The perfect vegan party appetizer is here! These Vegan Buffalo Cauliflower Wings are super easy, delicious, and allergy-friendly for the next time you host a crowd for the big game (or a random Tuesday). Make these in the oven or air fryer for a quick snack any day!
Serve with homemade Vegan Ranch Dressing and you’re good to go!
For more easy vegan party appetizers try these Crispy Polenta Fries or easy Vegan Spinach Artichoke Dip. Or stick with the spicy vibe and try this Vegan Buffalo Chickpea Dip.
For more cauliflower dishes, try these easy vegan Cauliflower Steaks or Broccoli Cauliflower Casserole.
Why You’ll Love this Recipe
- Better than restaurant – This recipe blows the restaurant versions out of the water. Even better, you know what’s in it, making it a healthier option than takeout.
- Spice control – I can be a bit of a wimp when it comes to spice sometimes. Frank’s is about all I can handle, but feel free to use your favorite fiery sauce to kick up the heat.
- Perfectly crisp – There is nothing worse than soggy wings. These come out crisp every time!
Ingredients
- Cauliflower – Choose a large head of cauliflower to get more florets!
- Flour – I use all-purpose flour, but you could switch to gluten-free flour to make these GF-friendly.
- Dairy-free milk – Coconut milk or oat milk works best in my opinion, but any plant milk works. Soy milk is another great option.
- Spices – Garlic powder, onion powder, and paprika help improve the flavor of the batter. Feel free to add more or less to your liking.
- Buffalo sauce – Frank’s is my favorite (not an ad), but any hot sauce works!
- Vegan Butter – The melted butter adds some flavor to the sauce mixture, but you could always opt for olive oil instead.
Helpful Equipment
In addition to measuring cups and spoons, the following equipment is helpful for this recipe:
- Air fryer (if not baking in the oven)
- Air fryer liners
- Large baking sheet
- Parchment paper
- Large bowl (low-rimmed bowls are easiest)
How to Make Vegan Buffalo Cauliflower Wings
This is a detailed step-by-step guide on how to make this recipe, including photographs. For the quick version, skip ahead to the recipe card below!
Start by preheating your oven to 450°F or air fryer to 400°F. For the oven method, line a large baking sheet with parchment paper. For the air fryer, use a basket liner.
Cut your cauliflower into florets.
Tip: From the bottom of the cauliflower, remove the leaves and cut the main stem until the smaller stems are exposed. Starting at the bottom, cut from the main stem outward, then break off the florets as you go. This will reduce the crumbs and prevent the florets from falling apart.
Whisk together the flour, plant milk, salt, and spices until you have a thick batter. The batter should be thick enough to coat the cauliflower, but not so thick that it is not pourable.
Dip each floret into the batter. Tap off any excess batter.
Tip: Place each floret on the end of a fork to dip into the batter. This makes for a less messy coating process and easier clean-up!
First Round of Baking
Place the coated cauliflower florets onto a parchment-lined baking sheet or air fryer basket in a single layer. Don’t overcrowd the wings, as this will slow down the cooking time.
Bake in the oven at 450°F for 20-25 minutes or until the cauliflower appears golden brown and crispy.
In the air fryer, cook at 400°F for 15-20 minutes.
Make the Sauce
While the cauliflower is baking the first round, mix the buffalo sauce and melted vegan butter.
Once the cauliflower has been baked, remove it from the oven and use a silicone basting brush to spread the sauce evenly over each floret. Use as much or as little as you’d like here.
Final Bake
Return the coated cauliflower to the oven and bake at 450°F for an additional 10-15 minutes (400°F for 10-15 if air frying) or until the sauce begins to caramelize.
Remove from the oven and serve with your favorite dipping sauce! These go great with my easy vegan ranch dressing and celery sticks or carrot sticks!
How to Store
- Fridge: These store well in the refrigerator for up to 5 days in an airtight container.
- Reheat: These are best reheated in the air fryer to maintain their crispiness.
More Tips
- Not vegan? Use regular milk or real butter and dip with real ranch dressing for a still-delicious vegetarian option!
- Gluten-free? Use a gluten-free flour in your batter and you are good to go!
FAQ
Absolutely! The method should be exactly the same, just watch closely for burning as BBQ sauce has more sugar and can cook faster.
Yes, you may need more liquid to make the batter workable, but whole wheat flour will work fine.
A 1:1 gluten-free baking flour is the easiest swap to make these wings gluten-free. If you prefer brown rice flour or almond flour, you will likely need less liquid as those flours absorb less liquid.
Vegan Buffalo Cauliflower Wings
Equipment
- Whisk
- Fork
- Parchment paper
Ingredients
- 1 head Cauliflower
For the Batter
- 1 cup All-purpose flour
- ¾ – 1 cup Plant milk
- 1 tsp Garlic powder
- 1 tsp Onion powder
- ½ tsp Smoked paprika
- ½ tsp Salt
- ¼ tsp Black pepper
For the Sauce
- 1 cup Buffalo Sauce
- 2 tbsp Vegan butter
Instructions
- Preheat the oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper.
- Cut your cauliflower into florets and set aside.
- In a low, flat bowl, whisk together the flour, plant milk, salt, and spices to create a smooth but thick batter. Add more plant milk 1-2 tsp at a time if the batter is too dry.
- Dip each cauliflower floret into the batter, making sure it is evenly coated. Then place them onto the parchment-lined baking sheet.
- Bake at 450 F for 20-25 minutes or until the batter is golden brown and crispy.
- While the cauliflower is baking, mix the buffalo sauce and melted vegan butter.
- After the first round of baking, remove the cauliflower from the oven, and brush it with buffalo sauce until each piece is evenly coated.
- Return the cauliflower to the oven for another 10-15 minutes or until the buffalo sauce has begun to caramelize.
- Remove from the oven, serve with your favorite dipping sauce (like my easy vegan ranch!), and enjoy!
Notes
- When cutting the cauliflower into florets, start at the bottom and cut from the main stem outward, then break the florets off as they are exposed. This will reduce the crumbs and avoid florets falling apart!
- When coating the florets in the batter, place each floret on the end of a fork to dip into the batter. This makes for a less messy coating process and easier clean-up!
- Not vegan? Use regular milk or real butter and dip with real ranch dressing for a still-delicious vegetarian option!
- Gluten-free? Use a gluten-free flour in your batter and you are good to go!
Nutrition
Please note, while all ingredients used in this recipe have been verified to be vegan and free of applicable allergens at the time of recipe creation, different brands may differ in their ingredients or processing procedures and may change their ingredients at any time. For some recipes, I do include ingredients that are processed in a facility that processes other allergens. Please make sure to check the ingredients and processing procedures for your specific purchases to ensure they meet your dietary needs.
Last Updated on June 17, 2025
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These are SOOOO GOOD!!!!!
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Definitely going to be making these!
Sounds good. Thank you for sharing this easy to make recipe. 🤗
Pastor Natalie (ExamineThisMoment)
Letstakeamoment.com
Yum! This sounds and looks so good. Looking forward to trying!
Adore this recipe and so happy I have cauliflower in fridge! 🙂