Buffalo Cauliflower Wings

The first time I made these, my meat-loving brother actually asked if they were real chicken. That moment when someone's eyes light up because food surprised them—that's the magic right there. These little cauliflower bites have become my go-to for game day, unexpected guests, or those Tuesday nights when comfort food feels non-negotiable.

Last summer, I brought a double batch to a rooftop party. By the time I made it back from grabbing drinks, the platter was empty. Someone had actually licked the serving bowl clean. Now whenever friends see cauliflower on my counter, they just assume these are happening and start preheating their own ovens.

Ingredients

• 1 large head cauliflower: cut into bite-sized florets—think popcorn-sized pieces, not too small or they'll shrivel, not too big or they won't get crispy throughout
• 120 g (1 cup) all-purpose flour: creates the foundation of that batter coating, though you can swap for a 1:1 gluten-free blend if needed
• 180 ml (3/4 cup) water: room temperature works best for whisking into a smooth, lump-free consistency
• 1 tsp garlic powder: adds that savory depth that makes people think there's something more complicated going on
• 1 tsp onion powder: rounds out the savory notes and pairs beautifully with the garlic
• 1/2 tsp smoked paprika: brings a subtle smokiness that plays off the buffalo sauce's heat
• 1/2 tsp salt: enhances all the flavors—don't skip this, it makes a difference
• 1/4 tsp freshly ground black pepper: adds a gentle background warmth
• 60 g (1/4 cup) unsalted butter, melted: the classic wing sauce base that creates that perfect coating consistency
• 120 ml (1/2 cup) hot sauce: Frank's RedHot is traditional, but any hot sauce you love will work here
• 1 tbsp honey or maple syrup (optional): just enough sweetness to balance the heat and help the sauce caramelize in the oven

Instructions

Preheat your oven to 220°C (425°F):

Line a large baking sheet with parchment paper—this is non-negotiable for cleanup and preventing sticking

Whisk up your batter:

In a large bowl, combine flour, water, garlic powder, onion powder, smoked paprika, salt, and pepper until completely smooth, about 30 seconds of whisking should do it

Coat the cauliflower:

Add florets to the batter and toss gently until every piece is evenly covered—the batter should cling nicely, not run off

Arrange for maximum crispiness:

Spread battered florets in a single layer on your prepared baking sheet, giving each piece breathing room

First bake:

Bake for 20 minutes, flipping halfway through—you want them lightly browned and the batter set

Mix your buffalo sauce:

While cauliflower bakes, whisk melted butter, hot sauce, and honey if using until emulsified and glossy

Sauce the florets:

Remove cauliflower from oven, gently toss in the buffalo sauce until coated, then return to the baking sheet in a single layer

Final bake:

Bake 10 more minutes until sauce is sticky, caramelized, and pieces are irresistibly crispy

Serve immediately:

Bring them to the table while still hot and crackling, with celery, carrots, and your choice of ranch or blue cheese

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My roommate started requesting these every Sunday during football season. Now it's this whole ritual—music playing, sauce bubbling on the stove, that first bite while it's still too hot but too good to wait. Some recipes feed you, others become part of your life. This one somehow did both.

Getting That Perfect Crisp

The key is moisture control. After cutting your florets, pat them dry with paper towels before battering. Less water on the surface means the batter adheres better and crisps up more effectively. I learned this after one too many batches with soggy spots where the coating slid right off.

Sauce Customization

Love extra heat? Add a pinch of cayenne to the batter. Want it tangier? Increase the hot sauce and decrease the butter slightly. I once added garlic powder to the sauce itself and it was next-level—though maybe dont do that before a first date.

Make-Ahead Strategy

You can cut and batter the cauliflower up to 24 hours ahead, storing it covered in the fridge. When ready to bake, just arrange and pop in the oven. This trick saved me more than once when unexpected guests turned into an impromptu party.

• Reheat leftovers in a 200°C oven for 8 minutes to restore crispiness
• Double the recipe for larger crowds—these disappear fast
• Set up a toppings bar with extra hot sauce, crumbled blue cheese, or chopped scallions

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Hope these become your new house specialty. Nothing beats watching someone take that first skeptical bite, then immediately reach for seconds.

Recipe FAQs

→ Can I make these cauliflower wings ahead of time?

Yes, you can bake the cauliflower florets in advance and store them in the refrigerator. When ready to serve, toss them in buffalo sauce and bake for 5-10 minutes to reheat and crisp up.

→ How do I store leftovers?

Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 200°C for 10 minutes to regain crispiness. Avoid microwaving as they may become soggy.

→ Can I air fry these instead of baking?

Absolutely. Cook battered florets in the air fryer at 200°C for 12-15 minutes, shaking halfway. Toss in sauce, then air fry for another 3-5 minutes until crispy.

→ What's the best hot sauce to use?

Frank's RedHot is the classic choice for authentic buffalo flavor. Other options include Crystal Hot Sauce or Louisiana-style hot sauces. Avoid extremely hot sauces unless you prefer intense heat.

→ How can I make these gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend containing xanthan gum. The texture and coating will remain similar, just ensure all other ingredients are certified gluten-free.

→ Why did my coating fall off?

This can happen if the batter is too thin or if the florets are overcrowded on the baking sheet. Ensure a thick, smooth batter consistency and arrange florets in a single layer with space between pieces for proper air circulation.