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Ultra close-up macro of crispy honey buffalo cauliflower wings coated in sticky tangy buffalo glaze with sesame seeds and fresh scallions

Crispy Honey Buffalo Cauliflower Wings (Baked)

Extra-crispy oven-baked cauliflower wings coated in seasoned batter and panko breadcrumbs, then tossed in a sticky, sweet and spicy honey buffalo glaze. Irresistibly crunchy on the outside, tender inside, and served with cool ranch dip for the ultimate game day or party appetizer.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 210
Ingredients Method Nutrition

Ingredients
  

Cauliflower & Crunchy Breading:
  • 1 large head cauliflower, cut into bite-sized florets (about 6 cups) ensure completely dry after washing
  • 3/4 cup all-purpose flour (or 1:1 gluten-free baking flour)
  • 1 tsp garlic powder
  • 1 tsp smoked paprika adds rich smoky undertone
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt and 1/4 tsp freshly cracked black pepper
  • 3/4 cup unsweetened almond milk (or water / whole milk)
  • 1.5 cups Japanese panko breadcrumbs essential for shattering crunch
  • 2 tbsp avocado oil spray (or olive oil spray) for misting before baking
Sticky Honey Buffalo Glaze:
  • 1/2 cup Frank's RedHot original cayenne pepper sauce or your favorite cayenne pepper hot sauce
  • 1/4 cup pure clover honey (or pure maple syrup for vegan) balances spicy cayenne heat
  • 2 tbsp unsalted butter, melted (or vegan butter) emulsifies into silky clinging glaze
  • 1/2 tsp garlic powder
  • 1/2 tsp apple cider vinegar adds bright zesty punch
Serving & Garnish:
  • 1/4 cup fresh scallions, thinly sliced
  • 1 tsp toasted white sesame seeds
  • 1/2 cup creamy ranch dressing or blue cheese dip plus fresh celery sticks

Method
 

Oven-Baking Walkthrough Steps:
  1. Preheat & Prep Sheets: Preheat your oven to 450°F (230°C). Line two large baking sheets with parchment paper and mist lightly with cooking spray.
  2. Whisk Seasoned Batter: In a wide mixing bowl, whisk together the flour, garlic powder, smoked paprika, onion powder, kosher salt, black pepper, and almond milk until completely smooth and free of lumps.
  3. Dredge in Panko: Place the Japanese panko breadcrumbs into a separate shallow dish. Dip each cauliflower floret into the batter to coat thoroughly, tapping off excess, then roll generously in the panko, gently pressing breadcrumbs into all crevices.
  4. Arrange & Roast: Arrange breaded florets on the prepared baking sheets in a single layer with space between each piece. Mist florets lightly with avocado oil spray. Bake for 22 to 25 minutes at 450°F (230°C), flipping halfway through, until deep golden brown and audibly crispy.
  5. Whisk Warm Glaze: While the wings bake, combine the cayenne hot sauce, pure honey, melted butter, garlic powder, and apple cider vinegar in a small saucepan over medium-low heat. Whisk for 3 minutes until smooth, glossy, and emulsified.
  6. Toss & Serve Immediately: Transfer hot crispy cauliflower wings into a large stainless steel bowl. Drizzle warm honey buffalo glaze all over and toss gently with silicone tongs until evenly coated. Garnish with sliced scallions and toasted sesame seeds. Serve immediately with chilled ranch dip and celery sticks!

Nutrition

Serving: 1gCalories: 210kcalCarbohydrates: 34gProtein: 5gFat: 7gSaturated Fat: 3.5gCholesterol: 15mgSodium: 620mgPotassium: 480mgFiber: 4gSugar: 16gVitamin A: 420IUVitamin C: 68mgCalcium: 45mgIron: 1.8mg

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