Air Fryer Cauliflower Wings (Printable)

Spicy cauliflower florets air fried to a golden crisp and coated in Buffalo sauce for a tasty plant-based snack.

# What You'll Need:

→ 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

# How to Cook:

01 - Preheat air fryer to 400°F
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 flour mixture. Whisk continuously until achieving a smooth, thick batter consistency
04 - Add cauliflower florets to the batter and toss thoroughly until each piece is completely coated
05 - Place coated florets in a single layer in the air fryer basket without overcrowding. Work in batches if necessary
06 - Air fry for 15 minutes, shaking the basket halfway through cooking, until florets achieve golden and crispy exterior
07 - In a small saucepan over low heat, combine hot sauce, melted butter, maple syrup, and garlic powder. Warm until well blended
08 - Transfer cooked cauliflower to a large bowl. Pour Buffalo sauce over and toss gently to coat evenly
09 - Return sauced cauliflower wings to air fryer and cook for 3 to 5 additional minutes for enhanced crispiness
10 - Transfer immediately to serving plate and accompany with celery sticks and preferred dipping sauce

# Expert Advice:

01 -
  • The air fryer does all the heavy lifting, no deep frying mess or oil splatters to clean up afterward.
  • You get that addictive Buffalo sauce kick with a plant-based twist that somehow tastes more authentic than you'd expect.
  • Ready in 35 minutes from bare countertop to serving, which means it works for unexpected guests or sudden cravings.
02 -
  • Don't overcrowd your air fryer basket or you'll steam them instead of crisping them; cook in batches if your basket is small, it's worth the extra 10 minutes.
  • The batter should coat your fingers when you dip them in but flow smoothly off a spoon, so don't add more milk than called for or you'll get a soggy mess.
  • That second air fry after saucing is the difference between okay and restaurant-quality crispiness, so really don't skip it.
03 -
  • Pat your cauliflower florets dry with paper towels before battering so the coating sticks instead of sliding off during cooking.
  • If you want maximum crispiness, let the sauced wings sit uncovered in your fridge for 15 minutes before that final air fry, which lets the coating firm up and re-crisp rather than just warm through.
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