These crispy vegan cauliflower hot wings deliver serious heat and crunch without any meat or gluten. Baked until golden and tossed in a fiery cayenne sauce, they’re the perfect crowd-pleasing appetizer for BBQs, game day, or any time you’re craving something spicy and satisfying.
They Have No Business Being This Addictive.
Last Fourth of July, I showed up to a potluck with these thinking they’d be the “healthy option” everyone politely tried once. Instead, I watched grown adults hover around the platter, grabbing seconds and thirds while asking for the recipe between bites. The crunch is real, the heat builds perfectly, and that tangy lime finish keeps you coming back.
I serve these with extra ranch (trust me on this), celery sticks, and usually a pitcher of something cold nearby. They’re my go-to when I need to feed vegetarians and meat-eaters alike without anyone feeling like they’re missing out.
Here’s exactly how I make them work every single time.
Why I’ll Love It
- Baked, not fried, yet crisp on the edges.
- Pantry friendly and budget friendly.
- Naturally vegan and gluten free.
- Ready in about 30 minutes.
- Perfect make-ahead for potlucks and game day.
Key Ingredients
- Cauliflower — The “wing.” Choose a medium head with tight, pale florets for best texture.
- Ground flaxseed + water — Makes a quick plant “egg” that helps the batter cling. Chia works in a pinch.
- Hot sauce — Adds tang and baseline heat. Any vinegar-based style works.
- Almond meal — Nutty flavor and light crunch. Swap with oat flour if nut free.
- Brown rice flour — Crisp factor without gluten. Chickpea flour also works with a slightly heartier chew.
- Cayenne, chili powder, paprika — Heat plus color and warmth. Reduce cayenne for milder wings.
- Fresh lime juice — Brightens and balances the heat. Lemon works if that is what you have.
- Olive oil — Helps the sauce blister in the oven. Neutral oil is fine.
- Honey or agave — A touch of sweetness to round the spice. Use agave for fully vegan.
How to Make Vegan Cauliflower Buffalo Wings
1) Make the Batter
- Heat the oven to 425°F (220°C). Line a rimmed sheet with parchment.
- In a large bowl, whisk ground flaxseed with water and a splash of hot sauce. Let sit about 5 minutes until thick and gel-like.
2) Prep and Coat the Cauliflower
- Cut the cauliflower into bite-size florets with flat sides for better browning.
- Whisk almond meal and brown rice flour into the flax mixture until smooth. It should resemble a thin pancake batter that clings.
- Add florets and fold until every surface is coated, no heavy pools of batter at the bottom.
3) First Bake
- Spread florets on the lined sheet, spacing well so steam can escape.
- Bake 10 minutes, tossing once at the halfway mark, until edges look set and lightly golden.
4) Sauce and Finish
- In a small bowl, stir cayenne, chili powder, paprika, fresh lime juice, olive oil, and a touch of honey or agave.
- Spoon the sauce over the hot florets and toss right on the sheet until glossy and evenly coated.
- Return to the oven for 7 to 10 minutes, until deeper golden with craggy, crisp spots. For extra snap, broil 30 to 60 seconds, watching closely.
5) Serve
- Rest 2 minutes so the crust sets.
- Serve immediately with ranch and lime wedges. Add celery sticks if you like the classic pairing.
Common Mistakes (And Fixes)
- Soggy wings: You likely crowded the pan. Spread out and bake on a hot sheet.
- Patchy coating: Batter too thick or uneven tossing. Thin the batter and fold gently.
- Raw center, burnt edges: Florets were uneven. Trim to similar sizes.
- Bland bite: Do not skimp on salt in the batter and finish with fresh lime.
- Soft after travel: Recrisp at 425°F (220°C) for 5 to 7 minutes before serving.
Vegan Cauliflower Buffalo Wings FAQs
Bake on parchment, space the florets, and give them a brief broil at the end. Recrisp in a hot oven just before serving.
Yes. Reduce the cayenne to taste and add extra paprika for color without the heat.
Fresh works best. If frozen is your only option, thaw and pat very dry, then proceed.
A little helps the spice bloom and the edges blister. You can decrease it, but the texture will be less crisp.
Yes. Cook at 390°F (200°C) until crisp, toss in sauce, then air fry a few minutes more to set the glaze.
These vegan cauliflower hot wings prove that plant-based doesn’t mean flavor-compromised. The combination of crispy coating and fiery sauce creates something genuinely crave-worthy that happens to be good for you too. Perfect for your next gathering where you want to surprise everyone with just how delicious vegetables can be.
What’s your heat tolerance? Let me know in the comments how you customized the spice level, and don’t forget to rate the recipe if you give it a try!
Vegan Cauliflower Hot Wings with Lime
Ingredients
For the wings
- 1 medium head cauliflower cut into bite-size florets
- 2 Tbsp ground flax seed
- 1/2 cup water
- 1 Tbsp hot sauce
- 1/4 cup almond meal
- 1/4 cup brown rice flour
For the cayenne-lime sauce
- 1–3 tsp cayenne pepper to taste*
- 1 tsp chili powder
- 1 tsp paprika
- 1 Tbsp fresh lime juice
- 2 Tbsp extra virgin olive oil
- 2 tsp honey or agave use agave for vegan
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
- In a large bowl, whisk flax seed, water, and hot sauce. Let stand a few minutes to thicken.
- Whisk in almond meal and brown rice flour until smooth. Add cauliflower and toss with a spatula to coat evenly.
- Spread coated florets on the baking sheet, spacing well. Bake 10 minutes, tossing once halfway.
- Meanwhile, stir together cayenne, chili powder, paprika, lime juice, olive oil, and honey/agave in a small bowl.
- Drizzle sauce over baked cauliflower and toss thoroughly on the pan (or in a bowl) until evenly coated. Return to oven 7–10 minutes until edges are crisp.
- Serve immediately with ranch dressing for dipping.
Equipment
- Large mixing bowl
- Rubber spatula
- Baking sheet
- Parchment paper
- Small bowl
- Knife and cutting board
