If you’re craving that iconic spicy, tangy buffalo wing experience but want something lighter, these Buffalo Cauliflower Wings deliver. The double-coating technique creates a wonderfully crisp exterior while the inside stays tender. Tossed in a fiery buffalo sauce, these florets are dangerously addictive for game day or snacks.
Nothing beats a great Buffalo Cauliflower Wings. Whether you're a fan of Savory Snacks or want to try something from our Chicken selection, keep scrolling!
Why You’ll Love This Buffalo Cauliflower Wings
- Satisfying texture: Double-coating creates fantastic crispness for a real “wing-like” experience.
- Versatile crowd-pleaser: Appeals to vegetarians, vegans, and mixed crowds with universally loved flavor.
- Easier & cleaner: Oven-baked with no raw chicken, fryer oil, or bones for minimal cleanup.
- Brilliant flavor vehicle: Cauliflower soaks up all that glorious, buttery, spicy buffalo sauce.
Ingredients & Tools
- 1 large head of cauliflower
- 1 cup all-purpose flour
- 1 cup milk or plant-based milk
- 2 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup panko breadcrumbs
- 1/2 cup hot sauce (like Frank’s RedHot)
- 3 tbsp unsalted butter or vegan butter, melted
- 1 tbsp honey or maple syrup
Tools: Two large mixing bowls, a whisk, a baking sheet, parchment paper, a pastry brush (optional but helpful)
Notes: Don’t skip the panko breadcrumbs—they’re the secret to that extra-crunchy, shattery texture. And using a good, classic cayenne pepper-based hot sauce like Frank’s is key for that authentic buffalo flavor profile we’re after.
Nutrition (per serving)
| Calories: | 210 kcal |
| Protein: | 6 g |
| Fat: | 8 g |
| Carbs: | 30 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Cut your florets evenly. This is probably the most important prep step. If your cauliflower pieces are all different sizes, some will burn while others are still soft. Aim for bite-sized, uniform florets for even cooking.
- Why panko over regular breadcrumbs? Panko breadcrumbs are lighter, flakier, and don’t absorb as much oil, which means they stay incredibly crisp and provide a much better texture than the finer, sandier traditional breadcrumbs.
- Don’t skip the butter in the sauce. The melted butter is what mellows the sharp vinegar bite of the hot sauce and gives the coating a rich, glossy finish that clings perfectly to the cauliflower.
- Line that baking sheet! Parchment paper is your best friend here. It prevents sticking and makes cleanup an absolute breeze. Trust me, you don’t want to be scrubbing baked-on sauce and breadcrumbs later.
How to Make Buffalo Cauliflower Wings
Step 1: First, get your oven preheating to 425°F (220°C). This high heat is crucial for getting that golden, crispy exterior. While it’s warming up, line your baking sheet with parchment paper. Now, tackle the cauliflower—cut off the leaves and stem, then break or cut the head into bite-sized florets. You’re aiming for pieces that are all about the same size, roughly 1.5 to 2 inches. This ensures they’ll all cook at the same rate.
Step 2: Let’s make the batter. In a large bowl, whisk together the flour, milk, garlic powder, smoked paprika, salt, and pepper. You’re looking for a smooth, thick consistency, almost like a pancake batter. If it seems a little too thick, add another tablespoon of milk. If it’s too runny, add a bit more flour. The batter should coat the back of a spoon nicely.
Step 3: Pour the panko breadcrumbs into a separate, shallow bowl. Now, for the fun, slightly messy part: the double-coating. Take a cauliflower floret and dunk it completely into the batter, letting any excess drip off. Then, roll it in the panko breadcrumbs, pressing gently to make sure they adhere in a nice, even layer. Place each finished floret onto your prepared baking sheet, making sure they aren’t touching each other. This allows the hot air to circulate and crisp them up all over.
Step 4: Bake for 20-25 minutes. You’ll want to flip them halfway through. About 15 minutes in, you should see them starting to turn a beautiful golden brown. The flip is important to get an even crisp on both sides. They’re ready when the coating is firm and deeply golden.
Step 5: While the cauliflower is baking, whip up your buffalo sauce. In a medium bowl, whisk together the hot sauce, melted butter, and honey or maple syrup. The honey adds a touch of sweetness that beautifully balances the heat. Give it a taste and adjust to your liking—a little more butter for richness, or more hot sauce for extra kick.
Step 6: As soon as the cauliflower wings come out of the oven, it’s saucing time! You have two options here. You can gently toss all the baked florets in the bowl with the sauce until they’re evenly coated. Or, for a slightly less messy (and visually appealing) presentation, you can brush the sauce onto each wing right on the baking sheet using a pastry brush. Either way, get them sauced while they’re hot so it soaks in just a little.
Step 7: For the ultimate experience, pop the sauced wings back into the oven for just 3-5 more minutes. This step is optional but highly recommended—it helps the sauce caramelize slightly and really set onto the crispy coating, making them even more finger-licking good.
Step 8: Serve immediately! These Buffalo Cauliflower Wings are at their absolute peak when they’re fresh from the oven—crispy, hot, and saucy. Have your cooling rack or serving platter ready to go, because they won’t last long.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Not recommended—freezing ruins the crispy texture.
- Reviving: Re-crisp in a 375°F oven for 10 minutes (avoid the microwave).
Serving Suggestions
Complementary Dishes
- Classic Celery and Carrot Sticks — The cool, crisp crunch is the perfect refreshing counterpoint to the spicy, rich wings. It’s a non-negotiable pairing for a reason.
- Creamy, Chunky Blue Cheese Dip — The sharp, tangy, and creamy dip provides a fantastic flavor contrast that cuts through the heat and makes each bite even more complex.
- Crispy Potato Wedges — More oven-baked goodness! They’re a hearty side that soaks up any extra sauce and completes the ultimate comfort food platter.
Drinks
- A Very Cold Lager or Pale Ale — The bitterness and carbonation in a good beer work wonders to cleanse the palate and cool down the spice between bites.
- Sparkling Water with Lemon — If you’re not drinking alcohol, the bubbles and citrus are incredibly refreshing and help reset your taste buds from the buffalo sauce onslaught.
Something Sweet
- No-Churn Vanilla Ice Cream — After all that heat, a smooth, creamy, and cold dessert is the perfect way to finish. The simplicity of vanilla is a dream with the lingering spice.
Top Mistakes to Avoid
- Overcrow
Buffalo Cauliflower Wings
Make the best Buffalo Cauliflower Wings with this easy recipe! Crispy, spicy, and perfect for game day or snacks. Get the step-by-step guide now!
Ingredients
For the Cauliflower Wings:
-
1 large head cauliflower
-
1 cup all-purpose flour
-
1 cup milk or plant-based milk
-
2 tsp garlic powder
-
1 tsp smoked paprika
-
1/2 tsp salt
-
1/2 tsp black pepper
-
1 cup panko breadcrumbs
For the Buffalo Sauce:
-
1/2 cup hot sauce (like Frank's RedHot)
-
3 tbsp unsalted butter or vegan butter (melted)
-
1 tbsp honey or maple syrup
Instructions
-
First, get your oven preheating to 425°F (220°C). This high heat is crucial for getting that golden, crispy exterior. While it's warming up, line your baking sheet with parchment paper. Now, tackle the cauliflower—cut off the leaves and stem, then break or cut the head into bite-sized florets. You’re aiming for pieces that are all about the same size, roughly 1.5 to 2 inches. This ensures they’ll all cook at the same rate.01
-
Let's make the batter. In a large bowl, whisk together the flour, milk, garlic powder, smoked paprika, salt, and pepper. You’re looking for a smooth, thick consistency, almost like a pancake batter. If it seems a little too thick, add another tablespoon of milk. If it's too runny, add a bit more flour. The batter should coat the back of a spoon nicely.02
-
Pour the panko breadcrumbs into a separate, shallow bowl. Now, for the fun, slightly messy part: the double-coating. Take a cauliflower floret and dunk it completely into the batter, letting any excess drip off. Then, roll it in the panko breadcrumbs, pressing gently to make sure they adhere in a nice, even layer. Place each finished floret onto your prepared baking sheet, making sure they aren’t touching each other. This allows the hot air to circulate and crisp them up all over.03
-
Bake for 20-25 minutes. You’ll want to flip them halfway through. About 15 minutes in, you should see them starting to turn a beautiful golden brown. The flip is important to get an even crisp on both sides. They’re ready when the coating is firm and deeply golden.04
-
While the cauliflower is baking, whip up your buffalo sauce. In a medium bowl, whisk together the hot sauce, melted butter, and honey or maple syrup. The honey adds a touch of sweetness that beautifully balances the heat. Give it a taste and adjust to your liking—a little more butter for richness, or more hot sauce for extra kick.05
-
As soon as the cauliflower wings come out of the oven, it's saucing time! You have two options here. You can gently toss all the baked florets in the bowl with the sauce until they're evenly coated. Or, for a slightly less messy (and visually appealing) presentation, you can brush the sauce onto each wing right on the baking sheet using a pastry brush. Either way, get them sauced while they're hot so it soaks in just a little.06
-
For the ultimate experience, pop the sauced wings back into the oven for just 3-5 more minutes. This step is optional but highly recommended—it helps the sauce caramelize slightly and really set onto the crispy coating, making them even more finger-licking good.07
-
Serve immediately! These Buffalo Cauliflower Wings are at their absolute peak when they're fresh from the oven—crispy, hot, and saucy. Have your cooling rack or serving platter ready to go, because they won't last long.08
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