Crispy Buffalo Cauliflower Wings (Printable)
Golden baked cauliflower florets tossed in spicy buffalo sauce with creamy ranch dip for a flavorful snack.
# What You Need:
→ Cauliflower Wings
01 - 1 large head cauliflower, cut into bite-sized florets
02 - 1 cup all-purpose flour
03 - 1 cup unsweetened plant-based milk (or regular milk)
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon smoked paprika
07 - ½ teaspoon salt
08 - ½ teaspoon ground black pepper
09 - 1 cup panko breadcrumbs
10 - Non-stick cooking spray
→ Buffalo Sauce
11 - ½ cup hot sauce (e.g., Frank's RedHot)
12 - 3 tablespoons unsalted butter, melted
13 - 1 tablespoon honey or maple syrup
→ Ranch Dip
14 - ½ cup mayonnaise
15 - ½ cup sour cream
16 - 1 tablespoon fresh lemon juice
17 - 1 tablespoon chopped fresh dill
18 - 1 tablespoon chopped fresh chives
19 - 1 teaspoon garlic powder
20 - ½ teaspoon onion powder
21 - Salt and pepper to taste
# How to Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper and lightly coat with non-stick spray.
02 - In a large bowl, whisk together flour, milk, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth.
03 - Dip each cauliflower floret into the batter, letting excess drip off, then coat evenly with panko breadcrumbs. Arrange in a single layer on the baking sheet.
04 - Lightly spray the coated florets with cooking spray and bake for 20 minutes, flipping halfway through, until golden and crispy.
05 - Combine hot sauce, melted butter, and honey in a bowl, stirring until blended.
06 - In a separate bowl, mix mayonnaise, sour cream, lemon juice, dill, chives, garlic powder, onion powder, salt, and pepper until smooth. Refrigerate until serving.
07 - Transfer baked cauliflower to a large bowl, pour buffalo sauce over, and toss gently to coat evenly.
08 - Return coated cauliflower to the baking sheet and bake for another 10 minutes to enhance crispiness.
09 - Serve hot with ranch dip on the side.
# Expert Suggestions:
01 -
- Crispy on the outside, tender inside, with none of the guilt that comes with deep-fried food.
- Takes less than an hour from raw cauliflower to something you'll actually crave at parties.
- Works for vegetarians, vegans, and people who just want something flavorful that isn't meat.
02 -
- Don't skip the second bake; that's when the magic happens and the coating sets into a real crunch.
- If your batter is too thin, the coating slides off; if it's too thick, you'll have a gluey shell instead of crispy wings.
- Fresh herbs in the ranch dip are worth their weight in gold—dried herbs make it taste like a packet.
03 -
- Don't crowd the baking sheet; cauliflower needs space to crisp, not steam.
- The lemon juice in the ranch keeps it bright; without it, it tastes flat no matter what else you add.