Buffalo Wild Wings Cauliflower Wings Recipe

I’ll be honest – when a friend first slid a basket of cauliflower wings across the table at Buffalo Wild Wings and said “just try one,” I was skeptical. Cauliflower. Dressed up as wings.

But that first bite – shatteringly crispy outside, tender and savory inside, lacquered in tangy, buttery buffalo sauce – stopped me cold.

I drove home that night and refused to spend $15 every time a craving hit. After a lot of test batches, burned batches, and one truly regrettable air-fryer attempt, I finally cracked it.

This Buffalo Wild Wings Cauliflower Wings Recipe delivers that same golden crunch, that same lip-tingling heat, and honestly, a buffalo sauce I like even more than the original.

Whether you’re feeding a vegetarian crowd or just want a gameday snack that doesn’t cut corners, this one’s for you.

What Are Cauliflower Wings and Why Does Everyone Love Them?

Cauliflower wings are florets of cauliflower – breaded, fried, and tossed in a bold sauce – designed to deliver the same satisfying flavors and texture as classic chicken wings.

Dense and meaty, cauliflower holds up beautifully under a thick, crunchy coating without turning mushy. Each bite delivers that addictive combination of tangy heat and rich sauce that wing fans have craved for decades.

What sets the Buffalo Wild Wings version apart is the complete experience: a thick pub-style breading on full florets, a sticky, restaurant-quality buffalo glaze, and enough structural integrity to survive the toss.

Compared to many homemade cauliflower wing recipes, this version focuses on recreating the thick, crispy coating and bold flavor of Buffalo Wild Wings.

The vinegar brine, the double-dredge technique, and the from-scratch emulsified buffalo sauce aren’t extras – they’re what makes the difference between a snack and a destination dish. Once you’ve had the real thing done properly at home, it’s hard to justify the drive to a sports bar.

The Story Behind Buffalo Wild Wings Cauliflower Wings Recipe

Buffalo Wild Wings (BWW) built its reputation on crispy chicken wings tossed in bold signature sauces after opening in Columbus, Ohio, in 1982. For decades, the menu focused almost entirely on traditional wings before expanding to include vegetarian-friendly options.

As plant-based dining became more popular in the late 2010s, Buffalo Wild Wings introduced cauliflower wings as a limited-time menu item. Their popularity quickly earned them a permanent place on the menu.

What distinguishes this recipe from the hundreds of cauliflower buffalo bites online is its commitment to recreating the Buffalo Wild Wings experience.

Instead of a thin coating, you get a thick pub-style crust, a hot vinegar brine that seasons every bite, and a buffalo sauce that clings beautifully to every piece.

Key Ingredients That Give These Cauliflower Wings Their Signature Flavor

The Hot Vinegar Brine – Water, white vinegar, salt, and sugar might look unremarkable on paper, but this step is the cornerstone of the recipe.

Pouring boiling brine over raw cauliflower essentially quick-pickles the surface, driving seasoning deep into the vegetable, gently softening its texture, and building the tangy backbone that mirrors the acidity of the buffalo sauce.

Skip the brine and every bite tastes bland at the center – use it, and the whole piece tastes intentional from edge to core.

Buttermilk + Hot Sauce Wash – Buttermilk’s natural acidity helps the breading grip tightly and creates a tenderizing effect on the surface of the cauliflower.

Mixing hot sauce directly into the wash pre-seasons the batter layer itself, building heat into every level of the bite – not just the sauce on top.

The AP + Rice Flour Blend – All-purpose flour provides body and a chewy structure to the crust. But rice flour is the real secret to an audible, long-lasting crunch. It fries up lighter and crisper than AP flour alone, and crucially, it stays crispy longer – essential for a saucy wing that needs to survive being tossed in sauce before serving.

Frank’s RedHot + Cold Butter Emulsion – The buffalo sauce starts with Frank’s (the original and still the gold standard for this style), reduced with garlic and Worcestershire for depth, then finished off-heat with cold butter whisked in gradually.

Cold butter emulsifies into the sauce, creating that glossy, velvety coating you get at BWW. The tiny pinch of xanthan gum is the professional kitchen trick that keeps it stable and prevents breaking as it sits.

Buffalo Wild Wings Cauliflower Wings Recipe Ingredients

For the Fried Cauliflower

Substitutions:

• Buttermilk: Combine 2 cups whole milk with 2 tbsp white vinegar. Stir and let sit 5 minutes until slightly curdled.
• Rice flour: Cornstarch works as a direct 1:1 substitute for a slightly different but still very crispy result.
• Hot sauce (in the wash): Any Louisiana-style hot sauce works well. Tabasco is thinner but usable.
• Paprika: Smoked paprika deepens the flavor profile if you want a smokier crust.

For the Buffalo Sauce

Substitutions:

• Butter: Vegan butter (such as Miyoko’s) performs excellently here for a fully dairy-free sauce.
• Xanthan gum: Completely optional – omit it if unavailable. The sauce will still taste great; just serve immediately before it separates.
• Frank’s RedHot: Crystal Hot Sauce is the closest flavor substitute. Cholula works but is less acidic.

Tools You Need to Make This Recipe at Home

• Large cutting board and sharp chef’s knife
• Large heatproof container (for the brine and cauliflower)
• Medium saucepan (to make the brine)
• 2 large mixing bowls (one dry dredge, one buttermilk wash)
• Whisk
• Large baking sheet / sheet pan + wire cooling rack
• 6–7 qt Dutch oven or heavy-bottomed deep pot (for frying)
• Instant-read or candy thermometer (to monitor oil temperature)
• Spider strainer or slotted spoon
• Small saucepot (for the buffalo sauce)

Prep Time: 20 minutes
Brine/Marinate Time: 1 hour
Cook Time: 30 minutes
Total Time: ~1 hour 50 minute
Yield: 4–6 servings

Step-by-Step Instructions to Make Buffalo Wild Wings Cauliflower Wings

Step 1 – Prep the Cauliflower

Remove most of the cauliflower’s core, but don’t cut it all the way out. Slice the head into roughly 2-inch (5 cm) chunks, keeping both the stem and floret attached on each piece – this gives each wing structural integrity during frying and a natural handle for saucing.

Step 2 – Brine the Cauliflower

Transfer all the cut cauliflower into a large heatproof container. In a medium saucepan over high heat, combine the water, white vinegar, salt, and sugar.

Stir to dissolve. Bring the mixture to a rolling boil, then pour it directly over the cauliflower.

Use a lid or a second container to press the pieces down and ensure they are fully submerged in the liquid. Allow to marinate for a full 1 hour at room temperature.

Step 3 – Drain and Dry

Drain off all the brine. Transfer the cauliflower to a sheet pan and pat it slightly dry with a paper towel, or let it air-dry for a few minutes.

A small amount of residual moisture is fine – completely saturated pieces won’t dredge properly.

Step 4 – Set Up Your Dredge Station

In a medium-to-large bowl, whisk together the buttermilk and hot sauce until combined. In a second large bowl, whisk together the AP flour, rice flour, salt, baking powder, black pepper, and paprika until evenly distributed.

Step 5 – Double-Dredge the Cauliflower (Dry → Wet → Dry)

Add half of the cauliflower to the dry flour mixture and toss until evenly coated. Transfer the coated pieces to a clean tray, then repeat with the remaining cauliflower.

Working with the first batch, dip each floured piece into the buttermilk mixture until fully coated.

Return it to the dry flour mixture and toss again to create a thick, even coating. Transfer the double-coated pieces to a clean tray and repeat with the second batch.

This double-dredge creates the thick, crispy crust that gives these cauliflower wings their signature crunch.

Step 6 – Heat the Oil

Pour oil into your Dutch oven or deep heavy-bottomed pot. Heat over medium-high heat until the oil reaches 350°F / 175°C on your thermometer. Don’t rush this step.

Step 7 – Fry in Batches

Using a spider strainer or long spoon, gently lower half of the breaded cauliflower into the hot oil. Fry for 1 minute undisturbed, then gently stir to ensure no pieces are stuck together.

Continue frying for 3–4 more minutes until the breading is deeply golden and firm to the touch. Transfer to a wire rack set over a sheet pan to drain excess oil.

Bring the oil back to 350°F, then repeat with the second batch.

Step 8 – Make the Buffalo Sauce

While the second batch fries, combine the hot sauce, Worcestershire sauce, and minced garlic in a small saucepan over medium-high heat.

Bring the mixture to a gentle simmer, then reduce the heat to medium-low and cook for 3–5 minutes, or until slightly thickened.

Reduce the heat to low. Add the cold butter a few cubes at a time, whisking constantly until each addition is fully melted before adding more. Continue whisking until the sauce is smooth, glossy, and fully emulsified.

Remove the saucepan from the heat and whisk in a tiny pinch of xanthan gum, if using.

Step 9 – Sauce and Serve

Transfer the fried cauliflower in batches into a large bowl. Drizzle the buffalo sauce over generously and toss to coat every piece. Serve immediately.

Pro Tips for Getting the Flavor Just Right

Don’t skip the brine – not even close. This is the step most home cooks will be tempted to cut for time, and it’s the single most impactful step in the entire recipe.

The boiling vinegar brine penetrates into the cauliflower in a way that dry seasoning never can, ensuring that every layer of each bite has flavor.

Without it, you get a well-seasoned crust over a bland, watery center. With it, the cauliflower tastes like it belongs in the dish.

Keep your dry dredge loose and airy. As you work through batches, moisture from the buttermilk-coated cauliflower will start to clump the flour mixture. If the dry dredge starts to feel wet or pasty, sift in a little fresh flour to restore its texture.

A clumped dredge produces uneven, gummy patches – a light, airy dredge produces an even, crackly crust.

Oil temperature is everything. Below 325°F, the breading absorbs oil before it sets and turns greasy. Above 375°F, the crust browns too fast before the cauliflower has time to cook through.

Target 350°F every batch and use a thermometer – never guess. After pulling each batch out, allow the oil to return fully to temperature before the next batch goes in.

Always fry in small batches. Dropping too many pieces in at once drops the oil temperature sharply. Even if the batches are small and it takes longer, the payoff in crispness is significant.

Sauce right before serving. Even a great emulsified buffalo sauce will soften the crust if it sits. If you’re cooking for a crowd, keep finished cauliflower warm in a 200°F oven on a wire rack and sauce each batch individually just before it hits the table.

Always use cold butter in the sauce. Cold butter emulsifies gradually as you whisk it in, building a smooth, glossy, clingy sauce. Melted or warm butter goes in too fast and breaks the emulsion – you’ll end up with a greasy, separated sauce instead of a velvety one.

Easy Variations to Customize Buffalo Wild Wings Cauliflower Wings

Honey BBQ: Replace the buffalo sauce with a mix of your favorite BBQ sauce and a generous drizzle of honey. Sweet, smoky, and deeply satisfying – a great option for anyone who wants the crispy wing experience without the heat.

Fully Vegan: Swap the buttermilk for oat milk plus 2 tbsp apple cider vinegar, and replace the butter in the buffalo sauce with a high-quality vegan alternative like Miyoko’s. The result is completely plant-based and remarkably close to the original.

Mango Habanero: Blend fresh mango with habanero hot sauce and a squeeze of fresh lime juice. Use in place of the buffalo sauce for a fruity-fiery flavor that echoes BWW’s own mango habanero sauce – but fresher.

Baked Version: Arrange double-dredged cauliflower on a greased wire rack set over a sheet pan. Spray lightly with cooking oil and bake at 425°F / 220°C for 22–26 minutes, flipping once halfway through. Less dramatic in crunch than frying, but significantly lighter.

Extra Heat: Add ½ tsp cayenne to the dry dredge and use a hotter Louisiana-style hot sauce in both the buttermilk wash and the buffalo sauce. Not for the faint of heart.

Best Ways to Serve Cauliflower Wings in Your Meals

The most classic approach is the full Buffalo Wild Wings experience, recreated at home. Pile the sauced wings on a serving platter alongside a bowl of blue cheese dressing (the traditional pairing) or buttermilk ranch, with fresh celery sticks and carrot batons on the side.

The contrast between the cool, creamy dip and the spicy, crispy wings is one of those flavor combinations that has stayed popular for good reason.

For a game day spread, set up a wing bar – a tray of cauliflower wings alongside bowls of different dipping sauces (blue cheese, ranch, honey mustard), a basket of soft pretzels, and whatever else you’re serving.

The wings hold at room temperature on a rack for about 20–30 minutes before the crust starts to soften noticeably.

As a sandwich, tuck 3–4 sauced pieces into a toasted brioche bun with shredded iceberg lettuce, dill pickle slices, and a drizzle of ranch. The result is a buffalo cauliflower sandwich that rivals anything on a restaurant menu and takes about two minutes to assemble.

On a salad, lay wings over a bed of crisp romaine with sliced cucumber, cherry tomatoes, shredded sharp cheddar, and blue cheese crumbles. Use a small drizzle of the leftover buffalo sauce as a warm dressing – it works beautifully.

As a taco, wrap two or three pieces in a warm flour tortilla with a quick slaw, sliced avocado, and a squeeze of lime. Buffalo cauliflower tacos have become one of the best accidental spin-offs of this recipe.

How to Store Cauliflower Wings and Keep Them Fresh

Refrigerate: Store leftover wings (unsauced if possible – sauce them fresh each time) in an airtight container in the refrigerator for up to 3 days.

Reheat: For best results, reheat in an air fryer at 375°F for 5–7 minutes, or on a wire rack in a 400°F oven for 10 minutes. Avoid the microwave entirely – it steams the coating and turns the crust soggy and limp.

Freeze: Not recommended. The breading breaks down significantly after freezing and thawing, and the texture doesn’t recover well even with reheating.

Nutrition Facts and Dietary Notes

Per serving (approximately ⅕ of the recipe, before saucing): ~310–340 calories | Carbohydrates: ~38g | Protein: ~7g | Fat: ~14g

• Vegetarian: Yes, as written.
• Vegan: Use the plant-based swaps outlined in the variations section above.
• Gluten-Free: Replace all-purpose flour with a certified 1:1 gluten-free flour blend. Ensure your hot sauce and Worcestershire are also GF-labeled.
• Dairy-Free: Substitute oat milk + acid for buttermilk and use vegan butter in the sauce.

Cauliflower is naturally rich in fiber, vitamin C, vitamin K, and antioxidants, making this a more nutrient-dense gameday snack than traditional fried chicken wings.

Frequently Asked Questions About Buffalo Wild Wings Cauliflower Wings Recipe

If you have questions about this recipe, you’ll find the answers to the most frequently asked ones below.

1. Can I make this Buffalo Wild Wings cauliflower wings recipe in an air fryer?

Yes. After completing the double-dredge, spray the breaded pieces lightly and evenly with cooking oil spray. Air fry at 400°F for 18–22 minutes, flipping once at the halfway point. You won’t get the exact same thick, restaurant-style crust that deep frying produces, but the result is still crispy, delicious, and considerably easier to clean up.

2. What hot sauce does Buffalo Wild Wings use in their cauliflower wings?

Buffalo Wild Wings hasn’t publicly disclosed their exact sauce formula. However, Frank’s RedHot is the foundational hot sauce behind virtually all classic buffalo sauce recipes – including this one – and produces results that closely replicate the BWW flavor profile at home.

3. Why is my breading falling off during frying?

There are two likely culprits. First, the cauliflower may have been too wet when it went into the dredge – make sure to drain and dry the brined pieces before coating them. Second, the oil temperature may have been too low when the pieces went in, causing the batter to absorb oil and slide off before it set. Always bring the oil back to 350°F between batches.

4. Can I make the buffalo sauce ahead of time?

Yes. The buffalo sauce keeps well in a sealed jar in the refrigerator for up to one week. To reheat, warm it gently in a small saucepan over low heat, whisking constantly as it comes to temperature. If the sauce has broken in the fridge, a splash of fresh hot sauce and vigorous whisking will usually bring it back together.

5. Is the xanthan gum really necessary for the buffalo sauce?

It’s optional but genuinely useful. Xanthan gum is a culinary stabilizer that prevents the emulsified butter sauce from separating as it cools or sits. Without it, the sauce is still very good – it just needs to be served immediately and shouldn’t be left sitting over heat. For a dinner party where the sauce will need to hold, it’s worth using.

6. Can I prepare these cauliflower wings ahead of time for a party?

Yes. Fry the cauliflower up to 2 hours ahead and keep it warm on a wire rack in a 200°F (95°C) oven. Toss with the buffalo sauce just before serving to keep the coating crispy.

Buffalo Wild Wings Cauliflower Wings Recipe

5 from 3 votes

I’ll be honest – when a friend first slid a basket of cauliflower wings across the table at Buffalo Wild Wings and said “just try one,” I was skeptical. Cauliflower. Dressed up as wings. But that first bite – shatteringly crispy outside, tender and savory inside, lacquered in tangy, buttery buffalo sauce – stopped me cold.

Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Brine Time 1 hour hr

Servings: 3

Course: Appetizer

Cuisine: American

Calories: 310

Ingredients Method Video Notes

Ingredients

  

• 1 large cauliflower about 2 lb / 1 kg, cut into florets
• 8½ cups water
• 1 cup white vinegar
• 2¾ tbsp salt
• 1⅔ tbsp sugar
• 2 cups buttermilk
• 3 tbsp Louisiana-style hot sauce
• 1¾ cups all-purpose flour
• 2¼ cups rice flour
• 1¼ tsp salt
• 1½ tsp baking powder
• 2 tsp black pepper
• 2½ tsp paprika
• Oil for deep frying
• 1⅛ cups Frank's RedHot
• 1¼ tbsp Worcestershire sauce
• 2 –3 garlic cloves minced
• ½ cup 1 stick cold unsalted butter, cubed
• Pinch of xanthan gum optional

Method

 

1. Cut the cauliflower into 2-inch florets, leaving a little stem attached.
2. Bring the water, vinegar, salt, and sugar to a boil. Pour over the cauliflower, let brine for 1 hour, then drain and pat dry.
3. Whisk together the buttermilk and hot sauce. In a separate bowl, mix the all-purpose flour, rice flour, salt, baking powder, black pepper, and paprika.
4. Coat each cauliflower floret in the flour mixture, dip into the buttermilk mixture, then coat again in the flour mixture.
5. Heat the oil to 350°F (175°C).
6. Fry the cauliflower in batches for 4–5 minutes, until golden brown and crispy. Drain on a wire rack.
7. Simmer the hot sauce, Worcestershire sauce, and garlic for 3–5 minutes. Reduce the heat to low, then whisk in the cold butter a few cubes at a time until smooth. Stir in the xanthan gum, if using.
8. Toss the hot cauliflower with the buffalo sauce until evenly coated. Serve immediately with ranch or blue cheese dressing, celery, and carrots.

Video

Notes

Store leftover wings (unsauced if possible – sauce them fresh each time) in an airtight container in the refrigerator for up to 3 days.

I hope these Buffalo Wild Wings cauliflower wings become one of your favorite game day recipes, just like they have in my kitchen.

Once you taste these homemade Buffalo Wild Wings cauliflower wings, you may find yourself skipping the restaurant and making them at home instead.

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