Can I make these Crispy Buffalo Cauliflower Wings ahead of time?

Yes! You can prepare the cauliflower florets, batter, and buffalo sauce the day before. Store them in separate containers in the fridge, and when you're ready to cook, just toss the cauliflower in the batter and bake or air fry them as directed.

Can I use frozen cauliflower for this recipe?

It's best to use fresh cauliflower for this recipe. Frozen cauliflower tends to release moisture when baked, which may result in soggy wings. Fresh cauliflower will give you the crispy texture you’re looking for.

Can I make these cauliflower wings spicier?

Absolutely! You can adjust the level of spiciness by adding more buffalo sauce or a dash of cayenne pepper. If you like it extra hot, try adding some crushed red pepper flakes to the sauce for an added kick.

How do I store leftover buffalo cauliflower wings?

Leftover buffalo cauliflower wings can be stored in an airtight container in the fridge for up to 2 days. For the best texture, reheat them in an oven at 400°F (204°C) to bring back their crispiness. Avoid microwaving them, as this will make them soggy.

Easy Crispy Buffalo Cauliflower Wings – 5-Minute Recipe

Name: Crispy Buffalo Cauliflower Wings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 cups cauliflower florets; 1 cup superfine almond flour; 1/2 cup unsweetened almond milk (or any plant-based milk); 1 tsp onion salt; 1 tsp paprika; 1/2 tsp garlic powder; 1/2 cup buffalo sauce (Tessamae’s or Frank’s Hot Sauce); 2 tbsp vegan butter (or ghee for Whole30)

Description

Crispy Buffalo Cauliflower Wings are a healthier, vegan, and low-carb alternative to traditional buffalo wings. These wings are baked to perfection, crispy on the outside, and coated in a tangy, spicy buffalo sauce. They’re easy to prepare, customizable, and perfect for any occasion, from game day to a casual snack.

Ingredients

Scale

4 cups cauliflower florets
1 cup superfine almond flour
1/2 cup unsweetened almond milk (or any plant-based milk)
1 tsp onion salt
1 tsp paprika
1/2 tsp garlic powder
1/2 cup buffalo sauce (Tessamae’s or Frank’s Hot Sauce)
2 tbsp vegan butter (or ghee for Whole30)

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Instructions

Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together almond flour, almond milk, onion salt, garlic powder, and paprika until smooth.
Add the cauliflower florets to the bowl and toss to coat them evenly with the batter.
Place the coated cauliflower florets in a single layer on the prepared baking sheet.
Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
While the cauliflower bakes, prepare the buffalo sauce by mixing the hot sauce and melted vegan butter together in a bowl.
Once the cauliflower is baked, remove from the oven and toss it in the buffalo sauce until evenly coated.
Return the cauliflower to the oven and bake for an additional 10 minutes or until crispy and slightly browned.
Serve immediately with your favorite dipping sauce and garnish with fresh herbs, if desired.

Notes

Use fresh cauliflower for the best texture; frozen cauliflower may become soggy.
Feel free to swap buffalo sauce for BBQ sauce or other spicy options like chipotle lime sauce.
If you prefer a spicier dish, add extra cayenne pepper or hot sauce to the buffalo sauce.
To store leftovers, keep them in an airtight container in the fridge for up to 2 days.
Reheat leftovers in the oven at 400°F to maintain crispiness; avoid microwaving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Appetizer, Snack
Method: Baking, Air Frying
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 165 kcal
Sugar: 2g
Sodium: 450mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 3g
Protein: 5g
Cholesterol: 0mg