Author: Crispy on the outside, tender on the inside, and coated in spicy buffalo sauce, these Buffalo Cauliflower Wings are packed with flavor. Baked instead of fried and coated in a crunchy cornflake crust, they're easy to make and always a hit, especially with my Vegan Blue Cheese Dip on the side!
I've made this recipe more times than I can count, and it never disappoints. These Buffalo Cauliflower wings are bold, satisfying, and way easier than you'd expect. The secret to that irresistible crunch? A seasoned cornflake coating that bakes up golden and crisp, no frying required.
FEATURED COMMENT:
This is BY FAR the BEST vegan cauliflower chicken recipe I have ever had. It's amazingly crispy - even AFTER adding the sauce! My entire non-vegan family loved them and said they tasted like chicken to them. They were nice and soft on the inside and perfectly crunchy on the outside. - Mina ⭐⭐⭐⭐⭐
What Makes This Buffalo Cauliflower So Crave-Worthy
These aren't your average buffalo cauliflower wings. My recipe has a simple twist that makes them extra crispy without any deep frying. Here's why you'll love this version:
- Bar food vibes at home: There's something deeply satisfying about eating with your hands and diving into bold, saucy, crunchy food. These wings hit that same note as nachos, fries, or a BBQ jackfruit sandwich, messy in the best way.
- Crispy cornflake coating: Instead of a basic batter, I coat the cauliflower in a seasoned cornflake crust that bakes up golden and crunchy. So crispy and delicious!
- Just the right heat: Buffalo sauce brings the perfect level of spice, and it's even better when paired with my creamy vegan blue cheese dip.
Ingredients:
Here's what you'll need to make the crispiest buffalo cauliflower wings:
- Cauliflower: Use one small head, cut into florets. Pre-cut cauliflower works too, but avoid frozen, it won't get crispy.
- All-purpose flour: Helps the coating stick and adds a barrier to keep the cauliflower tender. Check the recipe notes for a gluten-free version.
- Chia or flax + warm water: Acts as a vegan egg to bind everything together.
- Corn flakes: The key to that ultra-crispy coating. Crush them just enough to stick, but not into crumbs.
- Spices: I use garlic powder, smoked paprika, salt, and pepper for a bold, savory flavor.
- Vegan butter + hot sauce: Melted together for the classic buffalo sauce. Frank's Red Hot is my go-to.
How to Make Crispy Buffalo Cauliflower Wings
- Make the cornflake coating: Pulse the cornflakes and spices in your food processor (or crush them in a sealable bag) until the flakes are coarsely chopped; small enough that they can coat the cauliflower but not completely pulverized into a powder.
- Assemble your dredging stations: Put the flour in one bowl, mix the chia and water in another, and the cornflake mixture in a third.
- Dredge the cauliflower: Rinse it so it's damp, then drop a handful at a time into the flour, chia mixture, and cornflake mixture, tossing to coat.
- Bake: Set the coated cauliflower on a parchment-lined baking sheet and bake for 20 to 25 minutes, or until the cauliflower is tender on the inside and crispy on the outside.
- Make the sauce: Stir together the melted vegan butter and hot sauce.
- Serve: Serve the sauce as a dip for the buffalo cauliflower or toss the cauliflower with the sauce. (The latter is more traditional, but it will soften the crispy crust.)
Tips for Perfect Cauliflower Wings
- Cut the florets to the same size: This ensures they all finish cooking at the same time. If you like the insides more tender, cut the florets smaller. For a more tender-crisp texture, cut larger florets.
- Add even more crispiness: Spraying the cauliflower with cooking spray or oil before baking will make the coating extra crispy.
- Make them extra spicy: For more heat, add a pinch (or two) of cayenne to the cornflake mixture.
Serving Suggestions
In addition to my Vegan Blue Cheese Dip, you can serve this buffalo cauliflower with celery sticks or carrot sticks. If you're looking for a dip other than blue cheese, try it with my Creamy Garlic Dip or Vegan Ranch Veggie Dip.
How to Store and Reheat Leftovers
- Refrigerator: Transfer leftover buffalo cauliflower wings to an airtight container and refrigerate for up to 4 days.
- Freezer: These buffalo cauliflower wings freeze well. Let them cool completely, then freeze in a single layer before transferring to a sealed container.
- To reheat: Reheat from frozen in the oven or air fryer at 375°F until hot and crispy. I don't recommend microwaving, as it can make them soggy.
More Delicious Cauliflower Recipes
If you try this buffalo cauliflower recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Crispy Buffalo Cauliflower
These easy buffalo cauliflower wings are crispy, spicy, and baked, not fried. A crunchy cornflake coating is the secret to their irresistible texture. Always a hit, especially with vegan blue cheese dip!
Servings: (makes about 18-20 florets)
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Ingredients
Flour Coating:
- ½ cup all-purpose flour, (or gluten-free all-purpose flour blend)
Vegan Egg:
- 2 tablespoons ground chia or ground flax
- ¾ cup warm water
Cornflake Crust:
- 4 cups corn flakes
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Rest:
- 1 small head of cauliflower, cut into florets (about 4 heaping cups)
- ½ cup Frank's Red Hot, (or similar hot sauce)
- 3 tablespoons vegan butter, melted
Instructions
- Prep the oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
- Set up your dredging stations:Flour coating: Add the flour to a shallow bowl.Vegan egg: In a second bowl, whisk together the ground chia or flax with warm water. Let sit for a few minutes to thicken.Cornflake crust: Add the cornflakes, garlic powder, smoked paprika, salt, and pepper to a food processor. Pulse until the texture is coarse, similar to panko breadcrumbs. No food processor? Add everything to a large zip-top bag and crush with a rolling pin until coarsely ground. Then transfer to a third bowl.
- Coat the cauliflower: Rinse your cauliflower florets so they're slightly damp. Working in batches, coat the florets first in the flour, then in the chia mixture, and finally in the cornflake coating. Press gently to help the coating stick. Arrange on the baking sheet without overcrowding.
- Bake: Bake for 20 to 25 minutes, or until the cauliflower is tender and the coating is golden and crisp. You can test for doneness by piercing a floret with a knife.
- Make the buffalo sauce: Stir together the melted vegan butter and hot sauce.
- Serve: For maximum crispiness, serve the buffalo sauce on the side for dipping. For a more traditional version, gently toss the baked cauliflower in the sauce just before serving.
Notes
Storage:
Store leftover buffalo cauliflower wings in an airtight container in the fridge for up to 4 days. Freezing:
Let the wings cool completely after baking. Arrange in a single layer on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe bag or container. They can be frozen for up to 2 months. Air Fryer Option:
To make these in the air fryer, preheat your air fryer to 380°F (195°C). Arrange the coated cauliflower florets in a single layer in the air fryer basket (you may need to work in batches). Air fry for 12–15 minutes, shaking the basket halfway through, until the coating is golden and crispy and the cauliflower is tender.
For maximum crispiness, serve with the buffalo sauce on the side, or gently toss the florets in the sauce just before serving. Reheating:
Reheat from frozen or refrigerated in a preheated oven or air fryer at 375°F (190°C) until hot and crispy. Avoid microwaving, as it can make them soggy. Gluten-free: Use gluten-free flour and certified gluten-free cornflakes. Oil-free: Omit the vegan butter in the sauce and use a splash of hot sauce on its own or with a little maple syrup or tahini for richness.
Store leftover buffalo cauliflower wings in an airtight container in the fridge for up to 4 days. Freezing:
Let the wings cool completely after baking. Arrange in a single layer on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe bag or container. They can be frozen for up to 2 months. Air Fryer Option:
To make these in the air fryer, preheat your air fryer to 380°F (195°C). Arrange the coated cauliflower florets in a single layer in the air fryer basket (you may need to work in batches). Air fry for 12–15 minutes, shaking the basket halfway through, until the coating is golden and crispy and the cauliflower is tender.
For maximum crispiness, serve with the buffalo sauce on the side, or gently toss the florets in the sauce just before serving. Reheating:
Reheat from frozen or refrigerated in a preheated oven or air fryer at 375°F (190°C) until hot and crispy. Avoid microwaving, as it can make them soggy. Gluten-free: Use gluten-free flour and certified gluten-free cornflakes. Oil-free: Omit the vegan butter in the sauce and use a splash of hot sauce on its own or with a little maple syrup or tahini for richness.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 280kcal | Carbohydrates: 42g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 2g | Sodium: 1507mg | Potassium: 300mg | Fiber: 5g | Sugar: 4g | Vitamin A: 627IU | Vitamin C: 38mg | Calcium: 59mg | Iron: 10mg
Jo-ann Hampton says
Oh my word, these were so good. I have recently gone plant based and have been looking for some good recipes and I have found them. My family (not plant based) absolutely loved them and paired with the vegan blue cheese dressing (it tastes like the stuff I used to get in restaurants), it was truly scrumptious!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! I’m so happy you loved them, and even better that your family enjoyed them too! 🙂
Hamid Raza says
This recipe looks absolutely delicious — that cornflake coating sounds like a game changer for getting maximum crunch without frying! 🌶️ I also love that it’s baked, which makes it lighter but still super satisfying. For anyone who prefers using an air fryer, this would be a perfect candidate for an Oven to Air Fryer Conversion, since cauliflower crisps up beautifully with circulating heat. Paired with a vegan blue cheese dip, these buffalo cauliflower wings feel like the ultimate crowd-pleasing snack or game-day treat. Definitely adding this to my must-try list!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks so much, Hamid! I've added air fryer instructions in the recipe notes. 🙂 Hope you love it when you try it!
Deny says
Tried this recipe and wow, these crispy buffalo cauliflower wings really do not disappoint! The cornflake crust adds the perfect crunch without needing to deep fry. I served them with a creamy garlic dip and they vanished in minutes. Also, if you're into air frying like I am, I’ve been using https://airfryercalculator.co.uk/ to convert oven times for similar recipes. It’s super handy for adjusting cook times. Thanks for sharing such a flavorful and healthy snack idea!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! I am so happy you love them Deny! And great tip about the air fryer calculator 🙂
Angela says
I made this recipe last night - Absolutely delicious and very crunchy. I loved the fact that it is baked instead of fried. I did make the hot sauce but it was too hot for me and I won't make that again but if you are are true hot sauce fan, you will love it. Will definitely make the cauliflower again. Just wondering what other veggies I could do this too ..... ?!
Jess @ It Doesn't Taste Like Chicken says
Thanks so much for sharing your feedback and we're so glad you enjoyed it! If you try with other veggies, please let us know how it goes!
Caryn M Quaker says
this is sooooo good, just enought heat and crunch!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So thrilled you loved it Caryn!!💛
Ann says
These sound amazing and the reviews are convincing. I’m just wondering what would be a good alternative to corn flakes bc I prefer not to eat processed cereals. Thank you.
Mrs Patricia Robinson says
You could make your own breadcrumbs, or try some dry oats and you could mix your seasonings with the oats and use this as a crunchy coating...
Sheika says
Fantastic recipe, everyone loves them
Nay Vaz says
Soooooo gooooood!!!! my kids loved them. I paired it with a Ceasar salad and iced Hibiscus drink! omg! thank you so much! we been making this recipe for years now
Wendy says
Gurl!!!!! Side eye.....Gurl!!! Thank you Thank you Thank you. This recipe.....crunch....is so dang on good...crunch. I made them and then the potato salad, it was like I was at my own private picnic!!!
Jess @ IDTLC Support says
Hahaha, we love to hear it Wendy!
Monica says
hey! I read the part on how to freeze them, I would like to know, this is after o before the oven, I freeze them once they are cooked in the oven? or before, only when they have the batter? 🙂
Kathie says
I would love to know too!
Sam Turnbull @ It Doesn't Taste Like Chicken says
You can freeze crispy Buffalo cauliflower, but the texture might soften slightly. To freeze, fully cook them or undercook them just a bit, let them cool completely, then arrange them in a single layer on a baking sheet to flash freeze before transferring to an airtight container for up to 3 months. Reheat directly from frozen by baking at 375°F (190°C) for 15–20 minutes, flipping halfway, and broil for extra crispiness. Add the Buffalo sauce after reheating or serve it on the side to keep them as crispy as possible. Avoid microwaving, as it may make them mushy. Enjoy!
Dee says
Would love to know if there’s a way to convert this to air fryer for extra crunch? Had fried Buffalo cauliflower at a restaurant and been craving it ever since!
Sam Turnbull says
For sure, you can use a calculator such as this one to estimate the temp and time. 🙂
Patricia G says
Enjoyed the crispiness of the coating butI would prefer the cauliflower to be more soft. Does it mean cooking it for longer, io at a lower temperature? Also I found the chia mix with water was pretty clumpy even after much stirring. think I might use aqua faba the next time. Not as nutritious but I think might work better.
Sam Turnbull says
Yes just cook it longer, you can also try cutting your cauliflower florets into smaller pieces.
Emma C. says
Really delicious. So unusual. Can't believe how filling they are too. I made the all the sauces including my own mayo, next time I think I should make the sauces first, as I slightly over-cooked it while I was making all the sauces so am not sure I achieved exactly the right crispness or it could be that I don't have a food processor so the cornflakes weren't the right grind? Amazing recipe though. Thank you for sharing :-))
Falon says
Amazing! I did add panko and seasoned the flour the same as breading. I also sprayed it good with non stick cooking spray before I put in oven for 20 minutes . Honestly they came out amazing! Make sure there not to big. Takes longer for them to cook.
Gwen Card says
Sam - these we're absolutely amazing!! Hands down THE best crispy cauliflower recipe I've tried (and there have been a few). I chose not make the buffalo sauce this time as I was really craving just the 'crisp' but definitely will try for the next time(s). For fun, since I had a few large white button mushrooms to use up I thought I'd use the extra mixture to coat them ... bake them for the same amount of time ... so-o-o-o-o good, also! Cheers to you!
Silver says
Wow!!! This recipe is epic! Halfway through my pregnancy I found myself unable to digest gluten and really missed cauli wings, the brown rice flour version simply did not do it for me... but your recipe is better than the white flour version I craved so much. Thank you Sam 🙂 I've been making this recipe every week for a month now and my tiny bebe dances in my womb each time I eat it because it's so satisfying and leaves me feeling wonderful.