Crispy Buffalo Cauliflower Wings (Printable Version)
Crispy baked cauliflower florets coated in spicy buffalo sauce and served with creamy ranch dip.
# What You Need:
→ Cauliflower Wings
01 - 1 large head cauliflower, separated 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 black pepper, to taste
# How to Make It:
01 - Set oven to 425°F. Line a large baking sheet with parchment paper and lightly coat with non-stick spray.
02 - In a large bowl, whisk together flour, milk, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth.
03 - Dip each cauliflower floret into the batter, letting excess drip off, then evenly coat with panko breadcrumbs. Arrange in a single layer on the baking sheet.
04 - Spray the coated florets lightly with cooking spray. Bake for 20 minutes, flipping once halfway, until golden and crisp.
05 - Combine hot sauce, melted butter, and honey in a small bowl, stirring to blend thoroughly.
06 - Mix all ranch dip ingredients in a separate bowl until uniform and refrigerate until serving.
07 - Transfer baked cauliflower to a large bowl and gently toss with buffalo sauce to coat evenly.
08 - Return coated cauliflower to baking sheet and bake for an additional 10 minutes to achieve extra crispiness.
09 - Remove from oven and serve immediately alongside the chilled ranch dip.
# Expert Tips:
01 -
- They're genuinely crispy on the outside and tender inside, not soggy like some baked veggie attempts.
- The buffalo sauce hits that spicy-tangy-sweet spot that makes you keep reaching for more.
- Zero guilt factor because it's vegetables, but tastes indulgent enough to forget that matters.
02 -
- The double-bake method is non-negotiable if you want actual crispness—skipping it means just having soft coated cauliflower.
- Flipping halfway through the first bake ensures even cooking and prevents one side from burning.
- Don't skip the extra 10 minutes after saucing—that's when the edges caramelize and everything gets textural.
03 -
- Pat the cauliflower completely dry before battering—any moisture steams instead of crisps.
- Don't crowd the baking sheet; space matters for air circulation and crunchiness.