📝 About This Recipe
These cauliflower wings are a plant-based revelation, offering a satisfyingly crunchy exterior and a tender, buttery interior that rivals any traditional chicken wing. Inspired by the bold, spicy profiles of Southern comfort food, each floret is double-coated in a seasoned batter and finished with a glossy, piquant glaze. Whether you are a dedicated vegan or a curious carnivore, these bites offer an explosion of texture and heat that makes them the ultimate crowd-pleasing snack.
🥗 Ingredients
The Cauliflower
- 1 large head Cauliflower (cut into bite-sized florets)
The Crispy Batter
- 1 cup All-purpose flour (can substitute with gluten-free 1:1 blend)
- 1/4 cup Cornstarch (for extra crunch)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 3/4 cup Unsweetened almond milk (or any neutral plant-based milk)
- 1.5 cups Panko breadcrumbs (standard or gluten-free)
Signature Buffalo Glaze
- 1/2 cup Hot sauce (Frank's RedHot or similar cayenne-based sauce)
- 3 tablespoons Unsalted butter (melted; use vegan butter for a dairy-free version)
- 1 tablespoon Honey (or maple syrup to balance the heat)
For Garnish & Dipping
- 2 tablespoons Fresh chives (finely chopped)
- 1/2 cup Blue cheese or Ranch dressing (for serving)
- 4 stalks Celery sticks (cut into batons)
👨🍳 Instructions
-
1
Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking.
-
2
Wash the cauliflower head and pat it completely dry. This is crucial for ensuring the batter sticks properly. Cut the head into uniform, bite-sized florets, discarding the heavy core.
-
3
In a large mixing bowl, whisk together the flour, cornstarch, garlic powder, onion powder, and smoked paprika until well combined.
-
4
Slowly pour the almond milk into the dry flour mixture, whisking constantly until a smooth, thick batter forms. It should have the consistency of pancake batter.
-
5
Place the panko breadcrumbs in a separate shallow bowl or pie dish. Season them with a pinch of salt and pepper.
-
6
Working in small batches, toss the cauliflower florets into the wet batter until fully submerged. Lift them out, letting the excess batter drip off.
-
7
Immediately dredge the battered florets in the panko breadcrumbs, pressing gently so the crumbs adhere to all sides of the cauliflower.
-
8
Arrange the coated florets on the prepared baking sheet in a single layer, ensuring they aren't touching. This allows the hot air to circulate for maximum crispness.
-
9
Bake for 20-22 minutes, flipping halfway through, until the coating is golden brown and the cauliflower is tender when pierced with a fork.
-
10
While the cauliflower bakes, whisk together the hot sauce, melted butter, and honey in a small bowl to create your glaze.
-
11
Remove the cauliflower from the oven. Using a pastry brush, gently coat each wing with the buffalo glaze, or carefully toss them in a large bowl with the sauce.
-
12
Return the glazed wings to the oven for an additional 5-8 minutes. This 'sets' the sauce and creates a slightly tacky, caramelized finish.
-
13
Remove from the oven and let rest for 2 minutes. Transfer to a serving platter, sprinkle with fresh chives, and serve immediately with cold ranch and celery.
💡 Chef's Tips
Ensure the cauliflower is bone-dry before battering; moisture is the enemy of crispiness. For an even crunchier finish, use an air fryer at 375°F for 15 minutes, shaking the basket halfway through. Don't overcrowd the pan; if the florets are too close, they will steam rather than roast. If you like it extra spicy, add a half-teaspoon of cayenne pepper to the dry batter mix. To keep them vegan, swap the honey for agave nectar and use a vegan-certified buffalo sauce.
🍽️ Serving Suggestions
Pair with a crisp, cold Lager or an IPA to cut through the spicy heat. Serve alongside a cooling cucumber and radish salad for a refreshing contrast. Offer a variety of dips, such as a creamy blue cheese or a tangy vegan garlic aioli. Include classic wing accompaniments like pickled carrots or thick-cut dill pickle chips. For a full meal, serve these inside warm flour tortillas with shredded cabbage and lime.