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Buffalo Cauliflower Wings

Hot take: cauliflower does wings better. Big, tender florets get a crispy, gluten-free panko coat, then dive headfirst into our outrageously popular Buffalo sauce—the kind of tangy, spicy, lip-smacking magic that makes you wonder why you ever bothered with chicken.

Bake ‘em, snack ‘em, share ‘em (or don’t—we won’t judge). Perfect for after work, after school, or after you’ve decided dinner should just be wings.

Warning: may cause spontaneous high-fives and an uncontrollable urge to dip in ranch.

More Flavours: Ranch Hot Honey Japanese BBQ

Ingredients +

Cauliflower, Panko coating (water, rice flour, pea protein, non GMO canola oil, dextrose, baking soda, yellow corn flour, rice flour, potato starch, rice starch, sea salt, sunflower oil, spices, yeast extract, ancho pepper powder, xanthan gum). Sauce: Water, Cayenne peppers, Vinegar, Modified corn starch, Sunflower oil, Salt, Faba bean protein powder, Garlic powder, Spices, Natural flavour, Sunflower lecithin, Tamarind gum, Xanthan gum, Acetic acid.

Usage Instructions +

Cook from frozen. Product must be cooked thoroughly to 165°F (74°C). Your oven temperature may vary so adjust baking time and oven temperature as necessary. Do not refreeze a defrosted product. Oven + Toaster Oven: Preheat oven to 425°F (220°C). Arrange on a baking sheet. Parchment paper preferred. Bake 23-25 minutes to desired crispness, flipping halfway. While baking, remove sauce pack and place in a warm bowl of water. Air Fryer: Cook temperature: 400°F (205°C). No need to preheat. No need to flip during cooking. Cook for 12-15 minutes until desired crispness. Once cooked, let cool for 1-2 minutes. Drizzle sauce or use as a dip. Serve, refrigerate or discard any unused portion.

Nutritional Facts Table +