Buffalo Cauliflower Wings Recipe

I rework Buffalo Cauliflower Recipes with a single unexpected pantry ingredient that slashes prep time and sparks curiosity among skeptical eaters.

I never expected cauliflower to pull off wing energy, but these Buffalo Cauliflower Wings do. Bite into crisped florets that soak up Frank’s RedHot original hot sauce and you’ll get a zip that makes you reach for more.

I made them for a Vegan Super Bowl spread and people argued whether they were better than classic wings, messy fingers and all. They’re bold, slightly addictive, and not fussy, and I love that they start a conversation at the table not just fill plates.

You might say its sacrilege, but honestly, I ate three before I remembered to take photos.

Ingredients

• Cauliflower: Low calorie, high fibre, vitamin C source, soaks sauce well, great veg swap
• Flour: Provides starch and structure, adds carbs, use gluten free if needed
• Cornstarch: Makes batter crispier, thickens, mostly carbs, helps frying texture
• Panko: Light, crunchy crumb for extra crispness, more texture not flavor
• Frank’s hot sauce: Tangy, vinegar forward heat, lots of sodium, balances buttery richness
• Butter or vegan butter: Adds richness and mouthfeel, saturated fat, helps sauce cling
• Honey or maple syrup: Optional sweet note to tame heat, adds sugar and caramel notes
• Blue cheese dressing: Creamy, salty dip with tangy punch, provides protein and fat
• Celery and carrots: Fresh crunchy sides, low cal, fiber rich, cools spicy bites

Ingredient Quantities

• 1 large head cauliflower, about 1.5 to 2 pounds, florets
• 1 cup all purpose flour (or gluten free 1 to 1 flour)
• 2 tablespoons cornstarch
• 1 cup water or unsweetened non dairy milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 to 1/2 teaspoon cayenne pepper, optional
• 1 cup panko breadcrumbs, optional for extra crisp
• 1/2 cup Frank’s RedHot original hot sauce
• 3 tablespoons unsalted butter or vegan butter
• 1 tablespoon honey or maple syrup, optional
• 1 teaspoon Worcestershire sauce, optional
• 1/2 cup blue cheese dressing or ranch for dipping
• Celery sticks and carrot sticks for serving

How to Make this

1. Preheat oven to 450F and line a rimmed baking sheet with parchment or foil, set a rack on the sheet if you have one so air can circulate; cut the cauliflower into even florets so they cook the same.

2. Make the batter in a bowl: whisk 1 cup flour, 2 tablespoons cornstarch, 1 cup water or unsweetened non dairy milk, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, 1/2 teaspoon black pepper and 1/4 to 1/2 teaspoon cayenne if you want heat. Batter should be thick enough to coat but still drip off a spoon, add a splash more water if too thick.

3. Dip each floret in the batter, let excess drip off, then if using panko press the floret into 1 cup panko breadcrumbs for extra crunch; place spaced out on the prepared sheet so they dont touch, spray or brush lightly with oil so they brown better.

4. Bake 20 to 25 minutes at 450F, flipping once halfway, until the outside is golden and starting to crisp; if you have an air fryer you can cook at 400F for about 12 to 15 minutes shaking once, dont overcrowd the basket.

5. While they bake, make the buffalo sauce: melt 3 tablespoons unsalted butter or vegan butter in a small saucepan, whisk in 1/2 cup Frank’s RedHot original, 1 tablespoon honey or maple syrup if you want a touch of sweet, and 1 teaspoon Worcestershire sauce if using, taste and adjust salt or heat.

6. When cauliflower is nicely baked, toss florets gently in the warm sauce so they get coated, use tongs and do it in batches so they dont get soggy; reserve a little sauce for extra dunking if you like.

7. Return the sauced florets to the oven for 5 to 7 minutes to set the sauce and get sticky, or broil 1 to 2 minutes watching closely; in an air fryer do a quick 2 to 3 minute blast to set the glaze.

8. Serve right away with 1/2 cup blue cheese dressing or ranch for dipping and celery sticks and carrot sticks on the side; pro tip let them rest a minute so the sauce sticks, and if you want extra crisp next time do a double coat: batter, panko, quick dip in batter again and another panko layer.

Equipment Needed

1. Rimmed baking sheet, lined with parchment or foil
2. Wire cooling rack to set on the sheet so air can circulate (optional but helps crisp)
3. Large mixing bowl and whisk for the batter
4. Measuring cups and spoons
5. Chef’s knife and cutting board to cut the cauliflower
6. Shallow bowl or wide plate for panko crumbs
7. Tongs for dipping, flipping and tossing (do it in batches so they dont get soggy)
8. Small saucepan and whisk or spoon for the buffalo sauce
9. Pastry brush or oil spray plus oven mitts for safety and better browning

FAQ

Buffalo Cauliflower Wings Recipe Substitutions and Variations

• All purpose flour: use a 1-to-1 gluten free flour blend (same measure), chickpea flour for a nutty protein boost (may be denser), rice flour for extra crisp, or oat flour for a milder taste but stickier batter.
• Cornstarch: swap with tapioca starch (same amount), arrowroot powder (same amount), or potato starch; if none, plain flour will work but it won’t get as crispy.
• Panko breadcrumbs: try crushed cornflakes or crushed pretzels for crunch, gluten free breadcrumbs, or finely chopped almonds/pecans for a nutty crust (watch for browning).
• Unsalted butter: use vegan butter 1:1, coconut oil (solid at room temp so it helps set the sauce), olive oil for a lighter finish, or ghee if you want a richer, nuttier flavor.

Pro Tips

1) Pat the florets bone-dry before battering. If they’re even a little wet the batter wont stick and you’ll get soggy spots. I sometimes salt them, let them sit 10 minutes, then pat dry again for better texture.

2) Get the batter thickness right and chill it a bit. It should coat but still drip, thicker than pancake batter. Resting the batter in the fridge for 10 to 20 minutes helps it cling and makes the coating crisper when baked.

3) Space them out on a rack and dont skip a light oil spray. Air needs to circulate so they brown evenly, and a quick mist or brush of oil before baking really improves color and crunch. If using panko press it on firmly, and for max crunch do a double coat: batter, panko, quick dip, panko.

4) Toss in the sauce in small batches and finish hot to set the glaze. Too many at once means soggy cauliflower, so reserve some sauce for dipping. To re-crisp leftovers, reheat in a 400F oven or air fryer for a few minutes not the microwave, it makes them limp.