Buffalo Cauliflower Wings (Print Version)

Crispy baked cauliflower florets coated in spicy buffalo sauce for a vegetarian twist on classic wings.

# What You’ll Need:

→ Cauliflower

01 - 1 large head cauliflower, cut into bite-sized florets

→ Batter

02 - 1 cup all-purpose flour
03 - 3/4 cup water
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper

→ Buffalo Sauce

09 - 1/4 cup unsalted butter, melted
10 - 1/2 cup hot sauce (e.g., Frank's RedHot)
11 - 1 tablespoon honey or maple syrup (optional)

→ Serving Suggestions

12 - Celery sticks
13 - Carrot sticks
14 - Ranch or blue cheese dressing

# Step-by-Step:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth.
03 - Add cauliflower florets to the batter, tossing to coat evenly.
04 - Arrange battered florets in a single layer on the prepared baking sheet.
05 - Bake for 20 minutes, flipping halfway through until lightly browned.
06 - Meanwhile, whisk together melted butter, hot sauce, and honey or maple syrup (if using) in a small bowl.
07 - Remove cauliflower from the oven. Gently toss baked florets in buffalo sauce until well coated.
08 - Return coated florets to the baking sheet and bake for an additional 10 minutes until crispy and caramelized.
09 - Serve immediately with celery, carrot sticks, and your preferred dressing.

# Expert Tips:

01 -
  • They deliver that satisfying crispy texture without any deep frying mess
  • The spicy tangy sauce coating creates the perfect finger licking experience
02 -
  • Don't overcrowd the baking sheet or the wings will steam instead of getting that essential crunch
  • The batter should be thick enough to coat the cauliflower but thin enough to drip off easily
  • Let them cool for just a couple of minutes after the final bake so the sauce sets slightly
03 -
  • Pat your cauliflower dry before coating to help the batter stick better
  • Add a tablespoon of cornmeal to the batter for extra crunch that mimics fried food
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