This recipe is part of a big Vegan Super Bowl Collab with some other extremely talented vegan bloggers, and more on Instagram, so make sure to check them out after!
This recipe is also on Youtube! Click here to watch
I was never a big “chicken wings” person until I dated a guy in college who was from New York. He was obsessed with wings, and would eat them multiple times a week. If it was football season, he would be watching the Giants with his basket of wings in buffalo sauce with blue cheese (NEVER RANCH).
I feel like for a lot of Americans, football and chicken wings go hand-in-hand, but I’ve had some pretty freakin delicious vegan cauliflower wings at restaurants I have visited so I wanted to create a recipe to satisfy all those chicken wing cravings AND include some other flavor options because who doesn’t like options? But really, are there people out there that don’t like buffalo sauce? Its one of my absolute favorite things of all time on pretty much anything, tofu, cauliflower, vegan buffalo chicken sandwiches, the list could go on and on.
I would seriously recommend using Franks Red Hot for this recipe, it gives it the most authentic taste and its so insanely delicious! The Korean wings have that sweet and spicy thing going on which is spectacular, and the BBQ ones will obviously vary dramatically depending on what kind of sauce you use, I love Trader Joe’s Sriracha BBQ sauce, and this is obviously the easiest of the bunch because you literally are throwing a bottled sauce on there.
If you are going to someones house to watch the big game, or watch the commercials, or just for an excuse to hang with friends and drink too much, and you need to make these wings ahead of time, you can batter, bread, and bake them beforehand. Then I would heat up or make your sauce over at their house if they will allow it and toss in the sauce RIGHT before eating them, they aren’t really a food that can sit out after being sauced because the breadcrumbs will soak up the sauce and they will get soggy. Unfortunately you can’t do this with the Korean wings, the sauce needs to be baked.
I hope you guys enjoy this recipe and have a great time watching the game! Go Dolphins?
1 large head of cauliflower, cut into bite-sized pieces and COMPLETELY dry
2-3 cups panko breadcrumbs (depending on the size of your cauliflower)
1 ½ cups ice cold water with 3 tbs VeganEgg mixed in
1 cup all-purpose flour (also depending on the size of your cauliflower, have more if you need)
1 tsp salt
2 tsp garlic powder
Fresh Cracked Pepper
Buffalo Wing Sauce:
½ cup Franks Red Hot sauce (NOT their buffalo sauce, that won’t work here)
6 tbs vegan butter (I used Miyokos)
½ tsp garlic powder
2 tsp vegan Worcestershire (I use The Wizard’s)
optional: vegan blue cheese or ranch for dipping! Follow Your Heart and Daiya make great ones!
Korean Wing Sauce:
½ cup gochujang paste (I ordered mine from Thrive, but you can also get at whole foods)
¼ cup agave
3 tbs soy sauce
2 tbs garlic powder
4 tbs dried ginger
2 tbs sesame oil
3 tbs mirin
Sesame seeds and/or thin sliced green onions for garnish
A bottle of your favorite vegan BBQ sauce (sometimes they contain honey, check the label to be sure), or homemade!
Tip: The cauliflower needs to be dry for the flour to stick to it. So how I do it, is I cut and wash the cauliflower the day I buy it and keep it in a container in the fridge. It saves time when you make the recipe anyways! If you don’t have that kind of time, wash it and leave it spread out on a kitchen towel for at least an hour.
Heat up your oven to 425 degrees
Mix together the all-purpose flour, salt, garlic powder, and fresh cracked pepper in a medium-sized bowl, the VeganEgg in another bowl (add the veganegg ½ cup at a time and just reload it as you need it, otherwise it starts to soak up the flour from the dredging mixture and it gets too thick) and panko breadcrumbs in another bowl, have a large clean baking sheet (lined to minimize clean up if you’d like) for the battered cauliflower. Toss each piece of cauliflower in the flour mixture, shake off the excess, dunk in the VeganEgg mixture, then roll in the panko breadcrumbs, and place on the baking sheet.
On a separate clean baking sheet, spread half of the battered and breaded cauliflower out with enough space in between, you will have to do bake the wings in 2 rounds, otherwise the cauliflower is too close together on the pan and it steams more than roasts and you end up with soggy wings.
For the Korean wings, you’ll need to make your sauce now, combine all sauce ingredients in a small saucepan, heat over medium heat and stir until all combined. Then with a brush, paint the cauliflower florets on the side facing up with the sauce. Bake for 10-11 minutes, flip each floret, paint the other side with the sauce, and bake for another 10-11 minutes. Repeat with 2nd tray of florets. Serve immediately.
For both BBQ and/or Buffalo Wings: bake unsauced cauliflower florets for 20-22 minutes, flipping once halfway. Repeat with 2nd tray of florets.
For Buffalo wings, combine buffalo sauce ingredients in a small saucepan over medium heat until the butter is completely melted and all has combined. Toss wings in sauce after baking. Serve immediately.
For BBQ wings, pour your favorite bbq sauce into a small saucepan over medium heat until heated up, toss wings in sauce after baking. Serve immediately.
This recipe is part of a big Super Bowl Collab with some other extremely talented vegan bloggers, and more on Instagram, so make sure to check them out too!