Buffalo Cauliflower Wings (Print version)

Crispy battered cauliflower baked until golden, then coated in tangy spicy buffalo sauce for the perfect vegetarian appetizer.

# 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., Franks RedHot)
11 - 1 tablespoon honey or maple syrup (optional)

→ Serving

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

# Cooking Steps:

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 Advice:

01 -
  • That perfect crunch-to-sauce ratio makes you forget theyre not even meat
  • They satisfy the craving for something spicy and comforting without the heaviness
02 -
  • Crowding the baking sheet is the number one mistake. If theyre touching, they steam instead of crisp. Use two sheets if necessary.
  • Letting them cool for just 2-3 minutes after that final bake helps the coating set. They get even crispier.
03 -
  • For gluten-free, use a 1-to-1 flour blend. I recommend one with xanthan gum for better binding.
  • Cornmeal in the batter adds a extra crunch layer that people always ask about
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