My Crispy Buffalo Cauliflower Wings are so easy and delicious! Just cauliflower florets coated in a crispy spiced crust served with hot buffalo sauce and a side of Vegan Blue Cheese Dip. Oh, hi there good lookin'. I know exactly what you got cookin', and I like it, I like it a lot. Hot dang these are good little dudes. I made sure of that for you by testing them three times, just to be sure, for testing purposes only, clearly.
There is just something about eating with your hands, sauciness dripping down your arm, flavour punching bar food deliciousness that I just NEED every now and then. The need is real. I love diving into a plate of ooey gooey nachos, snacking on crispy baked French fries, feasting on a giant BBQ pulled jackfruit sandwich, OMG getting so hungry, I just love it all.
Then this happened. And by this, I mean Crispy Buffalo Cauliflower Wings. Now I've had cauliflower wings or bites in various different ways, and they are delicious, but these crispy buffalo cauliflower wings just went from delicious all the way up to why am I not eating these every day, good. Yeah, I know, it makes me really excited too.
How did I make them so different, you ask? My super-secret (internet published) technique is that instead of just a simple flour batter, I went another step and coated them in a spice cornflake crust. The result: crispy (but not fried), spiced, addictive, buffalo sauce, must...not...eat...the entire plate. Can't resist!
Common Questions:
Can I freeze Buffalo Cauliflower Wings?
Yes, you can, Though, it takes a few steps. First, wait for them to cool and then place them on a baking sheet and cover with foil. Ensure they are not touching and then place them in the freezer. Once they are frozen, take them off of the tray and place them in either a sealable freezer bag or an air-tight container and put back in the freezer.
What else can I serve with Buffalo Cauliflower Wings?
In addition to my Vegan Blue Cheese Dip you can serve them with celery sticks or carrot sticks or if you are looking for a dip other than blue cheese, check out my Creamy Garlic Dip here.
To Make Crispy Buffalo Cauliflower Wings:
Add the corn flakes and spices to a food processor. Pulse several times until the corn flakes are broken down, but still have texture. This is where the crunch comes in so don't turn it to powder!
Take three large bowls:
In bowl 1: Add the all-purpose flour.
In bowl 2: Mix together the chia (or flax) and water.
In bowl 3: Add the cornflake mixture.
Now rinse your cauliflower florets so they are wet. Take a handful at a time and drop them in the flour and toss to coat.
Next drop them in the chia mixture and toss to coat.
Finally, toss them in the corn flake mixture.
Lay them out on a parchment paper lined baking sheet, and bake for 20 t0 25 minutes until crispy and cooked all the way through. You can test doneness by piercing a floret with a knife to see if it's tender all the way through.
To Make the Buffalo Sauce:
Simply mix melted vegan butter with the hot sauce. You can pour the buffalo sauce directly on the cauliflower, but it will soften the crust. If you want to keep your Buffalo Cauliflower Wings super crispy, simply serve the buffalo sauce on the side and dip as you go.
My Crispy Buffalo Cauliflower Wings pair perfectly with my Vegan Blue Cheese Dip.
These crispy buffalo cauliflower wings are...
- Crunchy on the outside
- tender on the inside
- flavor packed
- spicy
More delicious cauliflower recipes you might enjoy:
Vegan Butter Cauliflower
Everything Bagel Cauliflower Steak
Maple Mustard Cauliflower Salad
Quick Roasted Cauliflower
If you try this 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
Servings: (makes about 18 - 20 florets)
PRINT
PIN
COMMENT
Ingredients
Bowl 1:
- ½ cup all-purpose flour, (or all-purpose gluten-free flour blend)
Bowl 2:
- 2 tablespoons ground chia or ground flax
- ¾ cup warm water
Bowl 3:
- 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
- ½ cup franks red hot, (or other similar hot sauce)
- 3 tablespoons vegan butter,, melted
Instructions
- Preheat your oven to 400F (200C). Line a baking sheet with parchment paper.
- Grab three big bowls. In the first bowl, add the flour. In the second bowl, mix together the chia and water. For the third bowl, add the corn flakes, garlic powder, smoked paprika, salt, and pepper to a food processor. Pulse several times until broken down, but there is still some texture. Pour the corn flake mixture into the last bowl.
- Rinse your cauliflower florets so they are wet. Take a handful at a time and drop them in the flour and toss to coat. Next drop them in the chia mixture and toss to coat. Finally, toss them in the corn flake mixture. Spread them out on the parchment paper lined baking sheet so that they aren't touching. Repeat with all of the florets until you have used up all of your ingredients.
- Bake 20 to 25 minutes, until golden brown and crusty, and the cauliflower is tender all the way through. You can test doneness by piercing a floret with a knife to see if it's tender all the way through
- To make the buffalo sauce, simply mix the melted vegan butter with the hot sauce. You can pour the buffalo sauce directly on the cauliflower, but it will soften the crust. If you want to keep them super crispy, simply serve the buffalo sauce on the side and dip as you go.
Suzanne says
Love the crunchy texture!! Used Ezekiel Flakes to substitute corn flakes. Amazing recipe!
Had them with your Blue Cheese Vegan Dip...easy and tasty too!
Question: Can you refrigerate them and pull them back out the next day? Would you recommend reheating in the oven? Thank you for inspiration!!
Kat says
I definitely recommend reheating in the oven rather than the microwave!
Been there done that.
And made the face that comes after tasting the reheated wrongly ones. Lol ^^
Scott says
I’m thinking olive oil may be healthier than vegan butter. Any thoughts on making that substitution (or a fat-free option)? Thanks!!!
patricia carr says
Sam I'm just getting started as Vegan, but You are making all the difference with learning to cook in this way (just ordered your first book, 2nd coming right up!) This is a question rather than a comment...I've been looking for the "egg" substitute that can coat a veggie (aka that difficult but adored eggplant) and adhere to the coating while sealing the veggie from soaking up oil should I fry the little devil. I see you've used ground flax or chia to make a flax (or chia?) egg....1. What do you use to grind the seed? 2. Do you think that would be the best "coater" for eggplant?
Lindsay says
I'm not sure what Sam uses, but we use a small coffee grinder to grind our flaxseeds. You can get them fairly cheaply. I can't say for sure how it would work on eggplant, but it's sure worth a try!
Also, note, ground flaxseed goes off somewhat quickly, so we just grind what we'd use within a week or two and keep it in a small container in the freezer. Congrats on your new adventure - have fun with food - there's so much to learn and love!
Colleen says
So good!! I made the senior me night when we were craving a fried snack and wow!! We ate them all and everyone LOVED the crunch!
I went online and bought your cookbook the same night! I've dog-earred almost every page and can't wait to cook my way through it!!
Don T. says
Excellent recipe. I added a lil more garlic powder and paprika to the corn flakes coating and pulsed it a lil more than suggested. I also used seasoned flour...but overall a great recipe and a keeper. My only mistake was using Franks Xtra hot sauce! ♂️. Me and sons ate them all anyway!!
Tamara says
I just made these a couple of nights ago and they turned out perfectly! This is a great recipe that I'll keep using. My non vegetarian husband really enjoyed these as well.
Sandra says
So crispy I'm floored! I was also pleasantly surprised that they didn't stick AT ALL to the parchment paper. The batter just stuck to the cauliflower. Amazing!
Sam Turnbull says
Thrilled you loved them!
Nadine says
Just tried these and they are sooo good!
I think next time I'd spice up the chia-mix a bit, maybe add some liquid smoke, spices and a drizzle of oil, du make them even more mind-blowing 😀
Thanks for the recipe!!
Sam Turnbull says
Glad you enjoyed, Nadine!
Dianelys Ramirez says
Thank you for this recipe because this is the best recipe for cauliflower Wings! Extremely easy to make and so so delicious.
Sam Turnbull says
Yay! So happy you think so, Dianelys 🙂
Tamara says
I’ve been craving Buffalo Cauliflower but thought too involved to make. This ended up being the PERFECT recipe to satisfy. I did not have cornflakes so used tortilla chips. Perfect crunch, spices and flavor. Thank you for an easy and soooo good recipe.
Sam Turnbull says
Wonderful!!! Thrilled you loved it, Tamara 🙂
Julie says
What a great idea!!! Thanks for sharing. I have lots of tortilla chips.
Julie Ann Gardner says
Yes, I dont do cornflakes and fab idea to use tortilla chips. Would never have thought of it myself. Added extra spices though, to turn thec"heat up".
Maria says
hi! I would like to try this recipe.
Sam, I have a question. I cannot eat spicy food..Any suggestions to replace the hot sauce??
I know! is boring without the spiciness, but I have GERD.
thank you in advance!
Michael says
Hey Sam, the only problem I have with this recipe is that you said it serves 4… Hardly!
Sam Turnbull says
Hahah! Love it 🙂
anna says
I feel hungry seeing this recipe
Isabel says
I didn’t have corn flakes so I used Rice Krispies instead and they came out just perfect. Even my picky kids ate some. They were so good I was secretly hoping my kids wouldn’t eat theirs!
I also didn’t have any flax or chia so I Magyvered some batter with plain flour and plain soy milk. I dipped the cauliflower in seasoned flower, then in the batter, then the crispy rice cereal. Your recipe is perfect, just sharing my alterations in case anyone’s pantry is bare like mine.
Sam Turnbull says
So happy you enjoy, Isabel 🙂
Booboo the chef says
I’m out of chia and flax! Could I just use egg (not vegans here) as the gooey coating?
Sam Turnbull says
I have no idea, I haven't cooked with egg in over 7 years and would never ever recommend cooking with it. Eggs aren't safe to consume, I recommend watching this to learn more.
Karen Haworth says
Thanks for sharing this video. I don’t eat eggs anymore either, but now I have more information about why I should not eat them besides for animal cruelty!
Karen Haworth says
Also, amazing recipe! Can’t wait to make them again!
linda says
try using aquafaba, aka chickpea liquid, instead of egg.......
terie senecal says
I never thought of that awsome tip...
Cindy Hernandez-Wall says
So good and easy! I will never again crave hot wings. And make her Vegan Blue Cheese Dip - you won’t regret it. Just like all of Sam’s delicious recipes, if you get the correct ingredients and follow her step by step instructions- your Vegan food will come out yummy and perfect every time. 🙂
Sam Turnbull says
Aww thank you so much, Cindy!! Thrilled you enjoyed it so much 🙂
Jenny says
Is the 299kcal per the whole serving or half serving? I can't seem to find the nutrition facts on this for some reason.
Sam Turnbull says
Hi Jenny! Apologies, my nutrition program got updated recently and not everything converted perfectly. I have updated the info. Nutrition is based on 1 serving which is 1/4 of the full recipe. Let me know if you ever come across other recipes that you would like the nutrition updated on 🙂
Dave says
Thanks for this! My wife loves both buffalo and cauliflower!
Any tips on reheating this? I want to make it tonight so she can have it tomorrow. We work different shifts so I cant give it to her when it cones out of the oven.
Sam Turnbull says
I would recommend reheating them in the oven so they crisp back up again. I hope you and your wife love them!
Zully says
I love the flavor, they were delicious, I will make them many times, I like coliflower but I never know what to do with it, thank you for shering this amazing recipe and I just like to mention that I love your good energy and the happiness and enthusiasm on your videos.
Sam Turnbull says
Aww thank you so much, Zully! I hope you love this recipe too 🙂
Fallon Smith says
Hello! I am so excited to make these tonight! DO you think I could use Louisana hot sauce instead of Franks or would that alter the flavor?
Sam Turnbull says
Hi Fallon, I've never had that hot sauce before but you can use any hot sauce you like. Just keep in mind the flavour and spice level are likely to be very different. Enjoy!
E says
Can you use sriracha instead of franks red hot? 🙂
Sam Turnbull says
Sure! It will, of course, have a different flavour and spice level tho. Enjoy!