Crispy Buffalo Cauliflower Wings

I discovered these by accident one Sunday when I had half a cauliflower left over and a friend texted asking if I could make something impressive for game day. I grabbed what I had in the pantry—flour, breadcrumbs, hot sauce—and decided to treat cauliflower like wings. Twenty minutes later, they were gone, and my friend was asking for the recipe before he left.

The first time I made these for a crowd, I doubled the batch and still ran out. Someone asked if cauliflower could really taste this good, and I realized it wasn't the cauliflower—it was the crispy coating and that tangy, spicy buffalo sauce that made you forget you were eating vegetables.

Ingredients

• 1 large head cauliflower, cut into bite-sized florets: Use florets that are similar in size so they cook evenly; smaller pieces get extra crispy at the edges.
• 1 cup all-purpose flour: This is your foundation for the batter; don't skip it or use whole wheat unless you like a denser coating.
• 1 cup unsweetened plant-based milk or regular milk: The milk makes the batter stick; if it's too thick, thin it with a splash more milk.
• 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika: These spices add depth before you even touch the hot sauce; trust them to build flavor.
• 1/2 teaspoon salt and 1/2 teaspoon black pepper: Season the batter boldly; it's the only seasoning the cauliflower gets before the sauce.
• 1 cup panko breadcrumbs: Panko gives you that shatter-when-you-bite-it texture that regular breadcrumbs can't match.
• Non-stick cooking spray: This prevents sticking and helps everything crisp up in the oven without deep-frying.
• 1/2 cup hot sauce (Frank's RedHot works perfectly), 3 tablespoons unsalted butter melted, 1 tablespoon honey or maple syrup: The butter rounds out the heat, and the honey adds a subtle sweetness that makes people ask what's in it.
• 1/2 cup mayonnaise, 1/2 cup sour cream, 1 tablespoon fresh lemon juice, 1 tablespoon chopped fresh dill, 1 tablespoon chopped fresh chives, 1 teaspoon garlic powder, 1/2 teaspoon onion powder: Fresh herbs make the ranch taste alive; don't use dried unless you have no choice.
• Salt and pepper to taste for the ranch: Taste as you mix; ranch dip should taste bright and bold enough to stand up to the spicy wings.

Instructions

Heat your oven and prep the pan:

Set the oven to 425°F and line your baking sheet with parchment paper; spray it lightly so nothing sticks. A hot oven is your secret weapon for crispy wings without oil.

Make the batter:

Whisk together flour, milk, garlic powder, onion powder, smoked paprika, salt, and pepper until it looks like pancake batter. If it seems too thick, add milk a tablespoon at a time.

Coat the cauliflower:

Dip each floret into the batter until it's completely coated, then roll it in panko breadcrumbs and arrange on your baking sheet in a single layer. This is where you build the crunch.

First bake:

Spray the coated florets lightly with cooking spray and bake for 20 minutes, flipping them halfway through so they brown evenly. They should be golden but not yet sticky from the sauce.

Make the buffalo sauce:

While the cauliflower bakes, stir together hot sauce, melted butter, and honey in a small bowl. The honey mellows the heat and adds a gloss; don't skip it.

Make the ranch:

Mix mayonnaise, sour cream, lemon juice, dill, chives, garlic powder, and onion powder until smooth, then refrigerate. Fresh dill makes the difference between dip and sauce.

Toss with sauce:

Transfer the baked cauliflower to a large bowl, pour the buffalo sauce over it, and toss gently but thoroughly so everything gets coated. You want sauce, not just on the surface.

Final crisping:

Return the sauced cauliflower to the baking sheet and bake for 10 more minutes until the sauce caramelizes slightly and the coating gets extra crunchy. This step is non-negotiable if you want texture.

Serve:

Move everything to a platter, set the ranch dip in the center, and serve while still warm. The contrast between hot and cold is what people come back for.

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My neighbor came over during the second batch and grabbed one straight from the oven, burning her fingers. She didn't even flinch, just dipped it in ranch and said, "This might be better than actual wings." That's when I knew I'd found something worth making again.

Flavor Building That Actually Works

The magic isn't in one ingredient—it's in the layers. The spices in the batter give the cauliflower a baseline flavor, the hot sauce brings heat, the butter adds richness, and the honey brings it all together with a touch of sweetness that rounds out the spice. It's the same reason buffalo wings taste good; it's the balance.

Making It Your Own

I've tried this with different hot sauces—once with sriracha, once with a milder sauce—and each version tasted distinct. You can also add cayenne pepper to the batter if you want more heat built in, or a pinch of turmeric for earthiness. The ranch is your canvas; I've swapped dill for tarragon and it was entirely different, entirely good.

Serving and Storage Tips

These are best served immediately while the coating is still crispy, but if you have leftovers, they keep in the fridge for three days and reheat beautifully in a 350°F oven for five minutes. You can also make the ranch dip up to a day ahead, which actually lets the flavors deepen. Serve with celery and carrot sticks if you want something to feel wholesome, or just by itself if you're being honest about what you came for.

• Vegan version: swap the butter for vegan butter and use plant-based milk and mayo—the taste barely changes.
• Make ahead: coat the cauliflower and refrigerate on the baking sheet for up to 8 hours before baking; just add a few minutes to the first bake.
• Batch it: double or triple the recipe for parties; it scales perfectly.

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These wings prove that vegetarian food doesn't have to be a compromise; it can be what you actually want to eat. Make them once and they'll become your secret weapon.

Recipes Q&A

→ How do I make the cauliflower wings extra crispy?

Coat the florets thoroughly with batter and panko breadcrumbs, spray lightly with cooking spray before baking, and flip halfway through. Baking twice after saucing also helps maintain crispiness.

→ Can I adjust the heat level of the buffalo sauce?

Yes, use more or less hot sauce to suit your spice preference. Adding honey or maple syrup balances the heat with sweetness.

→ What can I use as a substitute for regular milk?

Unsweetened plant-based milk such as almond or oat milk works well to keep the coating light and suits dairy-free diets.

→ How should I serve the cauliflower wings?

Serve them hot with the creamy ranch dip on the side, and consider adding celery and carrot sticks for a classic touch.

→ Is this dish suitable for vegans?

Yes, by using vegan butter, plant-based milk, and dairy-free mayonnaise or sour cream, you can easily make it vegan-friendly.