Buffalo Cauliflower Wings Recipe
If you love the heat and tang of classic buffalo wings but want a lighter, vegetarian (or vegan) option that still satisfies that craving, this Buffalo Cauliflower Wings Recipe is made for you. In this in-depth guide I’ll walk you through everything — ingredients, step-by-step instructions, pro tips for crispiness, sauce variations, make-ahead strategies, serving ideas, and troubleshooting. Whether you’re making these for game day, weeknight dinner, or a party appetizer, you’ll finish reading with confidence and a kitchen full of irresistible blossoms of flavour.
Why cauliflower wings? What makes this recipe special
Cauliflower is one of the most versatile vegetables in the kitchen. When cut into florets and treated like wings — coated, baked or fried, and tossed in sauce — it becomes a textural and flavour canvas that closely mimics the experience of traditional chicken wings while staying meat-free.
This Buffalo Cauliflower Wings Recipe focuses on:
- Crisp exterior — achieved with a well-balanced batter and high-heat baking (or quick fry).
- Sauce balance — classic buffalo sauce is vinegary, buttery, and spicy; we’ll make both dairy and dairy-free versions.
- Texture retention — tips to keep the florets crisp after saucing.
- Accessibility — pantry-friendly ingredients and clear substitutions for gluten-free and vegan diets.
Equipment you’ll want on hand
You don’t need fancy tools, but a few items make the process easier and more consistent:
- Large mixing bowls
- Whisk and silicone spatula
- Baking sheet(s) with wire rack (highly recommended)
- Parchment paper or silicone mat
- Measuring cups & spoons
- Tongs or a slotted spoon for tossing
- Small saucepan for sauce
- Instant-read thermometer (useful if frying)
- Optional: air fryer (we’ll include air fryer instructions)
A wire rack on the baking sheet elevates the florets so hot air circulates and helps maintain crispness. If you must bake directly on the pan, give extra space between florets and flip them halfway.
Ingredients — full list with notes and substitutions
This ingredient list makes about 4 servings (as an appetizer) or 2–3 as a main course.
For the cauliflower and batter
- 1 large head cauliflower (about 1.5–2 pounds), broken into medium florets
Choose firm, blemish-free florets; trim stems so they cook evenly. - 1 cup all-purpose flour (for gluten-free, use 1:1 GF flour blend)
- 1 tsp baking powder (helps puff and crisp the batter)
- 1 tsp garlic powder
- ½ tsp smoked paprika (optional but adds depth)
- ½ tsp salt (adjust to taste)
- ¾–1 cup plant-based milk or regular milk (adjust to get a thick batter)
For vegan: use unsweetened almond, soy, or oat milk. - 2 tbsp neutral oil (vegetable or canola) — adds richness to the batter
- 1–2 tbsp hot sauce (optional, for batter seasoning)
For the classic buffalo sauce
- ½ cup hot sauce (Frank’s RedHot is traditional; use what you like)
- 3 tbsp unsalted butter OR 3 tbsp dairy-free butter (melted)
Use vegan butter for a dairy-free buffalo wing sauce. - 1 tsp apple cider vinegar (brightens the sauce)
- ¼ tsp smoked paprika or cayenne (optional, for extra heat)
- Pinch of salt
For serving and finishing
- Blue cheese dressing or ranch (use vegan versions if desired)
- Celery sticks and carrot sticks
- Chopped fresh parsley for garnish
- Lemon wedges (optional)
Prep work — how to choose and prep cauliflower
- Choose the right head: Look for tightly packed florets, no browning, and a firm stem. A heavier head for its size means denser florets.
- Cuting tips: Cut into medium florets — not too large (they’ll be hard to cook through) and not too small (they’ll over-crisp). Aim for uniform size for even cooking.
- Dry before battering: Wash, drain, and pat the florets dry. Excess water thins the batter and seals moisture on the surface, preventing crisping.
- Preheat your oven or oil: If baking, preheat to 450°F (232°C). If air frying, preheat per your model’s instructions. If frying, heat oil to 350–365°F (176–185°C).
Two main cooking methods: baked (crispy) and fried (ultra-crisp)
Both methods work well. Baking is lighter and less hands-on; frying gives a crunch closest to traditional wings. I’ll give step-by-step instructions for both, plus an air fryer option.
Baked Buffalo Cauliflower Wings (recommended for most)
- Preheat oven: 450°F (232°C). Place a wire rack on a rimmed baking sheet and lightly grease or line with parchment.
- Make batter: In a large bowl whisk flour, baking powder, garlic powder, smoked paprika, and salt. Whisk in plant milk a little at a time until a thick, pancake-batter consistency forms. Stir in the oil and hot sauce (if using).
- Coat florets: Toss cauliflower florets in the batter until evenly coated. Use tongs or your hands (gloved) to work quickly.
- Arrange: Shake off excess batter and place florets on the wire rack, spacing them so they don’t touch.
- Bake: 20–25 minutes, until batter sets and begins to color slightly. Flip florets gently and bake another 10–15 minutes until golden and crisp at edges. Total time ~30–40 minutes.
- Broil (optional): For extra browning, broil 1–2 minutes while watching closely.
- Toss in sauce: Remove from oven, immediately toss in buffalo sauce (recipe below) and return to the oven for 4–6 minutes to help the sauce adhere.
Fried Buffalo Cauliflower Wings (for maximum crunch)
- Heat oil: In a deep skillet or pot, heat 2–3 inches of neutral oil to 350–365°F (176–185°C).
- Batter & dredge: Use same batter as baked method. Shake off excess batter and carefully lower florets into hot oil.
- Fry: Work in batches; avoid crowding. Fry 3–4 minutes per batch until golden and crisp. Remove with slotted spoon and drain on paper towels.
- Toss in sauce: Transfer to a bowl and toss with warm buffalo sauce. Serve immediately.
Air Fryer Buffalo Cauliflower Wings (quick + tidy)
- Preheat air fryer: 400°F (204°C) if your model supports preheat.
- Batter & arrange: Lightly spray air fryer basket with oil. Coat florets in batter and lay in a single layer (do not overcrowd).
- Air fry: 12–15 minutes, shaking basket halfway to promote even browning. Spray lightly with oil halfway if they need extra crisping.
- Sauce: Toss with sauce and air fry 1–2 more minutes to set the sauce.
Buffalo sauce: classic + dairy-free alternatives
The hallmark of any buffalo wings recipe is its sauce: bright, tangy, and buttery. Here’s a classic and a vegan alternative.
Classic buffalo sauce (makes ~¾ cup)
- In a small saucepan over low heat, combine ½ cup hot sauce, 3 tbsp unsalted butter, 1 tsp apple cider vinegar, and a pinch of salt.
- Stir until butter is melted and sauce is glossy. Remove from heat and taste; adjust vinegar or salt if needed.
Dairy-free / vegan buffalo sauce
- Replace the butter with 3 tbsp vegan butter or 2½ tbsp neutral oil (mild-flavored) plus ½ tsp lecithin (optional) for emulsification.
- If you want extra richness, add 1 tsp maple syrup or brown sugar (counterbalances the heat).
Creamy buffalo dipping sauce (blue cheese or ranch)
- Store-bought or homemade ranch/blue cheese dressing complements the heat beautifully. For vegan dips use dairy-free mayo and plant-based yogurt as the base.
Tips & tricks for the crispiest Buffalo Cauliflower Wings
Crispiness is the number one concern. Follow these pro tips:
- Use a wire rack: Elevating florets ensures air circulates around them when baking.
- Don’t overcrowd the pan: Space them out. Crowding traps steam.
- Batter thickness: Aim for a thick batter — it should cling to the florets; too thin and it runs off.
- Shake off excess batter: Excess batter pools and becomes soggy rather than crisp.
- High heat: Bake at 425–450°F (218–232°C) for a quick crust set and browning.
- Finish in the oven after saucing: Tossing cold, crisp florets in hot sauce can make them soggy. Briefly returning sauced florets to a hot oven sets the sauce.
- Cornstarch/crisping trick: For extra crunch, substitute ¼ cup of the flour with cornstarch — it creates an airy, crackly crust.
- Double-batter method: For a thicker crust, dip once, bake partially, then dip again briefly and finish baking — this builds layers that stay crisp.
- Dry the cauliflower: Pat dry before battering to help adhesion and crisping.
Flavor variations — customize your Buffalo Cauliflower Wings
This recipe is a fantastic template for many flavour directions.
1. Sticky BBQ cauliflower wings
- Replace buffalo sauce with your favourite BBQ sauce (add 1 tbsp sriracha for a spicy-sweet hit).
- Finish under broiler for 1–2 minutes to caramelize.
2. Korean gochujang cauliflower wings
- Mix 3 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup, and 1 tsp sesame oil. Toss fried/baked florets and garnish with sesame seeds and scallions.
3. Garlic-parmesan cauliflower bites
- Toss hot, baked florets in 3 tbsp melted butter (or vegan butter), 2 minced garlic cloves sautéed until golden, ¼ cup grated Parmesan (or vegan parm), and a squeeze of lemon.
4. Lemon-pepper cauliflower wings
- Toss in melted butter/oil mixed with lemon zest, lemon juice, and cracked black pepper. Finish with chopped parsley.
Serving suggestions and pairings
Buffalo cauliflower wings are a social food — think finger food with dips — but they also make a wonderful main when paired well.
Classic party platter
- Buffalo cauliflower wings on a platter with celery sticks, carrot sticks, blue cheese or ranch, and lemon wedges.
Main-course bowls
- Serve the wings over a bed of mixed greens with avocado, pickled red onion, cherry tomatoes, and a drizzle of ranch or yogurt dressing.
Sandwich or wrap
- Use warmed flatbread or a toasted bun: lettuce, buffalo cauliflower, slaw (cabbage + carrot + mayo or yogurt), and extra sauce.
Side pairings
- Sweet potato fries or crispy roasted potatoes
- Coleslaw (creamy or vinegar-based)
- Crispy Brussels sprouts or corn on the cob
- Beer or crisp sparkling water — these cut through the heat nicely
Make-ahead, storing, and reheating
Make-ahead
- Batter-coated raw florets can be refrigerated for up to 12 hours before baking.
- Baked/fried wings without sauce can be cooled and stored in an airtight container in the fridge for 3–4 days.
Freezing
- Freeze baked/fried, unsauced florets in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a 400°F oven for 12–15 minutes.
Reheating (best practices)
- Reheat in a 400°F (204°C) oven on a wire rack for 8–12 minutes until crisp. Avoid microwaving (it softens them).
- If already sauced, reheat briefly to warm the sauce but know sauced wings will soften a bit.
Nutrition notes & dietary swaps
This dish can be light or indulgent depending on frying and butter choices.
- Lower calorie option: Bake instead of fry and use a light buffalo sauce (less butter).
- Gluten-free: Use a certified gluten-free flour blend and ensure hot sauce and other condiments are GF.
- Vegan: Use plant-based milk, vegan butter, and vegan ranch/blue cheese.
- Protein add-ons: Serve alongside roasted chickpeas or spiced tofu for more protein on the plate.
Calorie and macro nutrient counts vary widely by method (baked vs. fried) and serving size. If you need precise nutritional data, I can help calculate that later using your preferred serving size.
Troubleshooting — common problems and fixes
My batter doesn’t stick.
Make sure florets are dry and batter is thick. Adding a tablespoon of cornstarch helps adhesion. For extra sticking power, lightly dust florets in flour before dipping in batter.
Wings are soggy after saucing.
Toss briefly in sauce, then return to 425–450°F oven or air fryer for 3–5 minutes to set the sauce. Serve immediately.
Edges burn while centers are undercooked.
Cut uniform florets. Lower oven rack slightly or reduce oven temp by 10–15°F and bake a bit longer to cook through without burning edges.
Sauce separates.
Make sure sauce and butter (or vegan butter) are fully emulsified before tossing. Whisk vigorously, or add butter gradually. For vegan versions use an emulsifier (a small amount of mustard or lecithin) or whisk in a tablespoon of neutral oil.
Frequently asked questions (FAQ)
Can I use frozen cauliflower?
You can, but fresh is best for texture. If using frozen, thaw completely and pat dry; you’ll likely need to reduce batter moisture.
Is this spicy?
Level depends on the hot sauce you choose. Use milder hot sauces or reduce the amount for a gentler heat.
Can I make these gluten-free?
Yes — use a 1:1 gluten-free flour blend and ensure all condiments are labeled gluten-free.
How long does it take to make?
Active prep: ~20–30 minutes. Bake/fry time: 20–30 minutes. Total ~45–60 minutes from start to finish.
Final notes and plating ideas
The best Buffalo Cauliflower Wings Recipe balances texture, heat, and seasoning. Presentation matters: arrange the wings on a warm platter, drizzle a little extra buffalo sauce over the top for that glossy sheen, sprinkle chopped parsley for color, and set small bowls of dip around the platter.
For an elevated presentation, serve on a wooden board lined with parchment, with a small mason jar of extra sauce and grilled lemon halves. Don’t forget crisp celery and carrot sticks — they’re classic for a reason: cool, juicy, and crunchy beside the spicy wings.
Conclusion — why you’ll keep making this recipe
This Buffalo Cauliflower Wings Recipe is flexible, approachable, and crowd-pleasing. It gives you the fiery, tangy satisfaction of buffalo wings with the added benefits of vegetables and easy customisation for dietary needs. With the methods and tips here — whether you bake, fry, or air fry — you can consistently produce wings that are crispy, saucy, and crave-worthy.
Buffalo Cauliflower Wings Recipe
Ingredients
For the cauliflower wings:
- 1 large head cauliflower cut into medium florets
- 1 cup all-purpose flour or gluten-free 1:1 blend
- 1 tsp baking powder
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ –¾ tsp salt
- ¾ –1 cup plant-based milk or regular milk
- 2 tbsp neutral oil vegetable or canola
For the buffalo sauce:
- ½ cup hot sauce such as Frank’s RedHot
- 3 tbsp unsalted butter or vegan butter
- 1 tsp apple cider vinegar
- Pinch of smoked paprika or cayenne optional
For serving:
- Ranch or blue cheese dressing vegan options available
- Celery sticks
- Carrot sticks
- Lemon wedges optional
Instructions
- Preheat oven: Preheat to 450°F (232°C) and prepare a wire-rack lined baking sheet.
- Make batter: In a large bowl, whisk together flour, baking powder, garlic powder, smoked paprika, and salt. Gradually whisk in milk until you have a thick, smooth batter. Stir in oil.
- Coat cauliflower: Toss the cauliflower florets in the batter until evenly coated. Shake off excess and place on the wire rack in a single layer.
- Bake: Bake for 20–25 minutes until the batter sets and edges begin to brown. Flip florets gently and bake another 10–15 minutes until crisp and golden.
- Prepare buffalo sauce: While baking, combine hot sauce, melted butter (or vegan butter), and apple cider vinegar in a small saucepan over low heat. Stir until glossy and warm.
- Sauce the wings: Remove cauliflower from oven and toss in the warm buffalo sauce to coat thoroughly.
- Finish baking: Return sauced cauliflower to the rack and bake 4–6 more minutes to help sauce adhere.
- Serve: Transfer to a platter and serve hot with ranch or blue cheese, celery, carrots, and lemon wedges.
Notes
- Storage: Store leftovers in an airtight container in the fridge up to 3–4 days. Reheat in a 400°F (204°C) oven for best crispness.
- Make-ahead: Batter-coated florets can be refrigerated up to 12 hours before baking.
- Air fryer option: Air fry at 400°F (204°C) for 12–15 minutes, then toss in sauce and air fry 1–2 minutes more.
- Variations: Try BBQ cauliflower wings, Korean gochujang sauce, garlic-parmesan style, or lemon-pepper for unique twists.
- Dietary swaps: Use gluten-free flour and vegan butter/milk to make this recipe gluten-free and vegan.
- Serving tip: A quick broil for 1–2 minutes after saucing adds extra crispiness.