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These crispy vegan cauliflower wings are absolute perfection and one of my favorite things to make. Although the preparation can be a bit time consuming, I promise the result is worth it! This is one of those meals that my husband asks me make ALL THE TIME because he loves them so much and we honestly never get tired of them. I’ve played around with this recipe for years trying to get it just right and now I am so happy with the result. Turns out you don’t need an air fryer to get those perfectly crispy cauliflower wings!
Below is a quick step-by-step guide to making this side dish, with a full recipe summary and measurements at the bottom of the page.
Here’s an informational list of the ingredients you’ll need to prepare these baked vegan cauliflower wings:
- Cauliflower: This cruciferous vegetable is at the top of the list when it comes to nutrient density. Cauliflower, along with broccoli, cabbage, spinach, Brussel sprouts, and other members of the Brassica genus are referred to as cruciferous vegetables. (“Cruciferous” comes from the cross-shape that their flowers display.) Not only do these vegetables provide you with essential vitamins, antioxidants, and phytochemicals that protect against heart disease, cancer, and other diet-related diseases, but their high nutrient density will leave you feeling fuller for longer.
- Oat Milk: You can substitute soy milk, however, I find that it alters the flavor a bit. I like using oat because it has the most similar taste to cow’s milk in my opinion.
- Flour: All-purpose works best.
- Panko bread crumbs: A necessary component of this recipe and the secret behind the deliciously crispy outer layer. I have tried this recipe without the bread crumbs and it’s just not the same.
- Buffalo sauce: My go-to has always been Frank’s Red Hot, but you can use any kind you like! You can even switch it up and use a totally different flavor, such as BBQ or teriyaki.
- Garlic powder: A key flavor component as well as a great immune system booster. Garlic has anti-inflammatory and cholesterol lowering properties that help to fight against cancer and disease.
- Paprika: Also a great flavorful spice with lots of health benefits. Like all other peppers, paprika contains the compound capsaicin, which has strong anti-inflammatory properties as well as many other health benefits.
- Salt/pepper
Step 1:
The good news is all you have to chop for this recipe is a head of cauliflower! Or in my case, 3 small heads.
Pro tip: Cauliflower is a great fall crop so they should have an abundant selection at your local farmer’s market this time of year! I always try to buy my produce from the farmer’s market because the quality of flavor makes a huge difference. Plus I love to support my community and the environment, and you can’t beat the piece of mind of knowing exactly where your food comes from. I encourage you to check out your local farms (if you haven’t already) and see what they have to offer!
Step 2:
In a large bowl, mix together all the ingredients for the batter. This includes the milk, flour, water, and spices. Add the Panko bread crumbs to a separate bowl.
Step 3:
Coat each floret in batter, then coat with bread crumbs and line them up on a baking sheet, making sure none of them touch.
Pro tip: Aluminum foil is a no-go for this recipe since the batter will end up stuck to the bottom and will peel the coating off the wings. Using a silicone baking mat or parchment paper is the best way to ensure these wings are baked to perfection. I absolutely love my silicone baking mats and use them for pretty much everything. You can find the link to the ones I use here.
Step 4:
Bake the wings for 35 minutes, then remove from the oven and toss with buffalo sauce. Return them to the oven and cook and additional 10 minutes.
And that’s it! Serve with some sliced carrots and celery on the side and your favorite dipping sauce. There’s plenty to share! I hope you enjoy these crispy baked cauliflower wings as much as I do. If you do, share it with your friends and let me know what you think in the comments. Happy cooking!
Baked Vegan Cauliflower Wings
Ingredients
- 1 head cauliflower
- 2 cups Panko bread crumbs
- 1 cup buffalo sauce
For the batter
- 1 cup flour
- 1 cup oat milk
- 1/3 cup water
- 2 tsp garlic powder
- 2 tsp paprika
- 1 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- Chop cauliflower into small, bite-size florets.
- In a large bowl, mix together all ingredients for the batter.
- In a separate bowl, add the Panko bread crumbs.
- Using a fork, coat each floret in batter, then toss in the bowl of bread crumbs to create a crispy outer layer.
- Line the wings onto the baking sheet, making sure none of them are touching, and bake for 35 minutes.
- Remove from oven, toss in buffalo sauce, then put them back in the oven for an additional 10 minutes.
