Spicy Buffalo Cauliflower Wings

I discovered these spicy buffalo cauliflower wings at a crowded game-day party where someone had brought them as a joke—like, of course they were vegetarian, but halfway through the platter, even the meat lovers were fighting over the last crispy florets. The tangy, spicy sauce coated every piece so perfectly that I found myself asking for the recipe before dessert was even served. Now they're my go-to when I want something that feels indulgent and messy and satisfying, without the heaviness of actual wings.

My roommate once made these for a casual Tuesday dinner, and the smell alone—that combination of garlic powder and hot sauce caramelizing in the oven—had our neighbors knocking on the door asking what we were cooking. We laughed and ended up inviting them in, and suddenly what was meant to be a simple snack turned into an impromptu dinner party. That's when I realized these wings have a magical way of bringing people together.

Ingredients

• Cauliflower: One large head, cut into bite-sized florets—the fresher the better, as older florets can get watery and won't crisp up properly.
• All-purpose flour: 120 g (1 cup) forms the base of your batter and gives you that golden, crispy exterior.
• Water: 120 ml (½ cup) mixed with flour creates a smooth, clingy batter that adheres to every nook and cranny.
• Garlic powder: 1 tsp adds an earthy depth that plays beautifully against the buffalo heat.
• Smoked paprika: 1 tsp brings warmth and a subtle smoky note that elevates the whole dish beyond standard breaded vegetables.
• Salt and black pepper: ½ tsp each season the batter itself, so flavor builds from the inside out.
• Unsalted butter: 100 g (½ cup) melted into the buffalo sauce creates richness that balances the heat.
• Hot sauce: 120 ml (½ cup) Frank's RedHot or similar—the acid and spice are what make these wings sing.
• Honey or maple syrup: 1 tbsp optional, but worth it if you like a touch of sweetness cutting through the spice.
• Celery sticks and ranch or blue cheese dressing: Essential for serving, as they cool your palate between bites.

Instructions

Heat your oven and prepare:

Set the oven to 220°C (425°F) and line a baking sheet with parchment paper or a silicone mat. This temperature is hot enough to crisp the batter without burning the outside before the inside cooks through.

Mix your batter:

Whisk together flour, water, garlic powder, smoked paprika, salt, and black pepper in a large bowl until smooth. The batter should coat a spoon but flow off easily—not too thick, not too thin.

Coat the cauliflower:

Add your florets to the batter and toss gently with your hands or a spatula until every piece is evenly coated. Work slowly here; you want coverage without squishing the delicate florets.

First bake:

Spread the coated florets on the baking sheet in a single layer, making sure they don't touch. Bake for 20 minutes, flipping halfway through, until the batter sets and turns slightly golden—this is your foundation layer of crispiness.

Make the buffalo sauce:

While the florets are baking, stir together melted butter, hot sauce, and honey or maple syrup (if using) in a small bowl. The sweetness softens the heat just enough to make it addictive rather than punishing.

Sauce and second bake:

Remove the baking sheet from the oven and gently toss the florets with the buffalo sauce, making sure each piece gets a coat. Return them to the baking sheet and bake for another 10 minutes until crispy and lightly browned.

Serve hot:

Plate them immediately while they're still hot and the sauce is clinging to every edge. Surround with celery sticks and a generous dollop of ranch or blue cheese for dipping.

Save to Pinterest

I once brought these to a potluck thinking no one would care, and watched someone who claimed to hate vegetables eat half the platter before realizing what they were eating. Their face when I told them they were made from cauliflower was priceless—and suddenly I wasn't just the person who brought a vegetable dish, I was a magician. That moment stuck with me because it proved that good food doesn't need to be complicated, it just needs to be made with intention.

The Science of Crispiness

The magic happens in that first 20-minute bake, where the batter sets and creates a protective shell that seals in just enough moisture while the edges crisp up. When you flip halfway through, you're exposing the bottom to direct heat, which prevents it from getting soggy—something I learned the hard way after my first batch came out with a soft underside. The second bake with sauce is shorter because the batter is already set; the sauce needs just enough time to caramelize and stick without steaming the coating back to softness.

Temperature and Timing Matter

425°F might seem high, but it's the sweet spot for getting a golden exterior without drying out the cauliflower inside. I've tried lower temperatures thinking I'd be safer, and ended up with pale, chewy wings that felt more like steamed vegetables than something crispy and crave-worthy. The key is not to skip that flip halfway through—it feels small, but it's the difference between wings that crack when you bite them and ones that are disappointing.

Customization and Leftovers

These wings are surprisingly forgiving once you master the technique. You can dial the spice level up or down by adjusting the hot sauce, or add a teaspoon of ranch powder to the batter for a different flavor profile. Leftover wings reheat beautifully in a 180°C oven for about 8 minutes, though they're also excellent cold the next day if you like them a bit chewy in the middle.

• For a vegan version, swap the butter for plant-based butter and use vegan dressing on the side.
• If you want extra crispiness, broil for 2–3 minutes after the final bake, but watch carefully so the edges don't blacken.
• Make sure your baking sheet has sides or the sauce will drip; a rimmed sheet keeps everything contained.

Save to Pinterest

These spicy buffalo cauliflower wings have somehow become the dish people request by name now, which still surprises me. There's something deeply satisfying about taking something humble and transforming it into something people want to eat, again and again.

Recipe Questions & Answers

→ What makes the cauliflower crispy?

The cauliflower is coated in a seasoned flour and water batter, then baked at high heat to achieve a crisp texture on the outside while keeping the inside tender.

→ Can I make this dish vegan?

Yes. Substitute the butter with plant-based alternatives and use vegan-friendly dressings or omit them entirely.

→ How can I adjust the spiciness level?

Adjust the amount of hot sauce in the Buffalo sauce mixture to make it milder or hotter according to your preference.

→ Is it possible to make it gluten-free?

Yes. Use gluten-free flour in place of all-purpose flour in the batter to accommodate gluten-free diets.

→ What sides complement this dish well?

Celery sticks and a creamy dressing like ranch or blue cheese add a refreshing contrast and help balance the spicy flavors.