Buffalo Cauliflower Crispy Wings (Printer-friendly)

Spicy cauliflower florets baked crispy and coated in classic 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)

→ Serving (optional)

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

# Directions:

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 until uniformly coated.
04 - Place battered florets evenly on the prepared baking sheet in a single layer.
05 - Bake for 20 minutes, turning florets halfway through, until lightly browned.
06 - Whisk melted butter, hot sauce, and honey or maple syrup (if using) in a small bowl until combined.
07 - Remove cauliflower from the oven and gently toss florets in the buffalo sauce to coat evenly.
08 - Return coated florets to the baking sheet and bake for an additional 10 minutes until crisp and caramelized.
09 - Serve immediately alongside celery and carrot sticks, and your choice of ranch or blue cheese dressing.

# Expert advice:

01 -
  • They're crispy on the outside and tender inside, with zero guilt about indulgence.
  • Your kitchen will smell like a sports bar in the best possible way.
  • Even non-vegetarians will fight you for the last piece.
02 -
  • Don't skip the flip at the halfway mark during the first bake—it's the difference between crispy all over and soggy bottoms.
  • If your batter seems too thick, add water a tablespoon at a time; too thin and the coating won't cling properly during cooking.
03 -
  • If you want extra crunch, fold 2-3 tablespoons of cornmeal into the batter before coating—it creates a texture closer to fried cauliflower.
  • Arrange the florets on a wire rack set over the baking sheet rather than directly on parchment to catch excess batter drips and ensure even crisping from underneath.
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