Spicy Sriracha Buffalo Cauliflower Wings

These vegan spicy sriracha buffalo cauliflower wings are the perfect side dish or healthy snack. They are filled with nutrition and have a spicy kick that makes them delicious and nutritious!

Ok so I know I’m late to the cauliflower wing trend but guys these are SO good. If you haven’t tried cauliflower wings yet, you totally should. They are super good and pair well with vegan ranch.

The awesome thing about cauliflower is that it is so versatile and can be used in a variety of recipes. It is considered a cruciferous vegetable and is rich in fiber, potassium, and vitamin C.

How to Make Spicy Sriracha Buffalo Cauliflower Wings

I love the sriracha buffalo sauce for this recipe as it adds the perfect amount of spice without being too overpowering. If you’re like me and love your foods with a little spice then this is the perfect recipe for you!! You can definitely tailor the sauce to what you prefer as well.

Ingredients:

• One head of cauliflower
• 1 cup white flour
• 5 tbsp chickpea flour + 5 tbsp water (stir and let sit for about 5 minutes or until it thickens)
• garlic powder
• onion powder
• salt
• sriracha
• buffalo sauce
• maple syrup

The benefit of this recipe is that it requires few ingredients and is super easy to whip up.

Instructions:

First, preheat the oven to 425 F. Then coat the cauliflower in the chickpea flour mixture.

In a small bowl, mix the white flour, garlic powder, onion powder, and salt. Then coat the cauliflower in the flour mixture and bake for about 25-30 minutes.

While the cauliflower is baking, mix the sriracha, maple syrup, and buffalo sauce in a small bowl. After the cauliflower is done in the oven, coat it in the sauce. Then broil for about 5 minutes or until the cauliflower is slightly crispy.

Serve and enjoy!

Substitutions

To make this recipe gluten-free, use almond flour instead of regular flour for the coating.

Instead of the chickpea flour mixture, you could use 2 tbsp flaxseed + 6 tbsp water and let it sit for 5-10 minutes or until thickened. I definitely think the chickpea flour works better as an egg substitute as it is thicker and coats the cauliflower better. However, if you don’t have an on hand the flax seed should work okay for a substitute.

Storage

Can store in the fridge in an airtight container for up to three days. Warning: the longer you leave them, the soggier and less crispy they will be. For optimal flavor, eat them fresh.

Liked this Recipe? Try Making these Next:

• Spicy Jackfruit and Black Bean Taquitos
• Spicy Sweet Potato and Black Bean Veggie Burgers
• Sriracha Sweet Potato Quinoa Bowl

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