Need a simple appetizer for a party? These BBQ cauliflower wings are the perfect crowd pleasing recipe that are easy to make, naturally vegan and full of flavor.
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I love chicken wings as much as the next person, but sometimes you just need something a bit lighter! In come these BBQ cauliflower wings. They’re saucey, easy to make and have a crispy shell with a soft interior.
While they’re the perfect game day appetizer, they’re perfect for just about any occasion. They’re made extra crispy with breadcrumbs and are baked, not fried, so there’s no guilt with eating the whole tray!
I like to serve these wings with a ranch dip, chopped celery and carrots. You could even add these into a salad or tacos, but I like to eat them like regular wings.
How to make these wings
Chop the cauliflower into medium sized florets.
In a large mixing bowl, whisk together the salt, onion, garlic, flour and milk. You want the batter to be thick, but not so thick that the cauliflower won’t get properly coated. If it appears too thick, add in an additional 1-2 tbsp of milk to thin it out.
Add the cauliflower to the batter and carefully mix to coat each piece. Toss the breadcrumbs on top.
Add the cauliflower to a baking tray lined with parchment paper. You don’t want a ton of extra batter around the pieces because it will peel off when it bakes, so just enough batter to coat each piece is ideal.
Bake for 25 minutes, turn the oven off, then let sit for an additional 5 minutes. This will help make the outside crispy and the insides perfectly tender without burning the batter. The tops should be golden brown when removed from the oven (see the image below for reference).
Remove from the oven and let cool for 5-10 minutes. The cooling process is necessary to ensure the wings don’t turn to mush when the sauce is added, so don’t skip this step!
Once cooled slightly, add the cauliflower to a bowl and coat with the BBQ sauce. Serve immediately and enjoy!
You can cut the cauliflower into as small or large pieces as you like. I prefer slightly larger ones so they are more like wings, but you can make them smaller so they’re bbq cauliflower bites instead.
Tips & tricks
- Because of the nature of baked cauliflower, this recipe unfortunately does not store well in the fridge. I suggest making it right before you want to serve it. Once the sauce is added, it slowly loses its crispiness, so it’s best fresh!
- The batter for the cauliflower calls for flour and breadcrumbs. I used rice flour and gluten free breadcrumbs, but you can use all purpose flour, and regular breadcrumbs as well.
- I don’t have an air fryer, but a few of you have asked about making these wings in an air fryer and I imagine that would work just fine! Follow the directions as written and add the sauce when they come out of the air fryer.
Other recipes to try:
Baked BBQ Cauliflower Wings
- 1 medium head cauliflower (about 5-6 cups chopped)
- 3/4 cup non-dairy milk
- 1 cup flour (I used rice flour, but all purpose works too)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- 1/2 cup breadcrumbs
- 12 ounces 1 1/2 cups barbecue sauce
- Preheat the oven to 425 degrees Fahrenheit.
- Chop the cauliflower into medium sized florets.
- In a large mixing bowl, whisk together the salt, onion, garlic, flour and milk. You want the batter to be thick, but not so thick that the cauliflower won’t get properly coated. If it appears too thick, add in an additional 1-2 tbsp of milk to thin it out slightly.
- Add the cauliflower to the batter and carefully mix to coat each piece.
- Toss in the breadcrumbs.
- Add the cauliflower to a baking tray lined with parchment paper.
- Bake for 25 minutes, turn the oven off, then let sit for an additional 5 minutes. This will help make it crispy without burning. The wings should be golden brown.
- Remove from the oven and let cool for 5-10 minutes.
- Add the cauliflower to a bowl and coat with the BBQ sauce. If you don’t want them super saucy, start with half the sauce and add more as desired. Serve immediately and enjoy!