USAThe two non-negotiable rules: dry the cauliflower before battering, and give the florets space on the tray. Everything else in this recipe is adjustable. The batter can be made thicker or thinner. The sauce can be milder or fiercer. The cooking time can flex depending on your oven. But if the cauliflower goes into the batter wet, or if the pieces are touching each other on the tray, you will get soft wings no matter what else you do right.
For extra crispiness that gets close to deep-fried: after the first bake, let the pieces cool for 5 minutes on a rack before saucing and returning to the oven. The brief rest allows the coating to firm up and set rather than immediately softening from the heat of the sauce. For an air fryer version: same batter and coating, air fry at 200°C for 12 to 15 minutes shaking halfway, sauce, then air fry 3 to 5 more minutes. The air fryer produces noticeably crispier results than the oven.
Cauliflower Buffalo Wings
By Sergei Martynov
Cauliflower florets dipped in a seasoned batter, baked at high heat until golden and crisp, then tossed in a tangy, spicy buffalo sauce and served with celery, carrots, and vegan ranch. The appeal of this dish is in the contrast: the hot, sticky sauce against the crunchy coating, the cool creamy dip on the side. Two things determine whether they work or not — dry florets before battering, and enough space between pieces on the tray. Everything else is forgiving.
What you'll need
Ingredients
- 1
See recipes with large head cauliflowerlarge head cauliflower, cut into large florets (about 5–6 cm)
i - 120 g
See recipes with plain flourplain flour (or gluten-free 1:1 blend)
i - 2 tbsp
See recipes with cornflour — critical for crispinesscornflour (cornstarch) — critical for crispiness
i - 1 tsp
See recipes with garlic powdergarlic powder
i - 1 tsp
See recipes with smoked paprikasmoked paprika
i - 0.5 tsp
See recipes with onion powderonion powder
i - 0.5 tsp
See recipes with fine saltfine salt
i - 180 ml
See recipes with plant milkplant milk (oat or soy, unsweetened)
i - 120 ml
See recipes with hot saucehot sauce (Frank's RedHot or similar)
i - 3 tbsp
See recipes with vegan buttervegan butter, melted
i - 1 tsp
See recipes with maple syrup — rounds out the heatmaple syrup — rounds out the heat
i - 1 tbsp
See recipes with neutral oil — for spraying or brushing the battered floretsneutral oil — for spraying or brushing the battered florets
i
How to make it
Instructions
- 1
Prep the cauliflower. Preheat the oven to 220°C / 430°F. Line two baking sheets with parchment paper. Cut the cauliflower into large florets — bigger than you think you need, around 5 to 6 cm. They shrink during baking. Most importantly: pat every floret completely dry with paper towels. This is the step most people skip and the one that determines whether the batter sticks. Wet cauliflower makes wet batter that slides off rather than crisping up.
- 2
Make the batter and coat. Whisk the flour, cornflour, garlic powder, smoked paprika, onion powder, and salt together in a large bowl. Add the plant milk and whisk until smooth — the batter should be thick enough to coat a spoon but thin enough to pour in a slow stream. Dip each floret into the batter, hold it above the bowl for a few seconds to let excess drip off, and place on the baking sheet. Space the florets at least 3 cm apart — crowded pieces steam instead of roast. Lightly spray or brush each one with oil. This makes a real difference to the final crunch.
- 3
First bake. Bake for 20 to 22 minutes, flipping once at the halfway point. The batter should be set and turning golden at the edges. Don't rush this stage — the coating needs to be properly dried and crisped before the sauce goes on, or the sauce will soak in and you'll lose all texture.
- 4
Make the buffalo sauce and coat. While the cauliflower bakes, combine the hot sauce, melted vegan butter, and maple syrup in a small saucepan over low heat. Stir until smooth and glossy. Do not boil. Remove from heat. When the cauliflower comes out of the oven, transfer to a large bowl. Pour the buffalo sauce over and toss gently but thoroughly until every piece is coated. Return to the baking sheets in a single layer.
- 5
Second bake and serve. Return to the oven for 10 to 12 minutes until the sauce has caramelised slightly on the edges and the coating is crispy again. Watch for dark spots — the sugars in the sauce can burn quickly at this temperature. Serve immediately with celery sticks, carrot batons, and vegan ranch or blue cheese dressing for dipping. These are a dish that waits for no one: every minute off the baking sheet is a minute of crunch lost.
Frequently Asked Questions
How do you make cauliflower wings crispy in the oven — why does the batter slide off or go soft?
Two things cause soft or bare wings. First, wet cauliflower: pat every floret completely dry with paper towels before dipping into the batter. Moisture on the surface dilutes the batter and prevents it from adhering and crisping. Second, batter consistency: it should coat the back of a spoon and flow off it slowly rather than pouring off or dripping fast. Too thin and it slides off; too thick and it clumps. After coating, let the excess drip off for a few seconds before placing on the tray. Space the florets at least 3 cm apart — crowded pieces generate steam and end up soft rather than crisp. Temperature should be at least 220°C.
Are cauliflower buffalo wings better baked in the oven or made in an air fryer?
The air fryer produces noticeably crispier results because hot air circulates around all sides of each piece simultaneously, replicating deep-frying more closely than a conventional oven. Cooking time is also shorter: 12 to 15 minutes versus 30 to 35 in the oven. The downside is volume — one head of cauliflower usually requires two batches in most home air fryers. The oven is better for larger quantities as everything fits in one round. For the oven, spraying the battered florets with a light coating of oil before baking makes a significant improvement to crispiness. Both methods work; the air fryer is faster and crunchier for small batches, the oven is more practical for groups.
Can you make cauliflower buffalo wings ahead of time and how do you keep them crispy?
Buffalo sauce softens any fried or baked coating quickly — within 5 to 10 minutes. The best strategy is to separate the two stages. Batter and bake the florets (first bake only) up to 2 hours ahead and leave them uncovered at room temperature — this lets the coating stay dry. Just before serving, toss in the sauce and do the second bake to caramelise the coating. If the wings do go soft, spread them on a baking tray and return to a 200°C oven for 8 to 10 minutes — the crust will partially recover. Do not sauce and then refrigerate: the coating absorbs the sauce overnight and turns soggy.
How do you make a vegan buffalo sauce — which hot sauce to use and what replaces butter?
Classic buffalo sauce is hot sauce and butter in roughly a 2:1 ratio. For a vegan version: any vegan block butter (not spread) works well — it has the fat content needed to create the glossy, slightly thick sauce that clings to the wings. Refined coconut oil is a neutral-flavour alternative. The best hot sauce for buffalo flavour is Frank's RedHot, which is naturally vegan and has the mild, vinegary heat that defines the style. A teaspoon of maple syrup or agave helps balance the acidity. Basic recipe for 4 servings: 120 ml Frank's RedHot + 3 tablespoons vegan butter + 1 teaspoon garlic powder + 1 teaspoon maple syrup — heat gently and stir until smooth without boiling.
Are cauliflower buffalo wings a good appetiser for a Super Bowl party or game day — what to serve alongside?
Yes — this is one of the most crowd-pleasing vegan snacks for exactly these occasions. The essential accompaniments: celery sticks and carrot batons (the classic buffalo pairing that provides crunch and cools the heat), and a creamy dipping sauce. For vegan ranch: blend cashew cream with dill, garlic powder, lemon juice, and a touch of apple cider vinegar. For vegan blue cheese: blend silken tofu with lemon juice, dried basil, and a splash of white wine vinegar. One large head of cauliflower produces about 24 to 30 pieces, serving 4 to 6 people as a snack. Serve immediately straight from the oven — every minute of waiting costs crunch.
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Comments (1)
I spent a whole weekend testing batter ratios for this recipe. Too thick and it clumps, too thin and it slides off in the oven. The version here uses just enough cornflour to create a light coating that actually crisps up. The real game-changer is broiling for the last 3 minutes after baking — that is what gives you the charred edges that make these taste like proper wings. Toss in the buffalo sauce while they are still hot from the oven so it sticks.