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Vegan Buffalo Cauliflower Wings

The Best Ever Marinated Vegan Buffalo Cauliflower Wings

Allison Mulcahy
These marinated vegan buffalo cauliflower wings are breaded and fried to perfection, then drizzled with a spicy buffalo tahini sauce.  They're crispy, crunchy, full of flavor, and better than any restaurant!
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Prep Time 10 minutes
Cook Time 15 minutes
Marinade 1 day
Course Appetizer
Cuisine Vegan
Servings 6 Servings
Calories 175 kcal

Ingredients
  

Breaded Cauliflower

  • 1 Large Head of Cauliflower
  • 1 Cup Hot Sauce like Frank's Red Hot
  • 2 Teaspoons Cayenne Pepper (Optional) Divided
  • ½ Cup Flour
  • ¼ Cup Cornstarch
  • 2 Teaspoons Baking Powder
  • ½ Teaspoon Each: Salt & Pepper
  • 7 Tablespoons Water
  • Vegetable Oil for Frying

Buffalo Tahini Sauce

  • ½ Cup Hot Sauce like Frank's Red Hot
  • 2 tablespoon Tahini (or Melted Vegan Butter)
  • 3 tablespoon Water
  • 2 Garlic Cloves Minced

Instructions
 

  • Cut or divide the cauliflower into small or medium-sized florets.
  • Toss cauliflower into a sealable baggie or container and add one cup of hot sauce (like Frank’s Red Hot) and one teaspoon of cayenne (optional). Seal and shake to coat all florets. Transfer to the fridge and allow the cauliflower to marinate for 24 hours. 
  • Remove the florets and reserve the marinade.
  • To make the batter, combine ¼ cup of the reserved marinade with flour, cornstarch, baking powder, salt, pepper, remaining cayenne, and water. Whisk until combined.
  • Heat oil in a large frying pan over medium heat or in a deep-fryer to 350-365°F.
  • Once the oil is ready, dredge each floret into the batter and tap lightly against the side of the bowl to remove excess batter. Carefully drop the battered cauliflower into the hot oil and fry for about 3 to 4 minutes, or until golden brown. Continue until all florets are breaded and fried.
  • Remove cauliflower and transfer to a paper towel-lined plate to absorb excess oil.
  • While the cauliflower is frying, make the buffalo sauce by blending the hot sauce, tahini, garlic cloves, and water until creamy.
  • When ready to serve, drizzle florets with the buffalo tahini sauce and serve with sliced veggies and homemade vegan ranch!

Notes

Only use the buffalo tahini drizzle on the florets you plan on serving immediately. 
If you have leftovers, simply reheat by placing cauliflower in the oven or air fryer at 400° for 15 minutes, flipping halfway through, to revive the crispiness.
I've actually frozen our leftovers and reheated them this way a few times!

Nutrition

Calories: 175kcalCarbohydrates: 33gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2243mgPotassium: 350mgFiber: 3gSugar: 2gVitamin A: 281IUVitamin C: 47mgCalcium: 152mgIron: 2mg
Tried this recipe?Tag me @mnveghead