Buffalo Cauliflower Wings

The first time I made buffalo cauliflower, I was trying to prove to a skeptical friend that vegetables could actually be exciting. I'd watched them turn their nose up at every veggie platter I'd ever brought to a gathering, so I decided to fight fire with fire—if they loved wings, I'd give them wings that happened to be cauliflower. The moment those crispy, sauce-soaked florets came out of the oven, the whole kitchen smelled like a sports bar in the best way possible, and I knew I'd cracked the code.

My roommate came home while I was pulling a batch from the oven, took one bite, and immediately asked me to make them for game day. Now they show up to potlucks as my thing, and I've stopped counting how many versions I've made. There's something special about watching someone's face light up when they realize what they're eating.

Ingredients

• Cauliflower: One large head gives you plenty of florets; cut them bite-sized so they bake evenly and get that perfect caramelized exterior.
• All-purpose flour: Use 1 cup (120g) for a coating that gets crispy, not gummy.
• Water: Three-quarters cup creates a batter that clings perfectly to each floret without being too thick.
• Garlic powder: One teaspoon adds savory depth that makes people wonder what your secret is.
• Onion powder: One teaspoon rounds out the flavor profile in a way that feels instinctive.
• Smoked paprika: Half a teaspoon gives a hint of smokiness that echoes the buffalo sauce beautifully.
• Salt and black pepper: Half teaspoon salt and quarter teaspoon pepper are your foundation; taste as you go.
• Unsalted butter: Quarter cup melted acts as the vehicle for your sauce, so use real butter here.
• Hot sauce: Half cup of Frank's RedHot is the classic choice, but any vinegar-based hot sauce works.
• Honey or maple syrup: Optional tablespoon adds just enough sweetness to balance the heat without tipping into dessert territory.
• Celery and carrot sticks: Serve alongside for cooling contrast and because it looks intentional.
• Ranch or blue cheese dressing: Your dipping vehicle; blue cheese is more authentic, but ranch works too.

Instructions

Get your oven ready:

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

Build your batter:

Whisk together flour, water, garlic powder, onion powder, smoked paprika, salt, and pepper until completely smooth—no lumps allowed. This is your crispy armor.

Coat the cauliflower:

Toss florets into the batter, making sure every piece gets thoroughly covered; work in batches if you need to, because crowding the bowl means uneven coating.

Arrange and bake:

Spread battered florets in a single layer on your prepared sheet and bake for 20 minutes, flipping halfway through until they're lightly browned and you can smell that toasty aroma.

Make your sauce:

While everything bakes, whisk melted butter, hot sauce, and honey (if using) together in a small bowl until combined and beautiful.

Sauce and finish:

Pull the cauliflower from the oven, gently toss it in that buffalo mixture until every piece glistens, then return it to the sheet for a final 10-minute bake until it's crispy and caramelized at the edges.

Serve immediately:

Get them on a plate while they're still warm, surrounded by celery and carrots, with your dressing ready for dipping.

Save

I served these at a dinner party where I'd warned everyone ahead of time what they were eating, and watching the conversation pause mid-sentence as someone took that first bite remains one of my favorite kitchen moments. That little victory lap around the table was worth every minute of prep.

The Secret to Staying Crispy

The trick everyone misses is that second bake with the sauce already on. Most people think you're done after the first round, but that's when the magic actually happens—the sauce caramelizes, the edges get shatteringly crisp, and everything becomes genuinely craveable. If you skip it or rush it, you'll end up with something soggy and regretful.

Making It Your Own

Once you nail the basic formula, you can experiment without guilt. I've added everything from sriracha to maple bourbon to a sprinkle of Parmesan, and honestly, they all work because the foundation is solid. The batter stays consistent, the technique stays the same, and the only variable is how you want your heat and flavor to tilt.

Pro Tips and Variations

Here's what I've learned from making these dozens of times and what I wish I'd known from the start. Small changes compound, and paying attention to the details is what separates mediocre from memorable.

• For extra crunch, stir 2 to 3 tablespoons of cornmeal into your batter—it creates a texture that's almost impossibly crispy.
• Use a plant-based butter and maple syrup if you're cooking for vegans, and honestly, it's just as good as the real thing.
• Make the sauce right before you need it, because once it cools, you lose that silky coating that makes everything sing.

Save

These have become my go-to party move and a reliable way to convert anyone who thinks they don't like cauliflower. Make them once, and they'll be on your regular rotation.

Recipe Q&A

→ How do I make the cauliflower crispy?

Coat the florets evenly in the seasoned batter and bake them twice. The second bake after tossing in buffalo sauce helps develop a crispy, caramelized exterior.

→ Can I make this dish vegan?

Yes, substitute butter with plant-based alternatives and use maple syrup instead of honey. Choose vegan dressings for serving.

→ What can I serve alongside these florets?

Celery and carrot sticks pair perfectly, along with ranch or blue cheese-style dressings for dipping.

→ Is there a way to adjust the spiciness?

Adjust the amount of hot sauce used in the buffalo sauce mixture to make it milder or spicier according to your taste.

→ Can I make this gluten-free?

Use a gluten-free flour blend in place of all-purpose flour to keep the coating crisp without gluten.