Why You’ll Love Buffalo Cauliflower Wings Recipe

I enjoy how crispy and flavorful these wings become without frying. I appreciate that they work for many dietary preferences with simple swaps, and I love how the tangy buffalo sauce pairs perfectly with the tender cauliflower. They bake beautifully and make a great snack, appetizer, or party dish.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 head of cauliflower, cut into florets
3/4 cup flour
1 teaspoon ground paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
3/4 cup buttermilk
2 tablespoons butter, melted
1/3 cup Buffalo Sauce (we used Frank’s!)

Directions

1. I preheat the oven to 375°F and line two baking sheets with parchment paper.

2. In a large bowl, I combine the flour, paprika, onion powder, garlic powder, and salt.

3. I add the buttermilk and stir until a thick batter forms.

4. I coat each cauliflower floret in the batter and place them on the prepared baking sheets, leaving space for airflow.

5. I bake for 20 minutes, flip each piece, then bake for another 20 minutes for even crisping.

6. While they bake, I whisk together the melted butter and buffalo sauce.

7. Once the cauliflower is done, I toss the hot florets in the buffalo sauce mixture and serve immediately.

Servings and Timing

This recipe yields 6 small servings. Prep time is about 10 minutes, cook time is 40 minutes, for a total time of about 50 minutes.

Variations

I sometimes make these vegan by using plant-based buttermilk and swapping the butter for coconut oil or vegan butter. If I need them gluten free, I use a gluten-free flour blend. For extra heat, I add a pinch of cayenne to the batter. I also like serving them with ranch or blue cheese dip for classic game-day flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to three days. To reheat, I bake them at 375°F for 10–12 minutes to help them crisp back up. I avoid microwaving because it softens the coating.

FAQs

Why didn’t my cauliflower wings get crispy?

I make sure the florets are spaced out on the baking sheet and not overcrowded so the heat can circulate.

Can I air-fry these instead of baking?

Yes, I cook them at 375°F in the air fryer for 12–15 minutes, shaking halfway through.

What if I don’t have buttermilk?

I make my own by mixing 1 tablespoon of lemon juice or apple cider vinegar with 3/4 cup milk and letting it sit for 5 minutes.

Can I make these vegan?

Yes, I use plant-based buttermilk and vegan butter or coconut oil.

Can I make these gluten free?

Yes, I swap the all-purpose flour for a gluten-free flour blend.

How do I keep the batter from sliding off?

I pat the cauliflower dry before coating so the batter sticks better.

Can I use frozen cauliflower?

I don’t recommend it because it releases too much moisture and prevents crisping.

Can I make these ahead of time?

I prep the battered cauliflower, refrigerate it for a few hours, and bake right before serving.

How spicy are these wings?

They’re moderately spicy, but I adjust the heat by choosing a milder or hotter sauce.

What dips go best with buffalo cauliflower?

I love serving them with ranch, blue cheese dressing, or a simple yogurt-based dip.

Conclusion

I love how these buffalo cauliflower wings deliver big flavor with simple ingredients and a wholesome baking method. They’re versatile, customizable, and always a hit at gatherings, making them a recipe I reach for again and again.