Crispy Buffalo Cauliflower Wings (Printable Version)
Crispy baked cauliflower florets tossed in spicy buffalo sauce served with a cool ranch dip.
# 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 - 1/2 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 1 cup panko breadcrumbs
10 - Non-stick cooking spray
→ Buffalo Sauce
11 - 1/2 cup hot sauce (e.g. Frank's RedHot)
12 - 3 tablespoons unsalted butter, melted
13 - 1 tablespoon honey or maple syrup
→ Ranch Dip
14 - 1/2 cup mayonnaise
15 - 1/2 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 - 1/2 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 - Whisk together flour, plant-based milk, garlic powder, onion powder, smoked paprika, salt, and black pepper in a large bowl until smooth.
03 - Dip each cauliflower floret into the batter, allowing excess to drip off, then dredge in panko breadcrumbs. Arrange florets in a single layer on the baking sheet.
04 - Lightly spray the coated florets with cooking spray. Bake for 20 minutes, flipping halfway through, until golden and crispy.
05 - Combine hot sauce, melted butter, and honey in a small bowl and mix thoroughly.
06 - In a separate bowl, whisk together mayonnaise, sour cream, lemon juice, fresh dill, chives, garlic powder, onion powder, salt, and pepper until smooth. Refrigerate until serving.
07 - Transfer baked cauliflower wings to a large bowl, pour buffalo sauce over, and toss gently to coat evenly.
08 - Return coated cauliflower to the baking sheet and bake an additional 10 minutes to achieve extra crispiness.
09 - Serve wings hot with ranch dip on the side.
# Expert Advice:
01 -
- The batter gets impossibly crispy in the oven without needing a deep fryer, and the panko coating stays crunchy even after tossing in sauce.
- You can have these ready in 50 minutes flat, making them perfect for last-minute cravings or unexpected guests.
- They work for vegetarians, vegans (with simple swaps), and meat-eaters who just want something bold and delicious.
02 -
- That second bake is non-negotiable—it's the difference between crispy wings and disappointed sighs, so don't skip it even if you're in a hurry.
- If you toss the cauliflower too aggressively, the panko coating shatters and falls into the sauce, so treat them gently like you mean it.
- Fresh herbs in the ranch dip actually matter; dried herbs taste like you gave up, so spend the extra minute chopping fresh ones.
03 -
- Line your baking sheet with parchment paper before you even start because even non-stick spray betrays you sometimes, and parchment paper never lies.
- The honey in the buffalo sauce sounds optional until you taste it—it rounds out the heat and makes people ask what your secret ingredient is, and that moment never gets old.