These vegan cauliflower hot wings with vegan aioli are the perfect comfort food! They’re so tangy, spicy, and incredibly comforting. And they’re also a lot healthier than chicken wings! We’ve made them so many times and they’re always a real crowd-pleaser!
If you haven’t tried cauliflower wings yet, you should really give them a try! It’s incredible what you can make with cauliflower. It’s such a versatile vegetable!
I’ve wanted to try vegan cauliflower wings for sooo long. But somehow I never got around to actually making them.
- 1 head of cauliflower
- 3/4 cup all-purpose flour (or chickpea flour for a gluten-free version)
- 3/4 cup unsweetened almond or soy milk
- 1/4 cup water
- 2 teaspoons garlic powder
- 1 1/2 teaspoons paprika powder
- black pepper
- 3/4 cup panko breadcrumbs (omit for a gluten-free version)
- 1 cup spicy BBQ sauce
- 1 teaspoon sriracha sauce (optional)
- 2 green onions, cut into rings
- Heat the oven to 350 °F.
- Carefully cut the cauliflower into bite-sized florets.
- In a large bowl, combine the all-purpose flour, the plant-based milk, the water, the garlic power, the paprika powder, the salt, and the black pepper. Stir until well combined. For a gluten-free version substitute the all-purpose flour with chickpea flour (also omit the water if using chickpea flour).
- Dip the florets into the batter, so they’re completely coated.
- Roll them in the panko breadcrumbs. Omit this step for a gluten-free version. However, they’re way crispier with the panko breadcrumb coating.
- Line a baking sheet with parchment paper and lay the cauliflower florets on the baking sheet. Don’t put them on top of each other. Bake for 25 minutes at 350 °F.
- Transfer the cooked cauliflower wings to a bowl. Combine the BBQ sauce with a teaspoon sriracha sauce and pour it over the baked cauliflower wings. Evenly coat them from all sides by stirring them a few times.
- Put the coated hot wings back on a baking sheet lined with parchment paper. Bake again for 20 minutes at 350 °F.
- Serve immediately and sprinkle with the green onions and serve with vegan aioli or vegan ranch sauce. Enjoy!
- I recommend rolling these cauliflower wings in panko breadcrumbs after dipping them into the flour batter. It makes them a lot crispier!
- For a gluten-free version, you can use chickpea flour instead of all-purpose flour. Also omit the panko breadcrumbs.
- Immediately serve these cauliflower wings. They're super crispy when they come out of the oven, but unfortunately they will be a lot less crispy when they cool down.
- Don't store them in air-tight containers. I've done this before and they became really mushy. The taste was still amazing, but the texture wasn't as planned.
- You can, however, reheat them in the oven for about 10-15 minutes. But they will still be softer and not as crispy as when they're freshly baked.