Baked Buffalo Cauliflower Wings

Let’s get this out of the way…I love sports! Like it’s a problem! Like not a destructive gambling problem or anything, but ESPN is pretty much the only television watched. In fact not even sure why we have the other channels. So it should be a no-brainer that game days are just the best days. Now add in all the game day eats & I’m just not sure it gets better. So whether you too are a sports fanatic, a fan of the commercials or simply there for the food & half-time entertainment these Buffalo Cauliflower Wings are a must for your game day treats!

Another tidbit about me…I’ve never had a wing. Long before I switched to plant based eating those were just not something I could wrap my head around. Even now, thinking about those bones creeps me out. Needless to say wings were never part of my game day experience. So when someone decided that cauliflower could be a replacement, well that was a (come on you know what I’m about to say…) GAME CHANGER. By the way can we just take a second to show some gratitude for the ever versatile cauliflower. Who knew?

These Buffalo Cauliflower Wings are the perfect, messy finger-food bites you need. Just a hint of spice with the cooling, herbed ranch dressing. And when those two meet…heavenly. You’ll find included in the recipe card directions to make your own homemade vegan ranch. It only takes a few minutes, but if you want quick & easy or maybe you are a serial wing dunker you may just want to purchase a bottle from your local grocery store. As always, do whatever makes you happy!

Print Recipe

Baked Buffalo Cauliflower Wings

Game day snacking just got a whole lot better & a whole lot vegan with these baked Buffalo Cauliflower Wings! Sticky, messy & oh so good!

Prep Time20 minutes mins

Cook Time40 minutes mins

Course: Appetizer, Snack

Keyword: cauliflower, vegan, vegetarian, wings

Servings: 4

Ingredients

• 1 head cauliflower
• 1 cup flour
• 1 cup non-dairy milk
• 1 tbsp white vinegar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 – 1/3 cup hot sauce
• 2-3 tbsp vegan butter
• cooking spray optional – see notes

Vegan Ranch Dressing

• 1/2 cup plain vegan yogurt
• 1/4 cup non-dairy milk unsweetened
• 2 tbsp white vinegar sub lemon juice or apple cider vinegar
• 1 tbsp fresh dill
• 1 tbsp fresh parsley
• 1 tbsp fresh chives
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 pinch sugar optional (see notes)
• salt & pepper to taste

Instructions

• Preheat oven to 375° & line 1-2 baking trays with parchment paper & place a wire rack on top. Give the wire racks a light spray with cooking oil. (see notes)
• Prepare the batter. In a small bowl mix the non-dairy milk & vinegar. Set aside for 5 minutes to curdle & make a vegan "buttermilk".

  In another larger bowl mix all the dry batter ingredients. Add the milk mixture to the dry ingredients, stirring to combine. You should have a pancake batter consistency. You may need to add some milk to thin if the batter is too thick.
• Dip each cauliflower floret in the batter, coating all over. Gently shake off the excess & place on the wire rack. Repeat with each floret. Try to keep space between florets, so as not to overcrowd.
• Bake for 35-40 minutes (see notes – flip halfway if not using racks).
• Cut up the cauliflower into large florets (wing size).
• While the cauliflower is in the oven prepare the ranch dressing.

  In a small container combine the non-dairy milk & vinegar. Set aside for 5 minutes.

  Finely chop all the fresh herbs. In a small bowl combine all the dressing ingredients, stirring well to combine. Place in the refrigerator to set up until ready to serve.
• In a large microwavable bowl melt the butter. Stir in the hot sauce. Set aside.
• Remove the cauliflower from the oven. Place 2-3 florets into the hot sauce mixture & give a gentle toss to coat each piece. Place back on the wire rack. Repeat until all pieces have been covered in buffalo sauce. Place back in the oven for an additional 5 minutes.
• Remove from oven & serve immediately with the ranch dressing & celery sticks on the side. Extra hot sauce if needed.

Notes

When cooking these wings you want to cauliflower to get as crispy as possible.  I’ve found that placing them on a wire rack, raises them just enough to allow more air to circulate & help that cooking process.  If you do not have a wire rack you can simply place on parchment paper, just make sure to flip each cauliflower wing over halfway through the cooking time. If you don’t you’ll end up with one side being soggy.

If using the wire rack to cook, make sure to give it a light spray with cooking oil.  This will help ensure that the batter doesn’t stick to the rack when you remove the wings.  We all know the best part is that crispy batter.

Most salad dressings found in the market contain added sugar, so to get the ranch to be more consistent in taste to what you are familiar with you may want to add a pinch of sugar to the dressing.

Since these wings are baked, the crunchy factor does not hold up well over time.  Serve immediately to ensure optimal texture.  However, if you were to have any leftovers, you can reheat just know this in advance.

Enjoy!