These Buffalo Cauliflower Wings are a spicy and crispy treat that everyone will enjoy. Made from fresh cauliflower, they pack plenty of flavor without the meat!
They’re great for game night or just a snack on a cozy evening. Personally, I love dipping them in ranch dressing—it’s the perfect cool contrast to the heat! 🥳
Key Ingredients & Substitutions
Cauliflower: Fresh cauliflower is the star here. Look for a firm head with tightly packed florets. If you’re short on time, frozen cauliflower works too, just thaw and dry it well before using.
Flour: All-purpose flour creates a nice batter, but you can swap it for a gluten-free blend if needed. Personally, I like to use whole wheat flour for added nutrients.
Hot Sauce: Frank’s RedHot is classic for that authentic Buffalo flavor. If you’re looking for something milder, try a BBQ sauce mixed with a bit of sriracha or even a teriyaki sauce for a different twist!
Butter: Unsalted butter gives great richness. You can replace it with olive oil for a dairy-free option or use a vegan butter substitute to keep it plant-based.
How Do I Get My Cauliflower Wings Extra Crispy?
Getting that perfect crispy texture is all about technique! Here are some tips:
- Make sure to coat each floret evenly with the batter, but remove any excess so they don’t get soggy.
- Preheat your oven well. A hot oven really helps get those edges crispy!
- If you’re okay with a little more oil, lightly drizzle some on the cauliflower after coating in the sauce before the final bake.
- Space them out on the baking sheet to allow air to circulate. Avoid overcrowding for maximum crispiness!
These tips make all the difference, and you’ll end up with wings that are perfectly crunchy and delicious!
How to Make Buffalo Cauliflower Wings
Ingredients You’ll Need:
For the Cauliflower Wings:
- 1 large head cauliflower, cut into bite-sized florets
- 1 cup all-purpose flour (or gluten-free flour blend)
- 1 cup water
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Buffalo Sauce:
- 3/4 cup hot sauce (such as Frank’s RedHot)
- 3 tbsp unsalted butter, melted
- 1 tbsp olive oil or neutral oil (optional, for crispier texture)
For Garnishing & Serving:
- Fresh chopped parsley or green onions, for garnish
- Ranch or blue cheese dressing, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 35 minutes to cook (20 minutes for the first bake and 15 minutes for the second bake). In total, you’ll need around 45 minutes to enjoy these fantastic Buffalo Cauliflower Wings!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 450°F (230°C). This high temperature will help the cauliflower get crispy. While it’s preheating, line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Prepare the Batter:
In a large bowl, combine the flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper. Whisk everything together until you have a smooth batter. Make sure there are no lumps!
3. Coat the Cauliflower:
Take each cauliflower floret and dip it into the batter, ensuring it’s fully coated. Allow any excess batter to drip off before placing the florets onto the prepared baking sheet in a single layer.
4. First Bake:
Pop the baking sheet into the oven and bake the cauliflower for about 20 minutes. Flip them halfway through to ensure they cook evenly and start to get firm and crispy.
5. Make the Buffalo Sauce:
While the cauliflower is baking, grab a small bowl and whisk together the hot sauce and melted butter until well combined. This will be the delicious spicy coating for your wings!
6. Toss in the Sauce:
Once the cauliflower is done with the first bake, remove it from the oven. Gently toss the floret with the buffalo sauce until they are fully coated. Be careful not to break the florets!
7. Second Bake for Extra Crispiness:
Spread the coated cauliflower back onto the baking sheet in an even layer. If you want an extra crispy texture, drizzle with a little olive oil. Return to the oven and bake for an additional 15 minutes, or until they are crispy and beautifully brown at the edges.
8. Garnish and Serve:
Once baked, take your cauliflower wings out of the oven and garnish them with fresh chopped parsley or green onions for a pop of color. Serve them warm with your favorite ranch or blue cheese dressing on the side for dipping. Enjoy!
These spicy, crispy Buffalo Cauliflower Wings are sure to be a hit at your next gathering or as a tasty snack at home. Enjoy every bite!
Can I Use Frozen Cauliflower Instead of Fresh?
Yes, you can use frozen cauliflower! Just make sure to thaw and drain it well beforehand. Pat the florets dry with paper towels to avoid excess moisture, which can prevent them from becoming crispy.
How Do I Store Leftover Buffalo Cauliflower Wings?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy again. You can also use an air fryer for a quicker option!
What Can I Use Instead of Hot Sauce?
If you’re looking for a milder option, try using a milder BBQ sauce mixed with a bit of apple cider vinegar for tang. For a different flavor, you can also use teriyaki sauce or a honey garlic sauce for sweetness!
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the cauliflower, coat it in batter, and even bake it without the sauce a few hours ahead of time. Just store the cooled wings in the refrigerator. When you’re ready to serve, toss them in the buffalo sauce and do a quick re-bake for that fresh-out-of-the-oven taste!
