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
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!