Buffalo Cauliflower Wings Recipe
A delicious plant-based take on classic buffalo wings — crispy baked cauliflower florets coated in tangy buffalo sauce, served with cool dipping sauce and veggies. Perfect as an appetizer or main with spicy, bold flavour and satisfying crunch.
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.