Buffalo wings are one of my husbands favorite thing to eat! Anytime we go out to eat, we somehow manage to always order them as an appetizer or as a main dish. I needed to recreate buffalo wings, but as a meatless alternative. These would be great for a crowd on game day or as an appetizer to serve some friends or family.
A lighter way to enjoy buffalo "wings" without the meat and the frying. These are coated with a breadcrumb mixture, baked till golden and brushed with buffalo sauce.
1 large head cauliflower
½ cup plain breadcrumbs
1 cup panko
½ tsp paprika
1 ½ tsp garlic seasoning salt
¼ tsp pepper
½ tsp Kosher salt
½ cup hot buffalo sauce
2 tbsp butter
1 tbsp honey
Preheat the oven to 425 degrees Fahrenheit and line a sheet pan with parchment paper.
Cut the cauliflower into bite size pieces, clean, rinse and pat dry.
To prep the dredging station: In a medium size bowl, whisk the eggs, a dash of water, and a pinch of salt and pepper. Set aside. In another medium size bowl, combine the breadcrumbs, panko, garlic seasoning salt, paprika, salt and pepper. Set aside.
Dip and coat the cauliflower into the egg wash, then into the breadcrumb mixture, making sure it is coated all over. Place onto the baking sheet. Repeat until all cauliflower are placed onto the baking sheet. *Making sure all pieces are spaced
Drizzle with olive oil. Bake for 10-12 minutes.
Meanwhile, heat the buffalo sauce in a small sauce pot on medium low. Add the butter and the honey. Turn the heat off once the butter and honey are combined into a sauce and warmed through. Taste. * you can add a little more honey if it is too spicy
Coat the cauliflower pieces with the buffalo sauce using a basting brush. Place back into the oven for 3-5 more minutes.
Serve with celery sticks, carrots, ranch or blue cheese dressing.
If you use regular buffalo where it has no heat, you may not need to add the honey.
Some cauliflower heads are larger than others. If you do run out of breadcrumb mixture, you can add a little more panko and breadcrumbs.