Vegan Buffalo Cauliflower Wings

4 from 1 vote

Vegan Buffalo Cauliflower Wings

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!

Prep Time15

Cook Time35

Total Time50

Course: Appetizer, Main Course

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 312kcal

Author: Anjali Shah

Ingredients

1 head cauliflower (medium-size)
3/4 - 1 cup vegan buffalo sauce , or any cayenne pepper hot sauce like Franks

CRISPY COATING:

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

BATTER:

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)

Serve with:

US Customary - Metric

Instructions

Preheat the oven to 450°F (232°C).
Slice the cauliflower into large slider-size pieces. Or cut into nugget size if making for kids.
Make the crispy coating by mixing together the cornmeal, bread crumbs, ground hemp seeds (or almond flour), parsley and garlic powder, then place it in a shallow baking dish. You can also put it into a large plastic bag for the shake and bake option.
Make the batter by combining the almond flour, buffalo cayenne pepper hot sauce, water and baking powder in a bowl until fully mixed. Add a drizzle of oil if you’d like. See notes for kid friendly batter.
Using one hand for the batter and one for the coating (this helps avoid clumping of the coating), dip each cauliflower piece in the batter then place in the coating dish and cover with coating. Place each piece on a parchment-lined cookie sheet. Make sure to evenly spread out the pieces.
If using the plastic bag, simply place the batter coated cauliflower into the bag and shake to coat in the topping. It should all fit but do it in parts if need be, just make sure to only use half of the coating so that it doesn't all get wet.
Bake for about 25 minutes. Remove the cookie sheet from the oven and drizzle about 1/2 cup (120 ml) hot sauce on top of the cauliflower pieces, trying to coat the top sides well. Using a pastry brush can help.
Flip them over and drizzle the rest of the hot sauce on top of the other sides, trying to coat them well. Put them back in the oven and bake for 10 minutes until they’re crispy.
Serve fresh!

Notes

My #1 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.
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.

Nutrition