Buffalo Cauliflower Wings

The first time I made these, my meat-loving brother actually asked if I'd accidentally ordered chicken wings. That crispy, caramelized exterior with that tangy buffalo kick creates something completely unexpected from humble cauliflower. Now they're the most requested appetizer at every game night, and honestly, I prefer them to the real thing.

Last Super Bowl, I made three double batches and still ran out before halftime. Watching everyone crowd around the baking sheet, reaching past each other for the last pieces, was exactly the kind of kitchen moment I live for. My friend Sarah finally admitted she'd been pretending to hate cauliflower for years just to avoid eating it plain.

Ingredients

• Cauliflower: One large head gives you perfect bite-sized pieces that hold up through two oven trips without turning mushy
• Flour: All-purpose flour creates the crispiest coating, though a gluten-free blend works surprisingly well too
• Garlic powder and onion powder: These add savory depth that keeps the batter from tasting like plain fried dough
• Smoked paprika: This subtle smokiness bridges the gap between the mild cauliflower and bold buffalo sauce
• Butter: Unsalted butter melted into your hot sauce creates that authentic wing coating texture and richness
• Hot sauce: Franks RedHot is the classic choice, but any vinegar-based hot sauce will give you that signature tang

Instructions

Get your oven ready:

Preheat to 220°C (425°F) and line a baking sheet with parchment paper because this sauce gets messy

Make the magic batter:

Whisk flour, water, garlic powder, onion powder, smoked paprika, salt, and pepper until completely smooth, about 30 seconds of serious whisking

Coat the cauliflower:

Toss florets in batter until every piece is evenly coated, shaking off excess before arranging on your baking sheet

First bake for crunch:

Bake 20 minutes, flipping halfway through, until they're lightly golden and the batter feels set and firm

Whisk up your sauce:

Combine melted butter, hot sauce, and honey if you want that sweet-spicy balance that mellows the heat just right

Sauce and finish:

Toss baked florets gently in sauce until coated, then return to the oven for 10 more minutes until everything's caramelized and sticky

Save

These have become my go-to for convincing vegetable skeptics that plant-based food can be just as crave-worthy as anything else. Something about that combination of crunch and heat just hits different.

Making Ahead For Parties

You can batter and bake the cauliflower through step 5 up to a day in advance, then just toss in sauce and do that final 10-minute bake right before serving. This game-changing trick means you're not stuck in the kitchen while guests arrive.

Sauce Variations

Beyond classic buffalo, try BBQ sauce, honey sriracha, or even a garlic-parmesan blend melted with butter. The crispy canvas works with pretty much any flavor profile you're craving.

Getting The Best Results

Pat your cauliflower completely dry before battering, and don't skip the flip halfway through that first bake. These small details make the difference between good and absolutely addictive.

• Space florets at least an inch apart on the baking sheet
• Let them cool 5 minutes after that final bake for maximum crunch
• Extra hot sauce on the side never hurt anybody

Save

These buffalo cauliflower wings prove that sometimes the most unexpected ingredients end up being the ones that disappear fastest from the platter.

Questions & Answers

→ How do I make the cauliflower extra crispy?

For maximum crunch, don't overcrowd the baking sheet and ensure florets are in a single layer. You can also add 2-3 tablespoons of cornmeal to the batter mixture. Avoid flipping too frequently—once halfway through baking is ideal.

→ Can I make these ahead of time?

These are best served immediately while crispy. However, you can prepare the batter and cut the cauliflower ahead of time. Store them separately in the refrigerator for up to 24 hours before baking.

→ How can I adjust the spice level?

Reduce the hot sauce to 1/4 cup for milder wings, or increase to 3/4 cup for extra heat. Adding honey or maple syrup helps balance the spice with subtle sweetness.

→ What's the best hot sauce to use?

Frank's RedHot is the classic choice for authentic buffalo flavor, but any cayenne-based hot sauce works well. Avoid sauces that are too vinegar-heavy or contain fruit flavors.

→ Can I air fry these instead of baking?

Yes! Air fry at 200°C (400°F) for 12-15 minutes, shaking halfway. Coat with sauce and air fry for another 3-5 minutes. You may need to work in batches depending on your air fryer size.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 200°C (400°F) oven for 10 minutes to restore crispiness. Avoid microwaving as they'll become soggy.