What is football season without buffalo wings? NOTHING, that’s what!
These cauliflower wings are so delicious and addictive it is hard to believe they aren’t the real thing. Every single time I make these they are gone within 20 mins of coming out of the oven – just ask anyone who has ever lived with me.
This recipe is very cost effective and leaves you feeling completely satisfied without the guilt!
The key to making good cauliflower wings is getting that perfect, crispy exterior with the right amount of sauce. I’ve tried this recipe probably hundreds of ways, and finally figured out the perfect balance of crunchy and saucy, without making them soggy or undercooked. No one wants a soggy wing, vegan or not.
Regardless if you’re vegan or not, this is an amazing, healthy, alternative to your average chicken wings.
You’ll be back for seconds – trust me
(I’ve also made BBQ wings with this batch as an extra bonus!)
And if you think I’ve forgotten about ranch dip, you’ve offended me.
Check out my homemade ranch dip recipe at the bottom!
For a diverse platter I added some sweet & spicy BBQ wings. Follow the same steps and method as the buffalo sauce, but just replace it with your favorite BBQ sauce instead of buffalo!
You can mix and match any sauces you want, just heat them with butter and you’re set!
Author: The Winey Vegan
Recipe type: Appetizer, Entee
Cuisine: American, Vegan
Serves: 4-10 (depending on how many heads of cauliflower you use)
Photos by: Emily Morris
What you need:
- 1 Head of cauliflower, cut into florets
- 1/2 C unsweetened non-dairy milk (I use almond)
- 1/2 C water
- 3/4 C all-purpose flour (can sub gluten-free rice flour)
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cumin
- 1 tsp of paprika
- 1/2 tsp cayenne
- 1/2 tsp salt
- 1/2 tsp ground pepper
1 Tbsp Earth balance buttery spread (or any other vegan butter)
1 C Frank’s Red Hot Buffalo sauce
1 C BBQ sauce (optional)
1. Line baking sheet(s) with parchment paper and preheat your oven to 425-450 F., depending on your oven.
2. For the batter: in a mixing bowl, whisk all the ingredients (except buffalo and butter, this is added separately!) until completely smooth, no lumps. The batter shouldn’t be so thick that it doesn’t drip, but also not so thin that it doesn’t coat or stick to the cauliflower. Dip each floret into the mixture and coat evenly. Tap off the excess batter on the side of the bowl.
3. Lay florets in an even layer on the parchment lined baking sheet without over crowding.
4. Bake for 25 minutes until golden brown, flipping the florets over half way through to get all sides golden brown and crispy.
5. While the cauliflower is baking get your ranch dip (recipe below) and wing sauce ready.
6. Wing sauce: In a small saucepan on low heat melt earth balance and mix in hot sauce (you can also heat this in a microwave safe bowl in a time crunch). Remove from the heat just as it starts to melt. Stir together and set aside.
6. Once the cauliflower has done their first bake in the batter, remove them from the oven and coat the florets in the wing sauce. Then spread the coated florets back onto the same baking sheet. Bake in the oven for another 15-25 minutes, flipping over half way through. I usually add more sauce to them on the last 10 mins so they’re extra saucy and completely coated.
What you need:
1 C Sir Kensington’s Fabanaise
1/4 C water
2 tsp apple cider vinegar
1 tsp onion powder
1 tsp garlic powder
1 tbsp dill
1 tbsp parsley
Salt and pepper to taste.
Tip: Add more water to make it into a ranch dressing for salads!
1. Whisk all ingredients together until smooth. Chill for at least 15 mins before serving!