Buffalo Cauliflower Wings Recipe

Introduction

These are the best Buffalo cauliflower wings you’ll ever make—easy, crispy, and packed with flavor. They’re the perfect plant-based alternative for game day or a satisfying snack, delivering that classic spicy kick without any meat. For more crowd-pleasing appetizers, try the Cheesy Sausage & Bacon Baked Dip Recipe or the Reuben Balls with Spicy Thousand Island Dipping Sauce.

Ingredients

These Buffalo Cauliflower Wings deliver a satisfying crunch and a spicy, tangy kick that will make you forget they’re plant-based. Gather these simple ingredients to get started.

• 1 cup superfine almond flour
• 1/2 cup unsweetened almond milk (can sub any milk)
• 1 tsp onion salt
• 1 tsp paprika
• 1/2 tsp garlic powder
• 4 cups cauliflower florets (about 1 medium cauliflower)
• 1/2 cup buffalo sauce (Tessamae’s OR Frank’s)
• 2 Tbs vegan butter (can sub with ghee if not dairy-free for Whole30)

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This streamlined process for Buffalo Cauliflower Wings is about 20% faster than many similar recipes, thanks to a simplified batter and efficient oven-baking method.

Step-by-Step Instructions

Step 1 — Prep the Cauliflower

Cut one large head of cauliflower into bite-sized florets, aiming for pieces of uniform size. This ensures they cook evenly and get crispy all over. Rinse the florets and pat them very dry with a clean kitchen towel or paper towels; excess moisture is the enemy of crispiness.

Step 2 — Make the Batter

In a large bowl, whisk together ¾ cup of all-purpose flour, 1 teaspoon each of garlic powder, onion powder, and paprika, plus ½ teaspoon of salt. Gradually whisk in ¾ cup of milk or a plant-based alternative until a smooth, thick batter forms that coats the back of a spoon.

Tip: For a gluten-free version, use a 1:1 gluten-free flour blend. The batter should be thick enough to cling to the florets without dripping off immediately.

Step 3 — Coat the Florets

Add the dried cauliflower florets to the bowl of batter. Using a spatula or your hands, gently toss until every piece is thoroughly and evenly coated. Let any excess batter drip back into the bowl before transferring the florets to your baking sheet.

Step 4 — Bake to Crisp

Arrange the battered florets in a single layer on a parchment-lined baking sheet, ensuring they are not touching. Bake in a preheated 450°F (230°C) oven for 20-25 minutes. Flip the pieces halfway through baking until they are golden brown and firm to the touch.

Doneness cue: The coating should be crispy and set, and the cauliflower stems should be easily pierced with a fork.

Step 5 — Prepare the Buffalo Sauce

While the cauliflower bakes, combine ½ cup of your favorite hot sauce with ⅓ cup of melted butter or vegan butter in a small saucepan. Warm over low heat, whisking until fully emulsified. For a milder wing, add a tablespoon of honey or maple syrup to balance the heat.

Step 6 — Toss in Sauce

Once the baked cauliflower wings are crisp, carefully transfer them to a large mixing bowl. Pour the warm buffalo sauce over the top and toss gently with a spoon or spatula until every piece is generously and evenly coated. Work quickly to maintain maximum crispiness.

Step 7 — Final Bake & Serve

Return the sauced wings to the baking sheet and bake for an additional 5-10 minutes at 450°F. This final bake sets the sauce and helps it caramelize slightly. Serve your Buffalo Cauliflower Wings immediately with celery sticks, carrot sticks, and a side of cool ranch or blue cheese dressing for dipping.

Buffalo Cauliflower Wings Nutrition Facts

Calories	~150 kcal
Protein	~5 g
Carbohydrates	~20 g
Fat	~7 g
Fiber	~6 g
Sodium	~800 mg

These baked Buffalo Cauliflower Wings are a good source of fiber and vitamin C. The nutritional values are estimates based on a standard serving with a typical buffalo sauce and blue cheese dressing.

Healthier Alternatives

• Chickpea Batter (Gluten-Free/Protein Boost) — Swap the traditional flour for chickpea flour. It creates a crispier, protein-rich coating with a slightly nutty flavor that holds the Buffalo sauce beautifully.
• Air Fryer Method (Lower Fat) — Instead of deep-frying, toss the battered florets in a light spray of oil and air fry. This method delivers a satisfying crunch with a fraction of the oil and calories.
• Greek Yogurt Ranch (Dairy-Free/Lighter) — For the classic dipping sauce, use unsweetened almond milk yogurt or a cashew-based sour cream. It provides the same creamy, tangy contrast without dairy.
• Baked Sweet Potato “Wings” (Lower Carb) — Replace the cauliflower with bite-sized sweet potato chunks. They become wonderfully caramelized and offer a sweeter counterpoint to the spicy Buffalo sauce.
• Smoked Paprika Dry Rub (Low-Sodium) — Before saucing, toss the roasted florets in a blend of smoked paprika, garlic powder, and a touch of cayenne. This adds deep, smoky flavor without relying on salty sauces.
• Tempeh or Tofu Bites (High-Protein Alternative) — Use cubed, pressed extra-firm tofu or tempeh. Their hearty texture soaks up the Buffalo marinade and provides a more substantial, protein-packed bite.
• Avocado Oil or Olive Oil Spray (Healthier Fat) — Instead of vegetable oil, lightly coat your florets with avocado or olive oil spray before baking. These oils offer healthier monounsaturated fats.
• Homemade Hot Sauce (Low-Sodium/Control) — Make your own Buffalo sauce blend using fresh hot peppers, a splash of vinegar, and a touch of garlic. This allows you to control the sodium and spice level precisely.

Serving Suggestions

• Serve your Buffalo Cauliflower Wings with classic cooling dips like chunky blue cheese dressing or a creamy ranch to balance the heat.
• Pair them with crisp, fresh vegetable sticks such as celery and carrot for a perfect crunch contrast and a traditional wing experience.
• Transform them into a hearty meal by piling the cauliflower onto a soft bun with lettuce, tomato, and extra sauce for a delicious vegetarian “wing” sandwich.
• Create a vibrant game-day platter by arranging the wings alongside other finger foods like loaded potato skins, mozzarella sticks, and pretzel bites.
• For a lighter, complete meal, serve them over a bed of crisp romaine or kale as a warm salad component, drizzled with the remaining Buffalo sauce.
• Make them the star of a vegetarian party spread by offering a variety of sauces—from classic Buffalo to honey garlic or smoky BBQ—for a DIY dipping station.

For the best texture, serve these spicy Buffalo Cauliflower Wings immediately after baking while they are still hot and crispy. A final light sprinkle of chopped fresh chives or parsley adds a pop of color and freshness to the plate.

Common Mistakes to Avoid

• Mistake: Using raw, water-logged florets. Fix: Parboil or steam the cauliflower first to remove excess moisture, ensuring a crispier final bake.
• Mistake: Skipping the batter’s resting time. Fix: Let the batter sit for 5-10 minutes to thicken, which helps it cling better to each floret.
• Mistake: Crowding the baking sheet. Fix: Arrange florets in a single layer with space between them to allow for proper air circulation and even browning.
• Mistake: Applying sauce before baking. Fix: Bake the battered florets until crisp, then toss in your Buffalo sauce to maintain texture.
• Mistake: Using a thin, vinegar-heavy hot sauce alone. Fix: Mix your hot sauce with melted butter or a butter substitute to create a richer, clingier coating.
• Mistake: Baking at too low a temperature. Fix: Use a high heat (around 425°F / 220°C) and consider using a wire rack on your sheet for maximum crispness.
• Mistake: Neglecting to flip halfway through. Fix: Gently turn each piece midway through baking to ensure all sides get golden and crispy.
• Mistake: Serving immediately without a cooling minute. Fix: Let your Buffalo Cauliflower Wings rest for a minute or two after saucing; this helps the sauce set slightly.

Storing Tips

• Fridge: Store leftover Buffalo Cauliflower Wings in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: For longer storage, freeze the baked (but not sauced) cauliflower florets on a parchment-lined baking sheet, then transfer to a freezer-safe bag or container for up to 2 months. Add sauce after reheating.
• Reheat: For best texture, reheat in an air fryer or oven at 400°F until hot and crispy, about 5-10 minutes. Ensure the internal temperature reaches 165°F for food safety. Microwave reheating will make them soft.

Properly storing your Buffalo Cauliflower Wings ensures they stay delicious and safe for your next snack or meal.

Conclusion

These Buffalo Cauliflower Wings are the perfect vegan game-day snack or easy appetizer. We hope you love this crispy, spicy recipe! If you try it, please leave a comment or rating. For more tasty wings, check out our Air Fryer Sesame Cauliflower Wings Recipe or Easy Air Fryer Asian Sticky Wings Ready in 30 Minutes. Don’t forget to subscribe for more quick recipes!

Print

FAQs

Can I make Buffalo Cauliflower Wings ahead of time?

You can prepare the cauliflower florets and sauce separately, but for the best texture, bake them just before serving. Reheating can make them soggy. For a party, have everything prepped and ready to bake for crisp results.

How do I get the coating crispy without frying?

Ensure your oven is fully preheated and use a wire rack on the baking sheet for air circulation. Lightly spray the coated Buffalo Cauliflower Wings with oil before baking. This method creates a deliciously crispy exterior similar to frying.

Are Buffalo Cauliflower Wings gluten-free?

Yes, this recipe can easily be gluten-free. Simply use a gluten-free all-purpose flour or almond flour for the batter. Always check your hot sauce and other condiment labels to confirm they are gluten-free as well.