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Crispy Buffalo Cauliflower Wings

Crispy Buffalo Cauliflower Wings (Vegan)

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?
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4
Course: Appetizer, Side Dish
Cuisine: American
Calories: 118
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • 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.

Method
 

  1. Step-by-step: Oven method (crunchy & reliable)
  2. Make ranch first if you plan to serve it. Soak cashews if your recipe calls for them. Chill the ranch in the fridge.
  3. Preheat the oven to 450°F (232°C). Line a baking tray with parchment.
  4. Mix dry batter. In a bowl, whisk together brown rice flour and all seasonings. Add cashew milk and stir until the batter becomes smooth.
  5. 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.
  6. Bake for 20 minutes, flipping once at the halfway point. The florets should brown at the edges.
  7. Prepare buffalo sauce. Combine sauce ingredients in a small saucepan. Whisk, bring to a low simmer, and cook 3–5 minutes until flavors meld.
  8. 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.
  9. Step-by-step: Air Fryer / Ninja Foodi method (fast & crispy)
  10. Prep batter & coat just like the oven method.
  11. 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.
  12. Simmer sauce while they air-fry.
  13. 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.
  14. Pro tip: Air fryers vary. Check the florets at the 15-minute mark if they look small — you don’t want burned edges.

Notes

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.