Chatting About Buffalo Cauliflower Wings (And, Erm, Why You’ll Probably Love Making These)
You know, I didn’t think I’d ever get hyped about a cauliflower recipe. But then one rainy Tuesday a couple years ago, my football-obsessed cousin brought these Buffalo Cauliflower Wings to family game night—and honestly, the crowd went wild. I mean, I probably overate and felt slightly judgey about swapping out chicken for veg at first. But, you live, you learn (and you eat more than you meant to, let’s be real). This recipe’s now become my weeknight hero when cravings strike, especially when I fancy something spicy that isn’t just crisps straight from the bag. So—if you’re still reading, here’s the low-down from my messy kitchen bench.
Why I Keep Making These (And When My Family Loses Their Minds for ‘Em)
I make these Buffalo Cauliflower Wings when I want that finger-licking, saucy hit but—honestly—don’t fancy dealing with raw chicken, and, frankly, the pile of greasy pans it brings. My family goes absolutely bonkers for these; even my uncle, who, until a few months ago, considered cauliflower a “white broccoli imposter.” (We love him, but he’s a bit stuck in his ways.) And just between us—sometimes they’re the only way my kids will eat anything that isn’t beige. I used to get stressed about getting the batter just right (seriously, it’s not that deep!), but now it’s just a quick scoot around the pantry for whatever I’ve got. Oh, and they reheat beautifully…on the off chance you don’t eat them all in one go.
Your Not-So-Fancy Ingredients List (With a Few Life Hacks)
- 1 medium head of cauliflower, chopped into good-sized florets (about 5cm each? Give or take—I just break ’em by hand and call it a day.)
- 3/4 cup plain flour (or all-purpose, if you’re American; I’ve even used chickpea flour in a pinch!)
- 1 tsp garlic powder (but 2 cloves of minced fresh garlic works for the brave—it can get feisty)
- 1 tsp smoked paprika (or basic paprika, or nothing at all if your spice rack is looking pitiful)
- Salt and black pepper—about a teaspoon of each, but I just eyeball
- 2/3 cup milk (dairy or any plant-based milk; I’ve somehow lived through oat milk and it wasn’t bad!)
- 2 tbsp olive oil (sunflower or canola do the trick, too; my nan swears by butter but I swear it’s overkill)
- For the Buffalo sauce: 1/2 cup hot sauce (Frank’s RedHot is the classic, but use whatever your tongue can handle)
- 2 tbsp melted butter (I know, but it’s really key for that tang; vegan alternative is great, too)
How I Actually Make Buffalo Cauliflower Wings (Step By Step, Ish)
- Preheat your oven to 220°C (425°F) and line a big baking tray with baking paper. Or foil. Or whatever you’ve got – even a lightly greased tray will do if you forgot the parchment again (happens).
- Mix flour, garlic powder, smoked paprika, salt, pepper, oil, and milk in a bowl. Whisk until you’ve got a thick-ish batter. If it looks like pancake batter, you’re good. And don’t freak if there’s a lump or two.
- Toss in all your cauliflower florets. Use hands or a big spoon. Get ’em properly coated – this is where I sneak a taste because, why not?
- Spread the battered cauliflower onto your tray, spaced out best you can. Roast for 20 minutes. Flip halfway; honestly, I sometimes forget, and it’s fine. They just need to look a bit golden and crispy at the edges.
- While they roast, mix the hot sauce and melted butter together in a bowl big enough for some tossing action. Sometimes a splash more hot sauce if I’m feeling bold! (I almost always am.)
- When cauliflower’s golden, take it out. Carefully toss the hot florets into your Buffalo sauce bowl. Mix till coated; yes, it gets messy. Don’t stress if it looks a little soggy at this point—it sorts itself out.
- Pop them all back on the tray for another 12-15 minutes, so they crisp up and get those sticky, caramel bits. Resist nibbling—they are lava hot right now.
Just a Few Notes (From Sticky-Fingered Experience)
- Too much batter? Shake the florets a bit before you lay them on the tray, or you’ll get soggy bottoms.
- If your oven runs cold (like mine, which is basically powered by hope), give them five extra minutes.
- Actually, I find they taste fab the next day. But good luck making ‘em last that long.
- Don’t bother with fancy hot sauce. The own-brand stuff often works just as well, if not better.
Ways I’ve Messed With This Recipe (Results Vary!)
- Once I swapped the Buffalo sauce for BBQ and, truthfully, nobody complained. (Except me, because I missed the heat.)
- Sometimes I add a handful of grated cheddar before the last bake. It gets gooey and people go nuts for it.
- One time I tried coconut flour—it looked a bit like sand and, well, nobody got seconds. Wouldn’t recommend.
- If you want more crunch, a quick dusting of panko after dipping in sauce does the trick.
Kit Required (But, You Can Probably Improvise…)
- Baking tray (but I’ve used a roasting tin before, just needed to squish things in a bit)
- A decent-sized mixing bowl (tried a saucepan once when all the bowls were in the dishwasher—bit awkward, but worked)
- Oven (or even an air fryer, if you can get the timing right—though small batches dished form us quickly!)
- Baking paper (or a heck of a lot of oil if in a pinch)
How to Store ‘Em (Assuming Any Survive)
Let them cool, then bung ‘em in an airtight tub in the fridge. They’ll keep for up to 3 days, though honestly, in my house, they never last more than a day and a half. Reheat in the oven for 10 mins to get a bit of that crisp back (microwaving is fine but you lose all hope of crunch, fair warning).
How We Serve These (And the One Dip My Dad Demands)
Tradition here is a platter in front of the TV, everyone grabbing with their hands (fancy tongs are for posh company). Usually paired with celery, carrot sticks, and loads of blue cheese dressing. Sometimes ranch, but if I skimp on the dip, there’s mutiny.
Life Lessons (Or, How Not To Screw These Up Again)
- I once cranked the oven to max trying to save time…ended up with charcoal florets and a weird smoky smell.
- Don’t leave them sitting in sauce for too long—they get limp, and not in a good way. Quick toss, back to the oven, done.
- Batter too thick? Just add a splash more milk and don’t overthink it.
Real Questions People Ask Me (And My Best Tries at Answers)
- Can I make these gluten-free? Absolutely! Rice flour or chickpea flour both work brilliant. They crisp up nicely, too.
- Is it possible to do this in the air fryer? For sure, just make ‘em in smaller batches or they won’t crisp. I sometimes cut the cook time by a few mins—just keep an eye (and maybe a sneaky taste test).
- Does the type of hot sauce really matter? Well, I use whatever’s on hand, but my mate swears Frank’s is the only way. Honestly, they’re all tasty, it’s just a little different.
- Can I freeze these? I wouldn’t (tried it, went soggy and odd after reheating), but you do you!
Digression time: once, while I was tossing these in sauce, I dropped half the tray and the dog feasted like a king. Lesson learned—keep the pets out of the kitchen when wings are on the go, unless you want to share your hard work with a furry friend.
So there you have it. Buffalo Cauliflower Wings in all their spicy, messy, slightly imperfect glory. If you end up winging it (pun fully intended), you’re doing it right. Let me know what you dipped them in—unless you’re a ketchup person, in which case, no judgement… but also, really?
Ingredients
- 1 large head cauliflower, cut into bite-sized florets
- 3/4 cup all-purpose flour
- 3/4 cup unsweetened plant-based milk
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2/3 cup Buffalo hot sauce
- 2 tablespoons olive oil (or melted vegan butter)
Instructions
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1Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
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2In a large bowl, whisk together flour, plant-based milk, garlic powder, smoked paprika, salt, and black pepper until smooth.
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3Add cauliflower florets to the batter and toss until well coated. Shake off excess batter and arrange the florets in a single layer on the prepared baking sheet.
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4Bake for 20 minutes, flipping halfway through, until golden and slightly crisp.
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5In a separate bowl, stir together Buffalo sauce and olive oil. Remove cauliflower from oven, gently toss in Buffalo sauce mixture, and return to baking sheet.
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6Bake for an additional 10 minutes until the edges are crisp and the sauce is caramelized. Serve immediately with your favorite dipping sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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