BBQ Cauliflower Wings are perfectly crispy, baked (not fried), and made with only 8 ingredients. These vegan wings are a great meatless alternative to traditional wings.
These aren’t your average BBQ cauliflower wings. They’re finger-licking-good, party-worthy vegan wings!
They bake up sweet and sticky with a crispy breadcrumb crunch.
These BBQ cauliflower wings are definitely a crowd-pleaser and a Game Day favorite. And with a mild BBQ flavor, even the littlest sports fan won't be able to keep their hands off the wings.
Ingredients You'll Need
Just 8 simple ingredients are needed to make this recipe!
*Full ingredient amounts are in the recipe card below
Ingredients notes and substitutes
- Cauliflower – The batter will accommodate a rather large cauliflower head so don’t be shy when picking one out.
- Flour – All-purpose flour is the best choice for the batter. Gluten-free flour can also be used.
- Breadcrumbs – I use plain breadcrumbs, but seasoned or even panko breadcrumbs are also an option. (use gf breadcrumbs if needed)
- BBQ Sauce – Use your favorite store-bought or homemade BBQ sauce. It can be sweet, spicy, smoky, etc. There is no right or wrong BBQ sauce to use. Any brand and any flavor will do!
Instructions to make vegan BBQ wings
These BBQ Cauliflower Wings are super easy to make.
Whisk the batter ingredients in a bowl large enough to fit all the cauliflower.
Add all the cauliflower florets to the bowl of batter.
Use a spatula, wooden spoon, or your hands to toss the batter and cauliflower florets together until coated.
Now it’s time to cover the battered wings in breadcrumbs for a desired crispy texture. Use one hand to handle the battered cauliflower and the other hand to toss it in breadcrumbs.
As you finish breading the wings, transfer them to a baking sheet lined with parchment paper.
Bake until the outside becomes browned and crispy.
Remove the baking sheet from the oven and brush all sides of each wing with BBQ sauce.
Bake them again so they crisp back up, and the BBQ sauce caramelizes.
Serving Suggestions
If you're looking to be game day ready, then pair these wings with celery sticks, carrot sticks, and an ice-cold beverage.
And don't forget the homemade ranch dip! It’s made from vegan mayo and is my go-to dip for these vegan wings. You won’t regret it, I promise!
Or serve alongside pasta salad, macaroni salad, carrot dogs, or potato salad.
How To Store Leftovers
These wings are best served fresh, but if you have leftovers, they can be stored in an airtight container in the fridge for 3-4 days.
Reheat them in the toaster oven or conventional oven at 350ºF for 5-10 minutes or until heated throughout.
I don't recommend freezing the wings. The cauliflower becomes too mushy, and you'll lose the crispy outside when reheating.
Frequently Asked Questions
The texture won't fool anyone into thinking they're chicken. However, the taste is just as amazing as traditional wings.
The cauliflower bakes up tender while the breadcrumb coating creates a crispy outside. And the BBQ sauce makes these vegan wings sweet, sticky, and irresistible.
Sure! Place the wings single layer and space them apart. Cook in multiple batches, if needed.
A head of cauliflower may seem intimidating to cut, but it's actually very easy.
Start by flipping the cauliflower upside down and pulling off any green leaves. This will expose the cauliflower "trunk".
Keeping the cauliflower upside down, you can see where the florets are attached to the trunk. Slip your knife in there and cut each floret off the trunk. From there, cut any large florets in half or thirds.
Expert Tips
- Tap off any excess batter before rolling the cauliflower wings in the breadcrumbs. A light coating of batter on the cauliflower florets is best.
- Brush on the BBQ sauce rather than submerging the wings in it. This will help the wings stay crispy.
- For spicy wings, add a few dashes of hot sauce to the batter. or use a spicy BBQ sauce.
We'd love to hear from you!
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Recipe
BBQ Cauliflower Wings
Ingredients
Wings
- 1 large cauliflower, cut into florets
- 1 ½ cups plain or panko breadcrumbs
- 1 ½ cups of your favorite BBQ sauce
Batter
- 1 cup water
- ¾ cup all-purpose flour
- 3 teaspoons garlic powder
- 3 teaspoons onion powder
- 1 teaspoon paprika
- ⅓ teaspoon Himalayan pink salt
Instructions
- Preheat the oven to 450ºF and line a baking sheet with parchment paper. Then, add the breadcrumbs to a deep plate.
- In a large bowl, mix the dry batter ingredients.¾ cup all-purpose flour,3 teaspoons garlic powder,3 teaspoons onion powder,1 teaspoon paprika,⅓ teaspoon Himalayan pink salt
- Pour in the water and whisk until well combined. Tip: The batter should be thick yet still pourable. If it seems too thick, add a bit more water. If it's too thin add 1-2 Tablespoons of flour.
- Add the cauliflower florets to the bowl of batter. Gently fold them in until they are lightly covered in batter.
- Working with 1-2 battered florets at a time, tap off any excess batter. Place in the breadcrumbs and roll around until coated.
- Transfer the breaded wings to the prepared baking sheet.
- Bake at 450ºF for 20-25 minutes or until they begin to brown.
- Remove the pan from the oven and brush each wing with a thin layer of BBQ sauce covering all sides.
- Bake for an additional 8-10 minutes to crisp the wings back up.
- Serve with ranch dip or your favorite dipping sauce.
Notes
- Be sure to tap off any excess batter from the cauliflower wings to ensure they crisp up.
- Store any leftovers in an airtight container in the fridge for 3-5 days.
Nutrition
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
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Catie
Hi! Are this crispy, kind of like the crunch if they were fried?
Marlena Luna
It is more of a baked crunch. For a more fried crispiness, lightly coat them in spray oil after breading.