Buffalo Cauliflower Wings: Crispy, Spicy, and Surprisingly Healthy!
Ever wondered how to make those irresistible buffalo wings without the chicken? I’ve got you covered with this crowd-pleasing Buffalo Cauliflower Wings recipe.
Trust me, even die-hard meat lovers will be reaching for seconds!
KEY INFO:
Prep time: 15-20 minutes
Cook time: 30-40 minutes
Total time: 45-60 minutes
Servings: 4-8
Difficulty level: Easy to Moderate
Dietary tags: Vegetarian, Gluten-free option, Vegan option
EQUIPMENT NEEDED:
• Large mixing bowls
• Whisk
• Measuring cups and spoons
• Baking sheets
• Parchment paper
• Oven
• Spatula
• Cutting board and knife
Don’t have parchment paper? No worries! A light coating of oil on the baking sheet works too.
INGREDIENTS:
For the cauliflower:
• 1 large head cauliflower (about 2 lbs / 900g), cut into large florets
• 2/3 cup (80g) all-purpose flour (or gluten-free flour)
• 1/4 cup (30g) cornstarch
• 3/4 cup (180ml) water or milk (use plant-based milk for vegan option)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper
• Cooking spray or oil for baking sheet
For the buffalo sauce:
• 1/4 cup (60ml) hot sauce (I swear by Frank’s RedHot)
• 2 tbsp (30g) melted butter (or vegan butter/coconut oil)
• 1 tbsp honey or maple syrup (optional, for a touch of sweetness)
• 1 tsp garlic powder
• 1 tsp paprika
METHOD:
1. Preheat your oven to 450°F (230°C). Line two large baking sheets with parchment paper.
2. In a large bowl, whisk together the flour, cornstarch, and all the spices for the batter.
3. Slowly add the water or milk, whisking constantly until you have a smooth batter. It should be thick enough to coat the back of a spoon.
4. Dip each cauliflower floret into the batter, letting the excess drip off. Place them on the prepared baking sheets, making sure they don’t touch.
5. Bake for 10 minutes, then flip the florets and bake for another 10 minutes.
6. While the cauliflower is baking, mix all the buffalo sauce ingredients in a bowl.
7. After the initial 20 minutes of baking, remove the cauliflower from the oven. Brush each piece generously with the buffalo sauce.
8. Return to the oven and bake for another 12-15 minutes, or until the edges are crispy and dark.
9. For extra crispiness, broil for 2-3 minutes at the end. But watch them like a hawk – they can burn in seconds!
Your cauliflower wings are done when they’re golden brown, with crispy edges and a glossy sauce coating.
CRUCIAL TIPS:
• Don’t overcrowd the baking sheet – give those florets room to crisp up!
• For maximum crunch, make sure your oven is fully preheated before you start baking.
• Adjust the amount of hot sauce to suit your spice tolerance.
STORAGE AND SCALING:
These wings are best served immediately, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in a 375°F (190°C) oven for about 10 minutes to crisp them up again.
To scale up, simply double the ingredients. You might need to bake in batches to avoid overcrowding.
COMMON MISTAKES:
• Overcooking can make the cauliflower dry and tough.
• Undercoating can result in cauliflower not being crispy enough.
• Using too much sauce can make them soggy – a light coating is all you need!
VARIATIONS:
• Go vegan: Use plant-based milk and vegan butter or coconut oil.
• Air fryer method: Cook at 375°F (190°C) for about 15 minutes, shaking halfway through.
• BBQ lover? Swap the buffalo sauce for your favorite BBQ sauce.
I’ve served these at countless game nights and potlucks, and they always disappear in minutes. They’re a healthier alternative to traditional wings, but trust me, no one will be missing the chicken!
So, are you ready to transform humble cauliflower into a mouthwatering, finger-licking appetizer? Give this recipe a try and prepare to amaze your taste buds – and your guests!
