Crispy Buffalo Cauliflower Wings: healthy, spicy & extra crispy! Want to make cauliflower taste insanely good? Make these! Whether you're a meat lover or not, you'll love these extra crispy cauliflower wings! Naturally Vegan, Gluten-Free, and Dairy-Free.
2/4cupsall-purpose flour or glutinous rice flour(glutinous rice flour is also known as sweet rice flour or Mochiko flour - do *not* use rice flour, they're not the same thing!)
1/4tspkosher saltor to taste
1/4tspground black pepperor to taste
2 and 1/2 cupscornflakescrushed
1/2cupbuffalo sauceor hot sauce
1tbspunsalted butter or buttery spread
Preheat the oven to 425F and line a baking sheet with parchment paper (you might need two depending on how many florets you have). Set aside.
In a medium bowl, add the milk, flour, smoked paprika, garlic powder, salt, and pepper. Mix until fully combined. Dip each floret into the mixture, tap off the excess, then coat with the crushed cornflakes until evenly coated and place onto your prepared baking sheet. Work quickly to keep the cornflakes from absorbing the liquid and turning soft.
Bake for 15-20 minutes or until golden brown, flipping the florets halfway through.
While the cauliflower is baking, add the butter to a small saucepan over low heat, allow the butter to melt completely, then pour in the sauce and mix until combined.
Remove the cauliflower from the oven after its first bake and dip each floret in the buffalo sauce. Tap off the excess to keep the coating from absorbing too much liquid or the wings won't be crispy. Place each floret back onto the baking sheet. Work quickly.
Bake for another 10-15 minutes or until crispy on top. You can also broil the wings for a few minutes towards (about 4-5) the end of the second bake but keep an eye on them to keep them from burning. Serve immediately with your favorite dip!
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