Spicy Cauliflower Buffalo Wings
Transform humble cauliflower into crispy, spicy “wings” that deliver all the bold flavors of classic buffalo wings in a plant-based package. These crowd-pleasing bites combine a crispy coating with a tangy, spicy sauce that makes them perfect for game day snacking, party appetizers, or any time you’re craving something with a kick.
Kitchen Essentials
- Large baking sheet
- Parchment paper or silicone mat
- Two mixing bowls
- Measuring cups and spoons
- Whisk
- Sharp knife
- Cutting board
- Wire cooling rack (optional but recommended)
- Small saucepan for the buffalo sauce
Ingredients & Preparation
At the heart of this recipe is fresh cauliflower, cut into wing-sized florets, coated in a seasoned batter, and baked until crispy. The florets are then tossed in a classic buffalo sauce that combines hot sauce, butter (or plant-based alternative), and seasonings. The two-step cooking process ensures each piece achieves the perfect balance of crispy exterior and tender interior.
Pro Tips for Perfect Results
- Cut cauliflower florets into similar sizes for even cooking
- Pat florets completely dry before coating to ensure maximum crispiness
- Leave space between pieces on the baking sheet to prevent steaming
- Flip pieces halfway through baking for even browning
- Let wings rest on a wire rack for 5 minutes after baking before saucing
- Toss in sauce just before serving to maintain crispiness
Creative Variations
| Asian-Inspired | Replace buffalo sauce with gochujang or sweet chili sauce Add sesame seeds and green onions Serve with sesame-ginger dipping sauce |
| BBQ Style | Use your favorite BBQ sauce instead of buffalo sauce Add smoked paprika to the coating Finish with a drizzle of ranch |
Make It Your Own
| Coating Options | Traditional flour-based batter Gluten-free flour blend Chickpea flour for extra protein Panko breadcrumbs for extra crunch |
| Heat Levels | Mild: Reduce hot sauce, add butter Medium: Standard buffalo sauce ratio Extra Hot: Add cayenne or hot sauce Sweet Heat: Mix in honey or maple syrup |
Time-Saving Tips
- Cut cauliflower ahead and store in an airtight container
- Mix dry coating ingredients and store until needed
- Prepare sauce up to three days ahead
- Use pre-cut cauliflower florets
- Make extra sauce to keep on hand for future batches
Make-Ahead & Storage Solutions
| Prep Components | Cut cauliflower up to 2 days ahead Mix dry ingredients up to 1 week ahead Prepare sauce up to 3 days ahead Store baked wings separate from sauce |
| Reheating | Reheat in oven at 375°F for 5-10 minutes Use an air fryer for 2-3 minutes Avoid microwave to maintain crispiness |
Serving Suggestions
| Perfect Pairings | Classic celery and carrot sticks Blue cheese or ranch dressing Fresh cucumber slices Crisp raw vegetables |
| Presentation Ideas | Serve on a platter lined with parchment Garnish with fresh parsley or cilantro Provide small bowls of extra sauce Include separate dipping sauces |
Troubleshooting Common Issues
Problem: Soggy wings Solution: Ensure cauliflower is dry before coating, don’t overcrowd the pan, sauce just before serving
Problem: Uneven cooking Solution: Cut florets to similar sizes, rotate pan during baking
Problem: Coating falls off Solution: Pat cauliflower completely dry, ensure batter is thick enough, don’t move pieces too soon during baking
Seasonal Adaptations
| Game Day Season | Make extra large batches Prepare multiple sauce options Set up a wing bar with various toppings |
| Summer Gatherings | Serve chilled dipping sauces Include more fresh vegetable sides Consider grilling for smoky flavor |
Frequently Asked Questions
Q: Can I make these in an air fryer? A: Yes! Cook at 375°F for 12-15 minutes, shaking basket halfway through.
Q: How do I prevent the sauce from making them soggy? A: Toss in sauce just before serving, or serve sauce on the side for dipping.
Q: Can I freeze these? A: Freeze uncoated cauliflower or coated but unbaked pieces. Not recommended after saucing.
Q: How do I make them extra crispy? A: Use a wire rack while baking, ensure proper spacing between pieces, and pat cauliflower very dry before coating.
Cauliflower Buffalo Wings
Ingredients
- 1 large head of cauliflower cut into bite-sized florets
- 1 cup all-purpose flour or gluten-free flour
- 1 cup water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup buffalo sauce store-bought or homemade
- 2 tablespoons olive oil
- Celery sticks and ranch dressing for serving
Instructions
- Preheat the Oven: Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
- Make the Batter: In a bowl, whisk together the flour, water, garlic powder, onion powder, paprika, salt, and pepper until smooth.
- Coat the Cauliflower: Dip each cauliflower floret into the batter, allowing any excess to drip off. Place the coated florets on the prepared baking sheet in a single layer.
- Bake: Bake the cauliflower for 20-25 minutes, turning halfway through, until golden and crispy.
- Buffalo Sauce Coating: In a separate bowl, mix the baked cauliflower with buffalo sauce and olive oil until fully coated.
- Return to the Oven: Bake for an additional 10 minutes until the sauce is bubbly and caramelized.
- Serve: Remove from the oven and serve hot with celery sticks and your favorite dipping sauce.
