Get ready to make delicious teriyaki & buffalo cauliflower wings with a homemade vegan ranch dip!

This dish makes a perfect appetizer for small or big gatherings.

They really are such a creative way to make wings plant-based.

KEY NUTRIENTS

These wings are completely based with cauliflower.

Cauliflower is a great source of nutrients including powerful antioxidants, fiber, vitamin C, K, E, and B vitamins (and the list continues)!

These cauliflower wings are then dipped in a homemade, plant-based ranch dip.

This vegan ranch is made mostly out of plant-based mayo & sour cream (usually animal-based) that provides us with healthy, plant-based nutrients like heart healthy fats!

With learning these great nutrients…

Let’s get started.

INGREDIENTS:

Wings

– 20 Oz. Cauliflower

– 3 Garlic Cloves

– 2 Tbsp. Green Onion

– 1 Tbsp. Olive Oil (coat baking sheet)

– 1 Cup Teriyaki Sauce (store-bought)

– 7 Oz. Frank’s Redhot Buffalo Sauce

– 6 Tbsp. Plant-Based Butter

– 2 Tbsp. Cornstarch

Batter

– 1 Cup Whole Wheat Flour

– 1 1/2 Cup Plant-Based Milk

– 1 Tbsp. Salt

– 1/2 Tsp. Pepper

– 1 Tsp. Paprika

– 1 Tsp. Garlic Powder

– 1 Tsp. Onion Powder

– 1 Cup Panko Breadcrumbs

– 1/2 Cup Whole Wheat Flour

– 1/2 Tsp. Salt

– 1/4 Tsp. Pepper

– 1/4 Tsp. Paprika

– 1/2 Tsp. Garlic Powder

– 1/2 Tsp. Onion Powder

Ranch Dip

– 1 Cup Plant-Based Mayonnaise

– 2 Tsp. Plant-Based Unsweetened Almond Milk

– 1/4 Cup Plant-Based Sour Cream (if available)

– 1 Tsp. Apple Cider Vinegar

– 1 Lime (or lemon)

– 1 Garlic Clove

– 2 Tsp. Dill

– 1 Tsp. Parsley

– 1/2 Tsp. Salt

Key notes for this recipe is the teriyaki sauce and buffalo sauce are store-bought but heated in a pan and mixed with extra ingredients.

Here are the types that I buy:

Another key note is that the ranch dip is homemade–

But of course there are good brands available out there of plant-based ranch if you would rather use those to save time or money!

However, this ranch dip is light, delicious, simple, and a fun way to creatively cook!

BEGIN THE RECIPE: PREPARE WINGS & BATTER

Begin by preheating the oven to 425 degrees F.

Then, wash the cauliflower. If you buy the whole cauliflower, chop into desired (wing) bite-sized pieces.

Place cauliflower florets in a bowl and set aside.

Next, make the batter that the cauliflower will be dipped into.

In a medium bowl, combine the dry ingredients of the batter: 1 cup flour, 1 tbsp. salt, 1 tsp. paprika, 1/2 tsp. pepper, 1 tsp. garlic powder and 1 tsp. onion powder.

Then, add the wet ingredient which is the 1 1/2 cup plant-based milk.

Stir well to combine.

The batter should be like a thick pancake batter.

If it’s too runny, add small increments (tbsp) of flour and if it’s too thick, add small increments (tbsp) of water.

Now, make the breadcrumb mixture in a small bowl.

Combine all the ingredients- 1 cup panko breadcrumbs, 1/2 cup flour, 1/2 tsp. salt, 1/4 tsp. pepper, 1/4 tsp. paprika, 1/2 tsp. garlic powder, 1/2 tsp. onion powder -and stir well.

Then, line a baking sheet with a silicone or baking mat, or aluminum foil. (Most likely need 2 baking sheets).

Grease with about 1 tbsp. olive oil to prevent wings from sticking.

Next, we can begin dipping the cauliflower in the batter and then the breadcrumb mixture.

BAKE CAULIFLOWER WINGS

Dip each cauliflower piece first in the batter and coat, then into the breadcrumb mixture to fully coat.

After that, line cauliflower wings on the greased baking sheet and spread evenly.

Now bake the wings for about 30 minutes and flip halfway through.

While the wings cook, move onto making the ranch dip, teriyaki sauce, and buffalo sauce.

Once the wings are finished cooking, remove from the oven.

MAKE RANCH DIP

Begin with the ranch dip.

In a small bowl, combine the wet ingredients: 1 cup plant-based mayonnaise, 2 tsp. plant-based unsweetened almond milk, 1/4 cup plant-based sour cream and 1 tsp. apple cider vinegar.

Cut 1 lime in half and squeeze into bowl.

Stir to combine.

Now, finely chop 1 garlic clove, 2 tsp. dill, and 1 tsp. parsley.

Add them to the bowl along with 1/2 tsp. salt.

Stir well to combine.

Place the ranch dip into the refrigerator, covered, to thicken until ready to serve.

MAKE TERIYAKI SAUCE

In a small saucepan, add 3 tbsp. plant-based butter and heat on medium.

Next, chop 3 garlic cloves finely and add to pan.

Then, stir in 1 tbsp. cornstarch, 1/2 tsp. salt, 1 tsp. onion powder, 1 tsp. everything bagel seasoning and 1 cup teriyaki sauce (store-bought).

Allow teriyaki sauce to mix, bubble and remove from heat.

MAKE BUFFALO SAUCE

In another small saucepan, add 3 tbsp. plant-based butter and heat on medium.

Add 1 tbsp. cornstarch, 1 tsp. salt, 1 tsp. garlic powder, 1 tsp. onion powder and 7 oz. Frank’s Redhot buffalo sauce.

Stir to combine and allow buffalo sauce to heat & bubble.

Remove from heat.

FINISH WINGS

Once the wings have cooked the 30 minutes and are removed from the oven, we can sauce half with the teriyaki and the other with buffalo.

In 2 separate bowls, toss half of the baked wings in the teriyaki sauce until they are each covered and place back on the baking sheet, spread evenly.

Do the exact same with the other half of the baked wings with the buffalo sauce and spread evenly on the baking sheet.

Place baking sheets of cauliflower wings back in the oven for about 5 minutes.

Now, remove wings from the oven and allow some time to cool.

Plate wings and serve with ranch dip (also any excess teriyaki or buffalo sauce if desired)!

Lastly, chop 2 tbsp. green onion and sprinkle onto the teriyaki wings.

Enjoy!