Though they’re by far the most popular, wings aren’t the only thing you can Buffalo. Buffalo cauliflower is the most common vegetarian substitution, though we here at Skillet are of the opinion that the best vegan “wing” is the humble tater tot. (The grease—it’s so important.)
Cauliflower is great—especially when it’s baked up all crispy and mixed into a dip—but it isn’t the only vegetable that deserves a spicy little hot-wing kick. Roasted carrots, fried mushrooms, and fresh, raw salads and slaws are all made just a little more delicious by a combination of fat and Frank’s. (You could use a hot sauce other than Frank’s if you wish, but let’s be honest: Frank’s is the flavor of Buffalo wings.)
This Buffalo vinaigrette requires a mere four ingredients, and barely any physical exertion. You’ll need a neutral oil (the flavor of olive oil is too distracting), Frank’s brand hot sauce, apple cider vinegar, and honey. It’s a tangier, sweeter interpretation of “Buffalo,” but unmistakably Buffalo nonetheless.
Tangy Buffalo Vinaigrette (Makes a little over 1/4 cup; scale up as needed)
- 2 tablespoons vegetable oil (or other neutral oil)
- 1 tablespoon Frank’s brand hot sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
Combine all ingredients in a mason jar (or other sealable, shakeable container), and shake to emulsify. Drizzle, pour, or douse all your leaves, stalks, roots, and fruiting fungi bodies with it, or toss it with some wings for a tangier take on the classic.