Buffalo Cauliflower Wings (Printable)
Crispy spicy cauliflower bites coated in tangy buffalo sauce, ideal for flavorful snacking occasions.
# What You'll Need:
→ Cauliflower
01 - 1 large head cauliflower, cut into bite-sized florets
→ Batter
02 - 1 cup all-purpose flour
03 - 1 cup water
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon smoked paprika
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
→ Buffalo Sauce
09 - ⅔ cup hot sauce
10 - 2 tablespoons unsalted butter, melted
11 - 1 tablespoon honey or maple syrup
→ For Serving
12 - 1 tablespoon chopped fresh parsley
13 - Celery sticks
14 - Carrot sticks
15 - Ranch or blue cheese dressing
# How to Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or a silicone baking mat.
02 - In a large bowl, whisk together flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper until a smooth batter forms.
03 - Add cauliflower florets to the batter, tossing to coat evenly.
04 - Arrange battered cauliflower in a single layer on the prepared baking sheet, shaking off excess batter.
05 - Bake for 20 minutes, flipping halfway through, until beginning to brown.
06 - Meanwhile, in a small bowl, whisk together hot sauce, melted butter, and honey or maple syrup.
07 - Remove cauliflower from oven and gently toss with buffalo sauce to coat.
08 - Return cauliflower to the baking sheet and bake for an additional 15 minutes, or until crispy and deeply golden.
09 - Transfer to a serving platter. Garnish with chopped parsley and serve immediately with celery, carrots, and your favorite dressing.
# Expert Advice:
01 -
- Even meat lovers reach for these instead of real wings
- The batter creates an incredibly crispy texture that actually holds up
- Ready in under an hour with mostly pantry staples
02 -
- Crowding the baking sheet is the quickest way to end up with soggy wings instead of crispy ones
- Let them cool for just 5 minutes before serving, or they will be too hot to really taste the flavor
03 -
- Pat cauliflower dry before battering for better adhesion
- Room temperature cauliflower cooks more evenly than cold from the fridge