Buffalo Cauliflower Wings feature a perfectly crispy outside layer coated in buffalo sauce and a deliciously tender center. Ready in 45 minutes.
If you’re looking for an alternative to classic chicken wings, these are so worth it!
Crispy Buffalo Cauliflower Wings
Buffalo cauliflower wings are so good that you’ll forget you’re having cauliflower. Not that cauliflower isn’t good but like… these wings really take it to the next level.
These are perfect for game day or movie night, paired with blue cheese dip or ranch but they’re so good that you probably won’t want to wait for a special occasion to make them (I know I don’t hehe).
Why this recipe works
- Crispy on the outside but soft and tender on the inside, these wings truly feature the best of both worlds.
- Spicy, spicy, spicy. Baked in buffalo sauce and then brushed in even more buffalo sauce right when they come out of the oven for the perfect amount of flavor and spiciness!
- Ready in 5 steps, these wings are incredibly easy to make!
Ingredients
You’ll find the full recipe + ingredients in the recipe card down below but this is what you’ll need:
Cauliflower. Make sure you cut it into florets and soak the florets in cold water and vinegar or baking soda (1-2 tablespoon is enough) to get rid of dirt and chemicals. I like to soak mine for about 5-6 minutes, then wash it under running water and pat it dry.
Flour, all-purpose for the batter.
Cornstarch, for the batter. I like doing half flour, half cornstarch for the perfect light yet crispy outer texture. Another great option would be glutinous rice flour (like Mochiko, the same one you’d use to make mochi).
Cornflakes. This is how you get that delicious KFC-like crispy crumb that you see in the pictures. I love using crushed cornflakes when making oven-fried anything. You can use a food processor to quickly crush the cornflakes, you want the texture to be coarse, not fine.
Spices: paprika, garlic powder, onion powder.
Salt.
Milk or water. Any milk works so you can use dairy or non-dairy or just plain water.
Buffalo sauce. The star of the show. Make sure you’re using a high-quality Buffalo sauce that you love for best flavor.
How to make Buffalo Cauliflower Wings
You’ll find the full recipe with step-by-step instructions in the recipe card down below but this is what to expect:
STEP ONE: Preheat the oven to 425F (220 C) and line two baking sheets with parchment paper.
STEP TWO: Make the batter. In a large bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, and milk until completely smooth. In a separate shallow bowl, add the crushed cornflakes.
STEP THREE: Make the cauliflower wings. Working in batches, add the florets to the batter and allow the batter to evenly cover each flower then lift them out and allow any extra batter to drip off the florets and roll in the crushed cornflakes, gently pressing them onto each floret to help them stick. Finally, place the florets in a single layer on the prepared baking sheets.
STEP FOUR: Bake for 10 minutes, then carefully flip the florets and rotate the pans so they bake evenly. Bake for another 10 minutes, then remove from the oven to quickly add the sauce. Use a brush to coat the wings with your favorite buffalo sauce, then return to the oven. Bake for another 10-15 minutes or until crispy.
STEP FIVE: Serve. Remove from the oven and brush with more buffalo sauce. Serve with blue cheese dip or ranch sauce for dipping, if desired.
Make-Ahead And Storing Instructions
Make-Ahead Instructions: I don’t recommend making these ahead of time as the crispy outer layer would turn soft overtime.
Storing Instructions: Store in an air-tight container in the refrigerator for up to 2-3 days. Keep in mind that the crispy layer will turn soft overtime so while they can safely be stored and reheated in the oven, the texture won’t be as crispy anymore.
HAPPY BAKING LOVES!! I hope you’ll love this easy Spicy Buffalo Cauliflower Wings as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
More game day recipes you will enjoy:
Crispy Buffalo Cauliflower
Ingredients
- 1 small head cauliflower
- 1/2 cup (60 g) all-purpose flour
- 1/3 cup (50 g) cornstarch (or glutinous rice flour)
- 2 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt (or to taste)
- 3/4 cups (180 ml) any milk (or water)
- 2 and 1/2 cups cornflakes (crushed into a coarse texture, you can use a food processor or a ziplock bag and a rolling pin for this)
- 1/2 cup (120 ml) buffalo sauce (or to taste, for brushing)
Instructions
- Preheat the oven to 425F (220C) and line two baking sheets with parchment paper.
- Make the batter. In a large bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, and milk until completely smooth. In a separate shallow bowl, add the crushed cornflakes.
- Make the cauliflower wings. Working in batches, add the florets to the batter and allow the batter to evenly cover each flower then lift them out and allow any extra batter to drip off the florets and roll in the crushed cornflakes, gently pressing them onto each floret to help them stick. Finally, place the florets in a single layer on the prepared baking sheets.
- Bake for 10 minutes, then carefully flip the florets and rotate the pans so they bake evenly. Bake for another 10 minutes, then remove from the oven to quickly add the sauce. Use a brush to coat the wings with your favorite buffalo sauce, then return to the oven. Bake for another 10-15 minutes or until crispy.
- Serve. Remove from the oven and brush with more buffalo sauce. Serve with blue cheese dip or ranch sauce for dipping, if desired.
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