A meat-free alternative to our Buffalo Chicken Wings recipe, these cauliflower Buffalo “wings” can stand up to the traditional chicken wing any day. The chickpea flour batter adds a wonderful texture, while the spicy, buttery wing sauce conjures memories of meaty tailgaters. The really great thing is, unlike regular Buffalo wings, you don’t have to fry anything—a hot oven does most of the work. Serve these at your next game-day get-together next to some Texas Caviar.
What to buy: We like Frank’s RedHot Original Cayenne Pepper Sauce for all Buffalo-style chicken recipes, but keep in mind that it’s quite salty. If you use another medium-spicy brand (Crystal, for instance) you might need to add a pinch of kosher salt to the finished sauce.
Make-ahead note: If you’re not planning to serve the “wings” immediately, let the sauced cauliflower pieces cool completely. About half an hour before serving, spread them out on baking sheets and bake in a 450°F oven for 20 minutes, to heat and crisp them.