Air Fryer Cauliflower Wings (Print Version)

Crispy cauliflower florets with tangy Buffalo sauce, ideal for a flavorful, plant-based snack or appetizer.

# 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 temperature to 400°F and allow to preheat for 3 minutes.
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 thoroughly until a smooth, thick batter forms with no lumps.
04 - Add cauliflower florets to the batter and toss gently until all pieces are completely coated with the mixture.
05 - Place coated florets in a single layer in the air fryer basket without overlapping. Work in batches if necessary to avoid crowding.
06 - Air fry at 400°F for 15 minutes, shaking the basket halfway through cooking until florets are golden and crispy.
07 - In a small saucepan over low heat, combine hot sauce, melted butter, maple syrup, and garlic powder. Stir until well combined and warm through.
08 - Transfer cooked cauliflower to a large bowl. Pour prepared Buffalo sauce over the florets and toss gently to coat evenly.
09 - Return sauced cauliflower to air fryer and cook at 400°F for 3 to 5 minutes to enhance crispiness.
10 - Transfer to a serving platter and serve immediately with celery sticks and preferred dipping sauce.

# Expert Advice:

01 -
  • Your air fryer finally gets to justify its counter space with something genuinely crispy and addictive that doesn't require constant oil splatters.
  • Buffalo sauce transforms humble cauliflower into something that disappears as fast as you can make it, especially when friends think they're getting something indulgent.
02 -
  • Overcrowding the air fryer basket is the number one saboteur—even one batch that's too packed will steam instead of fry, and you'll end up with soft, disappointing results instead of the crispy exterior you earned.
  • The Buffalo sauce should never go in the batter itself; it goes on after cooking, which is the only way to maintain that texture contrast that makes these actually special.
03 -
  • Buy cauliflower heads that feel dense and heavy for their size, as lighter ones are mostly water and won't crisp up no matter how perfect your technique.
  • Let your batter rest for five minutes before coating—this allows the flour to fully hydrate, creating a batter that clings instead of sliding off during cooking.
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