Vegan Cauliflower Buffalo Wings: Crispy, Spicy, and Perfect for Game Day or Parties

Whenever I’m craving something spicy and satisfying I whip up a batch of vegan cauliflower buffalo wings. They’ve got all the fiery flavor and crispy goodness of classic wings but without any meat. With just a few simple ingredients I can turn humble cauliflower into the star of any party platter or game day spread.

I love how these wings get perfectly crisp on the outside while staying tender inside. The spicy buffalo sauce adds just the right kick and they’re always a hit with vegans and non-vegans alike. Whether I’m serving them as a snack or a main dish these wings never last long on the table.

Ingredients for Vegan Cauliflower Buffalo Wings

These vegan cauliflower buffalo wings are packed with wholesome ingredients that bring both bold flavor and a satisfying crunch. I love creating simple yet mouthwatering recipes using nourishing, plant-based staples.

For the Cauliflower Wings

• 1 large head cauliflower, cut into bite-sized florets
• 3/4 cup unsweetened plant-based milk (such as almond or soy)
• 3/4 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

For the Buffalo Sauce

• 1/2 cup hot sauce (like Frank’s RedHot for classic flavor)
• 2 tablespoons vegan butter, melted
• 1 tablespoon maple syrup
• 1/2 teaspoon garlic powder

Optional Dipping Sauces

• Vegan ranch dressing
• Vegan blue cheese dressing
• Celery sticks
• Carrot sticks

Equipment Needed

To make my vegan cauliflower buffalo wings at home you will need a few basic kitchen tools. Each item makes the preparation easier and helps you achieve those perfectly crispy florets every time.

• Large mixing bowl for tossing cauliflower with batter
• Medium mixing bowl for blending the buffalo sauce
• Whisk for mixing wet and dry ingredients smoothly
• Baking sheet to arrange the wings for roasting
• Parchment paper or silicone baking mat to prevent sticking and simplify cleanup
• Tongs for turning the cauliflower during baking and coating in sauce
• Measuring cups and spoons to ensure accurate ingredients
• Small saucepan if you prefer to melt vegan butter on the stove for the buffalo sauce

Having these pieces of equipment ready keeps your workflow seamless and lets you focus on getting every bite of those spicy, crunchy vegan cauliflower wings just right.

Make-Ahead Tips

I love having vegan cauliflower buffalo wings ready for quick meals or snacks. To save time, I often break down the process over two days:

• Prep the Cauliflower: I chop the cauliflower into bite-sized florets up to two days ahead, then store them in an airtight container in the fridge.
• Mix the Dry Ingredients: I combine the flour and spices in a container so they are ready to use. This makes battering quick and mess-free.
• Prepare Buffalo Sauce: I mix the hot sauce, melted vegan butter, and maple syrup. I keep this sauce in the fridge in a sealed jar for up to three days. If needed, I gently reheat it before tossing with the baked wings.

For best results, I recommend battering and baking the cauliflower just before serving. However, if you want to work ahead:

• Bake Ahead: After tossing the florets in the batter and baking, let them cool completely. Store cooled wings in a single layer in an airtight container in the fridge for up to 24 hours.
• Reheat and Sauce: For crispy wings, I spread them on a parchment-lined baking sheet and reheat at 425°F for 10 to 12 minutes until hot and crisp. Then, I toss them in the buffalo sauce right before serving.

If making for a gathering, I chop veggies and make my favorite vegan ranch the day before to keep things simple and stress-free. This way, everything comes together fast and fresh when it’s time to serve.

Instructions

Making vegan cauliflower buffalo wings at home is quite simple. I walk you through each step for a flavor-packed and satisfyingly crispy bite.

Prep the Cauliflower

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
2. Cut 1 medium head of cauliflower into bite-sized florets. Discard the tough stem and any leaves.
3. Rinse the florets under cold water and pat them dry with a clean kitchen towel. Removing moisture helps the batter stick and ensures crispiness.

Make the Batter

1. In a large mixing bowl, whisk together 1 cup all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, ½ teaspoon sea salt, and ½ teaspoon black pepper.
2. Pour in 1 cup unsweetened plant-based milk and whisk until you have a smooth, thick batter with no lumps.

Coat the Cauliflower

1. Add the cauliflower florets to the bowl with the batter.
2. Use tongs or clean hands to toss the florets until every piece is evenly coated.
3. Allow any excess batter to drip off before transferring each floret to the prepared baking sheet. Spread them out in a single layer so they do not touch.

Bake the Wings

1. Bake the battered cauliflower for 25 minutes, flipping each piece halfway through using tongs for even browning.
2. The battered coating should become lightly golden and crisp.

Toss in Buffalo Sauce

1. While the cauliflower bakes, whisk together ½ cup hot sauce, 3 tablespoons melted vegan butter, and 1 tablespoon maple syrup in a medium bowl.
2. Remove the hot cauliflower from the oven and transfer the florets to the bowl with the buffalo sauce.
3. Gently toss the cauliflower until each piece is thoroughly coated in sauce.

Final Bake

1. Return the coated cauliflower to the baking sheet.
2. Bake for another 15 minutes until the wings are deeply crisp on the edges and the buffalo sauce has slightly caramelized.
3. Let cool for 5 minutes before serving with vegan ranch, celery, and carrot sticks.

Serving Suggestions

I love to serve these vegan cauliflower buffalo wings as a shareable appetizer at gatherings or as a satisfying main course at home. For a classic presentation, I arrange the crispy wings on a large platter, then add crunchy celery and carrot sticks on the side. This adds both color and a fresh, cooling contrast to the spicy wings.

My favorite way to enjoy them is to drizzle vegan ranch or blue cheese dressing on top or serve both as dips for guests to choose. The creamy, tangy dips balance out the heat and bring all the flavors together.

For a meal, I sometimes pile the buffalo wings into whole grain wraps with mixed greens, avocado, and sliced red onion. This makes a filling handheld lunch or dinner packed with protein and fiber. If I’m craving something more substantial, I tuck the wings into warm tacos with shredded lettuce and a quick vegan slaw.

For gatherings, I recommend setting up a wing bar. Place the baked wings, veggie sticks, and a variety of dips on a table so everyone can build their own plate. Add other finger foods like roasted chickpeas or baked potato wedges to complete the spread.

Try pairing these wings with sparkling water flavored with citrus or a crisp homemade lemonade, which cools your palate and rounds out the spicy experience.

Storage and Reheating

I love making extra vegan cauliflower buffalo wings so I have leftovers for quick snacks and meals. To keep them tasting their best, proper storage and reheating are key. Here are my go-to methods:

Storing Leftover Wings

• Let wings cool to room temperature before storing to prevent sogginess.
• Transfer wings to an airtight container. I recommend using shallow containers to avoid crowding.
• Store in the refrigerator for up to 3 days.
• For longer storage, freeze the wings in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. They will keep well for up to 2 months.

Storage Quick Reference

Reheating for Best Texture

• For crispy reheating, use the oven or an air fryer.
• Preheat oven to 400°F or air fryer to 375°F.
• Arrange wings in a single layer on a parchment-lined baking sheet or in the fryer basket.
• Reheat for 10 to 12 minutes until the edges are crisp and the center is hot, flipping halfway for even results.
• If reheating from frozen, give them 2 to 4 extra minutes.

Microwave Option

• Place wings on a microwave-safe plate with a damp paper towel to prevent drying.
• Heat on high in 30-second intervals until warmed through. Wings will be softer and less crisp, but still flavorful.

Sauce Tips

• If you have extra buffalo sauce, store it separately in a jar for up to a week.
• Drizzle a little extra buffalo sauce over the wings after reheating for a flavor boost.

These storage and reheating steps help me enjoy delicious, spicy vegan cauliflower buffalo wings anytime, whether I am meal prepping for the week or sneaking a midnight snack.

Conclusion

I hope you feel inspired to whip up a batch of these vegan cauliflower buffalo wings soon. They’re always a crowd-pleaser at my place and I love how easy they are to customize for any occasion.

Whether you’re planning a party or just craving something spicy and satisfying these wings are sure to hit the spot. Let me know how your batch turns out and what creative twists you add—I can’t wait to hear about your delicious results!