Buffalo Cauliflower Wings

My cousin Sarah came over last Super Bowl Sunday, skeptical about cauliflower wings. She's a meat-and-potatoes purist who'd rather skip the appetizers than eat anything pretending to be wings. But halfway through the first batch, she was standing by the baking sheet, picking off the crispy edges and asking when I'd make more. That's when I knew this recipe wasn't just for vegetarians anymore.

Last summer I made these for a backyard barbecue when my friend's new girlfriend mentioned she didn't eat meat. I was already grilling burgers and felt terrible that I hadn't thought of it sooner. I threw together a double batch of these cauliflower wings, and by the time the burgers came off the grill, everyone—carnivores included—was crowded around the platter of cauliflower, debating who got the last piece. She still brings it up every time we hang out.

Ingredients

• Cauliflower: One large head gives you about 4 cups of florets, which sounds like a lot until you realize people will eat twice as many as you expect
• All-purpose flour: Creates that golden crispy coating, though I've learned measuring by weight rather than cups makes the batter consistency more reliable
• Water: Room temperature works best for mixing smoothly with the flour
• Garlic and onion powder: These two are non-negotiable for that savory wing shop flavor
• Smoked paprika: Adds this subtle smoky depth that makes people wonder what your secret ingredient is
• Salt and pepper: Freshly ground pepper really does make a difference here
• Unsalted butter: Use real butter instead of oil for the sauce—that rich creaminess is what restaurant wings have going on
• Hot sauce: Frank's is classic but I've played around with different brands and each brings something unique
• Honey or maple syrup: Just enough to tame the heat and help everything caramelize beautifully

Instructions

Get your oven ready:

Preheat to 220°C (425°F) and line your largest baking sheet with parchment paper, because crowding the pan is the enemy of crispy cauliflower

Make the batter:

Whisk the flour, water, garlic powder, onion powder, smoked paprika, salt, and pepper until completely smooth, then let it sit for about 5 minutes to thicken slightly

Coat the cauliflower:

Drop the florets into the batter and toss until every piece is evenly coated, shaking off any excess batter before arranging them in a single layer on your prepared sheet

First bake:

Bake for 20 minutes, flipping halfway through, until they're lightly golden and starting to crisp around the edges

Prepare the sauce:

While the cauliflower bakes, whisk together the melted butter, hot sauce, and honey until completely combined

Sauce them up:

Remove the cauliflower from the oven and gently toss each piece in the buffalo sauce, letting the excess drip off before returning them to the baking sheet

Final crisping:

Bake for another 10 minutes until the sauce has caramelized and everything looks irresistibly sticky and golden

Pin

My neighbor called me at 10 PM one night, desperate because her daughter decided to go vegetarian right before a birthday party the next day. We made three batches together in my tiny kitchen, flour everywhere, sauce splattered on the counter, both of us sampling way too many pieces. The birthday girl told her mom it was the best party food she'd ever had.

Making Them Extra Crunchy

I discovered by accident that adding 2 to 3 tablespoons of cornmeal to the batter gives these wings an extra crunch that's pretty close to fried food. It happened when I ran out of flour once and had to improvise—now it's my secret trick for when I want to impress people who are skeptical of cauliflower anything.

Sauce Temperature Matters

After making these dozens of times, I've found that warming the buffalo sauce slightly before tossing helps it coat more evenly without making the batter soggy. The butter should be melted but not hot, and the sauce should slide off your whisk like warm syrup rather than clumping up.

Serving Strategy

The first time I served these at a party, I put out a modest bowl of celery and carrot sticks alongside them. Three people asked for more vegetables because the wings are so rich and spicy that you really do need that cool crunch to balance everything out. Now I always double the veggie platter.

• Set up a sauce bar with both ranch and blue cheese because people get surprisingly opinionated about their wing dip
• Have napkins ready—these get messy in the best way
• Let them cool for about 5 minutes before serving so the sauce sets up a bit

Pin

These cauliflower wings have become my go-to whenever I need to feed a crowd with different dietary needs. There's something genuinely satisfying about watching people debate who gets the last piece.

Recipe FAQs

→ How do I get the cauliflower extra crispy?

For maximum crunch, avoid overcrowding the baking sheet and ensure florets are in a single layer. Adding 2-3 tablespoons of cornmeal to the batter also creates extra texture. Don't skip the second bake after saucing—it's crucial for caramelization.

→ Can I make these ahead of time?

Bake and sauce the florets, then refrigerate up to 2 days. Reheat at 200°C (400°F) for 10-15 minutes to restore crispiness. For best results, store unsauced and toss with buffalo sauce just before serving.

→ What hot sauce works best?

Frank's RedHot is traditional for authentic buffalo flavor, but any cayenne-based hot sauce works. Sriracha adds garlic notes, while Louisiana-style hot sauce brings more vinegar tang. Adjust quantity based on your heat preference.

→ Can I air fry these instead?

Yes! Air fry at 200°C (400°F) for 12-15 minutes for the first bake, toss in sauce, then return for 5-8 minutes until crispy. Work in batches to maintain proper air circulation and even cooking.

→ What's the best way to cut cauliflower?

Remove leaves and stem, then cut the head into quarters. Break or cut into bite-sized pieces roughly 2-3 cm wide. Uniform sizing ensures even cooking—aim for pieces similar to traditional wing size for the best texture.

→ How can I reduce the spice level?

Increase the honey or maple syrup to 2 tablespoons for sweetness that tempers heat. Use a milder hot sauce or reduce amount to 1/4 cup. Adding extra melted butter also helps dilute spiciness while maintaining rich flavor.