I LOVED buffalo wings as a kid. If they were on a menu, I was ordering them. Lucky for me, tons of buffalo cauliflower recipes exist online.
The problem is, a lot of these recipes suggest that you should simply toss the florets in wing sauce before roasting, or if you’re lucky they will have a batter recipe that you are supposed to dunk the florets in before baking.
Any time I have tried to make on of these recipes I end up disappointed because they lack the crunch factor. I know “real” wings aren’t necessarily crunchy but for cauliflower wings we gotta amp things up a little so that vegans and non vegans alike want to make these on the regular. So, while it does take a little more time to bread the cauliflower, stick with me. It is SO worth it.
These babies came out perfectly spicy, crunchy, and so flavorful. I served them with plenty of Green Goddess Dressing for dipping and I urge you to make both of these recipes together because they are a match made in heaven.
My only recipe note is to be careful during the application of the wing sauce. If you toss the wings around too much the breading will start to fall off. Just be gentle with them and don’t stress about getting them completely covered. They will also feel a little soggy during this step, but sticking them back into the oven for another 20 minutes crisps them right back up.
When I make these for dinner, I like to serve them with plenty of my Green Goddess Dressing and oven baked French fries for a full finger foods meal that takes me back to my childhood.
Crispy Buffalo Cauliflower Wings
- 1 Head of Cauliflower washed and cut into florets
- 3/4 Cup All Purpose Flour
- 1/4 tsp Salt
- 1/4 tsp Onion Powder
- 1/4 tsp Garlic Powder
- 3/4 Cup Water
- 3 Cups Panko Bread Crumbs
- 1/2 Cup Franks Red Hot Wings Sauce
- Preheat oven to 450* F.
- Pour panko bread crumbs into a large shallow bowl, set aside. In a medium bowl, combine flour, salt, onion powder and garlic powder with a whisk. Pour water in and whisk to combine.
- Toss a few florets into the batter at a time, turning them to make sure they are completely coated. Then remove them one at a time, letting the excess batter drip off of them for a few second before placing into the panko. Roll the florets in the panko to completely coat them, then place the florets about an inch apart on a wire cooling rack that is on top of a cookie sheet to catch the crumbs.
- Bake for 20 minutes.
- Remove from the oven and carefully place the wings in a large bowl. Drizzle with wing sauce and GENTLY toss to coat. Don’t worry too much about getting them completely covered. place back onto the wire cooling rack and bake for another 20 minutes or until crispy.
- Serve with celery sticks and my delicious green goddess dressing for dipping.
Let me know how this recipe worked for you and if there is anything you’d me to make next!