Buffalo Cauliflower Wings

The first time I made these for my Super Bowl party, my meat-loving cousin ate three pieces before asking what kind of chicken this was. The look on her face when I told her it was cauliflower was absolutely priceless.

My apartment smelled like a wing joint for days afterward, and I honestly did not mind one bit. Now they are the most requested appetizer at every gathering.

Ingredients

• Cauliflower: One large head yields about four cups of florets, which is perfect for hungry crowds
• All purpose flour: Creates the essential crispy coating that holds everything together
• Water: Room temperature works best for smooth batter consistency
• Garlic powder and onion powder: These two are non-negotiable for that restaurant-style flavor
• Smoked paprika: Adds a subtle smokiness that elevates the whole dish
• Unsalted butter: melted creates the classic buffalo sauce base everyone craves
• Hot sauce: Franks RedHot is traditional but any cayenne-based sauce works beautifully
• Honey or maple syrup: Just enough to cut the heat and bring all the flavors together

Instructions

Get your oven ready:

Preheat to 220°C (425°F) and line a large baking sheet with parchment paper for easy cleanup

Make the batter:

Whisk together flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper until completely smooth

Coat the cauliflower:

Add florets to the batter and toss gently until every piece is evenly coated

First bake:

Arrange battered florets in a single layer on the prepared baking sheet and bake for 20 minutes, flipping halfway through

Prepare the sauce:

While cauliflower bakes, whisk together melted butter, hot sauce, and honey or maple syrup if using

Sauce them up:

Remove cauliflower from the oven and gently toss in the buffalo sauce until well coated

Final crisp:

Return coated florets to the baking sheet and bake for another 10 minutes until crispy and caramelized

Serve immediately:

Plate with celery sticks, carrot sticks, and ranch or blue cheese dressing on the side

Pin it

These became my go-to dish for convincing skeptics that vegetarian food can be just as satisfying as the meat version.

Making Them Extra Crispy

Adding two tablespoons of cornmeal to the batter gives you that restaurant-quality crunch that lasts longer. I discovered this trick after a particularly soggy batch, and it has never failed me since.

The Sauce Situation

Mixing your sauce while the cauliflower bakes ensures the butter stays melted and perfectly incorporated. Cold sauce creates uneven coating, and nobody wants half-naked wings.

Serving Strategy

These are best served straight from the oven while the coating is still audibly crispy. Let everyone sauce their own wings at the table for maximum fun.

• Set out multiple hot sauce options for the brave souls
• Keep the dressing on the side to prevent sogginess
• Double the recipe if feeding more than four people

Pin it

Hope these become your new party favorite just like they did for mine.

Common Questions

→ How do I make the cauliflower extra crispy?

For maximum crunch, don't overcrowd the baking sheet and arrange florets in a single layer. You can also add 2-3 tablespoons of cornmeal to the batter mixture. Bake at the high temperature specified and avoid flipping too frequently—once at the halfway point is perfect.

→ Can I make these buffalo cauliflower wings ahead of time?

While best served fresh and crispy, you can prepare the batter and cut the cauliflower in advance. Store them separately in the refrigerator. Coat and bake just before serving. Reheating in the oven at 200°C for 5-10 minutes helps restore some crispiness.

→ What hot sauce works best for the buffalo coating?

Frank's RedHot is the classic choice for authentic buffalo flavor, but any cayenne-based hot sauce works beautifully. Adjust the quantity based on your heat preference. Adding honey or maple syrup balances the spice and helps the sauce caramelize beautifully in the oven.

→ How do I make these gluten-free?

Simply substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum. Almond flour also works well and adds extra protein. Always check your hot sauce ingredients to ensure it's certified gluten-free.

→ Can I air fry these instead of baking?

Absolutely. Arrange the battered florets in your air fryer basket at 200°C for 12-15 minutes, shaking halfway. Toss in sauce and air fry for another 3-5 minutes. Work in batches to maintain proper air circulation for even crisping.

→ What dipping sauces pair well with these?

Classic ranch or blue cheese dressings are traditional choices that complement the spicy heat. For lighter options, try Greek yogurt-based dips, tahini sauce, or a cool cucumber raita. The creamy, cool element balances perfectly with the tangy buffalo coating.