Buffalo Cauliflower Wings

The first time I made these, my carnivore husband actually asked if they were real chicken wings. We were having friends over for game night, and I wanted something that could hold its own alongside the usual party spread. The smell of that buffalo sauce hitting the hot cauliflower filled the whole apartment, and suddenly everyone was hovering around the oven instead of the TV. Now they're requested at every gathering, vegetarian or not.

Last Super Bowl, I made a double batch because they disappear so fast. My sister-in-law stood by the counter, eating them straight off the cooling rack, claiming she was just quality control. By halftime, the platter was empty and people were honestly asking if I could make more. That's when I knew this recipe wasn't just a backup option for vegetarians anymore.

Ingredients

• 1 large head cauliflower: Cut into bite-sized florets, roughly uniform so they bake evenly. I always grab the biggest head I can find because these shrink down during cooking.
• 120 g (1 cup) all-purpose flour: Creates that light, crispy coating. The batter should be thick enough to cling to the cauliflower but thin enough to drip off slightly.
• 180 ml (3/4 cup) water: Adjust by tablespoon if needed to get the right consistency. Humidity can affect how much liquid your flour absorbs.
• 1 tsp garlic powder: Savory depth that complements the spicy sauce.
• 1 tsp onion powder: Sweet, aromatic notes that balance the heat.
• 1/2 tsp smoked paprika: Adds that smoky dimension that makes these taste like they came off a grill.
• 1/2 tsp salt: Essential for bringing out all the flavors in the batter.
• 1/4 tsp freshly ground black pepper: A little warmth to build on the heat from the sauce.
• 60 g (1/4 cup) unsalted butter, melted: The classic buffalo wing base. I melt it slowly so it doesn't separate when mixed with the hot sauce.
• 120 ml (1/2 cup) hot sauce: Franks RedHot is traditional, but any vinegary hot sauce works beautifully here.
• 1 tbsp honey or maple syrup: Optional, but it tames the heat just enough and helps the sauce caramelize beautifully in the oven.

Instructions

Get your oven ready:

Preheat to 220°C (425°F) and line a large baking sheet with parchment paper. Trust me, you'll want that parchment for easier cleanup later.

Whisk up the batter:

In a large bowl, combine flour, water, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth. Let it sit for about 5 minutes to thicken slightly.

Coat the cauliflower:

Add florets to the batter, tossing gently until each piece is evenly coated. Use your hands if you need to, but work quickly so the batter doesn't get too thick.

First bake:

Arrange in a single layer on the prepared sheet. Bake for 20 minutes, flipping halfway through until lightly golden and the coating feels set.

Mix the sauce:

While cauliflower bakes, whisk together melted butter, hot sauce, and honey if using until smooth and glossy.

Sauce them up:

Remove cauliflower from oven. Gently toss baked florets in the buffalo sauce until thoroughly coated. Use tongs to avoid breaking the crispy coating.

Final crisping:

Return coated florets to the baking sheet and bake 10 more minutes until the sauce is bubbly, slightly caramelized, and everything looks irresistibly sticky.

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These have become my go-to for introducing skeptical eaters to vegetarian food. There's something satisfying about watching someone take that first tentative bite, their eyes light up, and suddenly they're reaching for seconds. Food has this way of bringing people together, regardless of what's on the plate.

Making Them Extra Crispy

I discovered by accident that adding 2 to 3 tablespoons of cornmeal to the batter creates this incredible crunch. I was out of regular flour once and had to improvise, and now I almost prefer it that way. The cornmeal adds texture that holds up beautifully even after tossing in the sauce.

Sauce Variations

While classic buffalo is hard to beat, sometimes I switch things up. A mixture of equal parts honey and sriracha creates this sweet-spicy glaze that caramelizes like candy. Or try adding smoked paprika directly into your sauce mixture for an extra layer of smokiness.

Prep Ahead Strategy

You can cut and batter the cauliflower up to 24 hours in advance, keeping it refrigerated until ready to bake. When I'm hosting, I do all the messy work the night before. Then it's just baking and sauce, which means I can actually hang out with my guests instead of being stuck in the kitchen.

• The sauce can be mixed ahead and stored at room temperature, but give it a quick whisk before using
• If baking from cold, add 3 to 5 minutes to that first bake time
• These reheat surprisingly well in a 350°F oven for 10 minutes if you somehow have leftovers

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Whether you're vegetarian or just looking for something different, these wings have a way of making everyone happy around the table. Grab some napkins and dig in.

Your Questions Answered

→ How do I get the cauliflower crispy?

The key is baking at high temperature (220°C/425°F) and not overcrowding the baking sheet. Arrange florets in a single layer with space between them for air circulation. Flip halfway through baking for even browning.

→ Can I make these vegan?

Absolutely. Substitute the melted butter with plant-based butter or olive oil, and use maple syrup instead of honey. Serve with vegan ranch or blue cheese dressing for a completely plant-based version.

→ How spicy are these cauliflower wings?

The spice level depends on your hot sauce choice. Frank's RedHot provides a medium heat that's flavorful without being overwhelming. Adjust the amount or choose a milder sauce if you prefer less heat, or add cayenne for extra kick.

→ Can I air fry these instead of baking?

Yes, air frying works wonderfully. Cook battered florets at 200°C (400°F) for 12-15 minutes, shaking halfway. Toss in sauce and air fry another 3-5 minutes until crispy. You may need to work in batches to avoid overcrowding.

→ How long do leftovers last?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 200°C (400°F) for 10 minutes to restore crispiness. The microwave will make them soggy, so avoid reheating that way.

→ What can I serve with buffalo cauliflower?

Celery and carrot sticks are classic accompaniments that provide cool crunch. Ranch or blue cheese dressing helps balance the heat. You can also serve over salad greens, in wraps, or as part of a larger appetizer spread.