Crispy Buffalo Cauliflower Wings Recipe - Baked, Not Fried, & Delicious!!

all-purpose flour

🥗Healthier: chickpea flour

💰Cheaper: whole wheat flour

Chickpea flour adds protein and fiber.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

buffalo sauce

🥗Healthier: homemade hot sauce

💰Cheaper: sriracha

Homemade hot sauce can be lower in sodium.

Preheat oven to 450°F (232°C).

Cut cauliflower florets from the bottom, going as close to the core as possible, then cut larger florets into smaller ones.

Place cauliflower florets in a single layer on a non-stick baking sheet without oil.

Bake cauliflower in the oven for about 10 minutes until they just start to turn brown and release moisture.

In a bowl, mix 1 cup of sifted self-rising flour with sugar and salt, then whisk together.

Slowly add water to the dry mixture and whisk until smooth.

Add panko breadcrumbs to the batter and gently mix them in.

Remove cauliflower from the oven after 10 minutes when they start to brown.

Generously coat the cauliflower florets in the batter.

Add 1/4 cup of safflower oil to the baking sheet to help make the wings crispy.

Return the coated cauliflower to the oven for about 10 minutes, turning them halfway through until they are nice and crispy and starting to turn dark brown around the edges.

Remove the cauliflower from the oven and let them cool slightly in a single layer.

In a bowl, drizzle the cauliflower with buffalo wing sauce and toss to coat well.

Transfer the sauced cauliflower to a serving plate in a single layer to keep them crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens