Description
Crispy baked Buffalo cauliflower wings coated in a spicy Buffalo BBQ sauce and served with a creamy Buffalo ranch dressing. This vegetarian appetizer mimics the flavors and texture of traditional chicken wings, making it a perfect snack or party dish that everyone can enjoy.
Ingredients
Scale
Cauliflower Wings
- 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.)
- Nonstick spray for baking sheet and cauliflower
Buffalo BBQ Sauce
- ½ cup BBQ sauce
- ¼ cup Buffalo sauce (Check for gluten-free if required.)
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 and prepare baking sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Make Buffalo ranch dressing: In a medium bowl, whisk together the mayonnaise, Buffalo sauce, dried dill, dried parsley, dried chives, garlic salt, onion powder, and ground black pepper until smooth. Refrigerate this dressing until ready to serve for a chilled, creamy dip.
- Prepare batter: In a large bowl, combine the flour, smoked paprika, garlic salt, onion powder, and sparkling water. Whisk until smooth and thick but slightly thinner than pancake batter. If needed, add water 1 tablespoon at a time to achieve the right consistency that will cling to the cauliflower.
- Batter the cauliflower: Dip each cauliflower floret individually into the batter, allowing excess to drip off, then place them on the prepared baking sheet evenly spaced. Repeat until all florets are coated and arranged.
- Bake the cauliflower: Place the baking sheet in the oven and bake for 45-55 minutes or until the cauliflower wings are very crispy. About halfway through baking, remove the sheet and lightly spray the florets with nonstick spray to encourage even crisping, then return to the oven.
- Make Buffalo BBQ sauce: While the cauliflower bakes, combine the BBQ sauce and Buffalo sauce in a small pot over medium heat. Warm gently until heated through but not boiling, stirring occasionally.
- Toss cauliflower in sauce and serve: Once the cauliflower is golden and crispy, transfer the florets to a large bowl and toss thoroughly with the warmed Buffalo BBQ sauce. Serve immediately with the chilled Buffalo ranch dressing on the side for dipping.
Notes
- Use fresh cauliflower instead of frozen for best texture.
- Adjust the batter consistency by adding water gradually to ensure it coats the cauliflower well.
- Spraying the cauliflower with nonstick spray mid-baking helps achieve extra crispiness.
- For a vegan version, substitute vegan mayonnaise and confirm the Buffalo and BBQ sauces are vegan.
- The gluten-free version can be made by using gluten-free flour and checking dipping sauces for gluten content.
- Serve immediately for the crispiest texture; leftovers can be reheated in the oven to regain crispiness.