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
Dae says
Delicious! I used these for a Hot Ones wing challenge and they were soooooo crispy! I might try with panko next time. 🙂
Sam Turnbull says
Awesome! So happy you enjoyed Dae 🙂
kv says
i used flax meal slurry and honest to goodness this blew my mind! i wouldnt change a thing about the recipe its fabulous! thank you!
Sam Turnbull says
Woohoo!! Very happy you loved it, kv.
Lindsay McKenzie says
I used the chia seeds and found it a bit difficult to work with -- they wouldn't quite stick to the cauliflower after the flour application. I did use whole chia seeds but I don't see this making much of a difference? I do love the crunch of the corn flakes, probably the best attempt I've had with cauliflower wings! I will try again with flaxseed sometime and see how that goes. The suggestion to pour the sauce on afterwards was spot on, they stayed nice and crispy that way!
Sam Turnbull says
Hi Lindsay, whole chia seeds won't work the same way as ground. When ground chia seeds are mixed with water, they form a gooey glue-like substance which allows the cornflake mixture to stick. You can grind your own chia seeds by grinding them in a coffee grinder or high powdered blender. Hope that helps!
Tim says
Hi Sam,
I have made these a few times already and they are ridiculously awesome. I tried all sorts of different sauces and they were all a success.
I may have over cooked my last batch but on the bright side, my wife put them in a wrap and said they had the same texture as fish, alas ... fish tacos!!!! Go figure. You have great recipes Sam!!! Tried tested and true!!!
Sam Turnbull says
OOooooooh those sound awesome!!! So happy you are enjoying my recipes so much, Tim 🙂
Kerry says
I’m hoping to makes these this weekend, can I ask is the cauliflower hard after they have been in the oven, I know you mention they are tender but does that mean they have a hard bite or are they soft?
Sorry if I sound stupid
Kerry
Sam Turnbull says
They are cooked through and soft 🙂
Kerry says
That’s brilliant thanks Sam, I have saved loads of your recipes I look forward to making them. I will let you know how I get on x
Sam Turnbull says
Awesome! I hope you enjoy it 🙂
Shane says
Other than substituting in Bran Flakes (had no Corn Flakes), it was awesome! I will be making this again. Thanks Sam!
Sam Turnbull says
So happy you enjoyed, Shane 🙂
John Ritz says
I ran the bake them twice experiment...it works. Baking this dish has a lot going for it, including the ability to deliver a couple dozen at once, and warm. But I must say these were nowhere near as good as the fried version can be. My first go at fried cauliflower bites, using a batter containing rice flower and vodka had the perfect combination of thin, crisp coating, and creamy interior. A second try of the fried method was a fail, as the cauliflower steamed after frying while sitting in a bowl as you fry in batches. Your method can be expected to yield more consistent results.
Sam Turnbull says
Sorry you didn't enjoy more!
Katherine Gomez says
So I have tried quite a few Cauliflower wing recipes and they were tasty but would unfortunately still be somewhat soft or soggy. I decided to give this recipe a try and I am happy I did!! I did make some adjustments and used Panko breadcrumbs rather than cornflakes. I also used grounded flaxseed. This came out so crispy and fantastic though!!!! It was filled with a lot of flavor and 25 mins in the oven had the cauliflowers perfectly crisped yet tender on the inside. Thank you so much I will be trying this recipe again!!
Sam Turnbull says
Wonderful!!! Thrilled you enjoyed it so much, Katherine 🙂
Murielle says
With only half a teaspoon of salt, why is the sodium so high?
Sam Turnbull says
I imagine from the vegan butter and Franks Red Hot. Hope that helps!
Cindy Z says
This recipe is delicious! When I took cauliflower out of the oven, it did not look crispy, more like it needed oil to brown the breading. With that said, it didn’t matter at all! I added the hot sauce and butter to the cauliflower and coated it all. This mixed so well with the cooked cauliflower. So easy and delicious—I highly recommend.
Sam Turnbull says
So happy you enjoyed it, Cindy!
Devon says
This was my first recipe I tried from your site and my family loved it so much (not all are Vegan) that we had it three times that week and took it to share at a friends! Love Love Love it. some liked to dip and some liked it coated in the franks hot sauce with butter. I would recommend it to all.
Sam Turnbull says
That's awesome! So happy you love the recipe so much, Devon 🙂
Kamara says
After reading these comments I went out and got cauliflower and corn flakes. I'd been wanting to try it for a while but the comments here sold me. Ran to the store right before they closed. Omg how could they look tasty before you even cook them?! We had some with buffalo and some with BBQ. Even had my non-cauliflower eating family eating it by the handfuls. I did end up mixing my chia/water with my flour out of laziness lol.
Casey says
Please be cautious when enjoying more than one serving of This particular recipe as It is EXTREMELY HIGH in Its Sodium content. Not Heart Healthy, just because It is Vegan.
Best to enjoy as an occasional snack in moderation with the other more conscientious recipes provided by Sam.
Sam Turnbull says
Awesome! So happy you enjoyed them so much, Kamara 🙂
Brittany says
Just made these tonight, I’ve been trying to eat a more plant based diet and these looked good. They were delicious and crispy, just what I was looking for! I also tried with some bbq, still good! Thanks a bunch
Sam Turnbull says
Awesome! I'm so thrilled you enjoyed!!
Mina says
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. I've tried hot for food's recipe and find this one superior to ANY cauliflower chicken recipe I've ever tried. Would definitely recommend!
Sam Turnbull says
Aww that's so wonderful!!! So thrilled you love them so much, Mina!!! Thanks for the great comment 🙂
Patricia says
Made these tonight ....they were absolutely delicious! Thank you for the revipe!
Sam Turnbull says
So thrilled you enjoyed them, Patricia!
Nubia says
Hi:) if I don’t have a food processor what can use instead?
Sam Turnbull says
You could try it in a blender. Enjoy!
Steph says
You can use a Ziploc bag and a rolling pin or a wine bottle to crush everything up.
Sam Turnbull says
Great idea!
Tracey Koivunen says
Hi there! I am going to try these. Would Panko breadcrumbs work, instead of the cornflakes?
Thanks!
Sam Turnbull says
Yep, they should work. Enjoy!
Jordi says
My meat loving husband loves buffalo cauliflower "wings"! I usually just bake the cauliflower without a crust, but making them crispy would take it to a whole nother level! So glad I stumbled upon your site. Will definitely be trying a ton of these recipes!!
Sam Turnbull says
Wonderful! I hope you enjoy the recipes you try, Jordi 🙂
cynthia g goodman says
can you make these ahead and freeze to serve later?
Sam Turnbull says
No, these wouldn't freeze well I'm afraid.
Candace says
Amazing! I’ve made this recipe many time now and I just can’t get enough. Super good!!! Thank you!! 🙂
Sam Turnbull says
That's awesome! Thrilled you enjoy it so much, Candace 🙂
Michael says
I think it's cute that you think this is 4 servings..... : )
Sam Turnbull says
Hahaha! Awesome 🙂
Lisa says
We are very new to plant based/vegan eating. You have been such an inspiration and have such yummy recipes!! My hubby has previously hated cauliflower and loved chicken wings. We made this for supper tonight and he said it tasted just like chicken wings. This was very easy to make and so delicious!!!! Thank you so much!!!!!
Sam Turnbull says
Yay!! That's wonderful. Thrilled you and your hubby enjoyed it so much, Lisa 🙂