Full disclosure: I’ve never eaten Buffalo Wings made with chicken. Wings became popular long after I became a vegetarian, but I’ve been making this recipe for years and find myself craving it, especially in the winter.

Why chickpea flour? No, not because I’m going all GF on you! I actually like the nutty, more complex flavor of chickpea flour because it adds a deeper flavor to the cauliflower, and it definitely provides a little extra protein. Where to buy? I usually get mine at a local Indian grocery store, but you can also find it in specialty/natural foods grocery stores that carry the Bob’s Red Mill line of flours/grains.

There are seemingly dozens of variations of this recipe on the Internets, but I have tried to make this recipe a little more straightforward and easy to execute without losing any flavor. I hope you enjoy and crave!