Buffalo Cauliflower Wings

The first time I brought these to a Super Bowl party, my friend Jake actually accused me of hiding chicken in the bowl. He's a meat-and-potatoes guy who turns his nose up at anything labeled vegetarian, but there he was, going back for fourths. I just watched him pile cauliflower wings onto his plate and tried not to look too smug about the whole thing.

Last winter during a snowed-in weekend, my roommate and I made three batches back to back, tweaking the spice level each time until we found our perfect balance. The apartment smelled like hot sauce and happiness, and we ate them standing over the counter because waiting for a proper dinner plate felt impossible.

Ingredients

• 1 large head cauliflower: Cut into bite-sized florets with some texture on the surface so the batter really grabs on
• 120 g (1 cup) all-purpose flour: The foundation of your crispy coating though gluten-free blends work here too
• 180 ml (3/4 cup) water: Creates just the right batter consistency to coat without being too thick
• 1 tsp garlic powder and 1 tsp onion powder: These two do the heavy lifting for savory depth
• 1/2 tsp smoked paprika: Adds a subtle smoky note that makes people wonder what your secret is
• 1/2 tsp salt and 1/4 tsp black pepper: Keep this nearby to adjust after tasting your first batch
• 60 g (1/4 cup) unsalted butter, melted: Use plant-based butter to keep it vegan without sacrificing richness
• 120 ml (1/2 cup) hot sauce: Franks RedHot is the classic choice but whatever brand makes you happy works
• 1 tbsp honey or maple syrup: The optional sweetness that balances all that heat beautifully

Instructions

Get your oven ready:

Preheat to 220°C (425°F) and line a large baking sheet with parchment paper so nothing sticks later.

Whisk up your batter:

In a large bowl, combine the flour, water, garlic powder, onion powder, smoked paprika, salt, and pepper until completely smooth.

Coat the cauliflower:

Add the florets to your batter and toss gently until every piece is evenly covered.

First bake for crunch:

Arrange them in a single layer on your prepared baking sheet and bake for 20 minutes, flipping halfway through.

Make the magic sauce:

While cauliflower bakes, whisk together melted butter, hot sauce, and honey or maple syrup if you like it sweet-spicy.

Sauce and bake again:

Toss those baked florets in your buffalo sauce until well coated, then return to the baking sheet for 10 more minutes.

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My sister-in-law now requests these for every family gathering instead of her usual buffalo chicken dip. Watching my dad, who has eaten the same boring dinner for forty years, enthusiastically dip cauliflower into blue cheese dressing might be one of my favorite kitchen victories.

Making Ahead Like a Pro

You can cut and batter the cauliflower up to a day in advance, storing it covered in the refrigerator. Just let it come to room temperature for about 20 minutes before that first bake so they cook evenly. The buffalo sauce can be mixed ahead too and kept at room temperature.

Getting That Restaurant Style Crunch

The secret trick I learned after dozens of batches is adding 2 to 3 tablespoons of cornmeal to your batter. It creates this extra crispy texture that honestly makes these better than most restaurant versions. Do not skip the parchment paper either, or you will spend quality time scrubbing baked-on sauce off your baking sheet.

Serving Ideas That Actually Work

These disappear fastest when set up as an interactive station with plenty of dipping options. The classic celery and carrot sticks are not just garnish, they really help cool down the heat between bites.

• Set out both ranch and blue cheese because people get surprisingly passionate about their choice
• Extra napkins are non-negotiable, buffalo sauce respects no clothing
• Consider making a double batch because the first one will vanish before it hits the table

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There is something deeply satisfying about serving food that makes people reconsider what vegetarian cooking can be. Plus, watching skeptical faces light up after that first bite never gets old.

Frequently Asked Questions

→ How do I make the cauliflower extra crispy?

For maximum crunch, avoid overcrowding the baking sheet and flip the florets halfway through baking. You can also add 2-3 tablespoons of cornmeal to the batter for extra texture.

→ Can I make these ahead of time?

These are best served immediately while crispy. However, you can prep the cauliflower and batter in advance, then bake when ready. Reheat leftovers in the oven at 200°C for 10 minutes to restore crispiness.

→ What's the best hot sauce to use?

Frank's RedHot is the classic choice for authentic buffalo flavor. Any hot sauce with a vinegar base works well. Adjust the amount based on your spice preference.

→ How do I make these vegan?

Substitute the butter with plant-based butter or olive oil. Use maple syrup instead of honey, and serve with vegan ranch or blue cheese dressing.

→ What dipping sauces work best?

Classic ranch or blue cheese dressing are traditional pairings that balance the heat. Vegan alternatives work equally well. For a lighter option, try a cool cucumber dip or avocado cream.