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Crispy Cauliflower Buffalo Wings Recipe with Easy Vegan Ranch Dip

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A spicy and crunchy vegan alternative to traditional buffalo wings, featuring crispy chickpea flour battered cauliflower tossed in buffalo sauce and served with a creamy vegan ranch dip.

Ingredients

Scale
  • 1 large head cauliflower, cut into bite-sized florets
  • 1 cup (120 g) chickpea flour (besan)
  • 1 cup (240 ml) unsweetened almond or soy milk (plant-based milk)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika (smoked or regular)
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • ½ cup (120 ml) classic buffalo-style hot sauce (e.g., Frank’s RedHot)
  • 3 tbsp melted vegan butter or oil
  • For the Vegan Ranch Dip:
  • ½ cup (120 g) vegan plain yogurt (coconut or almond-based)
  • 2 tbsp vegan mayonnaise
  • 1 tsp apple cider vinegar
  • 1 tsp garlic powder
  • 1 tsp dried dill
  • ½ tsp onion powder
  • Salt and pepper to taste
  • Fresh chives or parsley, finely chopped (optional)

Instructions

  1. Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper and set aside.
  2. In a mixing bowl, whisk together chickpea flour, garlic powder, onion powder, paprika, salt, and black pepper.
  3. Gradually add plant-based milk to the dry mix while whisking to create a smooth batter. It should be thick enough to coat the cauliflower but still pourable. Add more milk if too thick.
  4. Dip each cauliflower floret into the batter, fully coating it. Use tongs to lift and shake off excess batter, then place florets evenly spaced on the prepared baking sheet. Avoid overcrowding.
  5. Bake the battered cauliflower for 20 minutes, flipping halfway through (around 10 minutes), until golden and crispy.
  6. While baking, mix the buffalo sauce by combining hot sauce with melted vegan butter or oil in a small bowl. Stir well.
  7. Once baked, toss each cauliflower piece gently in the buffalo sauce until fully coated. Return coated florets to the baking sheet.
  8. Bake for an additional 10 minutes to set the sauce and keep wings crispy.
  9. Meanwhile, prepare the vegan ranch dip by mixing vegan yogurt, vegan mayo, apple cider vinegar, garlic powder, dried dill, onion powder, salt, and pepper in a small bowl until smooth. Add chopped chives or parsley if desired.
  10. Serve the crispy cauliflower buffalo wings hot with the vegan ranch dip on the side.

Notes

Use firm, fresh cauliflower for best results. Chickpea flour creates a crispy batter and is naturally gluten-free; rice flour can be substituted if needed. Keep an eye on wings during baking to avoid burning and rotate pan if browning unevenly. For extra crispiness, air fry at 400°F (200°C) for 15 minutes, shaking halfway. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven to maintain crispiness. Avoid microwaving.

Nutrition

Keywords: cauliflower buffalo wings, vegan buffalo wings, crispy cauliflower, vegan appetizer, buffalo sauce, vegan ranch dip, gluten-free, plant-based

Find it online: https://blixfood.com/crispy-cauliflower-buffalo-wings-recipe-with-easy-vegan-ranch-dip/