Crispy, tender, and packed with flavor. These crispy buffalo cualiflower wings are a great party snack, or as a kid-friendly meal. Pile up those plate with these spicy and savory wings that'll satisfy vegetarians and meat-eaters alike.
Preheat oven to 450 degrees F and link a baking tray with parchment paper.
In a large mixing bowl, whisk together flour, baking powder, and vegan milk. In a second mixing bowl, combine bread crumbs, garlic powder, smoked paprika, and salt.
Dip and coat each cauliflower floret into the flour and milk batter. Tap off the excess batter from the floret.
Then, completely coat the floret with the bread crumbs. Repeat for all florets. (see note #3). Make a second batch with the bread crumb mix when you run out and it becomes lumpy.
Arrange the cauliflower florets onto the baking tray in a single layer with space in-between. Bake in the oven for 20 minutes, flipping halfway.
While the cauliflower wings are in the oven, place a small saucepan over low heat. Combine the buffalo sauce, brown sugar, and butter until butter has melted.
Remove cauliflower wings from the oven. Coat the wings in the buffalo sauce. Place the cauliflower wings back onto the baking tray and bake for another 20 minutes, flipping halfway.
Notes
Be sure to use baking powder and NOT baking soda. They are two very different things.
Go for your choice of dipping sauce in this recipe. I love a good vegan ranch. But other sauces to consider include, vegan blue cheese dressing, or anything that’s cool and creamy.
Once you start running out of the panko mix and it begins to get clumpy, make a second batch.