Crispy Buffalo Cauliflower Wings

My friend Sarah brought these to a game day gathering last fall, and I watched people reach for them before touching the actual chicken wings. She swore the secret was baking them twice, and honestly, the crispness was unreal—almost like she'd unlocked some vegetable hack I didn't know existed. I had to ask for the recipe on the spot, and now they're the first thing I make when someone says they're vegetarian and still hungry.

I made these for my sister's book club last spring, and the whole room went quiet for a second after people tried them. Someone asked if I'd deep-fried them in secret, and I felt oddly proud explaining the double-bake method. By the end of the night, I'd written the recipe on three napkins for guests who wanted to recreate it.

Ingredients

• 1 large head cauliflower, cut into bite-sized florets: The better the pieces, the crispier the result—aim for uniform sizes so they cook evenly.
• 1 cup all-purpose flour: This is your base for a coating that sticks.
• 1 cup unsweetened plant-based milk or regular milk: The liquid loosens the flour into a batter that clings to every nook of the cauliflower.
• 1 teaspoon garlic powder: Builds savory depth right into the coating.
• 1 teaspoon onion powder: Adds sweetness and umami without any texture.
• 1 teaspoon smoked paprika: This brings a subtle smoky note that makes people ask what the secret ingredient is.
• 1/2 teaspoon salt and 1/2 teaspoon black pepper: Season generously—these are your foundation flavors.
• 1 cup panko breadcrumbs: The larger crumbs create that satisfying crunch.
• Non-stick cooking spray: This prevents sticking and helps with even browning.
• 1/2 cup hot sauce such as Franks RedHot: The classic choice for a reason—it has the right balance of heat and vinegar tang.
• 3 tablespoons unsalted butter, melted: Tames the heat and adds richness.
• 1 tablespoon honey or maple syrup: Just enough sweetness to balance the spice and make it addictive.
• 1/2 cup mayonnaise and 1/2 cup sour cream: The creamy base for ranch that tastes nothing like a packet.
• 1 tablespoon fresh lemon juice: Brightens the ranch so it doesn't feel heavy.
• 1 tablespoon each fresh dill and chives: These herbs are what make homemade ranch taste alive.
• 1 teaspoon garlic powder and 1/2 teaspoon onion powder for ranch: Mirrors the coating flavors so everything feels cohesive.

Instructions

Get your oven hot and ready:

Preheat to 220°C (425°F) and line a baking sheet with parchment paper, then spray it lightly. A hot oven is what gives you that initial crispness.

Make a batter that clings:

Whisk flour, milk, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth. It should coat a spoon but still drip—thick enough to stick to the cauliflower but not so thick it becomes glue.

Bread each piece like you mean it:

Dip florets into batter, let excess drip off, then roll in panko until fully coated. This double-layer method is what separates crispy from sad.

Arrange and spray:

Place coated florets in a single layer on the sheet, leaving a little space between each one. A light spray of cooking oil helps them brown.

First bake for tenderness:

Bake for 20 minutes, flipping halfway through, until they're golden and the cauliflower inside is fork-tender. You're cooking the vegetable through here.

Build the buffalo sauce:

While they're baking, combine hot sauce, melted butter, and honey in a small bowl. Taste it—if it's too spicy, add more honey or butter to mellow it.

Mix the ranch while you wait:

Combine mayo, sour cream, lemon juice, dill, chives, garlic powder, onion powder, salt, and pepper until smooth. Refrigerate until serving so the flavors meld.

Toss in the sauce:

Transfer baked cauliflower to a large bowl and pour buffalo sauce over it, tossing gently until each piece is coated. Rough tossing keeps them from breaking apart.

Second bake for maximum crispiness:

Return to the sheet and bake 10 more minutes until the sauce dries slightly and edges crisp up even further. This is the magic step.

Serve while warm:

Place on a platter with ranch dip nearby and watch them disappear.

Pin It

My mom made these for a family video call during lockdown, and somehow watching her cook them on screen made that day feel normal again. The crunch came through even through the webcam, and it became our little tradition—we'd do game night calls and everyone would make their own batch. It turned out food could be a small anchor when everything else felt untethered.

Making Them Vegan or Dairy-Free

If you're keeping these vegan, swap the milk for any unsweetened plant-based version—oat milk works beautifully—and use vegan butter in the sauce. For the ranch, cashew cream mixed with a splash of lemon juice makes an unexpectedly creamy substitute for the sour cream base. I've made both versions back-to-back for mixed groups, and honestly, the difference is barely noticeable because the buffalo sauce is so dominant.

Heat Levels and Adjustments

The buffalo sauce as written is medium heat—spicy enough to feel real but not so intense it overshadows the crispy coating. If you like it milder, reduce the hot sauce and add more honey to compensate. For those who want real fire, I've added a pinch of cayenne or used a hotter sauce like Tabasco, though sometimes that bitterness can take over.

Serving and Storage

These are best eaten within an hour of coming out of the oven while they're still crispy, but leftovers can be reheated at 180°C for about 8 minutes to restore some texture. I've served them with celery and carrot sticks for the classic wing-and-veggie vibe, but they're honestly good with any dipping sauce—blue cheese for purists, sriracha mayo for adventurers, or even plain old soy sauce if you're feeling experimental. The ranch keeps refrigerated for up to four days, so you can make it ahead of time without any stress.

• Reheat leftovers in the oven rather than the microwave to keep them crispy.
• Make the ranch dip a day ahead so flavors have time to develop.
• Cut cauliflower into uniform pieces so they bake evenly.

Pin It

These wings became my answer to the question I used to dread: what do I bring for people with different diets? Now I just smile and bring these, knowing everyone will actually want them. That shift from obligatory to genuinely delicious feels small until you see someone's face light up.

Recipe FAQs

→ How do I make the cauliflower wings crispy?

Coating cauliflower florets in a seasoned batter and panko breadcrumbs before baking at high heat creates a crispy texture. Flipping halfway ensures even crispiness.

→ Can I adjust the spice level in the buffalo sauce?

Yes, increase or decrease the amount of hot sauce used to suit your heat preference. Adding honey or maple syrup also helps balance spiciness.

→ What can I use as a substitute for traditional dairy in the dips?

Plant-based milk, vegan butter, and dairy-free mayonnaise or sour cream alternatives work well to keep the dips creamy and suitable for dairy-free diets.

→ Is it necessary to cook the broccoli wings twice?

The initial bake crisps the coating, while tossing in buffalo sauce and baking again helps the sauce adhere and intensifies flavor with extra crispiness.

→ What sides pair well with buffalo cauliflower wings?

Celery and carrot sticks offer a classic fresh crunch that complements the spicy and creamy flavors, balancing the dish nicely.