Save My friend texted me a photo of wings from her favorite sports bar, and I stared at it thinking, there's no way I'm frying anything in my tiny kitchen. But then she mentioned she'd gone vegetarian, and suddenly I was googling cauliflower alternatives at midnight like it was the most important culinary discovery of my life. The first batch came out golden and crispy, and when I tossed them in that tangy buffalo sauce, the aroma hit different than I expected—bright, a little bit spicy, completely addictive. She came over that Friday, took one bite, and asked for the recipe before she'd even swallowed.
I made these for a game night last October, and my roommate—who claims to hate vegetables—ate half the batch before sitting down. He kept going back to the kitchen, saying he was just grabbing one more, and I watched him devour them while barely paying attention to the screen. When he finally admitted they were actually incredible, I felt that small victory you get when someone's mind genuinely changes.
Ingredients
- 1 large head cauliflower, cut into bite-sized florets: Look for a head with tight, compact florets—they hold the batter better and crisp up faster in the air fryer.
- 3/4 cup all-purpose flour (or gluten-free flour blend): The flour base creates that satisfying crust; if you want extra crunch, you can mix in panko breadcrumbs, though I find it less necessary than you'd think.
- 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper: These spices do the heavy lifting—they season the cauliflower so it isn't just a vehicle for sauce.
- 3/4 cup unsweetened plant-based milk (or regular milk): The milk creates a batter that's thick enough to coat but thin enough to actually flow; thick batter is your enemy here.
- 2 tbsp olive oil: A little oil in the batter helps everything brown and crisp in the air fryer.
- 1/2 cup hot sauce (Franks RedHot works perfectly): Frank's has that perfect balance of heat and tang that doesn't overpower the cauliflower texture.
- 2 tbsp melted butter or vegan butter: Butter rounds out the sauce and keeps it from tasting too harsh and one-note.
- 1 tbsp maple syrup (optional): A tiny bit of sweetness softens the heat and reminds you why buffalo sauce tastes so good on literally everything.
- 1/2 tsp garlic powder (for sauce): This extra garlic powder in the sauce adds a savory depth that ties everything together.
Instructions
- Heat your air fryer and prep the batter:
- Turn your air fryer to 400°F and let it preheat—you'll hear it beep when it's ready. While that's warming up, whisk together the flour, garlic powder, onion powder, smoked paprika, salt, and pepper in a large bowl, making sure there are no lumps hiding in the corners.
- Make the coating mixture:
- Pour the plant-based milk and olive oil into your dry ingredients, whisking steadily until you have a smooth, thick batter that coats the back of a spoon. If it looks too thin, the cauliflower will slide off during cooking; too thick, and you'll have gloppy clumps.
- Coat the cauliflower:
- Add your cauliflower florets to the batter and toss them around with your hands or a spatula until every piece is completely covered. This is oddly satisfying, and also the moment you realize you're committed to this vegetable wing situation.
- Arrange in the air fryer:
- Lay the coated florets in a single layer in your air fryer basket without overcrowding—they need space to get crispy, not steam. If your basket looks too full, set aside a second batch and plan to cook it right after.
- First air fry:
- Cook for 15 minutes, and about halfway through (around the 7-8 minute mark), shake the basket or flip the florets so they brown evenly on all sides. You're aiming for a golden-brown exterior that's going to crackle when you bite into it.
- Make the Buffalo sauce:
- While the cauliflower is cooking, combine the hot sauce, melted butter, maple syrup if you're using it, and that extra garlic powder in a small saucepan over low heat. Stir it together gently until it's warm and everything is blended into one cohesive, glossy sauce.
- Toss with sauce:
- Transfer your crispy-from-the-air-fryer cauliflower to a large bowl and pour the warm Buffalo sauce over it, tossing gently so the sauce coats every piece without breaking off the crispy exterior. Work gently—these aren't as sturdy as actual chicken wings.
- Final crisp:
- Return the sauced cauliflower to the air fryer for 3 to 5 minutes to let the sauce set slightly and the coating stay crispy. This step is optional but worth it if you have the time, because it prevents them from getting soggy as they sit.
- Serve immediately:
- Transfer to a platter with celery sticks and whatever dip you've chosen—ranch, blue cheese, or something else entirely. Serve while they're still warm and at peak crispiness.
Save There's something special about serving these at a party and watching people's faces shift from skeptical to genuinely impressed. A coworker who brought them to a potluck told me later that people kept asking if they were actually made with cauliflower—that's the moment you know you've nailed a recipe.
Why The Air Fryer Changes Everything
An air fryer does what a traditional oven struggles with: it circulates hot air so intensely that your cauliflower gets crispy on the outside while staying tender on the inside, all without a deep fryer and a pot of oil that lingers in your kitchen for days. The first time I made these in a regular oven, they came out pale and slightly soft, and I immediately understood why people obsess over air fryers. There's no oil splattering, no cleanup nightmare, and the results are consistently better.
The Buffalo Sauce Sweet Spot
Buffalo sauce has three components fighting for dominance: heat, tang, and fat, and getting them balanced is the difference between a sauce that's one-dimensional and one that makes you want to dip everything into it. The butter softens the harsh edge of the hot sauce, the maple syrup adds just enough sweetness to make it interesting, and that extra garlic powder brings a savory note that holds everything together. I've made this sauce with different hot sauces, and the ratio stays the same—it's that reliable once you understand what each ingredient is doing.
Making It Your Own
These wings are a canvas, honestly—you can adjust the heat level by swapping your hot sauce for something milder or much spicier depending on your crowd. The batter itself is forgiving; some people add panko breadcrumbs for extra crunch, while others skip the maple syrup if they want the sauce brutally savory. The beauty of this recipe is that it works exactly as written, but it also bends to whatever your kitchen has on hand or your taste buds are craving that day.
- If you want more texture, toss the coated florets in panko breadcrumbs before air frying.
- Serve with carrot sticks or cucumber slices instead of celery if that's what you have.
- Make the sauce ahead and reheat it gently while the cauliflower cooks.
Save These wings have become my go-to when I want something that feels indulgent but doesn't require the guilt or the cleanup of traditional fried food. Make them once and you'll understand why everyone keeps coming back for more.
Recipe FAQ
- → How do I ensure the cauliflower becomes crispy?
Coating the florets evenly with the batter and air frying at 400°F while shaking halfway through helps achieve a crispy texture.
- → Can I make this dish gluten-free?
Yes, use a gluten-free flour blend in place of all-purpose flour to keep the coating gluten-free.
- → What can I use as a dairy-free option for the butter?
Vegan butter or margarine works well when combined with the hot sauce for a dairy-free Buffalo sauce.
- → How spicy is the Buffalo sauce and can it be adjusted?
The heat level depends on the hot sauce used. Choose milder sauces for less spice or hotter varieties to increase it.
- → Is it necessary to cook in batches in the air fryer?
Yes, avoid overcrowding to ensure even cooking and crispiness; cooking in batches is recommended if needed.
