Crispy Buffalo Cauliflower Wings
Posted on February 9, 2023
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These Crispy Buffalo Cauliflower Wings are the ultimate plant-based appetizer that even meat-eaters will devour! If you've ever had soggy, disappointing cauliflower wings, this recipe is about to change everything because the secret is in the double-dip breading technique that creates the crispiest, crunchiest coating you've ever had on cauliflower. The process starts with fresh cauliflower florets that get dipped in a tangy wet batter made with milk, hot sauce, apple cider vinegar, and Worcestershire sauce for flavor, then coated in a perfectly seasoned dry mixture of flour, rice flour, cornstarch, and spices that include garlic powder, onion powder, smoked paprika, cayenne, and black pepper. But here's where the magic happens, you dip them twice, wet then dry, then wet again and dry one more time, creating this thick, craggy coating that fries up incredibly crispy and stays that way. When you fry them at a consistent 350°F, the coating puffs up and turns golden brown with a shatteringly crisp exterior while the cauliflower inside stays tender and almost creamy. The double coating also creates all these nooks and crannies that catch the buffalo sauce perfectly when you toss them right before serving. The key is tossing them in buffalo sauce at the very last minute, if you sauce them too early, that beautiful crispy coating will get soggy and soft. Serve these hot with cool ranch or tangy blue cheese dressing for dipping, and watch them disappear faster than you can make them. They're perfect for game day, parties, as an appetizer, or anytime you want something that tastes indulgent but happens to be vegetarian or even vegan if you use plant milk and vegan Worcestershire sauce. The combination of crispy, spicy, tangy, and that cooling ranch dip makes these absolutely addictive!
Frequently Asked Questions
Q: Can I bake or air fry these instead of deep frying?
A: Yes, but the texture won't be quite as crispy as deep frying! To bake: Preheat your oven to 450°F. Place the double-coated cauliflower on a parchment-lined baking sheet, spray generously with cooking oil spray, and bake for 25-30 minutes, flipping halfway through and spraying again. To air fry: Preheat your air fryer to 400°F, spray the coated cauliflower with oil, and air fry in a single layer for 15-18 minutes, shaking the basket halfway through. Both methods work, but they'll be slightly less crispy than deep-fried. Make sure to spray generously with oil for the best results, and don't skip tossing in buffalo sauce at the very end!
Q: Why do I need to double-dip the cauliflower? Can I just do one coating?
A: The double-dip is what makes these cauliflower wings incredibly crispy with that restaurant-quality coating! A single coating will give you okay results, but it'll be thin and not as crunchy. The double coating creates a thicker, more substantial breading that fries up super crispy with lots of texture and craggy bits that hold the buffalo sauce perfectly. It also creates a barrier that keeps the cauliflower from getting soggy too quickly. Think of it like the difference between regular fried chicken and extra-crispy fried chicken, that second coating makes all the difference. It only takes an extra minute per piece and is 100% worth it for the crunch factor!
Q: My cauliflower wings got soggy after I tossed them in buffalo sauce. What did I do wrong?
A: The most common mistake is tossing the cauliflower in buffalo sauce too early! You should fry the cauliflower until golden and crispy, then toss them in buffalo sauce literally right before serving, like within 1-2 minutes of putting them on the table. If you sauce them and let them sit, the hot sauce will soak into the breading and make it soggy. Other tips: Make sure your oil temperature stays at 350°F the entire time you're frying (if it's too low, the coating absorbs more oil and gets greasy/soggy). Let the fried cauliflower drain on paper towels for just a minute to remove excess oil. Don't overcrowd the pan when frying, which can lower the oil temperature. Serve immediately after tossing in sauce!
Q: Can I prep these ahead of time for a party?
A: Yes, with some strategic planning! You can cut the cauliflower and make both the wet and dry batters up to 24 hours ahead and store them covered in the fridge. You can even coat the cauliflower pieces (double-dipped and everything) up to 2 hours ahead, place them on a baking sheet in a single layer, and refrigerate uncovered so the coating sets and stays dry. When your guests arrive, fry them fresh, this only takes 4-5 minutes per batch. You can also fry them completely up to 1 hour ahead, keep them warm in a 200°F oven on a wire rack (not covered or they'll steam and get soggy), then toss in buffalo sauce right before serving. The key is always to add the buffalo sauce at the last possible minute!
These Crispy Buffalo Cauliflower Wings are the ultimate plant-based appetizer with a secret double-dip breading technique! Cauliflower florets get coated twice in a tangy wet batter and seasoned dry mixture, then fried until golden and shatteringly crisp. Toss them in buffalo sauce right before serving and pair with ranch or blue cheese for the perfect game day snack. They're crispy, spicy, and so good that even meat-eaters will be reaching for seconds!
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Preparations
Prep Time:
20 minutes
Cook Time:
20 minutes (frying in batches)
Total Time:
40 minutes
Cuisine:
American
Course:
Appetizer, Side Dish, Snack
Calories:
240 kcal (approx. per serving, without dipping sauce)
Servings:
4-6
Author:
Ronica Rupan
Ingredients
Ingredients
For the Cauliflower:
- 1 medium to large head of cauliflower (about 2 pounds)
- Oil for frying (vegetable oil or peanut oil work best)
- 1½ cups buffalo sauce (store-bought or homemade)
For the Dry Dip:
- ¾ cup all-purpose flour
- ¼ cup rice flour
- 1 cup cornstarch
- 2 tablespoons baking powder
- 1½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon cayenne pepper
- 1 teaspoon black pepper
For the Wet Dip:
- 1½ cups milk of choice (use plant milk like almond or oat milk for vegan)
- ½ cup hot sauce (Frank's RedHot works great)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce (use vegan Worcestershire for plant-based)
- 2 tablespoons of the dry dip mixture (from above)
For Serving:
- Ranch dressing or blue cheese dressing, for dipping
- Celery sticks (optional)
- Carrot sticks (optional)
Instructions
1. Prep the Cauliflower
Remove the leaves and core from the cauliflower head. Cut the cauliflower into medium-sized florets, about 2-3 inches each. Try to keep them relatively uniform in size so they cook evenly. You should get about 20-25 pieces from one large head. Pat the florets dry with paper towels to remove excess moisture, this helps the coating stick better.
2. Make the Dry Dip
In a large, shallow bowl or baking dish, whisk together the all-purpose flour, rice flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, salt, cayenne pepper, and black pepper. Mix thoroughly until all the spices are evenly distributed throughout the flour mixture. Set aside. Reserve 2 tablespoons of this dry mixture for the wet dip.
3. Make the Wet Dip
In another large, shallow bowl, whisk together the milk, hot sauce, apple cider vinegar, Worcestershire sauce, and 2 tablespoons of the dry dip mixture you just made. Whisk until smooth and well combined. The mixture should be the consistency of thin pancake batter. The dry mix helps thicken it slightly and adds flavor.
4. Set Up Your Breading Station
Arrange your station in this order from left to right: raw cauliflower, wet dip bowl, dry dip bowl, and a clean baking sheet or plate for the coated cauliflower. This assembly line makes the double-dipping process much easier and less messy.
5. Double-Dip the Cauliflower (First Round)
Take one cauliflower floret and dip it completely in the wet dip, making sure it's fully coated. Let any excess drip off for a second. Then immediately place it in the dry dip, turning and pressing gently to coat all sides. Tap off any excess dry coating. Place the coated floret on your clean baking sheet.
6. Double-Dip Again (Second Round)
Now take that same piece and dip it back into the wet dip, coating it completely again. Let excess drip off. Then coat it one more time in the dry dip, pressing gently to create that thick, craggy coating. Tap off excess and return to the baking sheet. Repeat this entire double-dipping process with all the cauliflower florets. This double coating is what creates that incredibly crispy texture!
7. Heat the Oil
Pour about 2-3 inches of oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F on a deep-fry or candy thermometer. This temperature is crucial, don't skip checking it! If you don't have a thermometer, test by dropping a tiny bit of batter in, it should sizzle immediately and float to the top.
8. Fry in Batches
Working in batches of 4-5 pieces (don't overcrowd the pot or the temperature will drop), carefully lower the coated cauliflower into the hot oil using a slotted spoon or spider strainer. Fry for 4-5 minutes, turning occasionally with tongs or a slotted spoon, until the coating is deep golden brown and crispy all over. The cauliflower should be tender inside when pierced with a fork.
9. Drain and Keep Warm
Remove the fried cauliflower with a slotted spoon and transfer to a paper towel-lined plate or wire rack to drain excess oil. Keep the finished batches warm in a 200°F oven on a wire rack while you fry the remaining cauliflower. Between batches, check that your oil temperature is back to 350°F before adding more cauliflower.
10. Toss in Buffalo Sauce
Right before serving (this is important, don't do it earlier!), place all the fried cauliflower in a large bowl. Pour the buffalo sauce over the top and toss gently but thoroughly until every piece is coated in sauce. The timing is crucial here, if you sauce them too early, they'll get soggy!
11. Serve Immediately
Transfer the sauced cauliflower wings to a serving platter. Serve immediately while they're hot and crispy with ranch or blue cheese dressing on the side for dipping. Add celery and carrot sticks if you want the classic buffalo wing experience. Enjoy while they're at their crispiest!
Cooking hacks and tips
Hacks and Tips
- Double-dip is essential: The double coating (wet-dry-wet-dry) creates that extra-thick, super crispy coating that makes these wings incredible. Don't skip it!
- Maintain oil temperature: Keep your oil at a consistent 350°F. If it drops too low, the coating absorbs more oil and gets greasy. If it's too hot, the outside burns before the inside cooks.
- Use a thermometer: A deep-fry or candy thermometer is your best friend here. Consistent temperature = crispy wings.
- Don't overcrowd: Fry in small batches (4-5 pieces max) so the oil temperature doesn't drop and the pieces have room to cook evenly.
- Pat cauliflower dry: Remove excess moisture before coating. Dry cauliflower = better coating adhesion.
- Rice flour adds crunch: The combination of all-purpose flour, rice flour, and cornstarch creates the crispiest coating. Don't substitute.
- Baking powder is key: It helps the coating puff up and get extra crispy when fried.
- Sauce at the last minute: This is the most important tip! Toss in buffalo sauce right before serving, not ahead of time, or they'll get soggy.
- Tap off excess: After each dip, tap off excess wet or dry coating. Too much breading can fall off during frying.
- Make it vegan: Use plant-based milk (oat, almond, soy) and vegan Worcestershire sauce for a fully plant-based version.
- Buffalo sauce options: Use store-bought buffalo sauce or make your own by mixing melted butter with Frank's RedHot (my recipe from a previous post works great!).
- Serve immediately: These are best enjoyed right away while hot and crispy. They don't reheat well.
- Alternative cooking methods: Can be baked at 450°F for 25-30 minutes or air fried at 400°F for 15-18 minutes, but won't be as crispy as deep-fried.
- Leftover coating: Use any leftover wet or dry batter to make onion rings or fry other vegetables!
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This is where I love to share my passion for cooking, baking, and flavor. When I’m not creating delicious recipes, you’ll find me spending time with my family, working on my spice blends at Flora & Mana, or enjoying a homemade baked goods. Join me on this culinary journey to taste, healthy meals and fun kitchen hacks!
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Comments (2)
Liz
Love it
Liz
Love to try it