Let Me Tell You About My Buffalo Cauliflower Wing Obsession

Okay, so you know that feeling when everyone’s got a craving for wings but you’re stuck with a head of cauliflower staring you down from the fridge? That’s literally how this recipe was born at my place (well, maybe more than one time). The first time I made these was for game night because my cousin’s vegetarian now, and I didn’t want her to live off carrot sticks. Honestly, we ended up fighting—over who got the last piece, no joke. I never saw cauliflower vanish so fast. It might’ve become my fallback too often, like when I want something hot and messy but not meat. Or when I’ve eaten too much takeaway that week and my wallet’s starting to grumble.

Why I Keep Making These Buffalo Cauliflower Wings

I whip up this recipe when my family begs for something spicy but I can’t be convinced to actually fry wings on a weeknight (hate cleaning that mess!). My partner straight-up asks for “those fake wings” now—which used to annoy me, but, well, I secretly like it. Truthfully, I didn’t even love cauliflower until I tried it like this. Oh, and even the kids will eat them (sometimes with ranch, sometimes chucked into wraps with, erm, too much cheese and pickles… that’s another story). If you need convincing, let’s just say when I want something crunchy, a bit fiery, and easier to clean up after than my lasagna—Buffalo Cauliflower Wings win.

What You’ll Need (and What I Swap In a Pinch)

1 medium-large head of cauliflower (or buy pre-cut florets—less guilt, fewer crumbs)
3/4 cup plain flour (GF flour basically works too, especially if your mate can’t do gluten)
1/2 cup water (sometimes I use sparkling water if I want it lighter, but I usually just use tap, honestly)
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika (or regular, but smoked gives that little BBQ nudge)
Salt and pepper (to taste, but who’s measuring?)
2 tablespoons olive oil (I nick coconut oil when I’m out—it’s fine)
2/3 cup Buffalo hot sauce (Frank’s is classic, but once I used Aldi’s and my brother didn’t notice!)
2 tablespoons butter (can do plant-based but I swear by proper salted butter)

How I Usually Throw These Together

Preheat the oven: 220°C (425°F), basically as hot as it’ll go without burning anything else in there.
Chop: Slice your cauliflower into bite-sized florets. Mine are never all the same size, and nobody’s complained yet.
Mix up the batter: Whisk flour, water, garlic powder, paprika, salt, and pepper in a big bowl. You’re aiming for pancake batter—if it seems too thick, throw in a splash more water.
Coat the florets: Dump all the cauliflower in, toss around until clumpy and coated. It always looks a bit weird here. Don’t stress—it sorts itself out in the oven.
Roast once: Spread on a lined baking sheet, give each bit space. Bake for about 20 minutes, flip halfway (I sometimes forget. It’s honestly fine if you do, too.)
Sauce it up: While that’s going, melt the butter and hot sauce together until glossy.
Toss again: Coat baked florets in the sauce (here’s my spot to sneak a test bite—try not to eat half the batch).
Roast again: Back on the tray for another 15-ish minutes, until the edges look a bit crisp. Do not freak out if some char—it tastes good.

Little Discoveries (aka Notes)

If you overbake them, the texture gets chewy. I mean, I’ve pretended it’s “intentional” but don’t let them go too long.
I’ve tried skipping the butter and just using sauce. Frankly, not as rich (but if you forgot to buy butter, it’s okay).
Sometimes I mix chilli flakes in the batter—but that made the kids cry once. Use with caution!

Things I’ve Tried That Actually (Mostly) Work

I’ve experimented with baking them on a rack instead of a tray—supposed to be crispier but mine fell through, so, not worth it unless you love fishing them out (or your rack is magical). One time, I tried panko breadcrumbs over the batter. They were mega crunchy, although sort of messy. My sister swears by adding a drop of honey to the hot sauce blend, which is surprisingly nice! Another day I tried BBQ sauce instead—too sweet for me, but hey, maybe you’ll love it.

Gear I Use… or Improvise

Big bowl for tossing—if you don’t have one, a large zip bag works in a pinch (be ready for sticky hands when you open it, though). Baking sheet is a must, but I once used my old pizza pan with parchment and it… kinda worked. If you’re missing parchment, oil your pan plenty or they really will glue themselves down.

Keepin’ Them Fresh (or Trying To)

Supposedly, they keep in an airtight container in the fridge for a couple days. But—I’m just being honest here—they pretty much always get eaten the first night around here. Once, I made a double batch “for lunch tomorrow” and ended up with just three sad bits for my sandwich. They do reheat in the oven pretty well (mostly, not as crispy).

How We Actually Eat ‘Em

My favorite is dunked in cold ranch or blue cheese. Sometimes we get fancy with celery sticks (mainly to pretend we’re healthy). I once stuffed leftovers into pita bread with slaw—that was chef’s kiss. On Friday nights, someone always sneaks them onto nachos with more hot sauce and, of course, more cheese.

Don’t Make My Mistakes (Pro Tips)

I tried crowding them onto one little tray. Don’t! They end up steaming and going soggy. Two trays are worth washing.
Let them cool just a minute before saucing—if you’re too eager (I get it), they break apart easier.
I once tried skipping the double bake. Nope. Not worth it, trust me. Actually, I think the second trip to the oven is what makes them addictive.

Questions Folks Always Ask Me

Do you have to use cauliflower or will broccoli work?
Good question! Actually, broccoli works in a pinch (I tried it once out of desperation), but those little fuzzy tops tend to get a bit mushier.
How spicy are these?
Depends entirely on your sauce and your heat-tolerance. Mine are probably a 6 out of 10—but you do you! Tweak the sauce-to-butter ratio if you wanna keep it milder.
Can I make these in an air fryer?
Yep, you can! Cut a few minutes off the bake time and shake ’em halfway. (Careful, they can brown real quick in there.)
Are these actually healthy?
Ehh, they’re veg smothered in sauce and a little butter. Healthier than real wings (probably), but let’s not split hairs, yeah?

Buffalo Cauliflower Wings