Buffalo cauliflower wings, baked, delicious, and gluten-free. They’re so easy to prepare and to make them you only need natural and inexpensive ingredients.

I am obsessed with these Buffalo cauliflower wings! They are so delicious, healthy (as they are baked and not fried!), and easy to make, as well as gluten-free. It truly was love at first taste for me, and now I just can’t stop eating them!

Although there’s already a Buffalo tofu wings recipe on the blog, I wanted to try a new one with homemade Buffalo wing sauce. Store-bought sauces usually contain lots of preservatives and additives, so I decided to make the sauce myself to make sure it only contains the ingredients I want it to.

Besides, if you try to make this recipe at home, you can customize it with your favorite ingredients and serve it however you’d like: it’s great as an appetizer or snack for parties with friends or family.

Buffalo cauliflower wings, one of my go-to recipes when I have to prepare a good dish for a party or an event, as they are SO tasty, simple, and easy to prepare. I’m sure everyone will love them!

How to make Buffalo cauliflower wings – Step by step

Preheat the oven to 450ºF or 230ºC .

the to or . Wash and cut the cauliflower head into bite-sized pieces or florets (photo 1).

and the into bite-sized pieces or (photo 1). Mix the batter ingredients in a bowl until well combined (photo 2).

the in a bowl until (photo 2). Dip each floret into the batter and coat evenly (photo 3). Shake off the excess and place them on a parchment-lined baking sheet (photo 4).

and coat (photo 3). Shake off the excess and them on a parchment-lined (photo 4). Bake for 20 minutes , flipping over the florets halfway through (photo 5).

for , over the (photo 5). To make the Buffalo wings sauce you can mix all the ingredients in a bowl or add them to a blender and blend until smooth (photo 6).

After that, pour the sauce into a mixing bowl (photo 7).

into a mixing (photo 7). Toss the baked florets in the sauce (photo 8), 1 or 2 pieces at a time. Shake off the excess and place them back on the baking sheet (photo 9).

the in the (photo 8), at a time. Shake off the excess and place them back on the baking sheet (photo 9). Bake for another 20 minutes or until golden brown , flipping over the florets halfway through (photo 10).

for another or until , over the (photo 10). Serve immediately.

Pro tips

Feel free to use store-bought Buffalo wings sauce or even mix hot sauce with some tahini.

Use any type of vinegar.

You can substitute the tamari or soy sauce for salt (although in that case, you should add 2 tbsp of water as well).

Feel free to replace the tahini with extra virgin olive oil or any other kind of oil (you may need to add less water though).

Add, change, or replace the spices you’d like.

The sauce is pretty spicy, so I suggest you add about 1/8 tsp of cayenne powder first, then taste it and add more of it if needed.

What are Buffalo cauliflower wings?

Buffalo cauliflower wings are a vegan version of the traditional Buffalo wings. They are made of cauliflower instead of chicken and I made an even healthier version because I baked them instead of frying them. They are completely cholesterol-free and as tasty and good as the original ones!

How long will these Buffalo cauliflower wings keep?

Remember to keep them in a sealed container in the fridge for up to 5 days. You can reheat them in the oven until they are warm enough, just be careful not to burn them!

How to serve these Buffalo cauliflower wings

You can serve them with lots of different vegan sauces. I LOVE how they go with this vegan ranch dressing, but they would also taste amazing with some vegan sour cream, healthy ketchup, or healthy barbecue sauce. Go ahead and get creative!

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Did you make this Buffalo cauliflower wings recipe?

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Buffalo Cauliflower Wings Author: Iosune

Iosune Prep: 20 mins

Cook: 40 mins

Total: 1 hour

6 – 8 1 x

Appetizer, Side Dish

American

Vegan Servings 6–8 1x Scale 1x 2x 3x Tap or hover over number to scale servings Print Pin Buffalo cauliflower wings, baked, delicious, and gluten-free. They’re so easy to prepare and to make them you only need natural and inexpensive ingredients. Ingredients For the batter: 1 cup plant milk, I used soy milk ( 250 ml)

plant milk, I used soy milk ( ml) 3/4 cup flour ( 120 g ), use gluten-free if needed

flour ( ), use gluten-free if needed 1 tsp onion powder

onion powder 1 tsp garlic powder

garlic powder 1/2 tsp salt

salt 1/4 tsp paprika

paprika 1/8 tsp ground black pepper For the Buffalo wings sauce: 1/2 cup water ( 125 ml)

water ( ml) 1/4 cup apple cider vinegar ( 4 tbsp )

apple cider vinegar ( ) 1/4 cup tomato paste ( 4 tbsp )

tomato paste ( ) 2 tbsp tamari or soy sauce

tamari or soy sauce 2 tbsp tahini

tahini 2 tsp paprika

paprika 2 tsp garlic powder

garlic powder 1/2 tsp cayenne powder Instructions Preheat the oven to 450ºF or 230ºC. Wash and cut the cauliflower head into bite-sized pieces or florets . Mix the batter ingredients in a bowl until well combined . Dip each floret into the batter and coat evenly . Shake off the excess and place them on a parchment-lined baking sheet . Bake for 20 minutes, flipping over the florets halfway through . To make the Buffalo wings sauce you can mix all the ingredients in a bowl or add them to a blender and blend until smooth . After that, pour the sauce into a mixing bowl . Toss the baked florets in the sauce , 1 or 2 pieces at a time. Shake off the excess and place them back on the baking sheet . Bake them for another 20 minutes or until golden brown, flipping over the florets halfway through . vegan sour cream, Serve with vegan ranch dressing healthy ketchup , or healthy barbecue sauce . Go ahead and serve them with your favorite sauces or ingredients! Keep the leftovers in a sealed container in the fridge for up to 5 days. Notes Feel free to use store-bought Buffalo wings sauce or even mix hot sauce with some tahini.

Use any type of vinegar.

You can substitute the tamari or soy sauce for salt (although in that case, you should add 2 tbsp of water as well).

Feel free to replace the tahini with extra virgin olive oil or any other kind of oil (you may need to add less water though).

Add, change, or replace the spices you’d like.

The sauce is pretty spicy, so I suggest you add about 1/8 tsp of cayenne powder first, then taste it and add more of it if needed. Nutrition Serving Size: 1/8 of the recipe

Calories: 137

Sugar: 5.4 g

Sodium: 460 mg

Fat: 3.2 g

Saturated Fat: 0.5 g

Carbohydrates: 22.9 g

Fiber: 4.6 g

Protein: 5.9 g

Update Notes: This post was originally published in September of 2017, but was republished with new photos, step by step instructions and tips in September of 2020.