Baked Buffalo Cauliflower wings (Vegan Option)

caulfilower buffalo wings (15 of 17)Soft and tender on the inside and crispy on the outside these cauliflower buffalo “wings” are so close to the real deal it’s hard to believe!

This recipe is a great substitution for buffalo wings and can be made gluten-free, vegan, or vegetarian. Dip in ranch or blue cheese for even more added flavor.

They are baked to make them a little healthier and easier on the waist-line. I haven’t tried frying these yet, but when I do I will update this post.


caulfilower buffalo wings (13 of 17)Now the key to make these wings crispy on the outside is by dipping them in a flour/water batter. I’ve also added some spices to the batter to give the wings extra flavor!

This batter can be easily made vegan by using water or almond or soy milk instead.caulfilower buffalo wings (6 of 17)Whisk the flour, spices, milk, and water until little to no lumps appear. caulfilower buffalo wings (1 of 17)Dip the cauliflower into the batter, in batches.
caulfilower buffalo wings (3 of 17)caulfilower buffalo wings (4 of 17)After the cauliflower is fully coated, place it on a greased sheet pan. Be sure to drain as much batter as possible off the cauliflower before placing on the pan. I poured my entire batch in at once and all the extra batter stuck together while baking.
caulfilower buffalo wings (8 of 17)caulfilower buffalo wings (9 of 17)After the cauliflower has cooked for 20 minutes, remove it and drizzle buffalo sauce on it and return to bake for another 20 minutes or until it’s crispy. caulfilower buffalo wings (10 of 17)caulfilower buffalo wings (11 of 17)

Baked Buffalo Cauliflower wings

4.2 from 40 reviews
Prep time:
Cook time:
Total time:
Recipe type: appetizer
Cuisine: American
Serves: 4
Make sure to coat your cookie sheet well with oil or they will stick.


  • 1 head of cauliflower (approx. 4 cups of florets)
  • ½ cup milk (for vegan: use water or almond or soy milk)
  • ½ cup water
  • ¾ cup all-purpose flour (can sub gluten-free rice flour)
  • 2 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp of paprika
  • ¼ tsp salt
  • ¼ tsp ground pepper
  • 1 cup Frank's red hot sauce
  • 1 tbsp butter (for vegan: use earth balance buttery spread)


  1. Line baking sheet(s) with parchment paper or grease very well with oil. Preheat your oven to 425-450 F depending on your oven.

  2. Wash and cut cauliflower head into bite-sized pieces/florets.

  3. Mix the milk/water/flour and spices in a medium mixing bowl (set aside the hot sauce and butter for later). Mix until the batter is thick and is able to coat the cauliflower without dripping.

  4. Dip the cauliflower in the batter. You can do this one by one or in batches. shake off excess batter before placing cauliflower on the baking sheet. Lay the cauliflower single layer on the baking sheet.
  5. Bake for 20 minutes until golden brown, flipping the florets over halfway through to get all sides golden brown and crispy.

  6. While the cauliflower is baking, get your buffalo wing sauce ready. In a small saucepan on low heat melt butter and mix in hot sauce. Remove from the heat just as it starts to melt. Stir together and set aside.

  7. Once the cauliflower is done its first bake in the batter, remove them from the oven and put all the baked florets into a mixing bowl with the wing sauce and toss to coat evenly. Return cauliflower to the baking sheet and bake in the oven for another 10-15 minutes or until reached desired crispness. Serve with ranch, blue cheese, or your favorite dipping sauce. Enjoy!


Recipe adapted from hotforfoodblog

BUFFALO CAULIFLOWER WINGScaulfilower buffalo wings (12 of 17)


  • Theresa DiBari

    /Users/tdibari/Pictures/Photos Library.photoslibrary/resources/proxies/derivatives/41/00/41ad/UNADJUSTEDNONRAW_thumb_41ad.jpg
    I made tacos with this recipe, its a keeper.

  • denise

    I think the amts for the vegan butter and hot sauce are reversed. The first time I Kade them, they were inedible. ..WAY to spicy! I am trying again with much less hot sauce.

  • Rich

    The batter is not good. It comes right off the first time you flip them, then they are just regular naked baked cauliflower. Other recipes include corn starch to help the batter stick


    Nice recipe i just wish i would have drizzled the hot sauce on because now the cauliflower is not crunchy but soggy but not bad soggy and ommmmg its soo hot! But overall good recipe!

  • Tina

    The parchment paper I have only withstands temperatures up to 420 degrees (per the Caution on the box). I will try it at 420 and see how it works.

    I usually deep fry them but am trying to heat healthier, these sounds fantastic!

  • James

    I made this recipe and the batter came out brilliant, crispy but not to thin. used finely chopped garlic instead of the powder and everything went fine.

    However when it came to the sauce I made the error of using a different sauce instead of Franks, not knowing that franks is a rather mild sauce by hot sauce standards I added a cup of sauce that was about 25 times hotter than franks (10,000 scoville vs franks 400).

    Amazingly they were not only edible (with one hell of an after-burn) but also quite nice and well put together.
    Like an arsonist in a nice suit.

  • Andie

    I did the correct amount of time at somewhere between 425 and 450 degrees, however my cauliflower turned out soggy instead of crispy. Maybe the recipe calls for too much flour in the batter? Or just too much batter in general? I would try this again, the batter tasted great, however I would play with it next time to try to get it more crispy.

  • N

    So amazing. Pictures helped a ton! I made these gluten free and needed about 3x the water but I just added a little at a time until the batter matched your picture.

  • Tj

    This recipe was honestly awful. The batter was too thin. And after the first bake, they were pale and there was batter that pooled on the baking sheet even though I let it run off after dipping. Even though I sprayed the pan with nonstick spray, the cauliflower still stuck. The sauce separated in the oven in the second bake and they never got browned or crispy. The cauliflower was still sort of crunchy even after 45 minutes in the oven. Very disappointed with the outcome of this recipe.

  • Harry

    I made these with chick pea flour, result! No Franks Hot Sauce here in Oz so used Ozganics Chilli Sauce, result! Very yummy.

    • Sarah

      Harry, I buy Frank’s Red Hot Sauce regularly in Australia. It’s available at both Coles and Woolworths, and it’s delicious 🙂 That said, I haven’t tried this recipe yet, and your adaptation sounds great!

  • Jenny

    Amazing!!! made these for my sisters birthday and they came out flavorful, crunchy and delicious! Used 3/4 cup franks buffalo sauce and 1/4 cup franks hot sauce. I cooked them for 30 min before sauce then another 20 with sauce.

  • Jessica

    Love this recipe!! Sooo good! I can’t wait make them again!! Frank’s hot sauce is pretty hot though so I think I’ll adjust to 3/4 a cup!!

  • Mark E.

    Not usually one to comment, especially not on a recipe web site, since I loved this recipe; I feel like it would be an injustice not to share how awesome it is!

    Couple of tweaks I made:
    – I saw on the comments people said the batter was runny, so I added a little less than 1/2 of a cup
    – I saw another recipe on my phone, that added blue cheese crumbles – since I had it, I added it when mixing the sauce with the cauliflower.
    – I added an extra 5 minutes and only flipped once (half-way through), since people were saying it wasn’t crunchy on the outside.

    This recipe is spot-on! I’m usually a buffalo wing fanatic, and a meat fanatic. With this, I had a plate-full and a beer on the other hand, I didn’t miss anything!

  • Sandra

    I made these for Superbowl Sunday. I’m the only vegan (or anything close) in my family so I didn’t expect to have to share once the words “vegan wings” escaped my lips, but surprisingly a lot of my family members tried them and really enjoyed them (even my vegan ranch!)… Good thing someone brought salad, or I would have gone hungry! I read the comments about the wings coming out soggy, but I’m not about that so I made a few changes:

    Firstly, I have a severe nut allergy and a sensitivity to soy so nut or soy milks are not an option for me. I subbed for rice milk from Trader Joe’s.

    Second, I wanted some crunchiness in the wings so I added 1 teaspoon of corn starch to the dry mix before adding the water & milk. I intentionally made the batter really thick by using 1 cup of flour.
    I just dumped all my califlower into it and mixed it in. It worked out perfectly – all my califlower got an even coat.
    The biggest tip to getting crunchy anything in the oven is making sure nothing touches, so all the califlower was spaced out evenly on my parchment paper.

    My oven cooks hot so I baked at 425° F for 10 minutes on the first side, flipped them and did 15 minutes on the second side. Took them out and put them into the bowl of 3/4 cup of hot sauce mixed with Smart Balance margarine (I used a mixture of a few different kinds of hot sauces I had at home b/c we didn’t have Franks).

    Instead of baking them for the last 20 minutes or so, I decided to broil them on low for about 15 minutes – I did 7-8 minutes on each side. I mostly just went by sight and judgment of color on this last part.

    They are not crispy like something fried, but they do have that crunch on the outside and they are totally delicious. I was asked to make them again for one of my cousin’s birthdays coming up! #ScoreOneForTheCrazyVeganGirl

  • Valarie

    Soggy but flavorful. Most of the baked on batter fell off once I tossed the hot sauce onto them. I’m glad I tried them but I won’t be making this recipe again.

  • Trev

    If you’re intent on using the batter, I’d suggest using either 3/4 or even 1/2 of a cup of flour. What the recipe calls for gets you a cake batter. You may even want to save yourself the cleanup (and calories) altogether and forego the batter all together — by the time I was eating these I’d wish I just brushed the cauliflower in a bit of olive oil, baked ’em with some onions, and then just tossed with buffalo sauce. I feel kinda yucky given how much flour I just ate with a modest portion of this :/ Also, probably don’t use parchment paper. Just bake straight on a greased tray. I feel like that’s how the browned edges were probably achieved.

  • Nikki

    I love these!! I’ve made them at least 5 times now. I noticed that if u really let the flour mixture drip off, they tend to cook better and not be so soggy. However, mine still are not crispy. But I still don’t mind! The flavor is fantastic. Thank u so much for a great recipe!!!

  • Holly

    Thanks for this recipe! I’m surprised at how many negative comments there are. Hot sauce is too much for my family so we used BBQ sauce. After reading the comments about the oven temp I kept mine at 400. Some things I did differently was used 3/4 of a cup of flour, and I used parchment under my (oven safe) cooling rack and placed both on a cookie sheet. It allowed the extra batter to drip off and it wasn’t soggy.

  • Ian

    I made these and I gotta say, the taste is very much there, nice and meaty. However the texture wasnt quite there with my batch. They came out soggy towards the end. I made a very improvised buffalo sauce out of sriracha and im wondering if maybe it was too thick? and moistened up the batter?

  • Dee

    These were a big hit with all the family, meat-eaters and vegetarian alike – just serve with some homemade ranch dip because they are spicy! They didn’t turn out crispy for me, I think that’s because the batter was probably not thick enough but I made them a day ahead and reheated them in the oven which helped them crisp up a bit before serving. Am adding this to my list of favourite recipes to serve to a crowd / a few friends on movie night.

  • Liz

    WOW! We recently had a deep fried version of this in a restaurant. I made this one exactly and
    IT WAS DELICIOUS!!! My men loved it! I will make it again. Wasn’t crunchy, but next time I’ll broil it for a bit, see if that helps!

  • Amanda

    Okay so never again will I be skeptical about these. First time trying this and my husband and I are shocked at how good they were and how meaty. I will make these many many more times.

  • Jean

    Why would people make such rude comments, especially when someone is out there sharing what seems to be a fabulous recipe.

  • Emma

    Hi I made these last night using a different hot sauce (as didnt have Frank’s) and it was very hot! We still ate them though and they were nice but I just noticed that your recipe bbc contradicts itself so I’m hoping you can confirm the process for me for next time. In the main body of your blog you say to ‘drizzle’ the sauce over the cauliflower before returning to the oven. Yet in the actual recipe further down you say to put the wings and the sauce in the mixing bowl and evenly coat before returning to the oven. Which way is the method that you did? Thank you 🙂

    • Chris Gotje

      Just drop the cauliflower in the hotsauce and cover them. Then put them back in the oven . They will be fine. Made this recipe about 20 times. Delicious! No need for butter either. We usually eat them as verggies.

  • Georgina

    These were fantastic!! Live in Denmark so we don’t have much hot sauce but used Sweet Baby Rays barbecue sauce and they turned out great. My family couldn’t believe it wasn’t meat!

    Started the oven at 220 C (425 F) but ended up turning it down as they got brown too fast..

  • Andrea

    Loved these.. they turned out fantastic. .I used a gluten free pizza dough mix that was essentially rice flour.. I used water only and no milk and added a tiny bit of chili powder..and used a basting brush to coat the pieces with the Buffalo sauce.. I skipped the butter and used olive oil….everyone went nuts for these and my hubby is already offering to go and buy some more cauliflower. .lol.. thanks for a great find! !

  • Kelly Drinkwater

    Yikes!!! these were toooo hot. It took a while to make since they cook for 50 minutes. they would have been great if they hadn’t been too hot. we had to throw them out. i used a different hot sauce than Frank’s hot sauce so that could be why.

  • Lisa G

    These were good but no where in the recipe does it say where to add the cumin or the garlic powder. I didn’t realize I hadn’t used them until they were done. Plus mine never browned,.

  • Bella

    The problem with burning could have been caused by using a rack too close to the top burner. Just an idea that maybe should try middle rack. I haven’t made them yet but it’s all on the grocery list right now!

  • Bradley Davis

    I have made these a few times now, something I did a little different that paid off pretty well, I added 2-3 tablespoons of nutritional yeast, as well as a teaspoon of cayenne pepper and a teaspoon of curry powder to the dry mix, it makes a subtle but noticeable difference.

  • Sam

    These are so good! I’ve made them twice and they’ve been devoured both time! My only complaint is that they don’t get crispy. I don’t know where I’m going wrong I’m pretty sure I’m following the instructions exactly.

  • Anthony Goodwin

    Next time I need to make the batter thinner, but I sure made a tasty mess though! Any idea how many calories are in it?

  • Chris Gotje

    This is the 3rd time I am making these. They are to die for, so absolutely delicious and hot! Everybody loves them. Great recipe!

    • Sara

      I made this last night and it was SO good! I’d half the batter dip next time, there was a good amount left over plus it was thick (not as pictured) so I’d water it down a bit too. I baked at 450 for 20 min. then only for 10 min. when I put it back in because it was starting to burn around the edges. I’d eliminate the butter altogether, I used olive oil instead but mistakenly added it to the batter instead of the sauce and it would’ve been fine without it.

  • Karen Beijer

    I have been looking for a recipe like this to replicate one I love at a local vegan restaurant. Omg I made these tonight and they were devoured by my family in 5 mins. I made 1 head of cauliflower and should have made two. The batter would have lasted me for 2. After I tossed them into bbq sauce and earth balance (I didn’t use the hot sauce) I baked them again for 10 mins. 20 would have been too much. My gas oven gets pretty hot. Rave reviews from all including me! (I used almond milk and gf flour).

  • Kay

    Don’t bake them at 450° especially for 20 to 25 minutes! 400° works a lot better because they don’t burn.

  • shannon

    Followed all the instructions. Food was burnt. Why would you have us cook it at 450? Literally burned the parchment paper and all the sauce off. There was literally no need to have us cook the sauce on for 20-25 mins…..that smoked it all off and almost caused a fire pretty sure…..tasted like shit…..thanks for making me waste great food on a horrible recepie.

      • Chrysti Inden

        I made a double batch last night at 450 degrees and mine barely browned, and certainly didn’t burn. I’m sorry yours didn’t turn out as they are delicious.

    • Evelyn

      Shannon, your oven is probably not calibrated correctly. You should check your oven’s temperature with an oven thermometer that you can buy cheaply at any hardware store. Ovens can be off by as much as 75 degrees if not properly calibrated and this could explain why your cauliflower burned so badly. It’s definitely not the recipe because we made it following the instructions and it came out perfectly.

    • CharmedOne

      Not all stoves cook at the right temperature, regardless of what your temperature dial is set at. If you burn a lot of things in the oven, your oven cooks too hot. If you find your food is not always cooked through, then it does not cook hot enough.

    • Paul

      Anyone with half a brain knows to check stuff out before it’s done and burnt. To adjust the temperature if you see it starting to burn. Never mind the directions- alter the method and flavours to your situation. It’s especially ture the first time you make a new recipe.

  • Michelle

    I made these tonight, this is the best recipe yet.
    I have tried at least 5. Crunchy and flavorful.
    Delish !!
    Thank you for sharing

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