Crispy, spicy, and totally addictive—these vegan cauliflower buffalo wings are the ultimate plant-based comfort food!
Whether you’re serving them as a game-day appetizer or weeknight snack, they’re crunchy on the outside, tender inside, and absolutely drenched in tangy buffalo sauce.
Why You’ll Love This Recipe
Bold buffalo flavor without the meat
Crispy texture from panko breadcrumbs
Oven-baked, not fried—healthier but just as satisfying
Fully vegan and easy to make gluten-free
Pairs perfectly with creamy vegan ranch dip
Perfect party appetizer or side for any occasion
What You’ll Need (Ingredient Highlights)
Cauliflower – A small head broken into bite-sized florets, ideal for “wing” size.
Flour – All-purpose for structure; sub chickpea flour for gluten-free.
Plant-based milk – Use almond or soy milk for a smooth, neutral batter.
Spices – Garlic and paprika bring smoky heat.
Panko breadcrumbs – For that unbeatable crunchy coating.
Frank’s Red Hot Buffalo Sauce – The classic spicy, tangy kick.
Vegan mayo + herbs – Create a creamy, herby ranch dip you’ll love.
Pro Tips Before You Start
Cut evenly – Similar-sized florets = even cooking.
Double-coat for crisp – Batter then panko gives maximum crunch.
Don’t overcrowd – Spread florets in a single layer on the baking sheet.
Use parchment paper – Prevents sticking and promotes even browning.
Toss gently in sauce – So you don’t lose that crispy crust.
How to Make Vegan Cauliflower Buffalo Wings
Step 1: Prep the Cauliflower
Break down a small head of cauliflower into evenly sized florets.
Step 2: Make the Batter
In a bowl, mix flour, almond or soy milk, water, garlic powder, paprika, salt, and pepper.
Whisk into a smooth batter.
Step 3: Coat the Florets
Dip each floret into the batter until fully coated, then roll in panko breadcrumbs.
Step 4: Bake (Round One)
Arrange florets on a parchment-lined baking sheet. Bake at 350°F (175°C) for 25 minutes.
Step 5: Toss in Buffalo Sauce
Mix Frank’s Red Hot Buffalo Sauce with olive oil.
Pour over baked cauliflower and toss until evenly coated.
Step 6: Bake Again
Return to the baking sheet and bake for another 20 minutes at 350°F, until golden and crispy.
Step 7: Make the Ranch Dip
Stir together vegan mayo, dried dill, and parsley. Chill until ready to serve.
Step 8: Garnish and Serve
Plate the buffalo wings with a side of ranch.
Garnish with fresh parsley or chopped green onions if desired.
What to Serve It With
Celery and carrot sticks for crunch and contrast
Vegan mac and cheese or fries
Over a salad with ranch drizzle
On a wrap or sandwich for a spicy twist
A cold glass of sparkling lemonade or iced tea
Variations / Substitutions
Gluten-free – Use chickpea flour and skip breadcrumbs, or sub with GF panko
No buffalo sauce? – Use your favorite hot sauce blend or BBQ for a milder version
Air fryer method – Cook at 375°F for 12–15 minutes per batch
Creamier ranch – Add a splash of plant milk to thin out the dip
Spice it up – Add cayenne or chili flakes to the batter for extra heat
Storage & Leftovers
Fridge – Store in an airtight container for up to 3 days
Reheat – Crisp up in the oven at 375°F for 10 minutes
Freezer – Not recommended due to texture change
Make ahead – Bake once, then sauce + rebake just before serving
FAQs
Can I use frozen cauliflower?
Fresh cauliflower works best for crisp texture, but you can use frozen if thawed and dried well.
Can I fry them instead of baking?
Yes, but they’ll be heavier and messier. Oven-baked is lighter and easier.
Is buffalo sauce vegan?
Frank’s Red Hot Buffalo Wings sauce is vegan, but always check the label.
Do I need to use panko?
Panko adds the crispiest texture, but regular breadcrumbs will work in a pinch.
Can I make them ahead of time?
Yes! Bake the first round and store.
Toss in sauce and bake the second round when ready to serve.
How do I make it less spicy?
Mix buffalo sauce with a little maple syrup or vegan butter to tone down the heat.
Can I use other veggies?
Definitely! Try zucchini, mushrooms, or even tofu cubes.
Final Thoughts
These vegan buffalo cauliflower wings are everything I crave in a comfort snack—spicy, crispy, and crazy addictive.
I love dunking them in creamy ranch and piling them onto a plate with fresh veggies.
Whether you’re vegan, vegetarian, or just curious, this recipe’s a keeper!
