There’s something wildly satisfying about finger food that leaves a bit of a mess — sauce on your fingers, crispy bits on the tray, and just enough heat to keep reaching for another. These vegan cauliflower buffalo wings are my go-to whenever I want that game day vibe without the heaviness of fried meat. They’re golden, a little fiery, and ridiculously snackable — whether you bake them in the oven or crisp them up in the air fryer.
I make these for everything from family movie nights to house parties with friends who usually turn their noses up at cauliflower — but not these. These little guys disappear fast.
Why These Wings Hit the Spot
I’m not going to pretend cauliflower tastes like chicken — it doesn’t. But once you coat it, bake it until crisp, and smother it in that tangy buffalo sauce? You’ve got something that’s just as crave-worthy.
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Crispy outside, tender inside: That contrast is everything. These hold up well and don’t go mushy if you do it right.
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Way lighter than traditional wings: Since they’re baked or air fried and oil-free, you can enjoy a whole tray without feeling heavy.
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Crowd-pleaser, even for meat lovers: I’ve served these to hardcore chicken wing fans — they were suspicious at first, but let’s just say the tray was wiped clean.
I also love that these are naturally gluten-free (if you use brown rice flour) and vegan. You can eat consciously and still snack hard.
Making Them in the Oven (My Usual Weeknight Style)
I usually bake these when I’m feeding a crowd or multitasking dinner with other dishes in the oven.
Here’s the play-by-play:
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Chop it up: Grab a head of cauliflower and break it into small, wing-sized florets. Not too tiny — they’ll shrink in the oven.
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Mix up the batter: I use brown rice flour and unsweetened plant milk (usually oat or soy). Add your seasonings and whisk until smooth.
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Tip: If gluten’s not a concern, go ahead with all-purpose flour. Works just fine.
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Coat carefully: Toss your florets in the batter until they’re evenly coated — but don’t let them sit in a puddle of excess batter.
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Bake it right: Spread them on a parchment-lined baking sheet. Give them space — crowding = soggy wings. Bake at 425°F for about 20 minutes, flipping halfway through.
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Buffalo time: While they bake, warm your buffalo sauce. I like making my own, but bottled works too.
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Brush + bake again: Take the wings out, brush with sauce (don’t dunk — brushing gives you that crispy layer), and pop them back in for 10–15 minutes more, flipping once more.
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Tip: Flip each one by hand. It’s a little fussy, I know, but it’s what gives you that evenly crispy texture.
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Air Fryer Method (Great for Small Batches)
If I’m just making a small portion for myself or want them fast, the air fryer is perfect.
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Follow the same prep steps as above: batter and coat your cauliflower.
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Place them in a single layer in your air fryer basket.
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Cook at 390°F for 20 minutes, shaking or flipping halfway.
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After that, brush with buffalo sauce and air fry again for about 10–15 more minutes. Check early — every air fryer is a little different.
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Serve hot with ranch and a pile of celery sticks.
I’ve used both a Ninja Foodi and a Cosori — both do a great job.
Common Questions I Get
How do I make them crispy and not soggy?
Place the florets one by one on the tray — don’t just dump the whole bowl. Any extra batter will pool and make them stick and steam instead of crisping. Always bake in a single layer with some breathing room.
How long do they last?
They’re best fresh, but if you’ve got leftovers, store them in an airtight container in the fridge for up to 3 days.
How do I reheat them?
The air fryer is best for reheating — about 375°F for 5–8 minutes. Oven works too, but avoid microwaving unless you want soggy bites.
Ingredient Swaps That Actually Work
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No brown rice flour? Use regular all-purpose or whole wheat flour.
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Need nut-free? Skip the cashew milk — go for oat, soy, or rice milk.
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Pressed for time? Use your favorite bottled buffalo sauce. I’ve done that plenty of times when I’m running behind.
My Real-Life Tips for Perfect Wings
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Take the extra minute to space out your cauliflower. They roast better and get that real wing-like crisp.
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Flip them gently at every stage. I use a fork or small tongs.
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Serve them with something cooling — vegan ranch, cucumber sticks, celery. They balance the heat and make it feel more like classic wings.
Vegan Cauliflower Buffalo Wings
Golden, crispy, and full of bold, spicy flavor—these cauliflower buffalo bites are everything you crave on game day, minus the guilt.
Ingredients
Cauliflower Bites
- 1 small head of cauliflower, cut into bite-sized florets
- ¾ cup unsweetened cashew milk (or any plant-based milk)
- ½ cup brown rice flour (or your preferred flour)
- 1½ tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cumin
- ½ tsp sea salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper
Homemade Buffalo Sauce
- 3 tbsp tomato paste
- ½ cup water
- ¼ cup white vinegar
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp sea salt
- ¼ tsp cayenne pepper
Optional for Dipping
- Dairy-free ranch dressing (highly recommended)
Instructions
- Oven Method : Start by preheating your oven to 450°F and lining a baking tray with parchment paper. If you're planning to serve ranch, prep it first so it has time to chill in the fridge.
- In a large bowl, toss the cauliflower florets to get them ready. In another bowl, whisk together the flour, paprika, garlic powder, onion powder, cumin, salt, pepper, and cayenne. Stir in the milk to form a smooth, thick batter.
- Pour the batter over the cauliflower and gently fold until each piece is evenly coated. For the best texture, place the coated florets on the baking sheet one by one, leaving a little space between each.
- Pop the tray into the oven and bake for 20 minutes, flipping the pieces halfway through.
- While they’re baking, stir together the buffalo sauce ingredients in a saucepan and bring to a gentle simmer over medium heat. Cook for about 3–5 minutes, then remove from heat.
- Once the cauliflower is out of the oven, brush each piece generously with buffalo sauce. Return them to the oven for another 10–15 minutes, flipping halfway, until nicely crisped and saucy.
- Serve warm with that cool ranch on the side and watch them disappear.
- Air Fryer Method : Toss the cauliflower florets in a large bowl. In another bowl, mix the flour with all the spices, then stir in the cashew milk until smooth. Pour the batter over the cauliflower and stir to coat well.
- Place the coated florets in your air fryer basket in a single layer. Set your air fryer to 390°F and cook for 20 minutes, shaking the basket every 5 minutes.
- Meanwhile, simmer the buffalo sauce ingredients in a small saucepan for about 5 minutes, just until the flavors meld.
- Brush the buffalo sauce generously over the cauliflower, then return to the air fryer for 10–15 more minutes. Flip or shake halfway through to keep everything evenly crisp.
- Serve hot with your favorite dipping sauce.
Notes
- Always place each piece of battered cauliflower separately on the tray to prevent them from sticking together.
- Avoid pouring excess batter from the bowl onto the tray—it’ll create soggy patches.
- Leave space between each floret to help them crisp up evenly.
- Don’t forget to flip your wings during both baking rounds for the best texture.
- Got leftovers? Pop them into the fridge for up to 3 days. Reheat in the air fryer, oven, or toaster oven for that crispy bite all over again.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 156Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 2mgSodium 672mgCarbohydrates 25gFiber 4gSugar 5gProtein 4g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
What to Serve With These
These wings are great on their own, but if you want to build a platter, here’s what I usually pair:
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Carrot and celery sticks
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A bowl of creamy vegan ranch
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Loaded sweet potato fries
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A cold drink (or three)
They also make a killer topping for wraps or grain bowls when you want to switch it up for lunch the next day.
Try other Cauliflower recipes:
