Vegan Buffalo Wings

Vegan Buffalo Wings

Prep Time: 15 min Cook Time: 30 min Total Time: 45 min Servings: 4

Let's get one thing straight - Buffalo sauce is NOT just another name for hot sauce! Far too often, we have ordered something "Buffalo" flavored that ended up just being doused in some type of plain hot sauce. And this is exactly why I completely gave up on Buffalo sauce - even back when I was a kid! But Nathan was determined to win me over, so he set out to create his own take on a classic Buffalo sauce. After only two iterations of the recipe, he had nailed it! We quickly tossed it over our favorite cauliflower wing recipe and OMG I think I fell in love with him all over again! I couldn't get enough of this stuff - it was literally finger-licking good! Ok - let's get real for a second - it was bowl-licking good! I didn't leave a trace anywhere! Take it from me, you don't have to be vegan (or even a Buffalo sauce fanatic!) to absolutely love this recipe - you just have to be human (we checked and the cat wasn't much of a fan)! Try it once, and you will never be in need of a go-to Buffalo wing recipe ever again! 

Ingredients:

  • 1 large head of cauliflower

  • Vegetable oil for frying

For Batter:

  • 1 1/2 cups of all-purpose flour

  • 3 tbsp ground flaxseed + 6 tbsp water

  • 1 1/4 cups water

  • 1 tbsp oil

For Buffalo Sauce:

  • 2/3 cup Frank's hot sauce

  • 1/4 cup vegan butter, melted

  • 1 tsp vegan Worcestershire sauce

  • 2 tbsp white vinegar

  • 1/2 tsp garlic powder

  • 1/4 tsp ground cayenne pepper

  • 1/4 tsp salt

Instructions:

  1. Preheat oven to 375° F (190° C). Line a baking sheet with parchment paper.

  2. Cut cauliflower into bite-size florets and rinse off in the sink. Shake off as much excess water as possible. 

  3. Combine flaxseed and water and set aside until thick. Once it has thickened, combine the flaxseed mixture and the remaining batter ingredients in a mixing bowl and whisk until the consistency is similar to a pancake batter. Tip: If the batter is too thick, add water 1 tsp at a time. If it is to thin, add flour 1 tsp at a time. Do this until you have the correct consistency.

  4. Heat 1/2-3/4 cups of vegetable oil in a skillet over medium-high heat. Tip: You can test if it is hot enough by dropping a small amount of the batter in to see if it starts to fry. 

  5. Once the oil is thoroughly heated, begin to dip the cauliflower florets into the batter until they are thoroughly coated and carefully place them into the oil to begin frying. You can usually fry 6-8 wings at the same time depending on the size of your skillet. Tip: Because cauliflower contains water, it can cause popping when it releases moisture into the hot oil. Consider buying a splatter screen like this one to prevent burns from popping oil.

  6. When the wings are a golden brown on all sides, remove and set on a paper towel-lined plate.

  7. Once all of the wings are fried, combine the Buffalo sauce ingredients in a small saucepan and whisk over medium-high heat until all the ingredients are incorporated and the sauce is heated throughout. 

  8. Reserve about 1/4 cup of the buffalo sauce. Toss the wings in the remaining sauce until thoroughly coated. Place wings on the lined baking sheet and bake for about 20 minutes or until the coating on the wings is crispy. 

  9. Remove from oven and drizzle the reserved buffalo sauce over the wings. Tip: If you aren't the biggest fan of spicy food, feel free to skip this step!

  10. Enjoy!

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