just might become your new favorite snack!

🥘 Ingredients

Everything you need for these cauliflower wings is easy to find at the store. Here’s what I use to get that crispy texture and bold buffalo flavor:

Cauliflower: This is my favorite for a hearty, plant-based wing substitute. It soaks up all the flavor from the breading and buffalo sauce while staying tender inside.

Vegan Buffalo Sauce: I keep it simple with my favorite vegan-friendly cayenne pepper hot sauce, Frank’s is my top pick.

Cornmeal, Breadcrumbs, Almond Flour: This trio creates the perfect crispy coating that doesn’t fall apart. For a gluten-free version, just swap in gluten-free breadcrumbs or use hemp seeds instead of almond flour.

Soda Water, Baking Powder: These make the batter extra light and help it stick to the cauliflower. The result? A perfectly crisp and airy texture after baking.

Seasonings: I love using parsley and garlic salt for a simple, flavorful touch. Feel free to mix in your favorite spices!

🔪 How To Make

Making these crispy buffalo cauliflower wings is super easy and comes together in just five simple steps. Here’s how I do it:

Slice: I cut the cauliflower into large slider-size pieces. If I’m making this for my kids, I chop them into smaller, nugget-sized bites instead.

Mix: I whisk together the almond flour, buffalo cayenne pepper hot sauce, water, and baking powder in a bowl until fully combined. For a kid-friendly version, check variation section below.

A whisk mixing a buffalo sauce mixture in a square white baking dish.

Make The Crispy Coating: I mix the cornmeal, breadcrumbs, almond flour, parsley, and garlic powder in a bowl until well combined. Then, I transfer it to a shallow baking dish.

A square glass baking dish with a mixture of flour, cornmeal and spices in it and a spoon picking some up.

Coat Cauliflower: I keep one hand for the batter and the other for the coating to prevent clumping. I dip each cauliflower piece into the batter, then place it in the coating dish and make sure it is fully covered.

Cauliflower pieces dipped in orange batter being coated with a breadcrumb mixture.

Bake: I arrange the coated cauliflower pieces on a parchment-lined cookie sheet, making sure they are evenly spaced. Then, I bake them in a 450-degree Fahrenheit oven for about 25 minutes until they turn golden and crispy.

Breadcrumb coated cauliflower pieces on a baking sheet.

Flip, Coat, And Continue Baking: After 25 minutes, I take the cookie sheet out of the oven and drizzle about half a cup of hot sauce over the cauliflower, making sure to coat the top sides well. I like to use a pastry brush for this since it makes the process easier. Then, I flip each piece over, drizzle the rest of the hot sauce on the other side, and bake for another 10 minutes until they turn crispy. I always recommend serving them right away!

Crispy baked cauliflower wings on a parchment lined baking sheet.

💭 Expert Tips

My #1 Secret Tip for making the best buffalo cauliflower wings is to use soda water in the batter and follow my coating instructions exactly. The soda water helps fluff up the batter, which locks in the crispy outer layer. If you swap it for regular water, the texture won’t be the same, and if the batter is too thin, the coating won’t stick properly.

Other Tips To Keep In Mind:

Don’t substitute other flours: The mix of cornmeal, breadcrumbs, and almond flour creates the perfect crispy texture with just the right amount of fat for that fried feel. Swapping them out can change the crunch and overall result.
Cut evenly sized florets: I aim for slider-sized cauliflower pieces, around one and a half to two inches, for the best balance of crispy coating and tender inside. If I am making them for kids, I cut them smaller, but I always try to include some of the stem for that classic buffalo wing look.
Don’t overcrowd: I spread the cauliflower in a single layer with space between each piece to ensure they crisp up properly. If they are too close together, they will steam instead of getting crispy, so I use two baking sheets if needed.
For an even crispier batter: Adding a small drizzle of oil to the batter is totally optional, but it does help create an extra crispy texture. I usually leave it out, but if I want that extra crunch, I mix in a little.
Two options for coating: I usually coat the cauliflower in a shallow baking dish, but if I want a quicker method, I toss them in a zip-top bag for a shake and bake option. Both work well, so it is just a matter of preference.

📖 Variations

I love making little tweaks to this cauliflower buffalo wings recipe depending on who I’m serving it to. Here are some easy ways to switch things up:

BBQ Wings: I swap the hot sauce for my vegan BBQ sauce to make a smoky, sweet version. Instead of coating them mid-bake, I brush on the BBQ sauce at the very end and broil for a few minutes to get a caramelized finish.

Teriyaki Wings: I use half a cup of teriyaki sauce instead of buffalo sauce and follow the same steps. The sauce I use for my vegan teriyaki noodles works perfectly, and I like to sprinkle toasted sesame seeds and chopped scallions on top before serving.

Turn into tacos: These cauliflower wings make an amazing taco filling. I pile them into soft tortillas with my favorite toppings, and my kids love this version just as much as I do.

Baby and kid-friendly version: For a milder version, I whisk together almond flour, apple cider vinegar, and milk instead of using buffalo sauce. I skip the mid-bake sauce drizzle and bake them for about 30 to 35 minutes until crispy.

🍽 Serving Suggestions

I love eating these vegan buffalo wings straight from the pan with vegan ranch, but when I put together a full meal, they pair so well with other dishes. Here are my favorite ways to serve them for game day, a party, or a fun family dinner.

With other party foods: These wings are perfect for a big snack spread. I love serving them with crispy eggplant fries, or a side of vegan poutine for a fun mix of flavors.

With main dishes: When I want a heartier meal, I pair these wings with plant-based comfort food. They go so well with vegan carrot dogs, a scoop of healthy mac and cheese, or a plate of loaded veggie nachos.

Over A Salad: These make a great salad topper! I’ll pair them with crisp greens, carrots, celery, tomatoes, avocados, and any vegan salad dressing (ranch works great).

🧊 Storage Directions

Refrigeration: I’ll store leftovers in an airtight container in the refrigerator – they keep for up to 5 days.

Freezing: I don’t recommend freezing this recipe as the breadcrumb coating becomes soggy and doesn’t reheat well from frozen.

Reheating: I’ve found that the best way to reheat these from the fridge is to pop them back into the oven! You can heat them in the regular oven or even in your toaster oven. An air fryer can also be used to reheat leftover buffalo cauliflower. You don’t want to microwave or they will get mushy and soft.

❓Recipe FAQs

Why are my cauliflower wings soggy?

Skipping the batter and crispy coating can leave the cauliflower wings too soft. I always bake them on a parchment-lined sheet at the right temperature to get that perfect crunch.

Why is my batter too thick or too thin?

If my batter is too thick, I add a little more sparkling water, one tablespoon at a time, until it reaches the right consistency. If it’s too thin, I whisk in a bit more almond flour or cornstarch until it coats the cauliflower properly.

Can I prep this ahead of time?

Honestly, this isn’t the best prep ahead food. You really want this nice and fresh, especially the batter since the fluffiness in the soda water goes away after some time. However, there are a few things I do ahead of time to make prep easier on the day I bake these wings. I mix the crispy coating and store it in an airtight container at room temperature. I wash, dry, and cut the cauliflower, then keep it in the fridge for up to four days. I also make my buffalo sauce in advance or grab a store-bought version to save time.

How do I keep the coating from falling off?

I always pat the cauliflower dry before dipping it in the batter so the coating sticks properly. I use one hand for the wet batter and the other for the dry coating to keep everything from clumping. Before rolling in the crispy coating, I shake off any excess batter to avoid soggy spots.

Hand dipping a buffalo cauliflower wing into a bowl of ranch dip.

🥣 More Vegan Cauliflower Recipes!

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