Buffalo Cauliflower Wings

The first time I made these for my Super Bowl party, I was honestly nervous they'd be a disappointment. Everyone stood around the oven watching them get that perfect golden crunch, and when I finally brought them out, even the die-hard meat lovers went back for thirds. Now they're the most requested appetizer at every gathering, and I've learned to double the recipe because a single batch mysteriously vanishes within minutes.

Last winter when my sister decided to try eating more plant-based meals, I wanted to make something she wouldn't feel like she was missing out on. We stood in my tiny kitchen dipping these wings into ranch, laughing as sauce dripped down our chins, and she admitted they were actually better than the chicken version she used to love.

Ingredients

• Cauliflower: A fresh head with tight white florets gives the best bite sized wings that hold up beautifully through baking
• Flour: All purpose flour creates that essential crispy coating that stays put even after tossing in sauce
• Water: Room temperature water whisks into a smooth batter that clings perfectly to every nook and cranny
• Garlic and onion powder: These build a savory foundation that complements the heat without overwhelming
• Smoked paprika: Just a half teaspoon adds a subtle smoky depth that makes people wonder what your secret ingredient is
• Unsalted butter: Melting it with the hot sauce creates that classic restaurant style coating that clings to every wing
• Hot sauce: Frank's RedHot gives the most authentic flavor but your favorite brand will work beautifully
• Honey or maple syrup: A touch of sweetness balances the vinegar kick and helps the sauce caramelize in the oven

Instructions

Get your oven ready:

Preheat to 425°F and line a baking sheet with parchment paper, making sure it's large enough to hold all the florets in a single layer

Whisk up the batter:

In a large bowl, combine the flour, water, garlic powder, onion powder, smoked paprika, salt, and pepper until completely smooth

Coat the cauliflower:

Add florets to the batter and toss gently until each piece is evenly covered, shaking off any excess

First bake:

Arrange the battered florets on your prepared sheet and bake for 20 minutes, flipping halfway through until they're lightly golden and starting to crisp

Mix the sauce:

While the cauliflower bakes, whisk together the melted butter, hot sauce, and honey if using until glossy and well combined

Sauce them up:

Remove the cauliflower from the oven, transfer to a bowl, and gently toss in the buffalo sauce until every piece is beautifully coated

Final crisp:

Return the sauced wings to the baking sheet and bake for another 10 minutes until the coating is crispy and caramelized

Enjoy immediately:

Serve hot alongside crisp celery, carrot sticks, and your choice of ranch or blue cheese for dipping

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These have become my go-to for feeding a crowd because they're forgiving and always impress. Last month my neighbor texted me at 10pm asking for the recipe after trying them at our block party, saying her teenage son had already requested them for his birthday dinner.

Making Ahead

You can cut and coat the cauliflower florets up to a day ahead, storing them in the fridge in the batter. When you're ready to bake, just arrange them on the sheet and pop them in the oven. The sauce can also be whisked together ahead and kept at room temperature.

Getting the Best Crisp

I've discovered that flipping the wings halfway through that first bake is crucial for even browning. A fish spatula works wonderfully here because it's thin and won't knock off that precious batter coating you've so carefully applied.

Serving Suggestions

While celery and carrots are classic, I love setting out pickled vegetables and extra hot sauce on the side for those who like to turn up the heat. A cooling dip is non negotiable in my house.

• Try making homemade ranch with fresh herbs for an extra special touch
• Set out napkins because this is definitely finger food
• Keep the wings warm in a low oven if you're making multiple batches

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Watch these disappear faster than you can say please pass the sauce.

Recipe FAQs

→ How do I make buffalo cauliflower wings crispy?

The key to crispy cauliflower wings is a well-mixed batter and proper baking technique. Whisk the batter until smooth to coat florets evenly, bake at high heat (220°C/425°F), and flip halfway through. The final 10-minute bake after sauce coating helps caramelize and crisp the exterior.

→ Can I make buffalo cauliflower wings ahead of time?

Yes, you can prepare the battered and baked cauliflower ahead of time. Store in the refrigerator for up to 2 days, then reheat in the oven at 200°C (400°F) for 10-15 minutes before tossing in sauce. For best results, add the buffalo sauce just before serving.

→ What hot sauce works best for buffalo cauliflower?

Frank's RedHot is the classic choice for authentic buffalo flavor, but any cayenne-based hot sauce works well. Look for sauces with vinegar and garlic notes. Sriracha adds a sweeter garlic kick, while Tabasco provides sharper heat.

→ How can I make these gluten-free?

Substitute the all-purpose flour with a 1:1 gluten-free flour blend containing xanthan gum. The batter consistency should be smooth and coating. Almond flour also works for a low-carb version, though the texture will be slightly different.

→ What's the best way to reheat leftover buffalo cauliflower?

Avoid microwaving as it makes the coating soggy. Reheat in a 200°C (400°F) oven for 10-12 minutes or air fry at 180°C (350°F) for 5-8 minutes until crispy. This restores the crunch while keeping the inside tender.

→ Can I air fry buffalo cauliflower wings instead of baking?

Absolutely! Air frying works beautifully. Cook battered florets at 180°C (350°F) for 12-15 minutes, shake halfway. Toss in sauce, then return to air fryer for 3-5 minutes more. You may need to work in batches depending on your air fryer size.