Cauliflower Buffalo Wings

Hey There, Wing Lover!

So, let me tell you about this time I decided to impress my family with something that wasn’t just another salad. I had this head of cauliflower just sitting in my fridge, staring at me like it was daring me to do something exciting with it. And then it hit me like a ton of bricks—Buffalo wings! But, you know, the vegetarian kind. My brother was skeptical at first (he’s a devout carnivore), but by the end of the meal, he was a believer. You could say these wings won him over.

Why You’ll Love This

I make these whenever I’m in the mood for something that’s both comforting and spicy. My family goes nuts for them (especially my sister, who claims she’s the spice queen). Honestly, they’re perfect for game nights or when you just want to munch on something a bit naughty but nice. And yes, I’ve burnt my fingers more times than I care to admit, but it’s all part of the fun, right? (Just don’t forget the napkins!)

Ingredients

• 1 large head of cauliflower, cut into bite-sized florets (if you’re in a rush, the pre-cut bags work too)
• 1 cup all-purpose flour (or rice flour if you’re going gluten-free)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup milk (I sometimes use almond milk just because I like it)
• 2 tablespoons olive oil
• 1 cup of your favorite hot sauce (Frank’s is my go-to, but I’m not your boss!)
• Salt and pepper to taste

Directions

Alright, first things first, preheat your oven to 450°F (that’s about 230°C for my metric friends). Mix the flour, garlic powder, onion powder, salt, and pepper in a big bowl. Dip each cauliflower floret into the mixture, coating it nicely. This is usually where I sneak a taste (shh, don’t tell anyone).

Arrange the florets on a baking sheet lined with parchment paper (less mess, more fun!). Bake them for about 20 minutes until they start looking crispy and golden.

While they’re baking, mix the hot sauce and olive oil in another bowl. Once the cauliflower is ready, give them a good toss in this spicy sauce. Pop them back in the oven for another 10-15 minutes. Don’t worry if it looks a bit too saucy—it all bakes in beautifully.

Notes

I’ve learned that the trick is not to skimp on the flour coating, or else they won’t get that crispy bite. And, a little trick I discovered by accident: a pinch of paprika in the flour mix can add a nice depth of flavor.

Variations

I once tried adding honey to the hot sauce mixture, hoping for a sweet and spicy combo. It was… interesting. My family politely suggested I stick to the classic version. But hey, experimenting is half the fun!

Equipment

If you don’t have a baking sheet, no worries, a large oven-safe dish works just fine. Just make sure it’s big enough so the florets aren’t overcrowded—they need their personal space to get crispy.

Storage Info

These wings can be stored in an airtight container in the fridge for up to 3 days. But honestly, in my house, it never lasts more than a day!

Serving Suggestions

I usually serve these with a side of celery sticks and some ranch or blue cheese dressing. My mom insists on a slice of bread to soak up any leftover sauce.

Pro Tips

I once tried rushing the baking time, and regretted it because they turned out a bit too soggy. Patience is key here—let them bake until they’re really golden and crispy.

FAQ

Can I make these vegan? Oh, absolutely! Just swap the milk for a plant-based one. It works like a charm.

How spicy are these? Well, they pack a punch, but you can always adjust the hot sauce to your liking. I say, the spicier, the better!

Can I use frozen cauliflower? You can, but it might not get as crispy. Fresh is best if you ask me.