Buffalo Cauliflower Wings

Last Super Bowl, my vegetarian friend Sarah came over and I panicked realizing I had nothing substantial for her to eat beyond chips and dip. I threw together these cauliflower wings at the last minute, and honestly, they were the first thing to disappear from the platter.

My brother-in-law actually thought these were chicken wings for the first three bites. That moment of confused realization, followed by him grabbing seconds, pretty much sealed the deal on this recipe becoming a regular in our house.

Ingredients

• Cauliflower: One large head gives you the perfect ratio of crispy coating to tender vegetable inside, and cutting into uniform bite-sized pieces ensures even cooking
• Flour: All-purpose flour creates the lightest, crispiest batter, though I have accidentally used self-rising flour in a pinch and it still worked beautifully
• Garlic and onion powder: These two spices are non-negotiable for that savory depth that makes cauliflower actually taste satisfying
• Smoked paprika: This is the secret ingredient that adds a subtle smoky background note, like these wings have been hanging out near a grill
• Hot sauce: Franks RedHot is the classic choice, but any vinegar-based hot sauce will give you that authentic tangy kick
• Butter: Two tablespoons might seem modest, but this is what mellows the heat and gives the sauce that rich, restaurant-quality coating ability
• Honey or maple syrup: Totally optional, but I have found that just one tablespoon balances the vinegar and creates this irresistible sticky finish

Instructions

Get your oven ready:

Preheat to 425°F and line a baking sheet with parchment paper, which will save you from scrubbing off baked-on batter later

Whisk up the batter:

Combine flour, water, garlic powder, onion powder, smoked paprika, salt, and pepper until completely smooth with no lumps

Coat the cauliflower:

Toss the florets in the batter until every piece is evenly coated, letting excess drip off slightly before baking

First bake:

Arrange in a single layer on your prepared baking sheet and bake for 20 minutes, flipping halfway through for even browning

Mix the buffalo sauce:

Whisk together hot sauce, melted butter, and honey if using while the cauliflower bakes

Sauce and crisp:

Gently toss the baked cauliflower with buffalo sauce, return to the baking sheet, and bake 15 more minutes until deeply golden and crispy

Save

These have become my go-to whenever I need to feed a crowd with varying dietary restrictions, watching everyone happily grab seconds regardless of what they usually eat.

Making Them Extra Crispy

I have discovered that broiling for the final two minutes creates this restaurant-quality crunch, but you have to watch them like a hawk because they go from perfect to burnt fast.

Customizing the Heat Level

Start with less hot sauce if you are serving people who cannot handle spice, and always pass extra hot sauce at the table so heat lovers can amp it up themselves.

Getting Ahead for Parties

You can bake the cauliflower through the first round, let it cool completely, then finish with the sauce and final bake right before guests arrive. They will taste just as fresh.

• Set up your dipping station with both ranch and blue cheese because people get surprisingly passionate about their choice
• Have extra celery and carrot sticks ready because they disappear faster than you expect
• Double the recipe if you are feeding more than four people, seriously

Save

These wings have converted more cauliflower skeptics than I can count, and that is probably the highest compliment I can give them.

Recipe FAQs

→ How can I make the cauliflower bites extra crispy?

After baking, broil the bites for 2–3 minutes to enhance crispiness without drying them out.

→ Can I adjust the spice level of the buffalo coating?

Yes, modify the amount of hot sauce to suit your preferred heat level, from mild to extra spicy.

→ Are there gluten-free options for the batter?

Replace all-purpose flour with a gluten-free flour blend to accommodate dietary needs.

→ What sides pair well with these cauliflower bites?

Celery and carrot sticks complement the spicy bites, along with ranch or blue cheese-style dressings.

→ How should I store leftovers for best freshness?

Keep any extras refrigerated in an airtight container and reheat in the oven to maintain crispiness.