Air Fryer Cauliflower Wings

My sister texted me a photo of cauliflower wings from some trendy spot downtown, with the caption 'why are these better than actual wings?' That question haunted me for a week until I decided to crack it myself in my air fryer. What started as curiosity became an obsession with getting that perfect crispy-saucy balance, and honestly, once I nailed it, I stopped caring about the restaurant version entirely.

I made these for my book club last month, and the room went quiet for a solid 30 seconds after the first bite. Then came the chaos of everyone reaching for more, asking if I'd really made them myself, and whether I could somehow bottle whatever magic happened in that air fryer basket. That's when I knew this recipe had crossed from 'fun experiment' into 'something people actually crave.'

Ingredients

• Cauliflower florets: Use one large head cut into bite-sized pieces that are roughly the same size so they cook evenly; smaller pieces get crispier, larger ones stay more tender inside.
• All-purpose flour: This creates the coating that gets crispy and holds the sauce; swap for gluten-free blend if needed without changing anything else.
• Garlic powder and onion powder: These two are doing the flavor foundation work, building savory depth before the Buffalo sauce even hits.
• Smoked paprika: The secret quiet player that adds a whisper of smokiness and keeps things from tasting one-dimensional.
• Salt and black pepper: Don't skip seasoning the coating itself; it makes the difference between bland and craveable.
• Plant-based milk: Binds everything together into a thick, clingy batter that actually sticks to the florets; dairy milk works too.
• Olive oil: Helps create richness in the batter and contributes to that golden crust in the air fryer.
• Hot sauce: Franks RedHot is the classic for a reason, but grab whatever brand you actually like drinking because you'll taste it directly.
• Melted butter or vegan butter: Tempers the heat and adds richness to the sauce, balancing the sharp vinegar notes.
• Maple syrup: Optional but honestly worth it, just a touch of sweetness that rounds out the spicy-savory profile beautifully.

Instructions

Fire up that air fryer:

Preheat to 400°F while you prep everything else, which usually takes about 5 minutes. You want it hot and ready so the cauliflower gets immediate color.

Make the coating magic:

Whisk together your flour, garlic powder, onion powder, smoked paprika, salt, and pepper in a large bowl, breaking up any lumps so the mixture is even. Pour in the milk and olive oil, whisking until you've got a thick batter that clings to a floret without dripping off immediately.

Coat those florets:

Add your cauliflower to the bowl and toss gently but thoroughly, making sure every piece gets wrapped in that batter. This is easier with your hands, honestly, so don't overthink it.

Arrange and air fry:

Place florets in a single layer in your air fryer basket without stacking or crowding; they need air circulation to get crispy. Set the timer for 15 minutes and shake the basket halfway through so nothing sticks or cooks unevenly.

Warm your sauce:

While the cauliflower cooks, combine hot sauce, melted butter, maple syrup if using, and garlic powder in a small saucepan over low heat. Stir occasionally until it's warm and uniform, which takes maybe 3 to 4 minutes.

Toss with sauce:

When the cauliflower comes out golden and crispy, transfer it to a large bowl and pour the warm Buffalo sauce over everything. Toss gently so each piece gets coated without falling apart.

Final crisp boost:

Return the sauced wings to the air fryer for 3 to 5 minutes at 400°F to firm up that coating and meld everything together. They should look glossy and sound crispy when you shake the basket.

Serve immediately:

Grab celery sticks or carrot sticks and whatever dip appeals to you, and get these to your people while they're still warm. Cold Buffalo cauliflower wings are fine, but warm ones are the experience.

Save

My niece, who eats meat at every meal, asked for seconds and then thirds, and my brother leaned over and whispered, 'I didn't know vegetables could taste like this.' That moment—when someone's expectation shifts because you've put thought and care into something—that's when cooking stops being just about hunger.

The Batter Science

The coating works because it's thick enough to cling but liquid enough to seep into crevices in the cauliflower, creating texture variance. The flour crisps when hot air hits it, the spices bloom and deepen, and the starch helps everything adhere while the air fryer circulates heat at high speed. I realized after my third batch that it's less about the ingredients and more about understanding that air frying is basically high-speed roasting with oils that already live on your food, so thickness and seasoning are everything.

Sauce Ratio and Heat Control

The sauce-to-cauliflower ratio matters more than people think because too much sauce drowns the crispiness, and too little leaves you tasting mostly breading. Start with the proportions given here and adjust based on your heat tolerance and how saucy you like things. I've made this with everything from mild wing sauce to straight cayenne-forward versions, and the maple syrup is genuinely the difference between 'wow this is spicy' and 'oh wow this is balanced and complex.'

Storage and Reheating Tips

Leftovers last about three days in the fridge in an airtight container, though honestly they rarely make it that long. Reheat them in the air fryer at 350°F for 5 to 7 minutes to restore crispiness, or eat them cold straight from the fridge if you're in a rush and don't mind the texture shift.

• Panko breadcrumbs mixed into the batter add extra crunch if you're someone who lives for maximum texture.
• Celery sticks aren't just a plate filler, they genuinely cut the heat and refresh your palate between bites.
• Make extra sauce because people always want more for dipping, and it keeps in the fridge for nearly a week.

Save

These wings taught me that plant-based cooking isn't about replacing meat, it's about playing to vegetables' actual strengths. When you respect what cauliflower can do in high heat, when you season boldly and don't apologize for sauce, something real happens on the plate.

Recipe Questions & Answers

→ How do you get cauliflower wings crispy in the air fryer?

Coating the cauliflower florets in a thick, spiced batter and air frying at 400°F ensures a crispy exterior while keeping the inside tender.

→ Can I make the Buffalo sauce vegan-friendly?

Yes, substitute regular butter with vegan butter and use your favorite hot sauce to keep it dairy-free and plant-based.

→ What flour works best for the batter?

All-purpose flour works well, but gluten-free flour blends are excellent substitutes for gluten-free versions.

→ How can I adjust the spiciness of the Buffalo sauce?

Use milder hot sauces or reduce the amount of hot sauce and add a touch of maple syrup for sweetness to balance the heat.

→ Is it necessary to shake the basket during air frying?

Shaking halfway through cooking helps ensure even crisping and prevents the florets from sticking together.