Vegetable based sides are the hot ticket item the last few years – cauliflower diced into tiny grains for ‘rice’, green beans repurposes as French fries – all the big names are moving to craft guilt free side dishes.
Cooking: You can oven bake or microwave these. I didn’t try the latter as frankly, that’s likely to result in a mushy mess. Indeed, I went with my trusty air fryer which worked a treat. The wings come with an accompanying Buffalo sauce that you simply place in warm water, before opening up, and pouring over your wings when they’re crisped up.
Taste and texture: Like cauliflower? You’re all set. If not, move along. It’s really that simple. The exterior of these ‘wings’ crisp up quite nicely. Inside there is some modest mushy-ness, but beyond that, it’s all earthy cauliflower flavor.
I decided to toss the accompanying Buffalo sauce. I have a range of stellar sauces in my fridge which I was certain would be superior to the provided sauce packet. This does lend some flexibility to how you finish this dish.
Verdict: Not bad, not great. It’s cauliflower in a crispy coating. Whether you enjoy these will all come down to whether or not you’re a cauliflower fan. They obviously don’t really emulate a true chicken wing, and that’s not the point. If you’re looking to introduce a veggie to your plate in a little more interesting fashion, they could be worth a look in.
Birds Eye Buffalo Cauliflower Wings nutrition and cooking
Are Birds Eye Buffalo Cauliflower Wings good?
For those looking to add a vegetable to their plate in a different fashion, these offer a fun change of pace. Just don’t go in expecting a substitute for an actual chicken wing.
Other Birds Eye products
- What’s new in grocery world June 2021
- Birds Eye Buffalo Cauliflower Wings review
- Birds Eye Crispy Green Beans review
- Birds Eye Cauliflower & Ranch Fries
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!