Cauliflower buffalo wings are a little spicy, immensely flavourful and incredibly delicious. Crispy on the outside, tender in the middle, for the perfect game day snack and party platters. I’ve been perfecting this recipe for years, and what I love most is how these wings fool even the biggest skeptics.

Why This Recipe Actually Works

Most cauliflower wing recipes I’ve tried either come out soggy or taste like disappointment with hot sauce. This one is different, and here’s why:

• The double-cook method is everything. First, we bake the battered cauliflower until it’s golden and crispy. Then we coat it in buffalo sauce and bake again. This two-step process creates layers of flavor and texture that single-step recipes just can’t match.
• Brown rice flour makes all the difference. If you don’t require gluten free buffalo wings, you may use all purpose whole wheat or white flour, instead of brown rice flour. I’ve tested both, and brown rice flour creates a lighter, crispier coating that doesn’t get soggy as quickly.

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• Homemade buffalo sauce is worth it. Store-bought works fine, but making your own takes literally five minutes and tastes so much cleaner. No weird preservatives or artificial flavors.
• Both oven and air fryer work beautifully. The air fryer gets them crispier faster, but the oven can handle bigger batches. I usually use the oven when I’m feeding a crowd and the air fryer for weeknight snacking.

The Complete Recipe

Air Fryer Method

1. Prepare the cauliflower and batter exactly the same way as above.

2. Place coated florets in your air fryer basket in a single layer. Work in batches if needed.

3. Air fry at 390°F for 20 minutes, shaking the basket every 5 minutes to prevent sticking.4. Brush with buffalo sauce and air fry for another 10-15 minutes, checking frequently to prevent burning.

Smart Ingredient Swaps

• Flour flexibility: If you don’t require gluten free buffalo wings, you may use all purpose whole wheat or white flour, instead of brown rice flour. Both work, though brown rice flour gives a lighter texture.
• Plant milk options: Use any plant milk of choice, avoiding cashew milk if you need these nut free. Soy, oat or rice milk also work. However, you can use a plain cup of milk if you want.
• Buffalo sauce shortcut: You may use store bought buffalo sauce to save time, if needed. Frank’s RedHot works perfectly if you’re in a hurry.

Frequently Asked Questions

Can I make these ahead for a party?

Yes! Prepare through the first bake (before adding buffalo sauce) up to 24 hours ahead. Store covered in the fridge, then sauce and finish baking when ready to serve. This actually makes party prep much easier.

What if I don’t have brown rice flour?

If you don’t require gluten free buffalo wings, you may use all purpose whole wheat or white flour, instead of brown rice flour. All-purpose flour works fine, though the coating will be slightly heavier. Chickpea flour also works and adds protein.

How do I make them extra crispy?

Three secrets: make sure your cauliflower is completely dry before battering, don’t overcrowd the pan, and resist the urge to skip the individual placement step. Also, the air fryer method generally produces crispier results than the oven.

Can I use frozen cauliflower?

Fresh cauliflower works best because frozen releases too much water and makes the coating soggy. If you must use frozen, thaw completely and pat very dry with paper towels before battering.

What’s the best plant milk to use?

Use any plant milk of choice, avoiding cashew milk if you need these nut free. Soy, oat or rice milk also work. However, stay away from canned coconut milk, as that will be too sweet for this recipe. Unsweetened varieties work best to avoid competing with the buffalo flavors.