These Cauliflower Wings are lip-smacking delicious! Terrific for game day or any day for that matter. We even eat them as a main dish.
Every year, my husband and his friends make their annual request for these BBQ Wing Bites weeks in advance of the Super Bowl. They say they just want to make sure I remember. This is the 5th year in a row, so I think they have me trained now.
You are going to love these cauliflower bites because they’re…
- Perfect for game day or parties
- Super flavorful
- Simply amazing
Cauliflower wing ingredients
- cauliflower florets
- whole-grain flour
- non-dairy plant milk
- bread crumbs
- barbecue sauce
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
These are so good! Even my sister, that normally does not eat cauliflower, likes them. That’s saying a lot!
How to make cauliflower buffalo wings
These cauliflower wings are surprisingly simple to make. With only a little effort, you can have these delicious crowd-pleasing bbq wings ready for parties, game days, or even just for dinner. We do that a lot!
Preheat oven to 450°F and line baking sheet with parchment paper. This makes clean up much easier because clean-up is a breeze.
Cut the cauliflower florets into small bite-size pieces. I like to make mine a little chunky, but you can cut them as small or large as you like.
I am often asked which knives I use personally, and I have to say that it is Victorinox. They are the same company that makes Swiss Army Knives and the quality is excellent.
Making the batter
For this cauliflower wing batter, you want it to be nice and thick with a little bit of seasoning so it will stick to the cauliflower bites.
Combine flour, non-dairy milk, and spices in a bowl, and whisk together. I like to use almond milk but soy and other plant milk options work just as well.
Coat each cauliflower bite in the batter. I simply put a handful of them in the bowl at one time and roll them around until coated.
Pour the dry bread crumbs into a large bowl or even in a gallon-sized storage bag. As you batter each cauliflower bite in the bowl of batter, then toss them into the bread crumbs and roll (or shake if using a bag) to coat evenly. I do this in batches.
Cooking is a 2-step process
These vegan wings are going to need to go into the oven twice to get the texture and crunch desired.
1st baking step
Place battered and breaded cauliflower bites on a baking sheet and bake for approximately 20 minutes until brown and crispy. You’ll be surprised how crunchy these get.
2nd baking step
While the cauliflower wings are baking, place some barbecue sauce in a medium-sized bowl. Remove cauliflower bites from the oven, and dip each piece into barbecue sauce. I use a fork to roll the chunks around in the sauce.
Once they are coated well in bbq sauce and placed back on the baking sheet, it’s time to rebake them for another 15-20 minutes.
When they are done, remove them from the oven and allow them to cool. Serve warm or even at room temperature.
Rest assured, these cauliflower bites are phenomenal! I promise you won’t be disappointed!
Your Questions Answered:
- Q: Are cauliflower wings vegan? It depends on the recipe you use. Some cauliflower wing recipes call for egg in the batter which would make them vegetarian but not vegan. However, the recipe above IS vegan because there are no eggs or other animal products used.
- Q: Is this recipe gluten-free? This recipe isn’t gluten-free but could easily be made to be by using gluten-free flour in the batter and choosing GF bread crumbs as well.
- Q: How do you store cauliflower wings? These are best when eaten fresh out of the oven, but they do keep well in an airtight container for up to a week. You’ll just want to reheat them in the oven rather than a microwave to help crisp them back up.
- Q: Can these be made in an air fryer? Though I haven’t tried it yet, I think an air fryer is a great idea. I would suggest 400°F for about 10 minutes each cycle. If they don’t crisp up enough, just add a little more time in increments.
- Q: Which bbq sauce should I use? This 8-ingredient Healthy BBQ Sauce Recipe is a great homemade option!
- If you are looking for a premade barbecue sauce, we love this oil-free Bone Suckin’ Sauce.
- Q: Do you have a recommendation for vegan ranch dip to go with them? Heck yes! This Creamy Ranch Dip is a great addition to vegan barbecue cauliflower wings.
The great thing is that there is absolutely no cooking required, so this dressing/dip can be ready in just a few minutes. Simply whisk all the ingredients together in a bowl. You can easily do this while the bbq cauliflower wings are cooking.
Originally published January 22, 2015.
The recipe is adapted from Potato Strong. Will is a genius!
Other great game day recipes
- Honey Mustard Cauliflower Wings
- Crock Pot Chili Beans
- Crockpot Carrots
- 15 Easy Plant-Based Snack & Appetizer Ideas
- Vegan Chili Cheese Fries
- Spinach Artichoke Dip
- Loaded Potato Skin Bites
For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!
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If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
BEST Cauliflower BBQ Wings
These cauliflower wings are lip-smacking delicious! Terrific for game day or any day for that matter. We even eat them as a main dish.
- 1 head of cauliflower, cut into bite sized pieces
- 1 cup whole grain flour.
- 1 cup non-dairy milk
- 1 tablespoon garlic powder
- 1 tablespoon onion power
- 1 teaspoon salt
- pinch of cayenne for slight kick
- bread crumbs, I used Kellogg’s Bread Crumbs
- barbecue sauce
- Preheat oven to 450°F and line baking sheet with parchment paper. This makes clean up much easier because clean-up is a breeze.
- Cut the cauliflower florets into small bite-size pieces. I like to make mine a little chunky, but you can cut them as small or large as you like.
- For this cauliflower wing batter, you want it to be nice and thick with a little bit of seasoning so it will stick to the cauliflower bites. Combine flour, non-dairy milk, and spices in a bowl, and whisk together.
- Coat each cauliflower bite in the batter. I simply put a handful of them in the bowl at one time and roll them around until coated.
- Pour the dry bread crumbs in a large bowl or even in a gallon-sized storage bag. As you batter each cauliflower bite in the bowl of batter, then toss them into the bread crumbs and roll (or shake if using bag) to coat evenly. I do this in batches.
- These vegan wings are going to need to go into the oven twice to get the texture and crunch desired.
- Place battered and breaded cauliflower bites on a baking sheet and bake for approximately 20 minutes, until brown and crispy. You’ll be surprised how crunchy these get.
- While the cauliflower wings are baking, place some barbecue sauce in a medium-size bowl. Remove cauliflower bites from the oven, and dip each piece into barbecue sauce. I used a fork to roll the chunks around in the sauce.
- Once they are coated well in bbq sauce and placed back on the baking sheet, it’s time to rebake them for another 15-20 minutes.
- When they are done, remove from the oven and allow them to cool. Serve warm or even at room temperature.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:Yield: 4
Amount Per Serving: Calories: 257Total Fat: 3gCarbohydrates: 48gFiber: 5gSugar: 10gProtein: 10g
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Tuesday 22nd of December 2020
I used whole wheat pastry flour and macadamia nut milk. For the breadcrumbs, I used some of my home-made herbed croutons, crushed, with some panko mixed in. So crispy after the first bake, and creamy inside, just as promised! And quite tasty, even without sauce.
I am giving these as a gift so I'm going to try freezing them after the first bake, then thawing/crisping, then dipping and going for the second bake. That said, I'm wondering: Has anyone tried these with regular wing sauce, only without the second bake? They seem crispy and definitely done after the first time; maybe just serve with the sauce for dipping rather than coating them and baking again?
Anyway, this is a winner.
PS: My batter was thick, but it didn't seem to matter. PPS: Have you tried macadamia nut milk? Way more sustainable than almond milk. Almonds require beaucoup water and are grown mostly in California ....which has a water crisis :( Just sayin'!
Saturday 14th of November 2020
I have to say I’m not a fan so far but I will make it again, definitely crispy and barbecuing everything was good with the exception of a funny taste which I am thinking is coming from the almond milk. Almost Perfect with the exception of the funny taste, which I’m assuming is the almond milk.
Wednesday 9th of September 2020
Made these with whole wheat flour and first time out of the oven, they were brown and crispy. After the bbq sauce (which was quite thick) they came out soggy. Taste was great, but what went wrong. I’d really like to try again...I was impressed, even as they were.
Wednesday 9th of September 2020
It sounds like they needed to cook a little longer on the second round. They won't be as crispy as without the bbq sauce, but they shouldn't be soggy either.
Monday 9th of March 2020
I rarely leave comments about recipes. I cannot agree more with all the positive reviews of this recipe. These are simply delicious and addictive! I would definitely recommend thinning out the batter with more milk. I am going to try the next batch with panko to see how those are.
Great BBQ sauce recipe as well!!
Monday 9th of March 2020
Hi Dennis- Thanks so much for the great feedback!
Monday 10th of September 2018
I followed the directions exactly and when I added the bbq the cauliflower got really soggy even after 30 minutes of being in the oven. What do you think I did wrong?
Tuesday 11th of September 2018
What type of barbecue sauce? Was it fairly thick? Perhaps baking a little longer would help give your sauce a little more time to crisp up.