Description
Crispy Cauliflower Wings are a delicious and irresistible vegan alternative to traditional chicken wings, perfect for parties or as a snack.
Ingredients
- 1 medium head cauliflower, cut into bite-sized florets (about 6 cups)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup milk (or unsweetened almond milk for a dairy-free option)
- 1 tablespoon olive oil (optional, for extra crispiness)
- ½ cup Buffalo wing sauce
- 2 tablespoons unsalted butter, melted
- 1 tablespoon honey (optional, for a touch of sweetness)
- Ranch or blue cheese dressing (for serving)
- Celery sticks (for serving)
- Carrot sticks (for serving)
- Chopped fresh parsley or sliced green onions (optional, for serving)
Instructions
- Preheat your oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
- In a large bowl, whisk together the flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. Gradually whisk in the milk until the batter is smooth.
- Dip each cauliflower floret into the batter, letting the excess drip off. Arrange the florets in a single layer on the prepared baking sheet. Lightly drizzle or spray with olive oil if desired.
- Bake for 20 minutes. Flip each floret and continue baking for 10–15 minutes, until lightly browned and crispy.
- In a medium bowl, combine the Buffalo wing sauce, melted butter, and honey (if using). Mix until well combined.
- Toss the baked cauliflower in the Buffalo sauce until evenly coated. Return to the baking sheet and bake for an additional 8–10 minutes, until the sauce is bubbling and slightly caramelized.
- For the air fryer method, preheat the air fryer to 375°F. Arrange battered cauliflower in a single layer and air fry for 12–15 minutes, shaking the basket halfway through. Toss with the Buffalo sauce and air fry for another 3–5 minutes until crispy.
Notes
- Store in an airtight container in the refrigerator for up to 3 days.
- Freeze the baked (unsauced) cauliflower for up to 2 months.
- Reheat by baking at 400°F for 8–10 minutes or air frying at 375°F for 4–6 minutes until crisp.
- For an extra-crispy coating, replace ¼ cup of the flour with ¼ cup cornstarch.
- Don’t overcrowd the baking sheet or air fryer basket—leave space between the florets for even crisping.
- Try different sauces such as BBQ, honey garlic, sweet chili, teriyaki, or garlic Parmesan for a flavorful twist.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking or Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg