Cauli Wings Recipe

Preheat & prepare

Preheat the oven to 220°C (425°F). Line a rimmed baking sheet with parchment paper or a silicone mat. Lightly oil the surface or spray with nonstick spray.

Par-cook cauliflower

Bring a medium pot of salted water to a simmer. Add the cauliflower florets and blanch for 3 minutes to slightly tenderize. Drain thoroughly and pat dry with kitchen towels—removing moisture helps the batter stick and crisp.

Make the batter

In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, garlic powder, smoked paprika, salt, and black pepper. Whisk in the cold sparkling water and milk until you have a smooth, fairly thick batter that will coat the cauliflower (adjust with a teaspoon of water or flour if too thick or thin).

Coat cauliflower

Working in batches if needed, dip each floret into the batter, letting excess drip back into the bowl. Place battered florets on the prepared baking sheet, leaving a little space between pieces so they crisp rather than steam.

Oil and bake (first stage)

Lightly brush or spray the battered florets with the neutral oil. Bake on the middle rack for 15 minutes, then carefully flip each piece, brush/ spray a little more oil, and bake an additional 8–12 minutes until edges are firm and lightly golden. The cauliflower should be cooked through and the exterior set.

Make the glaze

While the cauliflower bakes, combine the hot sauce, butter, maple syrup (or honey), apple cider vinegar, and optional cayenne in a small saucepan over low heat. Warm gently, stirring, until the butter melts and the mixture is homogeneous and slightly glossy. Do not boil. Keep warm or transfer to a heatproof bowl.

Toss florets in glaze

When the cauliflower has finished the first bake and is lightly golden, transfer the florets to a large mixing bowl. Pour about three-quarters of the warm buffalo glaze over the florets and gently toss so each piece is evenly coated. Reserve the remaining glaze for serving. If you prefer crispier wings, return glazed florets to the baking sheet and bake 6–8 minutes at 220°C (425°F) to set the glaze, then remove.

Prepare dip

In a small bowl, stir together the Greek yogurt (or ranch), lemon juice, and chopped chives or parsley. Taste and season with a pinch of salt and pepper if needed.

Plate and garnish: Arrange the cauli wings on a platter with celery sticks. Drizzle any reserved glaze over the wings for extra shine, sprinkle additional chopped herbs if desired, and serve immediately with the dipping sauce on the side.