Spicy Buffalo Cauliflower Wings

The first time I made these, it was pure accident. I'd bought a cauliflower at the farmers market, intending to roast it whole, but then my friend texted asking if I could make something crispy and addictive for game night. Something about watching that golden batter bubble up in the oven, the smell of Buffalo sauce hitting the air—I knew I'd stumbled onto something special.

My roommate once asked why I was making "fake wings" in the middle of the week. By the third piece, she was stealing them off the cooling rack. Now whenever there's a gathering, that's the one thing people specifically ask me to bring—no fancy dishes required, just the wings.

Ingredients

• Cauliflower: One large head, cut into bite-sized florets—aim for pieces that feel substantial in your hand, not too thin or they'll dry out.
• All-purpose flour: 120 grams gives you that light, crispy coating that doesn't feel heavy.
• Water: 120 milliliters; use it room temperature for the smoothest batter.
• Garlic powder: One teaspoon adds earthiness that makes the Buffalo flavor sing.
• Smoked paprika: One teaspoon—this is what gives it that subtle depth you can't quite name.
• Salt and black pepper: Half a teaspoon each, but taste the batter as you mix; you might want more.
• Unsalted butter: 100 grams melted; the Buffalo sauce needs this richness to coat properly.
• Hot sauce: 120 milliliters of Frank's RedHot works perfectly, though any Buffalo-style sauce does the job.
• Honey or maple syrup: Optional, but one tablespoon rounds out the sharp heat with a whisper of sweetness.
• Celery sticks and dressing: Don't skip these—the cool crunch and cooling dip are essential to the whole experience.

Instructions

Heat your oven and prep the stage:

Set it to 220°C (425°F) and line a baking sheet with parchment paper—this prevents sticking and makes cleanup feel less like a chore. Let the oven come fully to temperature; this matters more than you'd think.

Build your batter:

Whisk flour, water, garlic powder, smoked paprika, salt, and pepper in a large bowl until it's completely smooth, with no floury streaks. It should coat the back of a spoon without dripping off immediately—thicker than pancake batter but thinner than cake.

Coat every floret:

Toss the cauliflower pieces into the batter, using your hands or a spatula to make sure each one gets fully covered. It feels a bit messy, and that's exactly right.

Arrange and bake:

Spread the coated florets on the baking sheet in a single layer, leaving space between each piece so they can crisp up instead of steaming. This is the key to that texture you're after.

First bake:

Bake for 20 minutes, flipping halfway through at the 10-minute mark. The batter should look set and have hints of golden brown on the bumps.

Make the sauce while they cook:

Stir together the melted butter, hot sauce, and honey if using. It should smell sharp and a little sweet, like something you'd want to dip things in.

Sauce and second bake:

Pull the cauliflower out, gently toss it with the Buffalo sauce until every piece gleams with red-orange coating, then return it to the baking sheet. Bake for another 10 minutes until the edges crisp up and catch a little color.

Serve while they're hot:

Transfer to a plate or board immediately, with celery sticks standing beside them and a bowl of cool dressing for dunking. The contrast between hot and cold is half the appeal.

Save

There was a moment at a potluck where someone took a bite and their whole face changed—that surprise that something vegetarian could be this satisfying. They asked if I'd fried them in a secret technique, and I almost let them believe it. These wings don't feel like a substitute for anything; they stand completely on their own.

Flavor Notes That Hit Different

The smoked paprika is doing more work than you'd expect—it creates this underlying warmth that keeps the hot sauce from feeling one-dimensional. The garlic powder bridges them together, and if you use honey, it softens the edge of the heat without making it sweet. It's the kind of balance that makes people go quiet for a second, trying to figure out what they're tasting.

Texture Is Everything

That first bite should have the crispy-crackle of the battered exterior, followed by tender cauliflower underneath. If your kitchen is humid, you might need an extra 2–3 minutes in the oven; if it's dry, watch them after 25 minutes total so they don't overcook. A quick broil at the very end—just 2 or 3 minutes—adds an extra shatter to the coating that's honestly worth the attention.

Variations and Switches

For a vegan version, swap the butter for plant-based, and choose a dairy-free dressing if you're keeping it fully plant-based. Gluten-free flour works here too—use a 1:1 blend and add a pinch of xanthan gum if you have it, for better structure. The beauty of this recipe is it adapts without losing its soul.

• If you like heat, skip the honey entirely and add a dash of cayenne pepper to the batter itself.
• Cold leftovers are honestly incredible the next day, eaten straight from the fridge—crispier than you'd expect.
• These freeze beautifully after the first bake but before the sauce; finish them fresh when you need them.

Save

Once you make these, they become the thing you're known for, the thing people expect. And honestly, it never gets old—especially when you're watching someone discover that vegetables can be this fun.

Recipe FAQs

→ How do I make the cauliflower crispy?

Coat cauliflower florets evenly in the seasoned batter and bake at high heat, flipping halfway through to ensure a golden, crisp texture.

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

Yes, reduce or increase the amount of hot sauce to make the sauce milder or spicier according to your taste.

→ Is there a vegan option for this dish?

Use plant-based butter and substitute dairy dressings with vegan alternatives to make the dish fully vegan.

→ What are the best accompaniments for these bites?

Fresh celery sticks and creamy dressings like ranch or blue cheese complement the spicy flavors well.

→ Can I make this gluten-free?

Substitute the all-purpose flour in the batter with a gluten-free flour blend to accommodate gluten-free diets.