Buffalo Cauliflower Wings (Print version)

Crispy battered cauliflower florets tossed in spicy buffalo sauce for a flavorful vegetarian treat.

# What You 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

# How To Make It:

01 - Set oven to 425°F and 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 to coat evenly.
04 - Place battered florets in a single layer on the prepared baking sheet.
05 - Bake for 20 minutes, flipping halfway through, until florets are lightly browned.
06 - Whisk together melted butter, hot sauce, and honey or maple syrup (if using) in a small bowl.
07 - Remove cauliflower from the oven and gently toss florets in the buffalo sauce until well coated.
08 - Return coated florets to the baking sheet and bake an additional 10 minutes until crispy and caramelized.
09 - Serve immediately with celery and carrot sticks alongside ranch or blue cheese dressing if desired.

# Expert Tips:

01 -
  • It tastes genuinely craveable—crispy exterior, tender inside, coated in that addictive buffalo tang.
  • Takes less than an hour from start to table, making it perfect for unexpected guests or when you want something impressive without the fuss.
  • Works beautifully for vegetarians, meat-eaters, and anyone tired of the same old appetizer rotation.
02 -
  • Don't skip the parchment paper—it's the difference between florets that slide around and ones that crisp evenly on the bottom.
  • The second bake with the sauce is crucial; it's what creates that sticky, caramelized exterior that makes people think you're a kitchen wizard.
  • These are best served immediately—they start to lose their texture after 15 minutes, so time your cooking to your guests' arrival.
03 -
  • Don't let your battered florets sit on the sheet for more than a few minutes before baking—the batter starts to absorb moisture and loses its structure.
  • If you're worried about sticking, use parchment paper or silicone baking mats; cooking spray or oil will just make the batter slide around and prevent proper crisping.
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