Crispy Buffalo Cauliflower Wings (Printable)

Crispy cauliflower florets coated in spicy buffalo sauce served with creamy ranch dip for a tasty snack.

# What you'll need:

→ Cauliflower Wings

01 - 1 large head cauliflower, cut 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 - ½ teaspoon salt
08 - ½ teaspoon black pepper
09 - 1 cup panko breadcrumbs
10 - Non-stick cooking spray

→ Buffalo Sauce

11 - ½ cup hot sauce, such as Frank’s RedHot
12 - 3 tablespoons unsalted butter, melted
13 - 1 tablespoon honey or maple syrup

→ Ranch Dip

14 - ½ cup mayonnaise
15 - ½ 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 - ½ teaspoon onion powder
21 - Salt and pepper, to taste

# Directions:

01 - Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly coat with non-stick cooking 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, allowing excess to drip off, then coat evenly with panko breadcrumbs. Arrange florets in a single layer on the prepared baking sheet.
04 - Lightly spray the coated florets with cooking spray. Bake for 20 minutes, flipping halfway through, until golden and crispy.
05 - Combine hot sauce, melted butter, and honey in a small bowl, mixing until fully blended.
06 - In a separate bowl, combine mayonnaise, sour cream, lemon juice, dill, chives, garlic powder, onion powder, salt, and pepper. Whisk until smooth and refrigerate until serving.
07 - Transfer baked cauliflower to a large bowl, pour buffalo sauce over, and gently toss to coat evenly.
08 - Return the coated cauliflower to the baking sheet and bake for an additional 10 minutes until extra crispy.
09 - Serve the buffalo cauliflower wings hot, accompanied by the chilled ranch dip.

# Expert Suggestions:

01 -
  • They're genuinely crispy on the outside and tender inside, no soggy disappointments.
  • Works for meat-eaters and vegetarians alike, so you're not cooking two separate appetizers.
  • Buffalo flavor hits just right without overshadowing the vegetable's natural sweetness.
02 -
  • Don't skip the second bake after tossing with sauce—that's when they go from good to genuinely crispy.
  • If your panko is sitting in the pantry for years, it absorbs moisture and won't crisp up the same way; fresh panko makes a noticeable difference.
  • The cooking spray really does matter; brush or oil will make them greasier, while spray creates a crispy shell.
03 -
  • Don't overthink the batter consistency—it should coat a spoon like thin pancake batter, not glue.
  • If you're making these vegan, the substitutions work seamlessly; just make sure your plant-based butter and mayo are good quality so the flavors stay balanced.

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