Buffalo Cauliflower Wings (Printable View)

Crispy cauliflower florets baked and coated in spicy buffalo sauce for a tasty snack.

# What You'll Need:

→ Cauliflower

01 - 1 large head cauliflower, cut into bite-sized florets

→ Batter

02 - 1 cup all-purpose flour
03 - 3/4 cup water
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper

→ Buffalo Sauce

09 - 1/4 cup unsalted butter, melted
10 - 1/2 cup hot sauce (e.g., Frank's RedHot)
11 - 1 tablespoon honey or maple syrup (optional, for sweetness)

→ Serving (optional)

12 - Celery sticks
13 - Carrot sticks
14 - Ranch or blue cheese dressing

# How To Make It:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth.
03 - Add cauliflower florets to the batter and toss to coat evenly.
04 - Place the battered cauliflower florets in a single layer on the prepared baking sheet.
05 - Bake for 20 minutes, flipping the florets halfway through until lightly browned.
06 - While cauliflower bakes, whisk together melted butter, hot sauce, and honey or maple syrup, if using, in a small bowl.
07 - Remove cauliflower from the oven and gently toss the florets in buffalo sauce until thoroughly coated.
08 - Return the coated florets to the baking sheet and bake for an additional 10 minutes until crispy and caramelized.
09 - Serve immediately with celery sticks, carrot sticks, and your choice of dressing.

# Expert Advice:

01 -
  • They're dangerously easy to make and somehow taste like you fussed for hours.
  • You get that addictive spicy-crispy-saucy situation without needing a deep fryer or meat.
  • They disappear faster than any appetizer you've ever made, especially if you have friends who think they don't like vegetables.
02 -
  • Flip the florets halfway through the first bake or they'll cook unevenly and some will brown before others have a chance.
  • The second 10-minute bake is where the magic happens—don't skip it or you'll end up with soggy sauce instead of caramelized crispy coats.
  • Make sure your batter isn't too thick or too thin; it should coat like a light sweater, not a parka or a T-shirt.
03 -
  • Pat your cauliflower florets dry before battering so the batter sticks and they get crispy instead of steamed.
  • Keep your buffalo sauce warm while you're cooking so it coats evenly and soaks in fast when you toss everything together at the end.
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