Buffalo Cauliflower Wings

Buffalo Cauliflower Wings are the ultimate party appetizer that will have your guests raving. They’re a delicious and healthier alternative to traditional chicken wings, perfect for game day, potlucks, or any gathering.

These cauliflower wings are coated in a crispy batter and tossed in a tangy, spicy Buffalo sauce that’s simply addictive. Baked instead of fried, they’re a guilt-free indulgence that’s packed with veggies. Everyone loves Buffalo wings, and this cauliflower version is a delicious option that even vegetarians and vegans can enjoy.

The recipe is surprisingly simple, even for beginner cooks. You’ll have a platter of delicious appetizers ready in no time. Serve them with your favorite dipping sauces, like ranch or blue cheese, for a customizable experience that will please everyone.

So ditch the greasy chicken wings and embrace a healthier, tastier option. Your guests will thank you! These Buffalo Cauliflower Wings are the perfect party appetizer that’s both delicious and satisfying.

Buffalo Cauliflower Wings

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Course: Appetizer, Snacks

Cuisine: American, American Fusion

Keyword: American, American Fusion, Appetizer, Buffalo, Cauliflower, Party, Snacks

Prep Time: 10

Cook Time: 35

Servings: people

Calories: 170kcal

Buffalo Cauliflower Wings: A healthier, veggie-licious twist on classic Buffalo wings! Crispy cauliflower florets are tossed in a spicy, tangy Buffalo sauce, perfect for game day or any day you crave bold flavor.

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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
2 Lbs Cauliflower Head

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Instructions

Start by preheating your oven to 450 degrees Fahrenheit. While the oven is heating up, prepare two large baking sheets by lining them with parchment paper. This will help prevent the cauliflower from sticking to the baking sheets and make cleanup easier.
In a large bowl, combine the flour, cornstarch, garlic powder, onion powder, paprika, and salt. Whisk the dry ingredients together until they are well combined. Gradually add the water to the bowl, whisking constantly, until a smooth batter forms. Make sure there are no lumps in the batter. Add the cauliflower florets to the bowl and use your hands or a spoon to gently stir until all the florets are evenly coated in the batter.
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
Using tongs or a fork, carefully lift the cauliflower florets out of the batter, allowing any excess batter to drip back into the bowl. Arrange the florets in a single layer on the prepared baking sheets, making sure they are not touching each other. Bake the cauliflower for 10 minutes, then remove the baking sheets from the oven. Use a spatula to carefully flip the florets. Return the baking sheets to the oven, swapping their positions on the oven racks. This will help ensure even cooking. Bake for another 10 minutes, or until the cauliflower is golden brown and crispy.
2 Lbs Cauliflower Head
Remove the baking sheets from the oven. Using a pastry brush or a spoon, brush the cauliflower florets with some of the buffalo wing sauce, making sure to coat them evenly. Return the baking sheets to the oven and bake for another 12 to 15 minutes, or until the cauliflower is dark golden brown and crisp around the edges. The exact cooking time will depend on your oven and the size of the cauliflower florets.
Remove the baking sheets from the oven and let the cauliflower cool slightly. Brush the cauliflower florets with additional buffalo wing sauce, making sure to coat them evenly. This will add extra flavor and spice. Transfer the cauliflower wings to a serving platter or individual plates. Serve immediately while they are still hot and crispy. For dipping, ranch dressing is a classic pairing that helps to cool the heat of the buffalo sauce.

Notes

Ingredients:

Cauliflower: Use fresh cauliflower florets. Cut them into similar sizes for even cooking.
Batter: The batter is made with a combination of flour, cornstarch, and spices for a crispy coating.
Buffalo Sauce: Use your favorite store-bought or homemade buffalo wing sauce.
Optional: Ranch dressing or blue cheese dressing are classic dipping sauces for Buffalo wings.

Cooking Tips:

Preheat Oven and Baking Sheets: Preheat your oven to 450°F and line baking sheets with parchment paper for easy cleanup.
Make the Batter: Whisk together the dry ingredients, then gradually add water while whisking to prevent lumps.
Coat the Cauliflower: Make sure the cauliflower florets are evenly coated in the batter.
Bake in Batches: If necessary, bake the cauliflower in batches to avoid overcrowding the baking sheet.
Flip and Rotate: Flip the cauliflower halfway through baking and rotate the baking sheets to ensure even cooking and browning.
Add Buffalo Sauce: Brush the cauliflower with buffalo sauce twice during baking for maximum flavor.
Doneness: The cauliflower is done when it's golden brown, crispy, and tender.
Keep Warm: If you're making a large batch, keep the cooked cauliflower warm in a low oven while you finish cooking the rest.

Serving Suggestions:

Serve Hot: Buffalo Cauliflower Wings are best served hot and fresh.
Dipping Sauces: Ranch or blue cheese dressing are classic pairings.
Sides: Serve with celery sticks, carrot sticks, or other raw vegetables.
Presentation: Arrange the cauliflower wings on a platter with the dipping sauce on the side.

Variations:

Spicy: Add more hot sauce or a pinch of cayenne pepper to the batter or the buffalo sauce.
Gluten-Free: Use gluten-free all-purpose flour and cornstarch for the batter.
Air Fryer: You can also cook the cauliflower wings in an air fryer. Follow your air fryer's instructions for cooking time and temperature.

With these tips, you'll be able to make delicious and crispy Buffalo Cauliflower Wings that are perfect for game day or any occasion!

Nutrition

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Ingredients:

Dry Ingredients:
- All-Purpose Flour: Provides the base for the breading.
- Cornstarch: Adds crispiness and helps create a light, airy texture.
- Garlic Powder: Adds a savory, garlicky flavor.
- Onion Powder: Adds a subtle onion flavor.
- Paprika: Adds a touch of smokiness and color.
- Sea Salt: Enhances the overall flavor.
Wet Ingredient:
- Water: Binds the dry ingredients together to form a batter.
Main Ingredient:
- Cauliflower: The star of the dish!

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Buffalo Cauliflower Wings

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Buffalo Cauliflower Wings

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Storage & Leftovers

Storing:

Cool Down: Allow the cauliflower wings to cool completely before storing.
Airtight Container: Place the cooled cauliflower wings in an airtight container or a resealable bag.
Refrigerate: Store the container in the refrigerator for up to 3-5 days.

Reheating:

Oven: For best results, reheat the cauliflower wings in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through and crispy.
Air Fryer: If you have an air fryer, you can reheat the wings in the air fryer at 350°F (175°C) for about 5 minutes, or until crispy.
Avoid the Microwave: Reheating in the microwave is not recommended, as it can make the cauliflower wings soggy.

Tips for Maintaining Crispiness:

Don’t overcrowd the container:

Make sure the cauliflower wings have some space in the container to prevent them from becoming soggy.
Reheat in a single layer: When reheating, arrange the wings in a single layer on a baking sheet or in the air fryer basket for optimal crispiness.

Using Leftovers:

Salads: Chop up leftover cauliflower wings and add them to salads for a spicy, crunchy topping.
Wraps and Sandwiches: Use them as a filling for wraps or sandwiches.
Tacos: Create Buffalo cauliflower tacos with your favorite toppings.
Pasta Salad: Add them to a cold pasta salad for a flavorful twist.

By following these tips, you can ensure that your Buffalo Cauliflower Wings stay delicious and crispy, even as leftovers!