Cauliflower Wings
on Apr 05, 2024
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Cauliflower Wings are tender on the inside, crispy on the outside, and smothered in buffalo sauce. These irresistible wings are easy to make and bursting with flavor!
Perfect as a party snack, appetizer, or side dish at your next barbecue, cauliflower wings will steal the spotlight! The contrast of the tender cauliflower and the crispy batter balance each other perfectly. Try dipping these wings in homemade ranch dressing, easy blue cheese dressing or in aioli.
Not only are they delicious, but cauliflower wings are surprisingly simple and come together quickly. Simply wash and chop your cauliflower, coat it in the batter, fry them to perfection, and then toss them in your favorite buffalo sauce. Even if you are hesitant about cauliflower, you will love the zesty and bold flavor of these wings!
Table of Contents
Why You’ll Love This Recipe
- It is a light and simple snack with a bright and tangy flavor.
- You can whip these wings up in less than 30 minutes.
- A fun twist on a classic party food.
Recipe Ingredients
- Cauliflower—Cut into small florets.
- All-Purpose Flour—To create a solid coating around the cauliflower.
- Water—Helps bind the batter together.
- Seasonings—A combination of sea salt and garlic powder.
- Buffalo Sauce—To give the cauliflower a zesty, bright flavor.
- Oil—For frying. You can use any kind, but we like to use vegetable or canola oil.
See the recipe card for full information on ingredients and quantities.
How To Make Cauliflower Wings
Step #1. Cut your cauliflower into florets. Set aside.
Step #2. In a mixing bowl, whisk together the water, flour, sea salt, and garlic powder.
Step #3. Heat your oil in a large pot. Once the oil is hot, dip each piece of cauliflower into the flour mixture and transfer to the oil. Fry until golden brown.
Step #4. Toss your cauliflower wings in the buffalo sauce until evenly coated. Serve and enjoy!
Recipe FAQs
No, the cauliflower will cook as it is fried! However, in order to get the best results you should prepare the cauliflower thoroughly. Rinse and dry the cauliflower head completely. If the cauliflower is damp, the batter won’t stick as easily and you will have a difficult time cooking the wings in the oil. You will also want to ensure the florets you cut are small. If they are too big or bulky, the outside will become too crispy before the cauliflower cooks all the way through.
Your cauliflower wings might have become soggy if the cauliflower was still wet before dipping it into the batter, or the oil was not hot enough. Before you start cooking the cauliflower, it is important that you pat it dry. This will also help the batter adhere better. We like to use a candy thermometer to check the temperature of our oil and ensure it is around 350°F. Another easy way to check your oil temperature is to stick a wooden spoon in your pot until it reaches the bottom. If you see small bubbles forming around the handle of the spoon, you know the oil is ready.
While the flavor profile and cooking method might be the same, the texture of cauliflower wings compared to chicken wings is very different. The cauliflower wings have a lighter texture and are less rich, but taste just as amazing. If you want wings that resemble chicken, you can use a plant based meat substitute or tofu.
Popular Substitutions and Variations
Although this recipe uses buffalo sauce to coat the cauliflower wings, you can toss the wings in a variety of sauces or seasonings to change the flavor profile! Here are a few of our favorite modifications to get you started:
- Honey barbecue—The perfect mix of sweet and tangy. Use homemade or store bought sauce.
- Lemon pepper—Add this seasoning to the batter or sprinkle on top once they are done cooking for a bright flavor.
- Garlic parmesan—A crowd pleasing flavor with a tasty combination of sharp cheese and savory garlic.
How to Store Cauliflower Wings
You can store any leftover wings in the fridge for up to 5 days, as long as they are in an airtight container. When you’re ready to enjoy them again, you can reheat the wings in the microwave for about a minute, or until the center of the cauliflower is warm again. It’s important to note that the wings will not be as crispy when reheated, but the flavor will still pop.
Expert Tips
- While you can bake cauliflower wings, we like to fry them instead to give them the crispiness of a classic wing.
- You can use your favorite brand of buffalo sauce or make your own and use that.
- Garnish your wings with a little bit of chopped green onion or parsley for a finished look and extra flavor.
- Waiting to dredge your cauliflower in the batter until the oil is hot will help ensure the coating sticks to your cauliflower perfectly.
- Using tongs to dip the cauliflower, transfer it to the oil, and remove it is the easiest and most clean method.
More Vegetable Dishes To Consider
Side Dishes and Salads
Cauliflower Mashed Potatoes
Vegetable Sides
Zucchini Fritters
Cornbread Recipes
Zucchini Corn Bread
Vegetable Sides
Baked Cauliflower
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Cauliflower Wings
Ingredients
- 1 head of cauliflower, cut into florets
- 1 ½ cup all-purpose flour
- 2 teaspoons sea salt
- 1 teaspoon garlic powder
- 1 ½ cup water
- 2 cups buffalo sauce
- Oil for frying
Instructions
- Make sure your cauliflower is cut into florets. Set aside.
- In a large mixing bowl, use a whisk or fork to whisk together the water, flour, salt, and garlic powder.
- Heat your oil in a large pot until it reaches about 350°F.
- Once the oil is hot, dip each piece of cauliflower in the flour mixture and transfer to the oil. Fry your cauliflower for 1-2 minutes, or until golden brown.
- Toss your cauliflower wings in the buffalo sauce until evenly coated.
- Serve and enjoy!
Notes
- We like to fry our cauliflower wings instead of baking them to give them that classic wing texture.
- You can store yo if leftover wings in the fridge for up to 5 days as long as they are in an airtight container. Reheat your wings for about one minute in the microwave or until the center of your cauliflower is warm again.
- It’s important to note that these wings will not be as crispy when reheated.
- Feel free to use your favorite brand of buffalo sauce.
- You can garnish your wings with a little bit of freshly chopped green onion or parsley.
- Waiting to dredge your cauliflower until the oil is hot will help ensure the coating sticks to your cauliflower.
