Air Fryer Cauliflower Wings (Print Version)

Golden cauliflower florets air fried and coated with spicy Buffalo sauce for a tasty plant-based snack.

# Components:

→ Cauliflower Wings

01 - 1 large head cauliflower, cut into bite-sized florets
02 - 3/4 cup all-purpose flour or gluten-free flour blend
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 3/4 cup unsweetened plant-based milk or regular milk
09 - 2 tablespoons olive oil

→ Buffalo Sauce

10 - 1/2 cup hot sauce
11 - 2 tablespoons melted butter or vegan butter
12 - 1 tablespoon maple syrup
13 - 1/2 teaspoon garlic powder

# Directions:

01 - Set air fryer to 400°F and allow it to reach temperature.
02 - In a large mixing bowl, whisk together flour, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly combined.
03 - Pour plant-based milk and olive oil into the dry mixture. Whisk vigorously until a smooth, thick batter forms with no lumps.
04 - Add cauliflower florets to the batter bowl and toss gently until each piece is thoroughly and evenly coated.
05 - Place coated florets in a single layer in the air fryer basket without overcrowding. Work in batches if necessary to maintain proper air circulation.
06 - Air fry for 15 minutes, shaking the basket halfway through cooking until florets achieve golden and crispy texture.
07 - In a small saucepan over low heat, combine hot sauce, melted butter, maple syrup, and garlic powder. Stir until thoroughly blended and warmed through.
08 - Transfer cooked cauliflower to a large bowl. Pour prepared Buffalo sauce over the florets and toss gently to ensure complete coverage.
09 - Return sauce-coated cauliflower wings to the air fryer and cook for an additional 3 to 5 minutes to maximize crispiness.
10 - Transfer cauliflower wings to a serving platter and present immediately with celery sticks and preferred dipping sauce.

# Expert Advice:

01 -
  • They're ready in 35 minutes flat, which means you can go from craving wings to eating them without the deep-fried guilt.
  • That crispy-outside, tender-inside texture actually tricks your brain into thinking you're eating something indulgent.
  • The Buffalo sauce clings to every floret like it was made for cauliflower, not a second choice for chicken.
02 -
  • Don't overcrowd the air fryer basket—I learned this the hard way when a full batch steamed instead of crisped, and I've never made that mistake again.
  • Shake the basket halfway through cooking; it genuinely makes the difference between wings that are golden and wings that are pale on one side.
03 -
  • Pat your cauliflower florets dry before battering—extra moisture prevents crisping and leads to a soggy coating.
  • If your batter is too thick, whisk in a little more milk one tablespoon at a time rather than adding it all at once.
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