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Plant-Based Crispy Buffalo Cauliflower Wings!!

Updated: Nov 17, 2020

We made a lot of delicious vegan meals this weekend but this one definitely took the cake! We made ours in the air fryer, but you could easily transition this recipe to an oven too. This recipe will make enough for 4-6 people, depending on how you are serving (as an appetizer or as a meal!).


-2 heads of cauliflower, chopped into size that you want for 'wings'

-1 cup buffalo sauce (Melinda's is my favorite )

Bowl 1:

-1 cup vegetable stock

-1 cup oat milk (or any nut milk)

-4 tbsp olive oil (optional)

Bowl 2:

-2 cups of almond flour (or your favorite flour)

Bowl 3:

-3 cups gluten free breadcrumbs (I love these)

-2 tbsp chili powder

-2 tbsp garlic power

-2 tsp salt

-1 tsp cayenne powder (more if you like it spicy!)


Preheat air fryer to 390 degrees or preheat oven to 375 degrees. Completely coat one piece of cauliflower in the Bowl 1 liquid mixture. Then, transfer to Bowl 2 and completely coat in flour. Tap off any excess flour. Return to Bowl 1 and completely coat again with the liquid (I like to use a spoon to help coat). Then Roll in Bowl 3 and set aside. Continue this process (Bowl 1, 2, 1, 3) for the remaining cauliflower.

Airfryer: Place cauliflower in the airfryer (you may have to do a few rounds depending on how big your fryer is) for 20 minutes at 390, shaking or turning the pieces about every 5 minutes.

Oven: Spread cauliflower on a non-stick baking tray and put in a preheated oven for 30-40 minutes (depending on size of cauliflower). Half-way through baking, use a spatula to flip the cauliflower.

Let the cauliflower cool slightly after cooking, then toss in a bowl with buffalo sauce. And if buffalo isn’t your thing, toss in any sauce (like BBQ!)

Depending on which type of flour that you used, the carb count will vary slightly.

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