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Crispy Baked Buffalo Cauliflower Wings

Ultra-crispy baked buffalo cauliflower wings tossed in a spicy, buttery buffalo sauce with a kick. Crunchy on the outside, tender inside, and served with cool homemade ranch dip!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: American
Calories: 285
Ingredients Method Nutrition

Ingredients
  

For the Crispy Cauliflower Bites
  • 1 large head cauliflower cut into bite-sized florets (about 6 cups)
  • ¾ cup all-purpose flour or gluten-free 1:1 baking flour
  • ½ cup cornstarch for extra crunchy coating
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper freshly cracked
  • ¾ cup unsweetened almond milk or regular milk/buttermilk
  • 1 ½ cups panko breadcrumbs
  • 1 tablespoon olive oil spray for misting
For the Tangy Buffalo Glaze
  • ½ cup Frank's RedHot Original sauce cayenne pepper hot sauce
  • ⅓ cup unsalted butter melted (or vegan butter)
  • 1 tablespoon pure maple syrup or honey, balances acidity
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon garlic powder
For Serving
  • ½ cup creamy garlic ranch dressing or blue cheese dip
  • 4 ribs celery cut into sticks
  • 2 large carrots cut into batons
  • 2 tablespoon scallions or chives thinly sliced, for garnish

Method
 

Instructions
  1. Preheat your oven to 450°F (230°C). Line two large rimmed baking sheets with parchment paper and lightly mist with olive oil spray. Cut cauliflower into uniform bite-sized florets.
  2. In a medium mixing bowl, whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, pepper, and milk until a smooth, batter forms. Place panko breadcrumbs into a separate shallow bowl.
  3. Dip each cauliflower floret into batter to coat completely, letting excess drip off. Roll thoroughly in panko breadcrumbs, pressing lightly so crumbs adhere. Arrange in a single layer on baking sheets with space between florets.
  4. Lightly mist tops with olive oil spray. Bake at 450°F for 20 to 22 minutes, flipping halfway through, until panko is deep golden-brown and ultra-crispy.
  5. While cauliflower bakes, whisk together Frank's RedHot sauce, melted butter, maple syrup, Worcestershire sauce, and garlic powder in a small saucepan over low heat until smooth and emulsified.
  6. Transfer hot crispy cauliflower into a large metal mixing bowl. Pour warm buffalo sauce over florets and toss gently with silicone tongs until every crevice is glazed.
  7. Return glazed cauliflower to baking sheet in a single layer. Bake for an additional 5 minutes until buffalo sauce bubbles, caramelizes slightly, and sets onto crust.
  8. Transfer immediately to a serving platter. Garnish with chopped scallions and chives. Serve piping hot with crisp celery sticks and cold creamy garlic ranch dip!

Nutrition

Serving: 1serving (about 1.5 cups with dip)Calories: 285kcalCarbohydrates: 34gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 680mgPotassium: 490mgFiber: 4gSugar: 6gVitamin A: 540IUVitamin C: 68mgCalcium: 70mgIron: 2.1mg

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