Spicy Buffalo Cauliflower Wings (Printable)

Crispy cauliflower florets tossed in tangy Buffalo sauce deliver bold, spicy flavor in every bite.

# What You'll Need:

→ Cauliflower

01 - 1 large head cauliflower, cut into bite-sized florets

→ Batter

02 - 1 cup all-purpose flour
03 - ½ cup water
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - ½ teaspoon salt
07 - ½ teaspoon black pepper

→ Buffalo Sauce

08 - ½ cup unsalted butter, melted
09 - ½ cup hot sauce (e.g., Franks RedHot)
10 - 1 tablespoon honey or maple syrup (optional)

→ To Serve

11 - Celery sticks
12 - Ranch or blue cheese dressing (optional)

# How-to Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone mat.
02 - In a large bowl, whisk together flour, water, garlic powder, smoked paprika, salt, and black pepper until smooth.
03 - Toss cauliflower florets in the batter, ensuring each piece is thoroughly coated.
04 - Place the coated florets in a single layer on the prepared baking sheet, avoiding contact between pieces.
05 - Bake for 20 minutes, flipping halfway through, until batter is set and lightly golden.
06 - Combine melted butter, hot sauce, and optional honey or maple syrup in a bowl, stirring until well blended.
07 - Remove cauliflower from oven and gently toss with Buffalo sauce. Return to baking sheet.
08 - Bake an additional 10 minutes until crisp and lightly browned.
09 - Serve immediately alongside celery sticks and ranch or blue cheese dressing if desired.

# Expert Pointers:

01 -
  • They're so ridiculously crispy that even dedicated meat-eaters stop asking questions.
  • Takes less time than ordering wings delivery, and tastes way better.
  • The batter clings to every bump of the cauliflower, catching that tangy-spicy sauce perfectly.
02 -
  • Don't crowd the baking sheet—I learned this the hard way when I tried to fit too many on at once and they came out chewy instead of crispy.
  • The second bake is what makes them shine; skipping it leaves you with soggy wings, and there's nothing worse.
  • Hot sauce brands vary wildly in heat level, so taste the sauce before tossing everything together; you can always add more, but you can't take it back.
03 -
  • Pat your cauliflower florets dry with a paper towel before battering; any surface moisture fights against crispiness.
  • If the sauce seems too thick after mixing, thin it slightly with a little more hot sauce rather than water—you want flavor, not dilution.

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