Crispy Baked Cauliflower ‘Wings’ have revolutionized the way we think about vegetable-based appetizers, proving that you don’t need meat to create something utterly satisfying and crowd-pleasing. These golden, crunchy cauliflower florets are coated in a perfectly seasoned batter, baked until crispy, then tossed in your favorite wing sauce for an experience that rivals traditional chicken wings. The secret lies in the double-coating technique that creates an incredibly crispy exterior while keeping the cauliflower tender inside. Whether you’re hosting a game day party, looking for a healthier alternative to traditional wings, or simply want to add more vegetables to your diet in the most delicious way possible, these cauliflower wings deliver on all fronts. They’re crispy, saucy, and addictive – everything you want in the perfect finger food.
Serves: 4-6 people as an appetizer
Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients
For the Cauliflower:
- 1 large head cauliflower, cut into bite-sized florets
- 1 cup all-purpose flour
- 1 cup water or unsweetened plant milk
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
For the Crispy Coating:
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese (optional)
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Cooking spray or olive oil
For the Buffalo Sauce:
- 1/2 cup hot sauce (like Frank’s RedHot)
- 4 tablespoons butter or vegan butter
- 1 tablespoon honey or maple syrup
- 1 teaspoon garlic powder
- 1/2 teaspoon white vinegar
Equipment Needed
- Large baking sheet
- Parchment paper
- 2 large mixing bowls
- Whisk
- Small saucepan
- Tongs or large spoon
- Measuring cups and spoons
Instructions
Prepare the Oven and Pan
Preheat your oven to 450°F. Line a large baking sheet with parchment paper and lightly spray with cooking spray. The high heat is essential for achieving maximum crispiness.
Cut the Cauliflower
Remove the leaves and thick stem from the cauliflower, then cut it into bite-sized florets. Try to make them roughly the same size so they cook evenly. Each piece should be about 1-2 inches in size.
Make the Batter
In a large mixing bowl, whisk together the flour, water, garlic powder, onion powder, paprika, salt, black pepper, and cayenne if using. The batter should be smooth and thick enough to coat the cauliflower but not so thick that it clumps.
Prepare the Coating Mixture
In a second bowl, combine the panko breadcrumbs, Parmesan cheese if using, garlic powder, and smoked paprika. Mix well to distribute the seasonings evenly.
First Coating
Dip each cauliflower floret into the batter, making sure it’s completely coated. Let any excess batter drip off, then immediately roll the coated floret in the breadcrumb mixture, pressing gently to help the coating stick.
Arrange for Baking
Place the coated cauliflower pieces on the prepared baking sheet, leaving space between each piece so they don’t touch. This ensures even cooking and maximum crispiness. Lightly spray the tops with cooking spray or drizzle with a small amount of olive oil.
First Bake
Bake for 15 minutes until the coating is set and lightly golden. The cauliflower should look crispy but may not be fully browned yet.
Make the Buffalo Sauce
While the cauliflower bakes, prepare your sauce. In a small saucepan over low heat, melt the butter. Whisk in the hot sauce, honey, garlic powder, and vinegar. Keep warm but don’t let it boil.
Toss in Sauce
Remove the cauliflower from the oven and transfer to a large bowl. Pour the warm buffalo sauce over the cauliflower and toss gently until all pieces are evenly coated.
Second Bake
Return the sauced cauliflower to the baking sheet and bake for an additional 15-20 minutes until deeply golden and crispy. The edges should be nicely caramelized.
Serve Hot
Serve immediately while hot and crispy. The texture is best within the first 10-15 minutes after baking.
Tips for Extra Crispy Wings
Don’t Skip the Double Coating
The batter followed by breadcrumbs creates the signature crispy texture. Skipping either step will result in less crispy wings.
Use Panko
Regular breadcrumbs won’t give you the same level of crunchiness as panko breadcrumbs. The larger, airier texture of panko is key to the crispy coating.
High Heat is Essential
The 450°F temperature is crucial for creating the crispy exterior. Lower temperatures will steam the cauliflower rather than crisp it.
Don’t Overcrowd
Give each piece space on the baking sheet. Overcrowding creates steam, which prevents proper crisping.
Sauce Variations
BBQ Wings: Use your favorite barbecue sauce instead of buffalo sauce.
Honey Garlic: Mix 1/3 cup honey with 3 cloves minced garlic, 2 tablespoons soy sauce, and 1 tablespoon rice vinegar.
Nashville Hot: Add extra cayenne pepper and brown sugar to the buffalo sauce for a sweet heat.
Lemon Pepper: Toss finished wings with lemon zest, black pepper, and a drizzle of olive oil instead of sauce.
Serving Suggestions
Serve these crispy cauliflower wings with classic accompaniments like celery sticks, carrot sticks, and ranch or blue cheese dressing for dipping. They make perfect game day snacks, party appetizers, or even a fun dinner when served with a side salad and some crusty bread.
Storage and Reheating
These wings are best enjoyed fresh and hot. If you have leftovers, store them in the refrigerator for up to 2 days. To reheat, place them in a 400°F oven for 5-8 minutes to restore some crispiness. Avoid microwaving as this will make them soggy.
Make It Your Own
Gluten-Free: Use gluten-free flour and breadcrumbs for the coating.
Dairy-Free: Skip the Parmesan cheese and use vegan butter in the sauce.
Extra Spicy: Add more cayenne to the batter or use a spicier hot sauce.
These Crispy Baked Cauliflower ‘Wings’ prove that vegetables can be just as exciting and satisfying as any traditional appetizer, delivering all the crunch and flavor you crave in a healthier, plant-forward package.
