Save to Pinterest The first time I made these, my meat-loving brother actually asked if they were real chicken. That crispy, spiced exterior giving way to tender cauliflower inside is genuinely convincing, and the way the buffalo sauce clings to every nook and cranny makes them completely addictive. Now they are the most requested appetizer at every game night and party I host.
Last Super Bowl, I made a triple batch thinking we would have leftovers, and my friends stood around the baking sheet until every single floret disappeared. Someone actually licked the sauce off their fingers and asked if I could make them for the next gathering too.
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Ingredients
- Cauliflower: One large head cut into uniform bite-sized pieces ensures even cooking and better coating coverage
- Flour: All-purpose flour creates the crispiest batter, but add cornmeal if you want extra crunch
- Garlic and onion powder: These build a savory foundation that makes the cauliflower taste substantial, not just like plain vegetables
- Smoked paprika: This adds subtle smokiness that mimics the flavor of grilled wings
- Butter and hot sauce: The classic buffalo combination needs both elements, butter mellows the heat while hot sauce brings the signature tang
- Honey or maple syrup: Just a tablespoon balances the acidity and creates that restaurant-style caramelized finish
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Instructions
- Preheat and prep:
- Crank your oven to 220°C (425°F) and line a baking sheet with parchment paper, this prevents sticking and makes cleanup easier.
- Make the batter:
- Whisk together the flour, water, garlic powder, onion powder, smoked paprika, salt, and pepper until you have a smooth, lump-free mixture that coats the back of a spoon.
- Coat the cauliflower:
- Toss the cauliflower florets in the batter, making sure each piece is completely covered, then shake off any excess batter before arranging on the sheet.
- First bake:
- Arrange the florets in a single layer without overcrowding, then bake for 20 minutes, flipping halfway through until they are golden and the batter feels set.
- Prepare the sauce:
- While the cauliflower bakes, whisk together the melted butter, hot sauce, and honey or maple syrup until completely combined.
- Sauce and finish:
- Toss the baked cauliflower in the buffalo sauce until every piece is coated, return to the baking sheet, and bake for another 10 minutes until the sauce is bubbling and slightly caramelized.
Save to Pinterest These have become my go-to when I want to serve something that feels indulgent but is actually packed with vegetables. Even the cauliflower skeptics in my life now request them regularly.
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Getting That Perfect Crunch
The key is flipping them halfway through that first bake, and resisting the urge to toss them in sauce too early. If the batter is not fully set, the sauce will make everything soggy instead of creating that sticky, caramelized coating everyone loves.
Make-Ahead Magic
I have learned you can bake the cauliflower through the first step, let it cool completely, and refrigerate for up to two days. Just toss them in sauce and do that final ten-minute bake right before serving, and they come out just as crispy as fresh.
Serving Suggestions
Celery and carrot sticks are not just garnish, they actually help cool your palate between bites. Keep your favorite dressing on the side, and consider offering extra hot sauce for the heat lovers at the table.
- Make extra sauce because people always want to double-dip
- Let them cool for just five minutes before serving so the coating sets up
- These are best eaten immediately while still hot and crispy
Save to Pinterest Whether you are vegetarian or just looking for a lighter appetizer, these buffalo cauliflower wings deliver all the satisfaction of traditional wings with none of the guilt. Enjoy every crispy, spicy bite.
Recipe Questions & Answers
- → How do I make these cauliflower wings extra crispy?
Bake at a high temperature (220°C/425°F) and avoid overcrowding the baking sheet. For extra crunch, add 2-3 tablespoons of cornmeal to the batter and ensure florets are arranged in a single layer with space between pieces.
- → Can I make these buffalo cauliflower wings vegan?
Absolutely. Replace the butter with plant-based butter and use maple syrup instead of honey. Serve with vegan ranch or blue cheese dressing, and you'll have a completely plant-based version that's just as delicious.
- → What hot sauce works best for buffalo cauliflower?
Frank's RedHot is the classic choice for authentic buffalo flavor, but any hot sauce will work. Adjust the amount based on your spice preference—start with less if you're sensitive to heat, or add extra for a fiery kick.
- → How long do leftover wings stay crispy?
These are best served immediately for maximum crispiness. If you have leftovers, reheat them in the oven at 200°C (400°F) for 5-10 minutes rather than microwaving, which will make them soggy.
- → Can I air fry these instead of baking?
Yes, air frying works beautifully. Cook at 200°C (400°F) for 12-15 minutes for the initial bake, toss in sauce, then air fry for another 3-5 minutes. You may need to work in batches depending on your air fryer size.
