Description
This easy Buffalo Cauliflower Wings recipe is a perfect crowd-pleasing appetizer for game day or any gathering. Made with simple ingredients like cauliflower, flour, and classic buffalo sauce, these baked wings offer a healthier alternative to traditional buffalo wings while still delivering bold flavor and satisfying crunch.
Ingredients
Scale
Main Ingredients
- 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 (e.g., Frank's)
Instructions
- Preheat oven: Preheat your oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper to prepare for baking the cauliflower wings.
- Prepare batter: In a large mixing bowl, combine the flour, ground paprika, onion powder, garlic powder, and salt. Add the buttermilk and stir until you form a thick batter consistency.
- Coat cauliflower: Add the cauliflower florets to the batter and toss thoroughly to coat each piece evenly with the mixture.
- Arrange for baking: Place the coated cauliflower florets onto the prepared baking sheets, ensuring there is ample space between each piece for air circulation to help them crisp up.
- Bake first side: Bake the cauliflower for 20 minutes to start cooking and crisping the batter.
- Flip and bake second side: After 20 minutes, flip each cauliflower wing over to bake the other side for an additional 20 minutes to ensure even cooking and browning.
- Prepare buffalo sauce: While the cauliflower bakes, combine the buffalo sauce with the melted butter in a bowl and whisk until smooth and fully incorporated.
- Toss wings in sauce: When the cauliflower wings are done baking, transfer them to the bowl with buffalo sauce and toss gently to coat each wing evenly with the flavorful sauce.
- Serve immediately: Enjoy your hot and crispy buffalo cauliflower wings as a delicious appetizer or snack.
Notes
- If you don’t have buttermilk, make your own by adding 1 tablespoon of apple cider vinegar or lemon juice to 3/4 cup of milk (plant-based or dairy). Let it stand for 5 minutes to thicken before using.
- To make this recipe vegan, use plant-based buttermilk and swap butter for melted coconut oil or vegan butter.
- For a gluten-free version, substitute all-purpose flour with your favorite gluten-free flour blend.
- Space out the cauliflower pieces well on the baking sheets to ensure they crisp on all sides and don’t steam.
Nutrition
- Serving Size: 1 small serving
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 15 mg
