Crispy, tangy, buffalo-sauced cauliflower that actually behaves like a wing — minus the birds and all the guilt. Sweet, spicy, crunchy, and totally vegan. Ready?

I’m seriously obsessed with these. I made them for game night and my omnivore friends disappeared into the kitchen like vultures (in a good way). They taste indulgent, they travel well, and they pair perfectly with cold drinks and loud conversations. FYI: you don’t need to be a kitchen wizard to nail these — just a little patience and the right technique. 🙂

Why cauliflower wings?

Cauliflower gives you a neutral canvas that crisps up beautifully and soaks up that buffalo flavor like a champ. Want something crowd-pleasing that feels like a cheat day but stays fully plant-based? Crispy Buffalo Cauliflower Wings (Vegan) deliver exactly that. Bold fact: when you coat florets right and roast/air-fry them properly, you get a crunchy exterior and tender center — no soggy nonsense.

Ever wonder why store-bought vegan “wings” sometimes fail? They usually stay soggy because people skip spacing and flipping. Not you. You’ll do it right.

What this recipe delivers

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Course: Appetizer, Side Dish
Cuisine: American, Canadian
Servings: 4 servings
Calories: 118 cal per serving (approx.)

Bold note: This version scales for 4 people and uses common pantry ingredients. If you love crispy snacks, this one will become your go-to.

Crispy Buffalo Cauliflower Wings Equipment list

Ninja Foodi appliance (on a white background if you’re photographing it, but any clean counter works)
Ninja Foodi Air Fryer or similar air-fryer/crisp basket
Baking tray lined with parchment (for oven method)
Large mixing bowl
Small saucepan (for buffalo sauce)
Silicone brush (for saucing)
Tongs and spatula

Pro tip: I keep my Ninja Foodi ready for anything. It crisps faster than a conventional oven and loves battered veggies.

Ingredients (exact, from your recipe)

For the cauliflower and batter:

1 small cauliflower, cut into small bite-sized florets
½ cup brown rice flour (or flour of choice)
1 tsp garlic powder
1 tsp onion powder
1.5 tsp paprika
½ tsp cumin
½ tsp sea salt
¼ tsp black pepper
¼ tsp cayenne pepper
¾ cup unsweetened cashew milk (or milk of choice)

Buffalo Wing Sauce:

½ cup water
¼ cup white vinegar
1 tsp paprika
1 tsp garlic powder
¼ tsp cayenne pepper
½ tsp sea salt
3 tbsp tomato paste

Optional dipping sauce: dairy-free ranch dressing (highly recommended)

Step-by-step: Oven method (crunchy & reliable)

Make ranch first if you plan to serve it. Soak cashews if your recipe calls for them. Chill the ranch in the fridge.
Preheat the oven to 450°F (232°C). Line a baking tray with parchment.
Mix dry batter. In a bowl, whisk together brown rice flour and all seasonings. Add cashew milk and stir until the batter becomes smooth.
Coat florets. Toss cauliflower in the batter until each piece gets a good coat. Place them one at a time on the sheet in a single layer. Don’t crowd. I repeat: don’t crowd.
Bake for 20 minutes, flipping once at the halfway point. The florets should brown at the edges.
Prepare buffalo sauce. Combine sauce ingredients in a small saucepan. Whisk, bring to a low simmer, and cook 3–5 minutes until flavors meld.
Sauce & finish. Remove cauliflower, brush each floret with buffalo sauce, then return to the oven 10–15 minutes, flipping halfway, until crisp and saucy. Serve with ranch. Dunk away.

Step-by-step: Air Fryer / Ninja Foodi method (fast & crispy)

Prep batter & coat just like the oven method.
Arrange in a crisp basket. Place florets in a single layer inside the Ninja Foodi basket. Set to 390°F and air fry 20 minutes, shaking every 5 minutes to keep them separate.
Simmer sauce while they air-fry.
Brush and finish. Brush florets with buffalo sauce, air fry another 10–15 minutes, flipping or shaking halfway, until perfectly crisp. Serve with ranch and celebrate.

Pro tip: Air fryers vary. Check the florets at the 15-minute mark if they look small — you don’t want burned edges.

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Vegan Onion Boil Recipe Appetizer

Expert tips for the crispiest results (read these)

Don’t dump the battered florets onto the tray — place them individually. Pooling batter makes them soggy.
Give them space. Air circulation makes it crisp. Single layer, please.
Flip twice. Flip at the halfway point in both the initial roast and the finish bake for even browning.
Use a silicone brush to apply sauce so you get generous coverage without waterlogging.
For nut-free: swap cashew milk for soy or oat milk.

Storage & reheating (because leftovers matter)

Fridge: Store in an airtight container for 2–3 days.
Reheat: Use the air fryer or oven to revive crispiness — 350°F for 8–10 minutes works nicely. Avoid microwaves unless you love soggy wings.
Freezing: I don’t recommend freezing after saucing; freeze plain battered and re-fry for best texture.

Dipping ideas & serving suggestions

Dairy-free ranch (essential)
Celery sticks and carrot sticks for classic pairing
Pulled jackfruit sliders on the side if you want a heartier plate
Guacamole or sliced avocado balances heat and adds creaminess

IMO, a cold beer and these cauliflower wings make any evening feel like a party. 🙂

Some Common Problems (short answers)

Too soggy? You probably crowded the tray or left batter pools. Next time, space them out and pat excess batter off.
Not crispy enough? Give them another 5–10 minutes in the oven or air fryer. Don’t forget to flip.
Too bland? Add more cayenne or a dash of smoked paprika to the sauce.

Nutrition (per serving as provided)

Calories: 118 cal
Carbohydrates: 23 g
Protein: 4 g
Fat: 1 g
Sodium: 732 mg
Potassium: 440 mg
Fiber: 4 g
Sugar: 3 g
Vitamin A: 907 IU
Vitamin C: 35 mg
Calcium: 32 mg
Iron: 2 mg

Bold takeaway: These bites stay relatively low in calories and fat while delivering fiber and vitamins — snack smart.

Variations & flavor swaps (keep it interesting)

BBQ Buffalo: Mix equal parts BBQ sauce and buffalo for a smoky-sweet twist.
Sesame-Sriracha: Toss with a sesame-ginger glaze and a drizzle of sriracha.
Crispier coating: Try a 50/50 mix of rice flour and cornstarch for extra crunch.
Gluten-free? Brown rice flour works perfectly as listed.

My Final thoughts

These Crispy Buffalo Cauliflower Wings (Vegan) feel indulgent, look impressive, and behave like party food you actually want to eat more of. They take a bit of care (we’re talking spacing and flipping), but they reward you with serious crunch, bright buffalo tang, and the satisfying feel of biteable comfort food — without dairy or meat.

So — are you going to make them for your next game night or what? I promise they’ll vanish fast.