Buffalo Cauliflower Wings Blue Cheese

The first time I made these for my game day group, everyone assumed they were real chicken wings until someone bit into that unmistakable cauliflower crunch. Now they request them every time, and the blue cheese dip disappears faster than the wings themselves.

I accidentally discovered the honey trick when my usual hot sauce felt too harsh. The subtle sweetness transformed everything, and now I never make buffalo sauce without it.

Ingredients

• 1 large head cauliflower: Cut into bite sized florets, leaving them slightly larger than you think since they shrink during baking
• 120 g (1 cup) all purpose flour: Creates the crispy coating that actually sticks to the cauliflower
• 240 ml (1 cup) milk: Dairy or unsweetened plant based both work beautifully here
• 1 tsp garlic powder: Essential for that savory depth in the batter
• 1 tsp onion powder: Balances the garlic and adds roundness
• ½ tsp smoked paprika: Gives a subtle smoky note that mimics grilled flavors
• ½ tsp salt: Just enough to season without overwhelming
• ¼ tsp black pepper: Freshly ground makes all the difference
• 2 tbsp olive oil: For lining the baking sheet to prevent sticking
• 90 g (⅓ cup) unsalted butter, melted: The classic buffalo sauce base that creates that rich coating
• 120 ml (½ cup) hot sauce: Franks RedHot is traditional but any cayenne based sauce works
• 1 tbsp honey or maple syrup: The secret ingredient that tames the heat perfectly
• 100 g (3.5 oz) blue cheese, crumbled: Go for good quality here since its the star of the dip
• 120 ml (½ cup) sour cream: Creates that creamy, tangy base
• 60 ml (¼ cup) mayonnaise: Adds richness and body to the dip
• 1 tbsp lemon juice: Brightens and cuts through the creaminess
• 1 tbsp milk: Adjusts the dip to perfect consistency
• 1 tbsp chopped fresh chives: Optional but adds lovely color and mild onion flavor
• Salt and pepper, to taste: For seasoning the dip
• Celery and carrot sticks: The classic wing accompaniments everyone expects

Instructions

Preheat and prepare your baking station:

Heat oven to 220°C (425°F) and line a large baking sheet with parchment, brushing it generously with olive oil

Whisk together the seasoned batter:

In a large bowl, combine flour, milk, garlic powder, onion powder, smoked paprika, salt, and pepper until completely smooth

Coat the cauliflower pieces:

Add florets to batter and toss until each piece is thoroughly coated, shaking off excess before arranging in a single layer

Bake until golden and crispy:

Bake for 20 minutes, flipping halfway through, until just golden and the batter feels set

Prepare the buffalo sauce:

Whisk together melted butter, hot sauce, and honey until silky smooth and emulsified

Coat the baked cauliflower:

Remove cauliflower, dip each piece in sauce with tongs, and return to baking sheet evenly spaced

Final bake for crispy perfection:

Bake 10 more minutes until sauce is sticky and edges are caramelized and crispy

Make the blue cheese dip:

Combine blue cheese, sour cream, mayonnaise, lemon juice, milk, and chives, mixing until creamy with visible chunks

Season and serve immediately:

Taste and adjust dip seasoning, then serve wings hot with dip, celery, and carrot sticks

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These became my go to for vegetarians at barbecues, but now even the grill masters hover around the platter. Something about that hot, sticky, creamy combination just works.

Making Them Extra Crispy

After the final bake, broil the coated cauliflower for 2 to 3 minutes, watching closely so the sauce caramelizes without burning. This step creates that restaurant style exterior crunch that makes people forget they are eating vegetables.

Adjusting The Heat Level

Start with less hot sauce if you are sensitive to spice, or add more cayenne pepper if you want extra fire. The honey helps balance the heat, so you can also reduce it for a sharper buffalo experience or increase it for a milder version.

Perfecting The Blue Cheese Dip

Making the dip ahead and letting it sit in the refrigerator for at least an hour allows the flavors to meld beautifully. The texture also improves, becoming thicker and more luxurious.

• Leave some blue cheese visible instead of mashing it completely smooth for better texture
• Use full fat sour cream and mayonnaise for the richest, most satisfying dip
• Stir in a pinch of garlic powder if you want even more savory depth

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There is something genuinely satisfying about serving a vegetarian appetizer that gets the same excitement as traditional wings. These disappear fast, so maybe make a double batch.

Your Recipe Questions

→ What is the best way to get crispy cauliflower wings?

Coating the cauliflower florets in a seasoned batter and baking them twice helps develop a crispy texture without deep frying. Using a high oven temperature and flipping halfway ensures even crispness.

→ Can I make the buffalo sauce less spicy?

Yes, adjust the amount of hot sauce or substitute with a milder variety. Adding honey or maple syrup also helps balance the heat with sweetness.

→ How can I prepare a vegan version of this dish?

Use plant-based milk and vegan butter in the sauce and batter. Replace blue cheese with a dairy-free alternative or omit the dip altogether.

→ Is it possible to use gluten-free flour for the batter?

Absolutely, substitute the all-purpose flour with a gluten-free flour blend, ensuring it performs similarly for coating and texture.

→ What sides pair well with buffalo cauliflower wings?

Classic crunchy vegetable sticks like celery and carrots complement the spicy cauliflower and creamy dip, balancing flavors and textures.