Spicy Buffalo Cauliflower Wings (Printable Version)

Crispy cauliflower florets with tangy spicy Buffalo sauce make a flavorful veggie appetizer.

# What You’ll Need:

→ Cauliflower

01 - 1 large head cauliflower, cut into bite-sized florets

→ Batter

02 - 1 cup all-purpose flour
03 - ½ cup water
04 - 1 tsp garlic powder
05 - 1 tsp smoked paprika
06 - ½ tsp salt
07 - ½ tsp black pepper

→ Buffalo Sauce

08 - ½ cup unsalted butter, melted
09 - ½ cup hot sauce (e.g., Franks RedHot)
10 - 1 tbsp honey or maple syrup (optional)

→ To Serve

11 - Celery sticks
12 - Ranch or blue cheese dressing (optional)

# Directions:

01 - Set oven to 425°F. Line a baking sheet with parchment paper or a silicone mat.
02 - In a large bowl, whisk together flour, water, garlic powder, smoked paprika, salt, and black pepper until smooth.
03 - Toss cauliflower florets in the batter, ensuring each piece is evenly coated.
04 - Place coated florets in a single layer on the prepared baking sheet, spacing them apart.
05 - Bake for 20 minutes, flipping halfway through, until batter is set and edges are lightly golden.
06 - Combine melted butter, hot sauce, and optional honey or maple syrup in a bowl, stirring well.
07 - Remove florets from oven and gently toss with Buffalo sauce until thoroughly coated. Return to baking sheet.
08 - Bake an additional 10 minutes until crisp and lightly browned.
09 - Serve immediately accompanied by celery sticks and optional ranch or blue cheese dressing.

# Top Tips:

01 -
  • They get genuinely crispy without deep frying, so your kitchen stays grease-free but your snack doesn't taste like it's missing anything.
  • The whole thing comes together in under an hour, making this perfect for those moments when friends text they're coming over.
  • Hot sauce and honey create this addictive sweet-spicy balance that keeps you reaching for just one more piece.
02 -
  • Don't skip flipping halfway through the first bake—one side cooks faster than the other, and you want even crispiness all around.
  • The sauce should go on after the florets are mostly cooked, not before, or you'll steam them instead of crisping them.
  • If your batter seems too thick, thin it with a little more water; if it's too runny, add a bit more flour—consistency matters more than exact measurements.
03 -
  • Use cold water in the batter instead of room temperature—the cold helps create a lighter, crispier coating.
  • Don't skip the smoked paprika; it adds a subtle depth that makes people ask what's in these even though they can't quite place it.

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