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 or potluck.
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.
Be sure to try my Crockpot Buffalo Wings and Buffalo Chickpea Dip, too.
Why You’ll Love this Cauliflower Wings Recipe:
- VEGETARIAN: Wings aren’t just for meat eaters! Meat lovers and vegetarians alike love these baked Buffalo cauliflower wings.
- ADDICTIVE: Trust me, these beauties disappear quickly! I recommend making a double batch if serving a crowd.
- FLAVORFUL: If you love everything Buffalo, these wings are for you.
No tailgate or Super Bowl party is complete without something Buffalo flavored. Add these Buffalo cauliflower wings to your menu!
How to Make Buffalo Cauliflower Wings
Be sure to see the recipe card below for full ingredients & instructions!
- Make the Buffalo ranch dressing and refrigerate until serving.
- Mix the batter ingredients together.
- Dip cauliflower florets into the batter and place onto a lined baking sheet.
- Bake the cauliflower until crispy.
- While the cauliflower bakes, make the Buffalo BBQ sauce.
- Toss the baked cauliflower in the Buffalo BBQ sauce.
- Serve with Buffalo ranch dressing.
I don’t recommend it. Fresh cauliflower florets are best! To save time, instead of chopping a head of cauliflower into florets, pick up a couple bags of pre-cut cauliflower.
Use your favorite Buffalo sauce and hot sauce in this appetizer recipe.
Absolutely. Instead of making homemade Buffalo ranch dressing, mix 3 tablespoons of Buffalo sauce into ½ cup of store bought ranch dressing.
For best taste and texture, these cauliflower wings are best enjoyed immediately after baking. If you do have leftover wings, place them in an airtight container and refrigerate for up to 2 days.
Serving Suggestions
Pair Buffalo cauliflower wings with other favorite savory appetizers like:
These cauliflower wings are seriously addictive, so be sure to make a double batch!
Tips!
- Instead of sparkling water, try using beer in the cauliflower batter. It adds a delicious flavor!
- 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.
- Spray the cauliflower with nonstick spray halfway through baking to really crisp up the “wings.”
After just one bite, you’ll fall in love with this baked cauliflower recipe!
How should I reheat cauliflower wings?
For best tasting leftovers, reheat cauliflower wings in the oven at 400°F for 10 minutes or until warmed through.
What can I use instead of sparkling water in the batter?
Instead of sparkling water try using the same amount of beer (or gluten free beer). The carbonation keeps the Buffalo coating light and crispy!
Can I make these cauliflower wings vegan and gluten-free?
Yes! To make these vegan, use a plant-based mayo alternative. To make this recipe gluten free, use gluten free 1:1 flour (like Bob’s Red Mill or Cup4Cup) and sparkling water (or gluten free beer) in the cauliflower batter. Make sure the Buffalo/hot sauce you choose is also gluten free.
Even meat eaters can’t resist these Buffalo cauliflower wings!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Buffalo Cauliflower Wings Recipe
Prep: 20 minutes
Cook: 55 minutes
Total: 1 hour 15 minutes
Buffalo Cauliflower Wings are a wonderful meat-free appetizer that pack a flavorful punch! These baked cauliflower florets are tossed in a spicy Buffalo BBQ sauce and dipped in Buffalo ranch dressing for the ultimate vegetarian snack.
Ingredients
For the Buffalo BBQ Sauce
For the Buffalo Ranch Dressing
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.
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
- Batter: 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.
- Gluten Free: To make this recipe gluten free, use gluten free 1:1 flour (like Bob’s Red Mill or Cup4Cup) and sparkling water (or gluten free beer) in the cauliflower batter. Make sure the Buffalo/hot sauce you choose is also gluten free.
Nutrition Information
Calories: 275kcal (14%) Carbohydrates: 32g (11%) Protein: 5g (10%) Fat: 15g (23%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 9g Monounsaturated Fat: 3g Trans Fat: 1g Cholesterol: 8mg (3%) Sodium: 1522mg (66%) Potassium: 425mg (12%) Fiber: 3g (13%) Sugar: 10g (11%) Vitamin A: 801IU (16%) Vitamin C: 54mg (65%) Calcium: 50mg (5%) Iron: 2mg (11%)
