Buffalo Cauliflower Wings

The first time I made these, my meat-loving brother took three bites before asking what kind of chicken this was. That moment of confusion still makes me laugh. These cauliflower wings have become my go-to for game days and unexpected guests because they actually satisfy that crispy, spicy craving everyone gets.

Last summer, I brought these to a backyard barbecue and watched them disappear in ten minutes flat. My friend kept insisting I must have fried them, but when I showed her the baking sheet, she immediately asked for the recipe. Now theyre a regular request at every gathering.

Ingredients

• Cauliflower: One large head gives you the perfect ratio of crispy edges to tender centers
• Flour: All-purpose flour creates the lightest, crispiest coating but gluten-free blends work too
• Water: Cold water helps keep the batter from becoming too thick and gloppy
• Garlic and onion powder: These build a savory base that complements the tangy buffalo sauce
• Smoked paprika: Adds a subtle smoky depth that makes the flavor more complex
• Butter: Unsalted butter lets you control the salt level while adding richness
• Hot sauce: Franks RedHot gives you that authentic buffalo flavor, but any cayenne-based sauce works
• Honey or maple syrup: Just a tablespoon balances the heat and helps the sauce cling to the cauliflower

Instructions

Get your oven ready:

Preheat to 220°C (425°F) and line a large baking sheet with parchment paper. This high temperature is crucial for getting that crispy exterior.

Mix the batter:

Whisk together flour, water, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth. It should be thick enough to coat the cauliflower but not so thick it clumps.

Coat the cauliflower:

Add florets to the batter and toss gently until each piece is evenly covered. The batter should cling nicely without dripping off.

First bake:

Arrange florets in a single layer without crowding. Bake for 20 minutes, flipping halfway through. They should be lightly golden and starting to crisp up.

Make the sauce:

While cauliflower bakes, whisk together melted butter, hot sauce, and honey or maple syrup. The mixture should be glossy and smooth.

Sauce and finish:

Toss baked florets in the buffalo sauce until coated, return to the baking sheet, and bake 10 more minutes. The sauce should be bubbling and slightly caramelized.

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These wings have saved me more than once when I needed something impressive but didnt want to spend hours in the kitchen. Theyve become a comfort food in their own right, something I crave even when Im not cooking for anyone else.

Making Them Extra Crispy

Adding cornmeal to the batter was a game changer. Just two tablespoons gives you this extra crunch that makes people swear you deep fried them. I also learned that patting the cauliflower dry before battering helps the coating stick better.

Sauce Variations

Sometimes I swap the hot sauce for sriracha when I want a slightly different heat profile. Other times I add a pinch of garlic powder to the sauce itself for an extra kick. The recipe is forgiving enough that you can play around with flavors.

Serving Suggestions

Celery and carrot sticks are classic for a reason, they cut through the rich sauce beautifully. I also like to serve these with a cool cucumber salad or some crispy roasted potatoes on the side.

• Make extra sauce, people always want to double dip
• Have napkins ready, eating these can get messy
• Let them cool for just a few minutes before serving, they hold their shape better

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These cauliflower wings proved that plant-based eating can be just as satisfying and indulgent as the dishes were replacing. Now theyre not just an alternative, theyre a favorite.

Recipe Questions

→ How do I make the cauliflower extra crispy?

For maximum crunch, add 2-3 tablespoons of cornmeal to the batter and ensure your oven is fully preheated to 220°C. Don't overcrowd the baking sheet—arrange florets in a single layer with space between them. The final bake after coating with sauce is essential for achieving that crispy, caramelized exterior.

→ Can I make these vegan?

Absolutely. Substitute the butter with plant-based butter or coconut oil, use maple syrup instead of honey, and serve with vegan ranch or blue cheese dressing. The rest of the ingredients are naturally plant-based, making this an easy vegan conversion.

→ How spicy are these buffalo wings?

The spice level is moderately hot but customizable. Using Frank's RedHot provides a classic medium heat that's approachable for most. For milder wings, reduce the hot sauce to 1/4 cup. For extra heat, increase to 3/4 cup or add a pinch of cayenne to the buffalo sauce mixture.

→ Can I air fry these instead of baking?

Yes, the air fryer works beautifully. Cook battered florets at 200°C for 12-15 minutes, shaking halfway. Toss with sauce and air fry for another 3-5 minutes. You may need to work in batches depending on your air fryer size to maintain proper air circulation.

→ How long do leftovers keep?

Store leftover coated florets in an airtight container in the refrigerator for up to 3 days. Reheat in a 200°C oven for 8-10 minutes to restore crispiness. The microwave will make them soggy, so avoid that method if you want to maintain the texture.

→ Can I freeze uncooked battered florets?

Yes, freeze the battered (but unbaked) florets on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen at 220°C for 25-30 minutes before tossing with sauce. Add an extra 2-3 minutes to the final bake time.