Tuesday, June 11, 2013

Cauliflower Wings Revisited

Back and better than ever!

One of my all time favorite posts was my Cauliflower Hot Wings post a couple of months ago. Since then, I have made this satisfying appetizer numerous times and have perfected the recipe.

As such, I thought I would update the recipe and post some new pictures to get your mouth watering ;)

This last batch was made while visiting one of my very best college friends down in LA. He had seen them on my blog and asked if we could make them! So we did. Twice.

Paired with Follow Your Heart Ranch dressing, these "wings" were hands-down the best yet. They are crunchier, chewier, more flavorful, and - best of all - even healthier!

A couple important lessons I have learned through trial and error:
  • The buffalo sauce that you use is CRUCIAL. The better the sauce, the better the wings (this should be obvious but, of course, it wasn't)
  • The wings turn out best when baked at a relatively high temperature, broiled until just crispy, tossed with sauce and served immediately. This way they are crispy on the outside, chewy on the inside, and warm when served.
This time around we used the Wing-Time Buffalo Wing Sauce (the HOT version) and it was absolutely amazing. Favorite wing sauce yet, hands down. It had the perfect level of spice, creaminess and kick for these wings - plus it is sugar free, gluten free, all natural and preservative free! Also, instead of adding earth balance when heating the sauce, I just added in a bit of unsweetened almond milk and it seemed to do the trick!

OK - enough talk, here's the recipe:

Cauliflower Wings
  • 1 large head of cauliflower
  • 3/4 bottle of Wing-Time Buffalo Sauce
  • 1 cup + 2 Tbsp non-sweetened, plain almond milk
  • 3/4 cup chickpea flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp curry powder
  • 2 Tbsp nutritional yeast
Preheat the oven to 450°F.

Lightly spray a large non-stick baking sheet with oil.

Separate/chop the cauliflower into florets.

Combine the flour, spices and nutritional yeast in a bowl and stir until well combined.

Coat a handful of cauliflower pieces in soymilk and then with the flour mixture. Place on the baking sheet and bake for 20 minutes or until crispy.

While the cauliflower is in the oven, heat the Wing-Time sauce in a medium sauce pan over low heat. Whisk in 2 Tbsp of almond milk.

When the cauliflower is looking crispy, turn it with a wooden spoon and heat the oven to broil. Allow the cauliflower to broil with the oven open for 5-7 minutes or until beginning to brown. Pull it out of the oven and place it in a large bowl. Pour the hot sauce mixture over it and toss to coat.

Serve immediately!

Isn't that beauitful!
We made it two nights in a row :)
Live Long and Prosper! And enjoy the beautiful bounty of summer!


  1. As a Buffalo Girl born and raised - I enjoyed this post! Where can I find that sauce?

  2. I find even meat eaters are pleasantly surprised by how good these are!
    I know that you can get the sauce online - I purchased it at Sprouts Market in California and I have seen it at Whole Foods as well :)

  3. I just made this today and I am so amazed at how delicious they are. My husband and I are trying to eat less meat and have been trying different vegetarian and vegan recipes, hoping to someday cut meat products all together. Honestly, my husband was a bit hesitant at the idea of it being cauliflower...but he has changed his mind since then! You can't even tell it's cauliflower! Thanks for sharing this recipe, and I can't wait to try more of your recipes!

    1. That's great, Julie! You are welcome, I'm so glad you and your husband liked it!

  4. Curious Taylor, have you tried Frank's Hot Sauce in addition to Wing-Time Buffalo Wing Sauce ? Everyone is telling me to use Frank's.

    1. I've used Frank's Hot Sauce with this recipe on its own since I haven't been able to find the Wing-Time Sauce. Frank's by itself tastes really good so I'd assume that together they'd be good as well.

    2. Clyde and Christian-

      Yes, I have used Franks and I think it works great, as well. In fact, in my first trial of these "wings" I used Franks (post is here: http://evolvevegan.blogspot.com/2013/02/cauliflower-hot-wings.html).

      I think any sauce that you are partial to works great; I know Wing-Time can be hard to find, I love it but I love Franks, too!

  5. This looks delicious! I saw on the Wing Time bottle that there is natural butter flavor - does that mean it isn't vegan?

    1. "Natural Butter Flavor" is actually derived from vegetable-based oils and thus is vegan :)

    2. Is the earth balance a butter spread in which you heat the buffalo wing sauce?

  6. Is chick pea flour necessary or will any flour do?

    1. Pretty much any flour will do - I just used chickpea because it is a nice thick flour and has the added bonus of being gluten free!

  7. I made these today. They were awesome!!! I've been a vegan (I'm a Seventh Day Adventist) and I shared this with two meat eaters and they loved it !!! I'm making them again tomorrow

  8. I made these this evening in prep for the Super Bowl (I realize they will not be as nice and crispy as they are fresh, but I'm betting they will still be delicious tomorrow - just no time to prep them tomorrow :( ). Very easy to make. I used Frank's buffalo sauce and it was quite tasty. My husband eats vegan at home with me but sticks to ordering steak and eating a turkey sandwich at lunch (he is supportive but doesn't feel a need to be vegan himself). He said these were very good and said he was very surprised how nice the texture was. Thanks so much for sharing this!

  9. I want to make these tonight but I don't have any almond milk and don't feel like running out to the store. I do have so delicious coconut milk on hand. Can I use that?

  10. My husband found this recipe first and convinced me to try it. I was pretty impressed! We are making them again right now! Super easy to make. The only ingredient we don't always have on hand is the cauliflower. The spicy buffalo sauce makes it fierce. They are actually kind of addicting once you start popping 'em in.

  11. hi just wanted to ask is there a need for nutritional yeast can you tell me what effect it has pls
    I normally use seamoss powder as a form rising or thickening agent
    thank you

    1. It just add nutrition. You can leave it out if you don't have it.

  12. I'm not a fan of traditional buffalo sauce. Do you think these would work with a teriyaki or honey garlic sauce?

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