Buffalo Cauliflower Wings

I stumbled onto these during a Super Bowl party years ago when my vegetarian friend was stuck eating cheese and crackers while everyone else dug into wings. The kitchen smelled like garlic and spices, and honestly, these disappeared faster than the chicken version.

Last game night, my brother took one bite and stared at me suspiciously. He refused to believe these were cauliflower until I showed him the empty head of cauliflower still sitting on the counter. Now he requests them every time.

Ingredients

• Cauliflower: One large head gives you the perfect amount of bite-sized pieces. Look for tight, white florets without any brown spots.
• All-purpose flour: Creates that light, crispy coating. Trust me, I tried skipping it once and the sauce just slid right off.
• Water: Room temperature works best for the batter consistency. Cold water makes it too thick and gloppy.
• Garlic and onion powder: These are your flavor foundation. Dont be tempted to use fresh garlic here—it burns too fast at high heat.
• Smoked paprika: This adds a subtle smoky depth that mimics that grilled flavor wings usually have.
• Unsalted butter: The classic carrier for buffalo sauce. Melt it completely so it combines smoothly with the hot sauce.
• Hot sauce: Franks RedHot is the gold standard, but whatever you have works. Adjust up or down based on your spice tolerance.
• Honey or maple syrup: Just enough to balance the heat. I use maple syrup when making them vegan.

Instructions

Preheat your oven:

Get it to 220°C (425°F) and line your baking sheet with parchment paper. This prevents sticking and makes cleanup way easier.

Whisk the batter:

Combine flour, water, garlic powder, onion powder, smoked paprika, salt, and pepper in a large bowl until completely smooth. No lumps allowed.

Coat the cauliflower:

Drop the florets into the batter and toss gently until every piece is evenly coated. The batter should cling nicely, not drip off.

First bake:

Arrange them in a single layer on your prepared sheet. Bake for 20 minutes, flipping halfway through. They should look lightly golden and feel firm to the touch.

Make the sauce:

While they bake, whisk melted butter, hot sauce, and honey or maple syrup until smooth. The mixture should be glossy and bright orange-red.

Sauce and crisp:

Gently toss the baked florets in the sauce until coated, then return them to the baking sheet for 10 more minutes. This step is crucial for that sticky, caramelized finish.

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These have become my go-to for introducing skeptical eaters to plant-based options. Something about that combo of heat and crunch just works, you know?

Getting That Restaurant-Style Crunch

The secret is moisture control. After cutting your cauliflower, pat it dry with paper towels before battering. I learned this after making soggy wings three times in a row. Excess water prevents the batter from properly crisping up in the oven.

Sauce Variations That Work

While buffalo is classic, Ive had great success with other flavors. A mix of soy sauce, maple syrup, and sesame oil creates an Asian-inspired glaze. Or try barbecue sauce thinned with a little apple cider vinegar. The coating technique stays the same—just swap the sauce.

Make-Ahead Strategy

You can batter and bake the cauliflower through step 5 up to a day in advance. Let them cool completely, then store in an airtight container. When ready to serve, toss in sauce and bake for that final 10 minutes.

• Reheat on a wire rack over a baking sheet to keep them crispy on all sides
• The sauce actually penetrates better when the florets are slightly cold
• Never refrigerate sauced wings—they get sad and soggy

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Hope these become a regular in your rotation like they have in mine. Perfect for game day, movie night, or just when you need something spicy and satisfying.

Recipe Questions & Answers

→ How do I get the cauliflower crispy?

The key is arranging battered florets in a single layer without overcrowding the baking sheet. This allows hot air to circulate evenly, creating that crispy exterior. Flipping halfway through ensures both sides brown properly. The final 10-minute bake after coating with sauce helps set the glaze while maintaining crunch.

→ Can I make these ahead of time?

For best results, serve immediately while the coating is at its crispest. You can prepare the batter and cut the cauliflower a few hours ahead, but bake just before serving. Leftovers reheat well in a 200°C oven for 10 minutes to restore crispiness—microwaving will make them soggy.

→ What's the best hot sauce to use?

Frank's RedHot is the classic choice for authentic buffalo flavor, but any Louisiana-style hot sauce works beautifully. Look for brands with a vinegar base and moderate heat level. Sriracha will work in a pinch but adds a slightly different flavor profile and more sweetness.

→ Can I air fry these instead?

Absolutely. Cook at 200°C for 12-15 minutes, shaking the basket halfway through. Toss with sauce, then return to the air fryer for 3-5 more minutes. You may need to work in batches depending on your air fryer size to maintain proper air circulation for even crisping.

→ How can I make these gluten-free?

Substitute the all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum for the best binding results. Almond flour also works well but yields a slightly different texture—more nutty and less crunchy. Always check your hot sauce label to ensure it's certified gluten-free.

→ What other sauces can I use?

Beyond buffalo, try these florets with honey garlic sauce, barbecue glaze, or Asian-style sweet chili sauce. For an extra kick, Nashville hot seasoning or a sriracha-honey glaze creates fantastic variation. The basic battered cauliflower canvas works with almost any sauce you love.