Crispy Buffalo Cauliflower Wings (Printable)

Baked cauliflower florets tossed in spicy buffalo sauce, served with cool ranch dip for a flavorful 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 (e.g., Franks 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 oven to 425°F. Line a large baking sheet with parchment paper and lightly coat with non-stick spray.
02 - Whisk together flour, milk, garlic powder, onion powder, smoked paprika, salt, and black pepper in a large bowl until smooth.
03 - Dip each cauliflower floret into the batter, letting excess drip off, then dredge evenly in panko breadcrumbs. Arrange in a single layer on the prepared baking sheet.
04 - Lightly spray coated florets with cooking spray. Bake for 20 minutes, flipping halfway, until golden and crisp.
05 - Combine hot sauce, melted butter, and honey in a small bowl; stir until well mixed.
06 - In a separate bowl, mix mayonnaise, sour cream, lemon juice, dill, chives, garlic powder, onion powder, salt, and pepper until smooth. Chill until serving.
07 - Transfer baked cauliflower to a large bowl, pour buffalo sauce over, and toss gently to coat evenly.
08 - Return coated florets to the baking sheet and bake for an additional 10 minutes to enhance crispiness.
09 - Serve hot with chilled ranch dip on the side.

# Expert Advice:

01 -
  • They're genuinely crispy on the outside and tender inside, no soggy disappointments.
  • Works perfectly for vegetarians, vegans with swaps, and meat-eaters who don't even realize what they're eating.
  • Comes together in under an hour, which beats most restaurant appetizers.
  • The homemade ranch tastes fresher and cooler against the spicy kick of the buffalo sauce.
02 -
  • Don't skip the second bake after tossing in sauce—it's what keeps them crispy instead of turning soggy after five minutes.
  • Make sure florets are cut roughly the same size or the smaller ones will burn while you wait for the big ones to cook through.
  • The ranch tastes better if you make it at least an hour ahead and let the herbs meld; overnight is even better.
03 -
  • Toast your panko in a dry pan for a minute before using it to deepen the flavor and make the coating even crispier.
  • Keep an eye on the oven the second time around—sauce has sugar in it, so the cooking time can vary by a few minutes depending on your oven's mood.

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