Spicy Buffalo Cauliflower Wings

My oven timer went off during a football game, and I nearly forgot what I'd been baking until the smell hit me. That first batch of buffalo cauliflower came out darker than I planned, but my friends devoured them anyway, fingers stained orange, asking if I'd ordered takeout. I hadn't, and that moment taught me how a head of cauliflower could steal the show.

I made these for my sister, who swore she hated cauliflower, and watched her reach for a third piece before she realized what she was eating. She laughed, then admitted the tangy sauce and crispy edges had completely won her over. Ever since, Ive brought these to every gathering, and they vanish faster than anything else on the table.

Ingredients

• Cauliflower: Pick a head thats firm and heavy, with tight florets that will hold the batter without falling apart during baking.
• All-purpose flour: This creates the base for a crispy coating, though you can swap in gluten-free flour if needed without losing much texture.
• Water: Thin the batter just enough to coat each floret evenly, but not so much that it drips off completely.
• Garlic powder: Adds a savory backbone that balances the heat and keeps the flavor from being one-note.
• Smoked paprika: A little smokiness makes these taste like theyve been grilled, even though theyre baked.
• Salt and black pepper: Season the batter itself so every bite has depth, not just the sauce on top.
• Unsalted butter: Melts into the hot sauce to create that classic buffalo richness, and using unsalted lets you control the salt level.
• Hot sauce: Franks RedHot is my go-to, but any vinegar-based hot sauce works beautifully here.
• Honey or maple syrup: A touch of sweetness rounds out the heat and keeps the sauce from being too sharp.
• Celery sticks and ranch or blue cheese dressing: Classic companions that cool things down and add a refreshing crunch.

Instructions

Preheat and Prep:

Set your oven to 220°C (425°F) and line a baking sheet with parchment paper. This high heat is what gives the cauliflower that crispy, almost fried texture.

Make the Batter:

Whisk together flour, water, garlic powder, smoked paprika, salt, and black pepper until smooth and lump-free. The consistency should be thick enough to cling to the florets but thin enough to spread easily.

Coat the Cauliflower:

Toss the cauliflower florets in the batter, making sure each piece is fully covered. Shake off any excess so the coating bakes evenly.

Arrange on Sheet:

Place the coated florets on the prepared baking sheet in a single layer, leaving space between them. Crowding them will steam the batter instead of crisping it.

First Bake:

Bake for 20 minutes, flipping halfway through, until the batter is set and starting to turn golden. This step locks in the coating before the sauce goes on.

Prepare Buffalo Sauce:

While the cauliflower bakes, whisk together melted butter, hot sauce, and honey or maple syrup in a bowl. Taste it and adjust the heat or sweetness to your liking.

Toss with Sauce:

Remove the cauliflower from the oven and gently toss with the buffalo sauce, coating each piece. Return them to the baking sheet, keeping them spaced out.

Final Bake:

Bake for another 10 minutes, or until the edges are crisp and lightly browned. For extra crunch, broil for 2 to 3 minutes at the end, watching closely.

Serve Hot:

Pile them on a platter with celery sticks and a bowl of ranch or blue cheese dressing. Serve immediately while theyre still crispy and hot.

Save to Pinterest

One winter evening, I served these at a small dinner party, and we ended up eating them straight off the baking sheet, laughing and licking our fingers. That night, these wings became more than a recipe, they became a reason to gather, to share something warm and a little messy, and to forget about everything else for a while.

Making Them Your Own

You can swap the buffalo sauce for barbecue, teriyaki, or even a garlic parmesan butter. Ive tried all three, and each one brings a completely different vibe to the table. The batter stays the same, so feel free to experiment with whatever sauce you love most.

Storage and Reheating

Leftovers keep in the fridge for up to three days, though they lose some crispness. Reheat them in a hot oven or air fryer to bring back that crunch, microwaving will make them soggy. Ive even eaten them cold straight from the fridge, and theyre still pretty good.

Quick Tips for Success

A few small things make a big difference here. Use a silicone mat if you have one, it prevents sticking and makes cleanup easier. Let the batter drip off a bit before placing florets on the sheet, or youll end up with puddles. And always taste your sauce before tossing, because hot sauce brands vary wildly in heat.

• For a vegan version, use plant-based butter and skip the dairy-based dressing or choose a vegan alternative.
• If you like them extra crispy, give them a quick broil at the end, but stay close to avoid burning.
• Leftover sauce stores well in the fridge and is great on roasted vegetables or grilled chicken.

Save to Pinterest

These wings have earned a permanent spot in my kitchen, whether its a quiet weeknight or a noisy party. I hope they bring you the same joy, the kind that comes with good food, good company, and fingers too messy to check your phone.

Recipe Questions & Answers

→ How do I make the cauliflower crispy?

Coat cauliflower florets evenly with a well-seasoned batter and bake at a high temperature. Flipping halfway through ensures even crispiness. Finishing with a second bake after tossing in sauce helps set the coating.

→ Can I adjust the spice level of the Buffalo sauce?

Yes, modify the amount of hot sauce used or choose a milder variety. Adding honey or maple syrup can also balance the heat with sweetness.

→ Are there vegan alternatives for this dish?

Use plant-based butter and dairy-free dressings to replace traditional butter and ranch or blue cheese options, keeping the dish fully vegan.

→ What are good serving suggestions for this dish?

Serve with crunchy celery sticks and a side of ranch or blue cheese-style dressing for contrast and creaminess.

→ Can this be made gluten-free?

Substitute all-purpose flour with gluten-free flour blends to accommodate gluten sensitivities without compromising texture.