Updated
Buffalo Cauliflower Wings are a wonderful meat-free appetizer that pack a flavorful punch! Baked cauliflower florets are tossed in a spicy Buffalo BBQ sauce and dipped in Buffalo ranch dressing for the ultimate vegetarian snack.
BBQ Buffalo Cauliflower Wings
What is it about Buffalo sauce that makes it so addictive? No matter what it’s on, I’m hooked, and these Buffalo Cauliflower Wings are no exception! With the same savory flavors and hearty texture as classic Buffalo Wings, these baked cauliflower wings are a welcome vegetarian addition to any game day!
These cauliflower wings are dipped into a from-scratch batter, tossed in a Buffalo BBQ sauce, and served with a homemade Buffalo ranch dressing for the ultimate Buffalo appetizer. If you’re a fan of wings, these easy Crockpot Buffalo Wings are a must, and if you want more Buffalo-flavored dishes, this rich and creamy Buffalo Chicken Dip is a must.
Buffalo Cauliflower Wings Recipe
Ingredients
For the Cauliflower
- 1 head of cauliflower cut into florets, do not use frozen
- 1 cup all-purpose flour For gluten-free, use gluten-free 1:1 flour like Bob's Red Mill or Cup4Cup
- 1 teaspoon smoked paprika
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- 1 cup sparkling water Or use gluten-free beer.
For the Buffalo BBQ Sauce
- ½ cup BBQ sauce
- ¼ cup Buffalo sauce Check for gluten-free if required.
For the Buffalo Ranch Dressing*
- ½ cup mayonnaise For vegan dressing, use a vegan mayo.
- 3 tablespoons Buffalo sauce
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 1 teaspoon dried chives
- ½ teaspoon garlic salt
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk all of the Buffalo ranch dressing ingredients together. Refrigerate until ready to serve.½ cup mayonnaise, 3 tablespoons Buffalo sauce, 1 teaspoon dried dill, 1 teaspoon dried parsley, 1 teaspoon dried chives, ½ teaspoon garlic salt, ½ teaspoon onion powder, ¼ teaspoon ground black pepper
- In a large bowl, whisk the flour, paprika, garlic salt, onion powder, and sparkling water together until a smooth, thick batter forms. The batter should be a little thinner than pancake batter. If needed, add additional water 1 tablespoon at a time until the batter is the correct consistency. It should stick to the cauliflower after dipping.1 cup all-purpose flour, 1 teaspoon smoked paprika, 1 teaspoon garlic salt, 1 teaspoon onion powder, 1 cup sparkling water
- Working one at a time, dip each cauliflower floret into the batter and place onto the prepared baking sheet. Repeat until all florets are dipped in batter and placed on the baking sheet.1 head of cauliflower
- Bake for 45-55 minutes or until very crispy. Spray the cauliflower with nonstick spray halfway through baking.
- While the cauliflower bakes, make the sauce. In a small pot set over medium heat, combine the BBQ sauce and the buffalo sauce. Heat just until warm.½ cup BBQ sauce, ¼ cup Buffalo sauce
- Once the cauliflower is crispy, add the baked cauliflower to a large bowl. Toss with the Buffalo BBQ sauce and serve immediately with the Buffalo ranch dressing.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Cauliflower Wings Step by Step
Preheat the oven and get a baking sheet ready: Preheat the oven to 375°F, line a baking sheet with parchment paper, and set aside.
Prepare the buffalo ranch dressing: Whisk together 1/2 cup mayonnaise, 3 tablespoons Buffalo sauce, 1 teaspoon dried dill, 1 teaspoon dried parsley, 1 teaspoon dried chives, 1/2 teaspoon garlic salt, 1/2 teaspoon onion powder, and 1/4 teaspoon black pepper.
Prepare the cauliflower coating: Whisk 1 cup flour, 1 teaspoon smoked paprika, 1 teaspoon garlic salt, 1 teaspoon onion powder, and sparkling water until a smooth, thick batter forms. The batter should be a little thinner than pancake batter. If needed, add additional water 1 tablespoon at a time until the batter is the correct consistency. It should stick to the cauliflower after dipping.
Coat the cauliflower: Dip each cauliflower floret from 1 head of cauliflower into the batter and place it on the prepared baking sheet. Repeat until all florets are dipped in batter and placed on the baking sheet.
Bake the cauliflower: Bake the cauliflower for 45-55 minutes or until very crispy. Spray the cauliflower with nonstick spray halfway through baking so it crisps up nicely.
Prepare the sauce: In a small pot set over medium heat, combine the 1/2 cup of BBQ sauce and 1/4 cup buffalo sauce. Heat just until warm.
Coat the cauliflower: Once the cauliflower is crispy, transfer it to a bowl and toss with the Buffalo BBQ sauce.
Serve and enjoy: Serve the cauliflower wings immediately with the Buffalo ranch dressing.
Storage and Reheating
If you have leftover wings, place them in an airtight container and refrigerate for up to 2 days. For best tasting leftovers, reheat cauliflower wings in the oven at 400°F for 10 minutes or until warmed through.
Serving Suggestions
Buffalo cauliflower wings go well with loads of other savory appetizers like my super crunchy Ranch Fried Pickles, or these lightly spiced Air Fryer Jalapeño Poppers. Classic Loaded Deviled Eggs are always a hit, as are my easy-to-make Homemade Tortilla Chips.