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Glossy buffalo-glazed cauliflower wings on a white platter with celery sticks and ranch, shot from above on slate

Crispy Baked Cauliflower Wings with Tangy Buffalo Glaze

Cauliflower florets in a cornstarch batter, baked until firm and golden, then tossed in a butter and hot sauce glaze and baked 8 minutes more.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 236
Ingredients Method Notes

Ingredients
  

For the wings
  • 1 cauliflower large head (about 900 g); cut into 16 to 18 florets, about 4 cm / 1.5 inches wide
  • 90 g all-purpose flour (3/4 cup)
  • 30 g cornstarch (1/4 cup)
  • 200 ml unsweetened oat milk (3/4 cup plus 1 tbsp)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 3/4 tsp fine salt
  • 2 tbsp neutral oil divided
For the buffalo glaze
  • 45 g unsalted butter (3 tbsp)
  • 80 ml Louisiana-style hot sauce (1/3 cup)
  • 1 tsp maple syrup
  • 1/2 tsp garlic powder

Method
 

  1. Heat the oven to 220 C / 425 F with a rack in the center. Line a 33 x 46 cm / 13 x 18 inch rimmed sheet pan with parchment and brush it with 1 tbsp of the oil. Cut the cauliflower into 16 to 18 florets about 4 cm / 1.5 inches wide, rinse them, and dry them thoroughly with a clean towel.
  2. In a 3-quart / 2.8 L bowl, whisk the flour, cornstarch, garlic powder, onion powder, smoked paprika, and salt. Whisk in the oat milk until the batter is smooth and as thick as pancake batter. Add the florets and turn them with a spatula until coated, then lift each one, let the excess drip for 5 seconds, and set it on the pan 2 cm apart. Drizzle with the remaining 1 tbsp oil.
  3. Bake for 20 minutes, flip each piece with a thin spatula, and bake 12 minutes more, until the coating is deep golden and firm when tapped.
  4. While the wings bake, melt the butter in a 16 cm / 6-inch saucepan over low heat. Whisk in the hot sauce, maple syrup, and garlic powder, and simmer for 2 minutes, until the glaze looks glossy and slightly thickened. Keep it warm off the heat.
  5. Move the baked wings into the empty bowl, pour over the warm glaze, and toss gently to coat. Return them to the pan and bake for 8 minutes, until the glaze turns tacky and sticky at the edges. Serve within 10 minutes.

Notes

  • Dry the florets completely before dipping them in the batter.
  • Flip the wings once at 20 minutes for even browning.
  • Keep the batter pancake-thick, and add 1 tbsp milk only if it's too stiff to stir.
  • Warm the glaze before tossing, and serve within 10 minutes of glazing.
  • Make the glaze up to 5 days ahead and rewarm it gently.