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
Catrina says
Would coconut flour work instead of all-purpose or gluten-free flour?
Sam Turnbull says
I've never tried it, but I think it should work fine.
Megan Jolic says
OMG!!! I've made buffalo cauliflower before but NOTHING like this!!! AMAZING! My daughter (vegetarian) said, "mom, this is my new vegan chicken!" I LOVED it plain & with the sauce. Thank you for the suggestion to drizzle the buffalo sauce to keep the cauliflower crispy. I can not wait to make this again!
Sam Turnbull says
You're most welcome, Megan! Thrilled you and your daughter loved it so much, thanks for the lovely comment 🙂
Irene Horvath says
Sorry to highjack this post but I am not able to see how to start a post of my own?? I love this recipe!! We have tried it out on friends and family and they all rave about it. To make it gluten-free we subbed the flour with cornstarch. It worked very well. Thanks for all you do for us!!!!
Sam Turnbull says
Wonderful!! So thrilled you love it so much, Irene 🙂
Dagmar Millan says
Have you made this in the air fryer?
Sam Turnbull says
Nope! I don't have an air fryer, but I am sure they would work fine.
Stephannie says
These were Yum-mazing! My hubby and 10yo daughter devoured them. He actually said, "We never have to have fried chicken again." Awesome recipe. Thank you!
Sam Turnbull says
Can't get a much better review than that! Awesome, thanks Stephannie 🙂
Megan Feller says
This has become my go-to buffalo cauliflower recipe. I love the crispiness (and extra nutrients) added from the cornflakes. I cook mine a little over half the time, then coat them in the buffalo sauce, and then return them to the oven for the rest of the cook time. This way they get totally covered in flavor, but stay crisp. I eat these by themselves, on pizza and in wraps with Kale and Vegan ranch, so yummy!
Sam Turnbull says
Wonderful! So happy you love them, Megan, and what a great tip 🙂
Cal says
Finally got around to making these. I'd made other versions of cauliwings and didn't think much of them. Wow! These are special and will take them to my next beer club meeting.
Sam Turnbull says
Wonderful! Thrilled you enjoyed them so much, Cal 🙂
Heather Moreau says
Can I do this with frozen??
Sam Turnbull says
Frozen cauliflower is usually pre-cooked, so I wouldn't recommend it.
Doey says
I made mine from frozen cauliflower and they’re good! They defrosted when I rinsed them with water. My cauliflower wasn’t pre-cooked though. I also experimented with a sample of broccoli, carrot and baby marrow but they weren’t nearly as nice as the cauli ones.
Sara says
I made these yesterday for the playoff games. We recently switched to the plant based life and we were amazed with this buffalo cauliflower! Better than a chicken wing. My husband asked me to make them again today. Thank you!
Sam Turnbull says
Yay! You're most welcome, Sara. So happy you loved them so much 🙂
Chris says
Wow, these are good!!!!! Just made them for the NFC Championship game! SO GOOD! Thank you!
Sam Turnbull says
You're most welcome! So happy you enjoyed them!
Richard W. says
Addictive! I think I've lost count of how many times I've made this in the last couple of months and have been (slightly) embarrassed to realize that after I've gone back for thirds I've nearly eaten the entire recipe by myself.
But then there was the time I was short on cauliflower... I did have some fresh okra I'd picked up on sale, though, so I thought I'd give it a try. If you enjoy fried okra, like I do as a good Southern (California) boy, this recipe makes a fabulous version! Same recipe and technique, with okra slices about 3/4th of an inch thick or so. I have also started adding about 1/2 teaspoon of celery salt in place of most of the regular salt. Adds a bit more depth of flavor, I think.
Thanks for this recipe and your website, Sam!
Richard W. says
Oh, and I put the cornflake mixture in a bag and add the cauliflower and/or okra to it and shake to coat. Easier and better coating.
Chris Goerlitz says
Good idea about the bag!
Sam Turnbull says
Yay! So thrilled you love the recipe so much, Richard. And great idea about the okra!
Daisy says
I made this recipe and it was awesome!
Sam Turnbull says
Perfect! Glad you loved it, Daisy 🙂
Lisa says
These were AMAZING!!! I never tried the cauliflower "buffalo wings" before because the recipes looked ridiculous... These were absolute perfection! Will be making them on the regular!!
Sam Turnbull says
Wonderful! Thrilled you loved them so much, Lisa 🙂
Wanda says
Hey Sam! Tried this a couple days ago and the family loved it. Half of us are not hot-sauce types, (foolish, I know), so I substituted BBQ sauce and I have requests to make it again.
I have 3 questions regarding the chia seeds. Your photos and YouTube show the chia seed/water mixture kinda reddish brown. Mine was black, as I only know about black chia seeds. Were you using flax in the video/pics? And is there a different color of chia seed? And lastly, when you say "ground" chia, my food processor blades don't grind them up any more than the tiny little bits they already are, so do you buy an already-ground variety or do you have some trick to grinding them for this recipe, as well as others, such as the bbq veggie burgers? That one is today's experiment and I just realized the same question applies. Thanks so much!
Sam Turnbull says
Hi Wanda! So happy you enjoyed. Yes, I was using ground white chia seeds (which tend to look more brown than white), either kind will work however. You can buy pre-ground, most stores carry it, or if you have a high-powered blender, it will be strong enough to grind them. Enjoy the burgers!
Wanda says
Thanks, Sam! "Ground white chia seeds" going on the shopping list right now for future use! And the burgers were terrific, btw. I got the consistency a little too pasty, but OMG, the flavor was incredible. I know exactly what to do next time to get that corrected and can't wait to eat them again. Thank you again! You've changed my life.
Fitmom1017 says
Omg I made these yesterday for my husband and I as we watched football! These were absolutely delicious and you couldn't even tell it was cauliflower! I made them into wraps just so we could be a little full from eating them. I used vegan spinach wraps with kale as our lettuce the cauliflower wings vegan ranch dip and vegan shredded cheese. It was delish!!! I can't wait to make these again!
Sam Turnbull says
Love the idea of wraps. Thrilled you loved them so much!! 🙂
versha says
made this today it was super easy and very very tasty.. Amazing reciepe
Sam Turnbull says
Yay! Thrilled you love it, Versha 🙂
Jen says
I found your blog a couple of months ago and loved the name. Of course I tried a few recipes and was amazed by the flavor and simplicity of the recipes.
This recipe is a keeper- used panko bread crumbs and covered it with gochujang sauce. Thanks
Sam Turnbull says
You're most welcome, Jen! SO happy you are loving my blog and recipes 🙂
Ali says
Absolutely AMAZING buffalo cauliflower recipe!!! I've tried several other vegan versions and this one is now my husbands favorite meal that I make. Just hands down perfect!!!
Sam Turnbull says
Yay!! So happy to hear that 🙂
Sarah Brown says
Unbelievably delicious. I made these one evening, and the next day my boyfriend made a triple batch. Not to take to any event or anything. He just ate all of them. It was really impressive and he was super happy and did a little dance.
Thanks so much for this awesome recipe! X
Sam Turnbull says
Bahahaha! I love that story. What better review can you get then cauliflower making your boyfriend dance!? 😉
Anne says
These were absolutely amazing! My husband and I were raving as we ate it. I made the blue cheese dressing to go with it and the whole combo just added to it. Thank you!!
Sam Turnbull says
Yay!! So happy you and your husband loved it, Anne 🙂
Srivani says
You posted this about 1-2 days after I made another version. I finally made your version and it's AMAZING. My husband just couldn't stop raving about these; and my 4-year-old daughter loved the coated cauliflower (sans hot sauce). Instead of corn flakes, I used an organic flake cereal with corn, flax, buckwheat, quinoa and amaranth... great substitute! Another hit, Sam!
Sam Turnbull says
Woohoo! So thrilled you and your fam love yet another one of my recipes, Srivani! I wonder how many "comments of the day" are yours now? Haha
Courtney Farmer says
My husband and I LOVED these. They were made as is with the flax option and we only had grapeseed on hand to fry with -- they were devoured during the Astros game. We made your blue cheese dressing and it is a new staple for sure! Thanks for sharing!
Sam Turnbull says
Yay!! Thrilled you loved them so much, Courtney 🙂