The Super Bowl is on Sunday and while most people won’t be gathering like in previous years (be safe, don’t swap air!), that doesn’t mean we can’t eat some tasty treats. Raise your hand if you like wings. Yep, me too! These Easy Baked Buffalo Cauliflower Wings still let you enjoy the flavors of your favorite buffalo wings but without the chicken. Win! It’s *almost* like a normal year. <scratches head>
You shouldn’t expect these to taste like chicken, because they’re not really supposed to. But if you want a healthier, yet still tasty version, give these a whirl. This recipe comes together quickly. I don’t make them the way other folks do where you need to dip them in a coating, then a liquid, then bake them, then brush them with hot sauce. That. Is. Too. Much. Work.
What To Do
Instead, I mix up a batter of chickpea (garbanzo) flour, water, buffalo sauce and seasonings in a bowl, dip the cauliflower florets in it, then bake them. This not only makes it super quick to prepare, but also gluten-free, with a boost of protein from the chickpea flour.
This a great way to eat a healthier version of wings, and my kids consume massive quantities every time I make them. Win! I serve these with vegan ranch dressing, more buffalo sauce, celery sticks and carrot sticks.
These days my family is loving the Organicville Non-Dairy Ranch Dressing and the Medium Buffalo Dipping & Wing Sauce by Noble Made. You can also make your own if you choose.
For a tasty spread on Super Bowl Sunday or for any other meal, try these Easy Baked Buffalo Cauliflower Wings with our Easy Vegan 7-Layer Dip, our Best Salsa Ever and your favorite chips.
Even if the team you’re rooting for doesn’t win, your health will. 😊
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Easy Baked Buffalo Cauliflower Wings
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 3–4 servings 1x
- Category: Sides
- Diet: Gluten Free
Description
Easy Baked Buffalo Cauliflower Wings are the gluten-free Super Bowl (or anytime) snack you didn’t know you needed.
Ingredients
- 1 medium head cauliflower
- 2 cups chickpea (garbanzo) flour
- 1 1/4 cups water
- 1–2 Tablespoons buffalo sauce (use mild, medium, or hot depending on your preference)
- 1 teaspoon granulated garlic powder
- 1 teaspoon granulated onion powder
- ½ teaspoon salt
- Vegan Ranch dressing for dipping (optional). I like Organicville Non-Dairy Ranch Dressing
Instructions
- Pre-heat the oven to 400 degrees and line a baking sheet with parchment.
- In a medium bowl, add all ingredients except the cauliflower and mix well. If the batter is too thick, add up to 2 more tablespoons of water, 1 tablespoon at a time. If it’s too thin, add more chickpea flour, 1 tablespoon at a time. The batter should be thin enough to drip off the wings slowly, but not runny.
- Remove the core and leaves from the cauliflower. Cut the cauliflower into small florets.
- Dip each floret into the batter, drain, and place on the baking sheet. Be sure to leave a bit of space between each floret.
- Bake for 20 minutes. Check to see if you can lift the florets from the baking sheet cleanly. If so, turn them over. If not, bake for another 2-4 minutes, then flip them.
- Bake for another 10 minutes.
- Remove from the pan and serve immediately with a side of vegan ranch, extra buffalo sauce, celery sticks and carrot sticks.
Notes
If you like your wings hotter, either use a hotter buffalo sauce, or add more to the batter, 1 Tablespoon at a time so that the batter doesn’t get too thin.
