Savory Buffalo Cauliflower Wings Recipe Easy Vegan Super Bowl Snack

Name: Savory Buffalo Cauliflower Wings
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 large head of cauliflower (cut into bite-sized florets); 1 cup all-purpose flour (or gluten-free blend for GF option); 1 cup unsweetened plant-based milk (almond, soy, or oat milk); 1 teaspoon garlic powder; 1 teaspoon smoked paprika; ½ teaspoon salt; ½ teaspoon black pepper; ½ cup hot sauce (Frank’s RedHot recommended); 2 tablespoons vegan butter (melted, e.g., Earth Balance); 1 tablespoon maple syrup; Optional: celery sticks and vegan ranch dressing for serving

Posted on January 10, 2026

buffalo cauliflower wings - featured image

Jump to Recipe·Print Recipe

The smell of spicy, tangy buffalo sauce sizzling on crispy cauliflower is honestly one of my best Super Bowl memories. I first made these savory buffalo cauliflower wings when I wanted something fun, finger-licking good, but totally plant-based for game day. It was a bit of a kitchen experiment that quickly turned into a must-have snack in my rotation. You know how sometimes you find a recipe that’s just so good it feels like cheating? That’s exactly how these vegan buffalo wings hit the spot.

Buffalo cauliflower wings have this amazing way of capturing that classic wing vibe without the meat, making them perfect for vegans, vegetarians, or anyone looking to mix up their party snacks. After testing this recipe countless times, tweaking the batter and sauce just right, I can confidently say these wings bring the heat and the crunch without any guilt. They’re great for busy folks who want something quick to toss together, and honestly, even picky eaters ask for seconds.

If you’re hunting for a vegan Super Bowl snack that’s easy, flavorful, and crowd-pleasing, this recipe is your go-to. It’s got that spicy kick, a crispy coating that holds up well, and the kind of tangy sauce that makes you want to grab one more wing (or ten). Plus, cauliflower is super nutritious, so you get some bonus veggies in there too. Let’s jump into why you’ll love this savory buffalo cauliflower wings recipe — I promise it’s worth every bite.

Why You’ll Love This Recipe

Quick & Easy: Ready in under 40 minutes, making it perfect for last-minute Super Bowl snacking or casual get-togethers.
Simple Ingredients: Uses pantry staples and fresh produce—no hunting for weird vegan substitutes.
Perfect for Game Day: The spicy, tangy flavor combo keeps everyone coming back for more during those intense plays.
Crowd-Pleaser: Even the non-vegans in my family can’t get enough of these crispy, saucy bites.
Unbelievably Delicious: The crispy batter and bold buffalo sauce make these wings a total flavor hit—kind of like the real deal, but better for you.

What sets this recipe apart? Honestly, it’s the balance of crispy batter and the sauce clinging perfectly without sogginess. I blend a little corn starch and flour for that extra crunch and toss the cauliflower in a buffalo sauce that’s spicy but not overpowering. Plus, baking instead of frying keeps things lighter but still gives you that finger-licking texture. I’ve tried air-frying too, which works like a charm if you want even crispier wings faster.

This isn’t just another buffalo cauliflower recipe—it’s my best version that came from trial, error, and a lot of taste testing. I love that it’s flexible, too—you can dial up the heat or keep it mild, swap sauces, or serve with my homemade vegan ranch for dipping. Honestly, it’s one recipe that turns game day into a flavor celebration without the fuss.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that combine to deliver bold, comforting flavor and satisfy your craving for crispy, spicy wings without any meat. Most of these are pantry staples, and the fresh cauliflower keeps it fresh and veggie-packed.

1 large head of cauliflower (cut into bite-sized florets; look for firm, white heads with no browning)
1 cup all-purpose flour (or use a gluten-free blend for GF option)
1 cup unsweetened plant-based milk (almond, soy, or oat milk work well; I prefer almond for a neutral flavor)
1 teaspoon garlic powder (adds subtle savoriness)
1 teaspoon smoked paprika (for that smoky depth)
½ teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ cup hot sauce (Frank’s RedHot is my go-to for authentic buffalo flavor)
2 tablespoons vegan butter (melted; I recommend Earth Balance for creaminess)
1 tablespoon maple syrup (balances the heat with a touch of sweetness)
Optional: celery sticks and vegan ranch dressing (classic sides to cool the spice)

If you want to switch things up, you can swap all-purpose flour for chickpea flour for a nuttier flavor or add a pinch of cayenne for extra heat. Also, for a lower-fat version, skip the butter and just toss in hot sauce directly, though butter adds richness and helps the sauce stick beautifully.

Equipment Needed

Baking sheet: A rimmed sheet pan works best to keep the cauliflower from sliding off. I use a non-stick one, but parchment paper or a silicone mat works wonders for easy cleanup.
Mixing bowls: At least two—one for the batter and another for the buffalo sauce.
Whisk or fork: For mixing the batter smooth and lump-free.
Tongs or a slotted spoon: Helpful for dipping and tossing florets without making a mess.
Wire rack (optional): Placing cauliflower on a wire rack on the baking sheet helps air circulate for extra crispiness, but not a dealbreaker if you don’t have one.

If you own an air fryer, it’s a fantastic alternative for faster cooking with excellent crisp results (I’ll chat more about that below). For budget-friendly kitchens, a simple oven and basic bowls do the job perfectly—no fancy gadgets required.

Preparation Method

Preheat your oven to 450°F (230°C). This high heat helps crisp the batter. Line your baking sheet with parchment paper or a silicone mat.
Prepare the batter: In a large bowl, whisk together 1 cup flour, 1 cup plant milk, garlic powder, smoked paprika, salt, and pepper until smooth. The batter should be thick enough to coat but still pourable. If too thick, add a splash more milk.
Cut the cauliflower: Chop the cauliflower into evenly sized florets, about 2 inches each. This helps them cook evenly and get that perfect crunch.
Dip and coat: Using tongs or your hands, dunk each floret into the batter, making sure it’s fully covered. Let excess drip off, then place on the baking sheet. If you have a wire rack, arrange them there for better air circulation.
Bake for 20 minutes: Pop the tray into the oven and bake until the batter sets and starts to get golden. You’ll notice the cauliflower firming up and the edges crisping.
Make the buffalo sauce: While baking, melt the vegan butter in a small bowl and whisk in hot sauce and maple syrup until combined.
Toss the baked cauliflower in sauce: Remove the cauliflower from the oven and carefully transfer to a large bowl. Pour the buffalo sauce over and toss gently to coat every piece.
Return to oven for 10 more minutes: Place the coated cauliflower back on the baking sheet (or wire rack) and bake until sauce bubbles and the wings are crispy to your liking.
Serve warm: Plate the buffalo cauliflower wings with celery sticks and your favorite vegan ranch or blue cheese dressing for dipping.

Pro tip: If your batter is too thin, the coating won’t stick well—adding extra flour in small amounts helps. Also, flipping the wings halfway through baking keeps them crispy all around. The smell at step 8? Pure game-day magic.

Cooking Tips & Techniques

Getting that perfect crispy buffalo cauliflower wing can be tricky, but a few tricks make all the difference. First, don’t overcrowd the baking sheet; giving each floret space lets hot air circulate and crisps the batter instead of steaming it.

Mix the batter just enough to combine—overmixing can make it tough. When tossing in the sauce, be gentle to avoid breaking the delicate coating. I’ve learned the hard way that too vigorous tossing results in soggy wings.

For extra crispness, use a wire rack on the baking sheet so air flows underneath. If you’re using an air fryer, cook at 400°F (200°C) for about 15 minutes, shaking halfway, then toss with sauce and air fry 5 minutes more.

Don’t skip the maple syrup in the sauce—it balances the heat with a subtle sweetness that brings the whole flavor profile together. Finally, serve these wings immediately or within a couple of hours for best texture; they tend to soften if left too long.

Variations & Adaptations

Spicy Korean-Style: Swap buffalo sauce for a mix of gochujang, soy sauce, and a touch of sesame oil to give the cauliflower an umami-packed kick.
Gluten-Free Version: Use chickpea flour or a gluten-free all-purpose blend for the batter. Make sure your hot sauce and vegan butter are also GF.
BBQ Flavor: Replace buffalo sauce with your favorite smoky vegan BBQ sauce and add a pinch of smoked paprika to the batter for a tangy twist.
Air Fryer Adaptation: Perfect for a quick fix—air fry the battered cauliflower at 400°F (200°C) for 15 minutes, toss in sauce, then air fry 5 minutes more.

Personally, I love adding a sprinkle of nutritional yeast before serving for a cheesy, savory boost. It’s a nice touch when you want a little more depth without dairy. You can also toss in some chopped fresh parsley or scallions for a pop of color and freshness.

Serving & Storage Suggestions

Serve your savory buffalo cauliflower wings hot or warm, straight from the oven with crunchy celery sticks and a creamy vegan ranch or blue cheese dip. They’re fantastic served alongside crisp salads or even vegan sliders for a full spread.

To store leftovers, place cooled wings in an airtight container and refrigerate for up to 3 days. When reheating, pop them in the oven at 375°F (190°C) for about 10 minutes to bring back the crisp. Avoid microwaving if you want to keep that crunch—it tends to get soggy fast.

These wings actually taste better the next day if you don’t mind a softer texture—the flavors have a chance to meld beautifully overnight. Just reheat gently and enjoy. They’re perfect for meal prep snacks or a quick appetizer anytime.

Nutritional Information & Benefits

Estimated per serving (about 6-8 wings): 150 calories, 5g fat, 20g carbs, 4g protein.

Cauliflower is a nutritional powerhouse, packed with vitamins C and K, fiber, and antioxidants. It’s low in calories but high in volume, so you can snack guilt-free. The vegan butter adds a creamy texture but keeps saturated fat lower than traditional wings.

This recipe is naturally vegan, dairy-free, and can be gluten-free with the right flour choice. It’s a great option for those avoiding animal products or looking for a veggie-forward snack that doesn’t skimp on flavor or fun.

Conclusion

These savory buffalo cauliflower wings are a total game changer for vegan Super Bowl snacks or any time you want crispy, spicy finger food with a veggie twist. They’re easy to make, packed with flavor, and impress both plant-eaters and meat-lovers alike. I love how customizable they are—you can tweak the heat, swap sauces, or make them gluten-free to fit your needs.

Honestly, this recipe has become a staple in my kitchen because it hits that perfect balance of crunch, spice, and tang. Give it a try, and don’t hesitate to share your own spin. I’d love to hear how you make these wings your own!

If you make this recipe, drop a comment below, share your favorite dipping sauce, or tell me about your game day spread. Let’s keep the snack conversation going!

FAQs About Savory Buffalo Cauliflower Wings

Can I make these buffalo cauliflower wings ahead of time?

You can prep and batter the cauliflower a few hours ahead, but for best crispiness, bake and sauce them right before serving. Leftovers reheat well in the oven.

What’s the best way to get the wings extra crispy?

Use a wire rack on your baking sheet and don’t overcrowd the florets. Air frying is also fantastic for extra crunch.

Is this recipe gluten-free?

Yes, if you swap all-purpose flour with a gluten-free blend or chickpea flour and ensure other ingredients like hot sauce are gluten-free.

Can I make these wings less spicy?

Absolutely! Use less hot sauce or mix it with more vegan butter and a bit of maple syrup to mellow the heat.

What’s a good dipping sauce for buffalo cauliflower wings?

Classic vegan ranch or blue cheese-style dips are perfect. You can also try hummus, guacamole, or a creamy avocado dip for a twist.

Pin This Recipe!