A baked healthy redo on classic Buffalo chicken wings recipe by A Cozy Kitchen remixed by me in the Frigo Cheese kitchen for National Wing Day!
Cook Time: 20 – 25 minutes
Yield: About 2 pounds
Preheat oven to 450°F.
Line a baking sheet with parchment or foil and set aside.
In a medium bowl, add the whole milk, beer, all-purpose flour, baking powder, onion powder, and salt. Mix until everything is just combined, being sure to not over mix.
Dip each cauliflower floret into the batter, allow any excess to run off, and transfer to the baking sheet. Repeat the dipping process until you’ve worked your way through all of the florets. Spray the tops of the florets with cooking spray; this will help with the crisp-factor. Transfer the baking sheet to the oven and bake for 20 – 25 minutes, until the tops are lightly golden brown.
Meanwhile, in a medium saucepan on low heat, melt the butter and whisk in the Buffalo Wing Sauce or the Garlic Honey Wing Sauce until butter is thoroughly incorporated.
Then make the Blue Cheese Dipping Sauce. In a food processor or high-powered blender fitted with a blade*, pulse together Frigo® Crumbled Blue Cheese, sour cream, blue cheese, whole milk, garlic powder, onion powder, and salt (at this time add lemon and dill if including) until smooth. Cover and refrigerate until ready to serve. *Alternatively, mix in a medium bowl with a rubber spatula until smooth.
When cauliflower is golden brown, remove the cauliflower from the oven and drizzle with the warm Buffalo Wing Sauce.
Transfer to a large plate and serve alongside a bowl of remaining Buffalo Wing Sauce, Blue Cheese Dipping Sauce, and freshly cut celery.