Description
Crispy, baked vegan cauliflower wings tossed in tangy buffalo sauce and served with a creamy cashew ranch dip. A gluten-free adaptable recipe that rivals deep-fried chicken.
Ingredients
Scale
- 1 large head cauliflower (about 600g), cut into bite-sized florets
- 1 cup all-purpose flour (or gluten-free blend)
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 cup unsweetened plant milk (e.g., almond or oat)
- 2 tablespoons vegetable oil (for brushing)
- 1/2 cup Frank’s RedHot sauce
- 2 tablespoons vegan butter, melted
- 1 tablespoon apple cider vinegar
- 1 teaspoon vegan Worcestershire sauce
- 1/2 cup vegan mayo
- 1/4 cup cashew cream (blended soaked cashews)
- 1 teaspoon dill powder
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dry parsley
- 1/2 teaspoon garlic salt
- 1 tablespoon lemon juice
- Water, as needed for dip consistency
Instructions
- Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper and place a wire rack on top.
- Cut cauliflower into uniform florets, rinse, and pat thoroughly dry with paper towels to ensure crispiness.
- In a large bowl, whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper, and salt.
- In a separate bowl, whisk plant milk and vegetable oil. Slowly pour wet ingredients into dry ingredients, whisking until a thick, pourable batter forms.
- Dip cauliflower florets into the batter, ensuring full coverage. Place coated florets on the wire rack, spacing them out. Brush tops lightly with vegetable oil.
- Bake for 20 minutes. Flip wings and bake for another 10 minutes until golden and crispy. Remove from oven.
- While wings bake, make buffalo sauce: In a small saucepan, combine Frank’s RedHot, melted vegan butter, apple cider vinegar, garlic powder, and Worcestershire sauce. Warm over low heat until smooth. Do not boil.
- Transfer baked wings to a large bowl. Toss gently with buffalo sauce. Return to baking sheet and bake for 5 more minutes to set the sauce.
- Make ranch dip: Whisk together vegan mayo, cashew cream, dill powder, garlic powder, onion powder, dry parsley, garlic salt, and lemon juice. Add water gradually to reach desired consistency.
- Serve wings immediately with ranch dip on the side.
Notes
[‘Dry cauliflower thoroughly before battering to prevent sogginess.’, ‘Use a wire rack to allow air circulation for maximum crispiness.’, ‘Bake at high heat (425°F) to create a crust.’, ‘Double-dip in cornstarch slurry before saucing for better sauce adhesion.’, ‘Reheat leftovers in the oven at 375°F for 5-7 minutes to restore crispiness.’, ‘Dip can be made ahead and chilled for better flavor melding.’]
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 280
- Sugar: 6
- Sodium: 650
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 35
- Fiber: 4
- Protein: 8
Keywords: vegan wings, cauliflower buffalo wings, vegan appetizer, gluten-free wings, plant-based party food, spicy vegan recipe