Vegan Buffalo Cauliflower Wings

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5 from 14 votes

Vegan Buffalo Cauliflower Wings

These vegan buffalo cauliflower wings are crispy, saucy, and made for serious snacking. Baked (not fried!) to golden perfection, they’re drenched in tangy buffalo sauce and paired with a cool, creamy vegan ranch for the ultimate bite. Whether it’s game day, party time, or just a regular Tuesday, this easy recipe brings the heat and the crunch.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Snack

Cuisine: American

Diet: Low Lactose, Vegan, Vegetarian

Servings: -10 servings

Calories: 332kcal

Author: Michelle Cehn

Ingredients

Vegan Wings

2 medium cauliflower heads (about 2 lbs each) chopped into florets
1 cup white rice flour
¼ teaspoon salt
¼ teaspoon paprika
¼ teaspoon garlic powder
1 cup water
1 12-ounce bottle buffalo wing sauce I used Frank's Red Hot which is available at most supermarkets

Vegan Ranch Dip

1 cup vegan mayo
½ cup vegan sour cream
1 teaspoon vegan Worcestershire sauce
1 teaspoon white vinegar
1 tablespoon fresh dill chopped
1 tablespoon fresh chives chopped
¼ cup fresh parsley chopped
1 clove garlic minced
⅛ teaspoon cayenne pepper
½ teaspoon black pepper

Instructions

Preheat your oven to 450°F and prepare a baking sheet with parchment paper.
Combine the water, white rice flour, salt, paprika, and garlic powder in a large bowl. Whisk together to combine.
Thoroughly coat the cauliflower florets with the batter and place on the prepared baking sheet, evenly spaced out.
Bake on the center rack for 18-20 minutes, until they are slightly brown on the top.
Meanwhile, prepare the vegan ranch dip. Add all of the ingredients to a bowl and mix well to combine. Set aside.
Remove cauliflower wings from the oven and coat them in buffalo sauce. For best results, pour the sauce into a bowl and carefully dip each cauliflower into the sauce using a slotted spoon or fork (cauliflower will be hot).
Return buffalo cauliflower back into oven to crisp up for another 5 minutes.

Video

Notes

Storage: These wings are best fresh when they’re at peak crispiness, but if you somehow have leftovers (impressive restraint), here’s how to store them:

Let them cool completely before transferring to an airtight container—this helps prevent sogginess.
Store in the fridge for up to 4 days.

Reheating (So They Stay Crispy!): To bring back that crunch, skip the microwave and go for one of these:

Oven: Bake at 375°F for 5-7 minutes until heated through.
Air Fryer: 375°F for 3-5 minutes works like a charm.
Microwave (if you must): 30-60 seconds, but expect softer wings.

Ingredient Swap: No white rice flour? Regular all-purpose flour works if you don’t need these to be gluten-free. Just note that the texture will be slightly different—still delicious, just a bit less crisp.

Pro Tip: For extra crunch, spread wings out on the baking sheet (no crowding!) and give them a final blast of heat after saucing. That last few minutes in the oven makes all the difference!

Nutrition