OGGS® Buffalo Cauliflower Wings


Cauliflower Wings

  • 100ml OGGS® Aquafaba
  • 1 cauliflower head, cut into florets
  • 25g plain flour
  • 1 tsp paprika
  • 1 tsp garlic granules
  • 1 tsp cumin
  • 4 tbsp chilli sauce
  • 30ml plant-based milk


  • 50ml OGGS® Aquafaba
  • 1 tbsp agave nectar
  • 3 tbsp chilli sauce
  • 1 tsp paprika

Ranch Mayo Dip (200ml)

  • 50ml OGGS® Aquafaba
  • 1 tbsp white wine vinegar
  • 1/2 tbsp caster sugar
  • 150ml sunflower oil
  • Salt and pepper
  • Squeeze of lemon
  • 3 sprigs of fresh dill, chopped

690g less


Serves 10


  • 1

    Preheat the oven to 200°C fan / gas mark 6 and line a baking tray with parchment paper.

  • 2

    Using an electric whisk, whisk the OGGS® Aquafaba until it forms stiff peaks and doesn’t shift in the bowl.

  • 3

    Combine all the dry ingredients into a large bowl and add the chilli sauce and milk. Using a spatula, gently fold the Aquafaba into the spicy batter, coating them evenly. Once coated, place the florets onto a baking tray.

  • 4

    Cook the cauliflower for 20 minutes. Once this time is up, give them a turn and cook for another 20 minutes until they’re fully cooked on both sides.

  • 5

    During this time, get your sauces ready! First, the mayo dip… Using a hand blender, whisk up the OGGS® Aquafaba in a measuring jug, until it’s pale, thick and frothy.

  • 6

    Add the white wine vinegar and sugar, blend again for another 30 seconds. After a few minutes, slowly pour the oil and continue blending whilst pulsing the emulsifier up and down.

  • 7

    For a sticky glaze, combine a squeeze of lemon juice, chopped dill, salt and pepper. Once the cauliflower is cooked, brush the glaze over.