Looking for a great game day (or hang day) snack free from gluten and animal products that won’t take too much work? Then you’ve got to try these delicious vegan buffalo cauliflower wings! Gluten-free, crunchy, and full of flavor, these are sure to become a household hit.
What’s more is that we’ve also got a delightful vegan ranch dip recipe that’ll blow the store-bought options out of the water.
So you’ve got your vegan buffalo cauliflower wings and they’re looking great. They’re crunchy and orange and you’re ready to take your first bite. But wait! No cauliflower wing is complete without a side of sauce! Well, fear not, dear reader. We’ve got just the dip to make your taste buds dance as if you were an athlete crossing the finish line. Enjoy this vegan ranch dip with as many things as you’d like!
White rice flour—or regular flour works too. This helps to thicken the batter and crisp up into golden deliciousness!
Vegan wing sauce—we used Frank’s Red Hot which is easy to find at more grocery stores.
Vegan wings are easy to make and incredibly delicious with just a few simple ingredients! All you need is some cauliflower, seasonings, and your favorite vegan buffalo sauce.
1. Start by preheating your oven to 400 degrees F and line a baking tray with parchment paper.
2. Wash the cauliflower and chop into florets. You can make them bigger or small depending on your preference of wing size.
3. Combine the water, flour and dry ingredients into a large bowl to make a batter.
4. Dip the cauliflower florets into the batter to thoroughly coat and then place on the prepared baking tray.
5. Bake in the oven on the center rack until they are slightly golden brown on top. Meanwhile, prepare the vegan ranch dressing by whisking all ingredients together well in a large bowl.
6. When the wings are ready, toss them in your choice of wing sauce to evenly coat. Return wings to the oven for another 5 minutes to crisp up.
Serve your vegan chicken wings with the vegan ranch dip and enjoy!
To help the batter stick better to the cauliflower wings, pat dry them first after washing. If they’re dripping with water it will dilute the batter and take longer for the wings to crisp up in the oven.
Space your vegan wings out evenly on the baking tray so that they evenly coat. You can also cook these in an air fryer for even less time! Spread them out evenly and cook for 10-15 minutes, flipping halfway.
If you’re looking to make a little more of a meal out of your vegan buffalo cauliflower wings and ranch dip, don’t fret! We’ve got some wonderful suggestions for you right here:
Since cauliflower has high water content, these wings are best eaten right out of the oven but if you find yourself with leftovers, stick them in an airtight container and keep in the fridge for a few days.
To reheat, the oven is best for maintaining crispiness. Place them on a baking sheet and bake for about 5 minutes at 350 degrees F until heated through. An air-fryer also works well for reheating. For something faster, microwaving is fine, too. The cauliflower wings just won’t be as crispy as when first baked.
Vegan wings can be made from various plant-based options to replicate the look and taste of chicken wings. The most realistic is made with vital wheat gluten which is a high-protein flour. You’ll often see food made from it referred to as seitan. Vegan wings are also often made with cauliflower, tofu or mushrooms since they have a mild taste that absorbs other flavors well.
Many major grocery chains now carry vegan wings in the frozen section. Look in the vegetarian or plant-based section of the freezer aisle to find them. You’ll find brands such as Gardein, Wholly Veggie!, MorningStar Farms, and Birds Eye with vegan options. Just make sure to check the ingredients as some will use eggs or egg whites for the batter.
No, unfortunately all wing options at Wingstop are made from chicken. The only vegan options are veggie sticks, seasoned fries, and Cajun fried corn, and various dips
Vegan Buffalo Cauliflower Wings recipe by Alex Thomopolous for World of Vegan. Copyright of World of Vegan™, all rights reserved. Photos by Michelle Cehn. Article edited by Rachel Lessenden. Please note that this article may contain affiliate links which support our work at World of Vegan.