Buffalo Cauliflower Wings

Appetizer · Snacks

Buffalo Cauliflower Wings

Battered cauliflower baked until tender with crisp edges, then brushed with Buffalo sauce. Serve with ranch or blue cheese dressing for dipping.
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Prep
15 minutes
Cook
35 minutes
Total
50 minutes
Serves
4 people

Bring it to the table

About this recipe.

Battered cauliflower baked until tender with crisp edges, then brushed with Buffalo sauce. Serve with ranch or blue cheese dressing for dipping.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • ⅔ Cup All-Purpose Flour (Leveled)
  • ¼ Cup Cornstarch
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Paprika
  • ½ tsp Sea Salt
  • ¾ Cup water
  • 1 cauliflower (about 2 pounds, cut into large wing-sized florets)
  • prepared Buffalo wing sauce (for brushing before the final bake and again to serve)
  • ranch or blue cheese dressing (for dipping, optional)

The cooking plan

How to make Buffalo Cauliflower Wings.

  1. Heat the oven to 450°F. Line two large baking sheets with parchment rated for that temperature, following its package directions. Cut the cauliflower into large, evenly sized florets and pat dry.

  2. Whisk the flour, cornstarch, garlic powder, onion powder, paprika and salt in a large bowl. Add the water and whisk until smooth. Stir in the cauliflower until coated.

  3. Lift out each floret, letting excess batter drip back into the bowl. Arrange in a single layer with space between pieces. Bake 10 minutes, carefully turn with a spatula and swap the pans between racks. Bake 10 minutes more.

  4. Brush the florets with Buffalo sauce. Bake another 12–15 minutes, until the cauliflower is tender and the coating is browned and crisp at the edges. Watch closely near the end.

  5. Let cool briefly, then brush with a little more Buffalo sauce to taste. Serve promptly with ranch or blue cheese dressing if desired.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Buffalo Cauliflower Wings

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Battered cauliflower baked until tender with crisp edges, then brushed with Buffalo sauce. Serve with ranch or blue cheese dressing for dipping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Course: Appetizer, Snacks
Cuisine: American, American Fusion
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • ⅔ Cup All-Purpose Flour Leveled
  • ¼ Cup Cornstarch
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Paprika
  • ½ tsp Sea Salt
  • ¾ Cup water
  •  
    1 cauliflower about 2 pounds, cut into large wing-sized florets
  •  
    prepared Buffalo wing sauce for brushing before the final bake and again to serve
  •  
    ranch or blue cheese dressing for dipping, optional

Equipment

1 Large mixing bowl (for coating the cauliflower in batter and tossing with sauce.)
1 Small bowl (for preparing the batter or buffalo sauce separately.)
1 Whisk or fork (to mix batter ingredients until smooth.)
1 Measuring cups & spoons ( for accuracy in flour, spices, and liquids.)
1 Cutting board (for chopping cauliflower into florets.)
Chef's knife
1 Sharp chef’s knife (to cut through the cauliflower cleanly and safely)
1 Tongs ( for flipping the wings or tossing them in sauce without breaking them.)

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 450°F. Line two large baking sheets with parchment rated for that temperature, following its package directions. Cut the cauliflower into large, evenly sized florets and pat dry.
  2. Whisk the flour, cornstarch, garlic powder, onion powder, paprika and salt in a large bowl. Add the water and whisk until smooth. Stir in the cauliflower until coated.
    ⅔ Cup All-Purpose Flour, ¼ Cup Cornstarch, 1 tsp Garlic Powder, 1 tsp Onion Powder, 1 tsp Paprika, ½ tsp Sea Salt, ¾ Cup water
  3. Lift out each floret, letting excess batter drip back into the bowl. Arrange in a single layer with space between pieces. Bake 10 minutes, carefully turn with a spatula and swap the pans between racks. Bake 10 minutes more.
    1 cauliflower
  4. Brush the florets with Buffalo sauce. Bake another 12–15 minutes, until the cauliflower is tender and the coating is browned and crisp at the edges. Watch closely near the end.
  5. Let cool briefly, then brush with a little more Buffalo sauce to taste. Serve promptly with ranch or blue cheese dressing if desired.

Notes

Use large florets so the cauliflower does not overcook before the coating sets. Leave space on both pans and let excess batter drip off before baking. Serve soon after baking for the best texture. Choose the heat level of your prepared Buffalo sauce to suit your taste. Check sauce and dressing labels if you need to avoid dairy or other allergens. No air-fryer or flour-substitution method has been verified for this version.

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Nashville Hot Chicken

Dinner · Meat & Poultry Mains

Nashville Hot Chicken

Crisp fried chicken gets a cayenne glaze made with butter, lard, brown sugar, and smoked paprika. Plan ahead for the refrigerated buttermilk marinade and fry in small batches.
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Jump to recipePrint recipe
Save recipe Cook Mode
Prep
25 minutes
Cook
40 minutes
Refrigerated marinating and coating rest
2 hours 15 minutes
Total
3 hours 20 minutes
Serves
6 people

Bring it to the table

About this recipe.

Buttermilk-marinated fried chicken brushed with a spicy cayenne, butter, and lard glaze.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Ingredients

  • 1 Whole Chicken (raw, bone-in and skin-on, cut into 8 pieces)

Marinade

  • 1 Cup Buttermilk
  • ¼ Cup Pickle Brine
  • 2 Tbsp. Hot Sauce (Louisiana style of course)
  • 1 Large Egg

Flour

  • 2 Cups All-Purpose Flour
  • 2 Tsp. Salt

Sauce

  • ¼ Cup Unsalted Butter
  • ¼ Cup Lard
  • 2 Tbsp. Cayenne Pepper
  • 1 Tbsp. Light Brown Sugar (packed)
  • 1 Tsp. Smoked Paprika
  • ½ Tsp Garlic Powder
  • ½ Tsp. Kosher Salt
  • ½ Tsp. Ground Black Pepper
  • Vegetable Oil (as needed for frying; about one-third of the skillet depth)

Jump to Recipe

Check every piece

Chicken pieces vary in size. Use a food thermometer in the thickest part, away from bone, and cook each piece to 165°F before removing it. Keep the glaze in a separate saucepan and stir before brushing.

Adapted from Chef John at Allrecipes, with smoked paprika.

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The cooking plan

How to make Nashville Hot Chicken.

  1. Whisk buttermilk, pickle brine, hot sauce, and egg. Coat the chicken pieces, cover, and refrigerate 2–4 hours. Keep separate from ready-to-eat food.

  2. Mix the flour with the 2 teaspoons salt in a shallow dish. Lift chicken from the marinade and let excess drip off. Coat in flour, dip back into the marinade, then coat in flour again. Set on a rack for 15 minutes while the oil heats. Discard leftover raw-chicken marinade and coating flour after breading.

  3. In a separate small saucepan, melt butter and lard over low to medium-low heat. Stir in cayenne, brown sugar, smoked paprika, garlic powder, kosher salt, and black pepper. Heat gently just until combined, then remove from the heat. Stir again before brushing; the fats may separate.

  4. Use a deep, heavy skillet with enough vegetable oil to reach about one-third of its depth, leaving room for the chicken and bubbling. Heat to 350°F (175°C), monitoring with a frying thermometer. Carefully lower in only a few pieces, skin-side down; avoid crowding.

  5. Maintain the oil near 325°F (163°C), adjusting the heat as needed. Turn the pieces and cook about 8–10 minutes per side as a guide; large pieces can take longer. Check each piece in its thickest part, avoiding bone, and continue cooking until it reaches at least 165°F (74°C). Remove pieces individually as they are done. Let the oil return to temperature between batches.

  6. Use clean tongs to transfer cooked chicken to a clean rack over a sheet pan. Stir the spicy glaze, then brush both sides. Serve promptly; white bread and pickle slices are optional accompaniments.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Nashville Hot Chicken

No ratings yet
Buttermilk-marinated fried chicken brushed with a spicy cayenne, butter, and lard glaze.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Refrigerated marinating and coating rest 2 hours 15 minutes
Total Time 3 hours 20 minutes
Servings: 6 people
Course: Lunch, Main Course
Cuisine: American, Southern
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Ingredients
  •  
    1 Whole Chicken raw, bone-in and skin-on, cut into 8 pieces
Marinade
  •  
    1 Cup Buttermilk
  •  
    ¼ Cup Pickle Brine
  • 2 Tbsp. Hot Sauce Louisiana style of course
  • 1 Large Egg
Flour
  • 2 Cups All-Purpose Flour
  • 2 Tsp. Salt
Sauce
  • ¼ Cup Unsalted Butter
  •  
    ¼ Cup Lard
  • 2 Tbsp. Cayenne Pepper
  •  
    1 Tbsp. Light Brown Sugar packed
  •  
    1 Tsp. Smoked Paprika
  • ½ Tsp Garlic Powder
  • ½ Tsp. Kosher Salt
  • ½ Tsp. Ground Black Pepper
  • Vegetable Oil as needed for frying; about one-third of the skillet depth

Equipment

Saucepan
Small Saucepan
Large skillet
Candy and frying thermometer
Instant-read thermometer
Knife and cutting board
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Rimmed baking sheet
Wire rack
Tongs
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Whisk buttermilk, pickle brine, hot sauce, and egg. Coat the chicken pieces, cover, and refrigerate 2–4 hours. Keep separate from ready-to-eat food.
  2. Mix the flour with the 2 teaspoons salt in a shallow dish. Lift chicken from the marinade and let excess drip off. Coat in flour, dip back into the marinade, then coat in flour again. Set on a rack for 15 minutes while the oil heats. Discard leftover raw-chicken marinade and coating flour after breading.
  3. In a separate small saucepan, melt butter and lard over low to medium-low heat. Stir in cayenne, brown sugar, smoked paprika, garlic powder, kosher salt, and black pepper. Heat gently just until combined, then remove from the heat. Stir again before brushing; the fats may separate.
  4. Use a deep, heavy skillet with enough vegetable oil to reach about one-third of its depth, leaving room for the chicken and bubbling. Heat to 350°F (175°C), monitoring with a frying thermometer. Carefully lower in only a few pieces, skin-side down; avoid crowding.
  5. Maintain the oil near 325°F (163°C), adjusting the heat as needed. Turn the pieces and cook about 8–10 minutes per side as a guide; large pieces can take longer. Check each piece in its thickest part, avoiding bone, and continue cooking until it reaches at least 165°F (74°C). Remove pieces individually as they are done. Let the oil return to temperature between batches.
  6. Use clean tongs to transfer cooked chicken to a clean rack over a sheet pan. Stir the spicy glaze, then brush both sides. Serve promptly; white bread and pickle slices are optional accompaniments.

Notes

The listed total includes the minimum 2-hour refrigerated marinade, 15-minute coating rest, and an estimated 40 minutes for frying in batches. Larger pieces or more batches need longer; use the thermometer endpoint. The original chicken, coating, glaze amounts, and six-serving yield are retained. The two tablespoons cayenne make a very hot glaze; brush on to taste. Oil quantity depends on the skillet. No nutrition calculation is supplied.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.