Why You’ll Love these Spicy Buffalo Cauliflower Wings
If you’re looking for a game day appetizer that’ll impress both carnivores and plant-based eaters alike, these Spicy Buffalo Cauliflower Wings are about to become your new go-to recipe.
They’re crispy on the outside, tender on the inside, and coated in that finger-licking buffalo sauce we all crave.
What makes them special? The perfect balance of heat from Frank’s Red Hot and Asian chili sauce, mellowed by rich butter and finished with tangy blue cheese.
I’m telling you, the flavor profile is restaurant-worthy. Plus, they’re way healthier than traditional wings, but trust me, nobody will miss the meat.
What Ingredients are in Spicy Buffalo Cauliflower Wings?
To make these mouthwatering buffalo cauliflower wings, you’ll need a handful of simple ingredients that transform humble cauliflower into a flavor-packed, crowd-pleasing appetizer.
The magic happens when the roasted cauliflower meets the spicy, buttery sauce, creating that perfect buffalo wing experience without the meat. Ready to grab your shopping list? Here’s everything you’ll need to make this game-day favorite.
- 1 head cauliflower, leaves trimmed
- 3 tablespoons canola oil, divided (2 tablespoons + 1 tablespoon)
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup hot pepper sauce (Frank’s Red Hot Sauce recommended)
- 1/2 cup Asian chili sauce (such as Sriracha)
- 1/2 cup unsalted butter, cut into small pieces
- 1 tablespoon blue cheese crumbled (or more, if desired)
- Cooking spray (optional, for the baking sheet)
When shopping for these ingredients, the quality of your hot sauces will make a big difference in the final flavor. Frank’s Red Hot gives that classic buffalo wing taste, while the Asian chili sauce adds depth and extra heat.
And don’t skimp on the blue cheese—it provides that cooling, tangy contrast that balances the spiciness perfectly. If you’re dairy-free, you could substitute the butter with a plant-based alternative, though it will change the richness of the sauce slightly.
And if blue cheese isn’t your thing, ranch dressing makes a great alternative garnish.
How to Make these Spicy Buffalo Cauliflower Wings
Making these buffalo cauliflower wings starts with preheating your oven to 375°F and positioning a rack in the middle. First, prep your cauliflower by trimming the leaves and cutting off the stalk end so it sits flat on your baking sheet. I always give my baking sheet a light coating of cooking spray to prevent sticking, but this is optional.
Take your whole cauliflower head and rub it all over with 2 tablespoons of canola oil, making sure to get into all those nooks and crannies. Season generously with kosher salt and freshly ground black pepper to taste—don’t be shy here, as proper seasoning makes all the difference.
Pop the whole cauliflower into your preheated oven and roast for about 30 minutes, or until the outside starts to develop that beautiful golden-brown color. This initial roasting helps develop flavor and softens the cauliflower. Once it’s done, transfer it to a cutting board and let it cool down enough to handle.
While you’re waiting, prepare your buffalo sauce by bringing 1/2 cup of hot pepper sauce (Frank’s Red Hot is perfect) and 1/2 cup of Asian chili sauce to a boil in a medium saucepan. Reduce the heat to a simmer, and then slowly whisk in 1/2 cup of unsalted butter, piece by piece, until it’s fully incorporated—this takes about 5 minutes and creates that signature silky, spicy buffalo sauce. Remove from heat and let it cool slightly.
Now for the final step that brings it all together. Once your cauliflower has cooled, cut it into florets—you can make them as big or small as you like, depending on how you want to serve them.
Heat the remaining 1 tablespoon of canola oil in a large, deep sauté pan over medium heat. Add your cauliflower florets, season again with salt and pepper, and sauté until heated through. Then comes the magic moment: pour in enough of your prepared buffalo sauce to coat all the florets, continuing to sauté for about 5 more minutes until both the cauliflower and sauce are hot and perfectly integrated.
For perfectly chopped cauliflower florets of consistent size, a KitchenAid food processor can make your preparation much more efficient and precise.
For maximum convenience when preparing future batches of these delicious wings, consider investing in a premium bread machine that can help mix custom batters for coating.
Transfer your spicy buffalo cauliflower wings to a serving plate and sprinkle with 1 tablespoon of crumbled blue cheese (or more if you’re a blue cheese lover like me). The contrast between the spicy sauce and the cool, tangy cheese is what makes these wings absolutely irresistible.
Spicy Buffalo Cauliflower Wings Substitutions and Variations
While the traditional buffalo cauliflower wings recipe is already delicious, you’ll be amazed at how versatile this dish can be with a few simple substitutions.
Don’t have Frank’s Red Hot? Try sriracha, Tabasco, or even a homemade hot sauce. The blue cheese can be swapped for feta, goat cheese, or dairy-free alternatives if you’re serving vegan friends.
For different flavor profiles, I recommend trying honey garlic sauce, Korean BBQ, or lemon pepper.
Can’t handle the heat? Simply reduce the hot sauce and increase the butter ratio.
Trust me, cauliflower’s neutral canvas welcomes endless creative variations.
What to Serve with Spicy Buffalo Cauliflower Wings
Now that you’ve mastered the base recipe and explored variations, let’s talk about what pairs perfectly with these saucy, spicy cauliflower bites.
I’m a firm believer that dipping sauces are non-negotiable. Blue cheese dressing is the classic choice, cooling that buffalo heat with its tangy creaminess. Ranch works brilliantly too if you’re not a blue cheese fan.
Want veggie sides? Crisp celery and carrot sticks provide that invigorating crunch factor.
For a complete meal, serve alongside a crisp green salad or turn them into sliders with mini buns, lettuce, and tomato.
Can you imagine these with cold beer? Perfect game day spread.
Final Thoughts
These spicy buffalo cauliflower wings have completely transformed how I think about plant-based appetizers.
They’re crispy on the outside, tender inside, and drenched in that perfect buffalo sauce that’s equal parts spicy, tangy, and buttery.
Who needs chicken when cauliflower soaks up flavors this well?
The blue cheese crumbles add that classic finishing touch, cooling down each bite with creamy richness.
I’m convinced these will win over even the most dedicated meat-lovers at your next gathering.
Much like how a good dry rub mixture can elevate pulled pork to new heights, the buffalo sauce here transforms simple cauliflower into something extraordinary.
Trust me, you’ll want to make extra—they disappear faster than you can say “pass the napkins.”
For those who prefer traditional comfort food, a Chicken Divan casserole offers a similar satisfying combination of protein and vegetables in a rich, creamy sauce.
