Buffalo Cauliflower Wings

My skeptical brother-in-law actually asked if I'd snuck chicken into these after taking his first bite. That was the moment these cauliflower wings won me over completely. I'd been experimenting with vegetarian appetizers for our monthly game nights, and finding something that could stand up to the usual buffalo wings felt like unlocking a secret level. The kitchen smelled incredible, that perfect combination of roasted vegetables and spicy sauce that makes everyone drift toward the oven.

Last Super Bowl, I made three batches because they disappeared faster than I could plate them. My friend Sarah, who claims to hate cauliflower, kept reaching for more mumbling something about how these dont taste like healthy food at all. There's something satisfying about watching people get genuinely excited about vegetables without realizing they're making a good choice.

Ingredients

• 1 large head cauliflower: Cut into bite-sized florets, fresh and firm with no brown spots
• 120 g (1 cup) all-purpose flour: Creates that essential crispy coating
• 180 ml (3/4 cup) water: Just enough to make a thick batter that clings
• 1 tsp garlic powder: Adds savory depth to the batter
• 1 tsp onion powder: Balances the garlic with sweetness
• 1/2 tsp smoked paprika: Gives a subtle smoky undertone
• 1/2 tsp salt: Enhances all the flavors
• 1/4 tsp freshly ground black pepper: Provides gentle heat
• 60 g (1/4 cup) unsalted butter, melted: The classic buffalo sauce base
• 120 ml (1/2 cup) hot sauce: Franks RedHot is traditional but experiment
• 1 tbsp honey or maple syrup: Optional sweetness that tames the heat beautifully

Instructions

Preheat and prepare your baking station:

Heat oven to 220°C (425°F) and line a large baking sheet with parchment paper

Whisk up the batter:

In a large bowl, combine flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper until completely smooth

Coat the cauliflower:

Add florets to the batter, tossing gently until every piece is evenly covered

Arrange for maximum crispiness:

Spread battered florets in a single layer on your prepared baking sheet

First bake for the base:

Bake 20 minutes, flipping halfway through until lightly browned all over

Prepare the buffalo sauce:

Whisk together melted butter, hot sauce, and honey or maple syrup until combined

Sauce the florets:

Remove cauliflower from oven and gently toss in buffalo sauce until coated

Final crispy bake:

Return coated florets to baking sheet and bake 10 more minutes until sauce caramelizes

Save

These became my go-to for potlucks after watching our usually picky nephew request seconds. Something about that familiar buffalo wing flavor with the lighter cauliflower texture just works. Now I always keep an extra head of cauliflower around for emergency appetizer situations.

Making Them Extra Crispy

After years of making these, I discovered that adding 2-3 tablespoons of cornmeal to the batter changes everything. It creates this extra crunch that rivals even the best deep-fried wings. The texture difference is subtle but noticeable, and people will comment on it without knowing what you did differently.

Sauce Variations Beyond Buffalo

While the classic buffalo combo is unbeatable, sometimes I switch it up with equal parts honey and sriracha for a sweet-heat version. Garlic parmesan sauce made with melted butter, garlic powder, and plenty of grated parmesan creates a completely different but equally addictive experience. Keep the same cooking method and just toss in your chosen sauce after that first bake.

Make-Ahead Game Plan

You can cut and batter the cauliflower up to a day ahead, storing it covered in the refrigerator. When ready to serve, just bake and sauce as directed. The florets might release a little extra liquid overnight but they still crisp up beautifully.

• Double the batch because leftovers rarely happen
• Set up a dipping sauce bar with ranch, blue cheese, and maybe something unexpected like avocado crema
• Keep a little extra hot sauce on the table for heat seekers

Save

Every time I serve these, someone asks for the recipe, and that's probably the best endorsement any appetizer can get.

Recipe FAQs

→ How do I get the cauliflower crispy?

Bake the battered florets at 220°C (425°F) for the full 20 minutes initially, flipping halfway through. The high heat crisps the batter. After coating in sauce, return to the oven for another 10 minutes to caramelize the sauce and restore crunch.

→ Can I make these ahead of time?

These taste best fresh from the oven when the coating is crispest. You can cut the cauliflower and prepare the batter up to 4 hours ahead. For meal prep, bake without sauce, refrigerate, then reheat in a hot oven and toss with sauce just before serving.

→ What hot sauce works best?

Frank's RedHot is the classic choice for authentic buffalo flavor. Any cayenne-based hot sauce will work well. Adjust the amount to your spice preference—start with less if you're sensitive to heat, or add extra if you love it fiery.

→ How do I make them gluten-free?

Substitute the all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum. The texture remains similar, though the coating may be slightly more delicate. Ensure your hot sauce and other ingredients are certified gluten-free.

→ Can I air fry these instead?

Yes, cook at 200°C (400°F) for 12-15 minutes, shaking halfway. Toss with sauce, then air fry another 5-7 minutes. Work in batches so florets aren't crowded—this ensures even crisping. The result is equally delicious with less oil.

→ What other sauces can I use?

Try BBQ sauce, honey garlic, or Asian-inspired sauces like sweet chili or soy-ginger glaze. The crispy battered cauliflower works as a versatile canvas. Just toss the baked florets in any sauce and return to the oven for 5 minutes to set.