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These crispy vegan wings are delicious made in an air fryer or the oven. They make a flavorful appetizer or game-day snack that’s easy to customize.
Why I love these buffalo cauliflower bites
- They are fully vegan/plant-based, using no animal products, so they work for vegetarian diets as well.
- They can easily be made gluten-free by swapping all-purpose flour for a gluten-free flour.
- Make them in an air fryer for speed and crispiness, or roast them in the oven if you prefer. Instructions for both methods are below.
- Adjust the heat to your taste — choose a mild or spicy buffalo sauce to control the spiciness.
Ingredient notes
Tip: Use organic ingredients when possible for the best flavor.
Cauliflower: Fresh cauliflower gives the best texture for these “wings.” Frozen florets don’t crisp up the same way.
Flour: Classic all-purpose works well, but whole wheat or gluten-free flours are good substitutes.
Plant milk: Oat milk is my preference here, but almond or soy milk work too. Avoid coconut milk for this batter.
Oil: Olive oil is used in the recipe, but a neutral high-heat oil like avocado oil is a fine swap.
Buffalo sauce: Use your favorite brand and heat level. Many store-bought buffalo sauces are vegan; choose mild or hot depending on your tolerance.
Spices: A simple mix of garlic powder, cumin, paprika, crushed red pepper, salt, and pepper works nicely. Adjust to taste.
See the recipe card below for full ingredient quantities.
Step-by-step instructions
Before starting, work on a clean surface and wash your produce thoroughly.
Step 1 — Prep: Cut a washed head of cauliflower into uniform bite-sized florets (about 1–1.5 inches). Uniform pieces help them cook evenly.
Prepare two bowls: one with the dry flour-and-spice mixture, and one with the wet mixture of plant milk, cornstarch, and oil. Use separate large bowls so you can dip easily.
Step 2 — Batter the florets: For extra crispiness, double-coat each floret. Dip one piece at a time into the wet mixture, shake off excess, then coat in the dry mixture. Repeat the wet then dry dip a second time. Shake well to remove excess batter so it adheres properly during cooking.
Top tip: Double-coating creates an extra-crispy coating.
Step 3 — Cook the cauliflower
Air fryer method:
Preheat the air fryer to 400°F (about 200°C) for 2–3 minutes. Arrange battered florets in a single layer with about 0.5–1 inch between pieces so hot air can circulate. Depending on your air fryer size, work in batches.
Cook for about 9 minutes total, tossing once at the halfway point (around 4 minutes) so they brown evenly. Remove and toss the hot florets in buffalo sauce, then serve after a short rest.
Tip: Spacing pieces 0.5–1 inch apart helps them crisp up.
Oven method:
Preheat the oven to 425°F (220°C). Place the battered florets on a nonstick baking sheet about an inch apart and roast on the middle rack for about 30 minutes, flipping halfway through, until they reach your desired crispiness. Toss in buffalo sauce and serve warm.
How to serve vegan buffalo wings
Serve these immediately after tossing in sauce (after a brief cool-down). If they sit too long in sauce they will soften and lose their crunch.
They make a great appetizer, game-day snack, or light meal. Because buffalo sauce can be spicy, serve with a cooling dressing such as ranch (use a vegan ranch to keep the dish plant-based), plus celery sticks and carrot sticks on the side.
Recipe adjustments
Gluten-free: Swap the all-purpose flour for a gluten-free flour blend.
BBQ version: Replace buffalo sauce with your favorite BBQ sauce for a barbecue-style cauliflower wing.
Extra-crispy: Add 1/4 cup breadcrumbs to the flour mixture for added crunch.
If you enjoyed this recipe, try other buffalo cauliflower variations like wraps, sandwiches, tacos, or salads using the same basic coating and sauce.
If you liked the recipe, please leave a star rating on the recipe card below — it helps others find it and enjoy it too!
Buffalo Cauliflower Wings
Equipment
- Air fryer (optional)
Ingredients
- 1 head cauliflower, medium
- 1/2 cup all-purpose flour (or gluten-free flour)
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp crushed red pepper
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup oat milk (or other plant milk)
- 1/2 tbsp cornstarch
- 2 tbsp olive oil (or avocado oil)
- 1/2 cup buffalo sauce
Instructions
Air Fryer Buffalo Cauliflower Bites
- Cut cauliflower into bite-sized pieces and wash thoroughly.
- Mix the flour and spices in one bowl and set aside.
- In a second bowl, whisk oat milk, olive oil, and cornstarch.
- Dip each floret into the wet mixture, shake off excess, then coat in the dry mixture. Repeat for a second coating (wet then dry).
- Preheat the air fryer to 400°F (200°C) for 2–3 minutes. Arrange florets in a single layer with 0.5–1 inch gaps; you may need batches.
- Air fry about 9 minutes total, tossing once at the halfway point, until crispy.
- Remove and toss in buffalo sauce. Serve immediately after a brief cool-down.
Oven Roasted Buffalo Cauliflower Bites
- Prepare the cauliflower and the two mixtures as above.
- Coat each floret with wet then dry mixture twice, shaking off excess.
- Preheat oven to 425°F (220°C). Arrange florets about 1 inch apart on a nonstick baking sheet.
- Roast on the middle rack about 30 minutes, flipping halfway, until crispy.
- Remove, toss in buffalo sauce, and serve warm.
Notes
Allow the wings to cool slightly before serving. Serve immediately for best crispness.
Nutrition
Calories: 106 kcal (per serving)