Description
These Baked Cauliflower Wings are a healthier, crispy, and delicious alternative to traditional buffalo wings. Made with fresh cauliflower, a seasoned batter, and tossed in spicy buffalo sauce, these wings are baked for a lighter option and can be easily made vegan or gluten-free. Perfect for game day or as a tasty appetizer!
Ingredients
For the Cauliflower Wings
1 head of cauliflower (approximately 4 cups of florets)
1 cup water
¾ cup all-purpose flour (can substitute gluten-free rice flour)
¼ cup cornstarch
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
1 tsp salt
¼ tsp ground pepper
For the Buffalo Sauce
1 cup Frank’s Red Hot Sauce
1 tbsp butter (for vegan option, use Earth Balance Buttery Spread)
Instructions
Preheat the Oven:
Line baking sheet(s) with parchment paper or grease with oil. Preheat your oven to 400-425°F (200-220°C), depending on your oven.
Prepare the Cauliflower:
Wash and cut the cauliflower head into bite-sized florets. Set aside.
Make the Batter:
In a medium mixing bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper. Add the water and whisk until the batter is smooth, with minimal lumps.
Coat the Cauliflower:
Dip the cauliflower florets into the batter, ensuring they are well-coated. Shake off any excess batter before placing the cauliflower on the prepared baking sheet. Arrange the cauliflower in a single layer.
Bake the Cauliflower:
Bake the cauliflower in the preheated oven for 20 minutes until golden brown, flipping halfway through to ensure both sides are crispy.
Make the Buffalo Sauce:
While the cauliflower is baking, prepare the buffalo sauce. In a small saucepan, melt the butter over low heat. Stir in the hot sauce and remove from heat once it’s well combined. Set aside.
Coat the Cauliflower with Buffalo Sauce:
Once the cauliflower has finished its first bake, transfer the florets into a mixing bowl. Pour the buffalo sauce over the baked cauliflower and toss to coat evenly.
Return to the Oven:
Place the coated cauliflower back on the baking sheet and bake for an additional 10-15 minutes or until the cauliflower reaches your desired level of crispiness.
Serve:
Serve the baked cauliflower wings with ranch dressing, blue cheese, or your favorite dipping sauce. Enjoy!
Notes
Coating: Shake off excess batter from the cauliflower to ensure an even, crispy coating.
Vegan Option: Use plant-based butter (like Earth Balance) and gluten-free flour to make this recipe vegan and gluten-free.
Spicy Adjustments: For extra heat, you can sprinkle some red pepper flakes or cayenne pepper on top of the wings after baking.
Storage Tips:
Refrigeration: Store any leftover cauliflower wings in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in an oven or toaster oven to maintain the crispiness. Avoid microwaving, as it may make the wings soggy.
Freezing: You can freeze the baked cauliflower wings (before adding the buffalo sauce) for up to a month. Reheat from frozen, adding the buffalo sauce and baking until crispy.
Serving Suggestions:
These buffalo cauliflower wings are great as a game day snack, appetizer, or served alongside a fresh salad. They pair perfectly with creamy ranch or tangy blue cheese dressing.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Appetizer, Snack
- Method: Baked
- Cuisine: American
