Buffalo cauliflower wings are a plant-based, gluten-free alternative to buffalo wings made with crispy cauliflower florets and buffalo sauce. This recipe delivers bold flavor and satisfying texture without deep frying.
A Quick Look at the Recipe
✅ Recipe Name: Buffalo Cauliflower Wings
🕒 Ready In: ~45 minutes
👪 Serves: 4 servings
🍽 Calories: ~141 per serving (estimated)
🥣 Main Ingredients: Cauliflower, cornstarch, milk, buffalo hot sauce
📖 Dietary Info: Gluten-free; vegetarian; vegan option
👌 Difficulty: Easy - batter, bake, and toss
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The cauliflower is coated in a simple cornstarch-based batter, baked until golden, then tossed in a buttery buffalo sauce for heat and richness. Baking keeps the process straightforward while allowing the florets to crisp up before being sauced.
If you enjoy gluten-free snacks and appetizers like this, you might also like our Deviled Egg Dip, Loaded Potato Skins, or Toasted Pine Nut Hummus. These recipes feature bold flavors and simple techniques that work well for casual meals or sharing.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love Buffalo Cauliflower Wings:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Buffalo Cauliflower Wings:
- Recipe Notes & Tips:
- How to Store:
- Buffalo Cauliflower Wings FAQs:
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- Buffalo Cauliflower Wings
Why You'll Love Buffalo Cauliflower Wings:
Crispy and satisfying: The cornstarch batter creates a light, crunchy coating without frying.
Perfectly spicy: Tossed in classic buffalo sauce for that tangy, fiery flavor.
Easy and oven-baked: No deep frying needed, just simple ingredients and one baking sheet.
Great appetizer or snack: Ideal for game days, parties, or a fun veggie-forward dinner.
Customizable heat: Adjust the hot sauce or add extra butter to mellow the spice.
Key Ingredients:
- cauliflower. Choose a firm, fresh head and cut into evenly sized florets so they cook at the same rate.
- cornstarch. Key to getting a crisp, light coating, don't substitute with flour for this recipe.
- milk. Helps create a smooth batter that sticks well to the cauliflower; dairy or Homemade Almond Milk both work.
- hot sauce. Use your favorite buffalo-style hot sauce for classic flavor.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Make It Dairy-Free or Vegan: Use plant-based milk and dairy-free butter in the buffalo sauce.
- Air Fryer Option: Cook the battered cauliflower in the air fryer at 375°F for 12-15 minutes, shaking halfway through, then toss with buffalo sauce.
- Adjust the Heat: Use mild or hot buffalo sauce depending on your spice preference.
- Add Extra Crisp: Return the sauced cauliflower to the oven for 5-7 minutes if you prefer a slightly crispier finish.
- Different Sauces: Swap buffalo sauce for BBQ sauce or a garlic parmesan-style sauce for a different flavor.
How to Make Buffalo Cauliflower Wings:
- Step 1: Preheat the oven to 400°F and line a baking sheet with parchment paper. Cut the cauliflower into bite-sized florets.
- Step 2: In a bowl, whisk together the cornstarch, garlic powder, onion powder, paprika, and salt, then whisk in the milk until smooth. Toss the cauliflower in the batter.
- Step 3: spread in a single layer on the baking sheet. Bake for 30 minutes, flipping halfway, until golden and crisp.
- Step 4: While baking, melt the butter and stir it into the buffalo hot sauce. Toss the baked cauliflower with the buffalo sauce and serve.
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Recipe Notes & Tips:
- Cut Even Florets: Keeping the cauliflower pieces similar in size helps them bake evenly and crisp at the same rate.
- Don't Overcrowd the Pan: Spreading the cauliflower in a single layer allows hot air to circulate and prevents steaming.
- Flip Carefully: Use a spatula to gently flip the florets halfway through baking so the batter stays intact.
- Sauce Just Before Serving: Tossing the cauliflower in buffalo sauce right before serving helps maintain the crisp coating.
- Serve Immediately: Buffalo cauliflower wings are best enjoyed fresh, while they're still crisp and hot.
How to Store:
Refrigerate: Store leftovers in an airtight container for up to 3 days. Note that they will soften as they sit.
Reheat: For the best texture, reheat in a 425°F oven or air fryer for 5-8 minutes until crisp again.
Freeze: Not recommended. The batter becomes mushy once thawed, and the cauliflower won't crisp back up.
Buffalo Cauliflower Wings FAQs:
Yes, these buffalo cauliflower wings are gluten free because they use cornstarch instead of flour for the batter. Always double-check your buffalo sauce to make sure it's certified gluten free if needed.
Yes, buffalo cauliflower wings can be made in the air fryer by cooking the battered florets at 375°F for about 12-15 minutes, shaking halfway through. Toss with buffalo sauce after cooking for best texture.
To make buffalo cauliflower wings crispy, spread the battered cauliflower in a single layer and avoid overcrowding the pan. Baking at a high temperature and tossing with sauce only after baking helps preserve the crisp coating.
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Buffalo Cauliflower Wings
Ingredients
- 1 head cauliflower
- ¼ cup cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ cup milk
- ½ cup buffalo hot sauce
- 2 tablespoons butter
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Cut the cauliflower into bite-sized florets and place them in a large bowl.
- In a separate bowl, whisk together the cornstarch, garlic powder, onion powder, paprika, and salt. Add the milk to the dry ingredients and whisk until a smooth batter forms.
- Pour the batter over the cauliflower and toss until all florets are evenly coated. Spread the coated cauliflower evenly on the baking sheet in a single layer.
- Bake for 30 minutes, flipping halfway through, until golden and crisp.
- While the cauliflower bakes, melt the butter and stir it into the hot sauce to make the buffalo sauce.
- When the cauliflower is done, transfer to a large bowl and toss gently with the buffalo sauce until fully coated.
- Serve immediately with ranch or blue cheese dressing.
Nutrition
Notes
- Cut Even Florets: Keeping the cauliflower pieces similar in size helps them bake evenly and crisp at the same rate.
- Don't Overcrowd the Pan: Spreading the cauliflower in a single layer allows hot air to circulate and prevents steaming.
- Flip Carefully: Use a spatula to gently flip the florets halfway through baking so the batter stays intact.
- Sauce Just Before Serving: Tossing the cauliflower in buffalo sauce right before serving helps maintain the crisp coating.
- Serve Immediately: Buffalo cauliflower wings are best enjoyed fresh, while they're still crisp and hot.
B says
Will make again