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Crispy Vegan Chicken Wings with Buffalo Sauce (Healthy & Oil-Free)

Your next favorite finger food to bring to a garden party or devour while binge-watching Netflix at home. A must-have for super bowl and birthday parties for the kids! Disguising vegetables has never been so delicious.

Course Side Dish, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2
Calories 560 kcal
Author Alena @ Nutriciously

Ingredients

  • 1 small head cauliflower

Batter

  • 1.5 cups flour (whole grain or brown rice and chickpea for GF version) (180g)
  • 1.25 cups soy milk (or other plant-based milk) (300ml)
  • 1 tbsp salt
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 cup unsweetened corn flakes (25g)

Buffalo Sauce

  • 1 cup Frank’s Red Hot Buffalo Wing Sauce OR self-made: (240ml)
  • ½ small cup tomato paste (150g)
  • ¾ cup water (180ml)
  • 2.5 tbsp maple syrup (or sweetener of choice)
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ¼ tsp cayenne

Instructions

  1. For the batter, mix all dry ingredients (except for the corn flakes) together in a bowl, then add the soy milk and whisk everything until smooth. The batter should be thick and not drip – adjust soy milk and flour if needed.

  2. Preheat oven to 450 F / 230 C.

  3. Cut the cauliflower into bite-size florets and, in a bowl, crumble the corn flakes finely so they resemble bread crumbs.

  4. Dip the cauliflower pieces in the batter so that they’re evenly covered (shake off any excess batter), then coat them with the corn flakes crumbs and lay them on a baking sheet lined with parchment paper (this is important so they don’t stick). Make sure to leave a little bit of space between the cauliflower pieces.

  5. Bake for 20 minutes.

  6. In the meantime, prepare the sauce (if you’re not using ready-made) by putting all sauce ingredients in a bowl and whisking well.

  7. When the 20 minutes have elapsed, take the cauliflower florets out of the oven and scrape them off into a bowl.

  8. If you’re impatient, you can eat them right away and simply use the sauce as dip, but we like to bake them for a second round:

  9. Coat the florets with the sauce by dipping them in, shaking off any excess sauce, and placing them back on the parchment paper.

  10. Bake for another 10 minutes until the cauliflower wings are crisp and browned.