Air Fryer Cauliflower Wings

My friend texted me a photo of cauliflower wings from some trendy spot downtown, and I thought, why pay for that when I can make them crispier at home? The air fryer had been sitting on my counter mostly unused, and this felt like the moment to finally prove its worth. That first batch came out golden and crackling, and when I tossed them in Buffalo sauce, the kitchen smelled like a sports bar but healthier, somehow. My partner walked in mid-bite and immediately asked if I was making them again next week.

I made these for a game day gathering where half the group had gone vegetarian, and honestly, nobody missed the meat version. Someone asked for the recipe right there on the couch, sauce smeared on a napkin, which felt like the highest compliment. That moment made me realize how food can quietly bridge differences when it's made with actual care rather than obligation.

Ingredients

• 1 large head cauliflower, cut into bite-sized florets: Don't make them too small or they'll disappear into crispness; aim for chunks you can actually grab and dip.
• 3/4 cup all-purpose flour (or gluten-free flour blend): This creates the coating that holds everything together and gets beautifully golden in the air fryer.
• 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika: These three are your secret crew—they layer flavor so the wings don't taste one-dimensional.
• 1/2 tsp salt, 1/4 tsp black pepper: Taste as you go; seasoning matters more than you think at this stage.
• 3/4 cup unsweetened plant-based milk (or regular milk): The liquid turns your dry ingredients into a batter that clings to every floret like it's meant to be there.
• 2 tbsp olive oil: This helps everything crisp up and prevents the batter from sticking to the basket.
• 1/2 cup hot sauce (Frank's RedHot works perfectly): The sauce's acidity and heat are what make these wings sing; don't skip this or use something too mild.
• 2 tbsp melted butter or vegan butter: Richness meets heat, which is the whole point of Buffalo sauce.
• 1 tbsp maple syrup (optional): Just a touch rounds out the sharp heat and adds a whisper of sweetness that makes people wonder what you did.
• 1/2 tsp garlic powder: For the sauce—doubles down on flavor without effort.

Instructions

Mount paper towels nearby for quick cleanup of spills, grease, and messes while cooking and prepping meals.

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Get your air fryer ready:

Heat it to 400°F and give it a minute to fully warm up; this matters more than you'd think because cold air fryers cook unevenly.

Mix your dry coating:

Whisk flour, garlic powder, onion powder, smoked paprika, salt, and pepper in a big bowl until everything's evenly distributed and there are no clumps hiding in the flour.

Make the batter:

Pour in the plant-based milk and olive oil, then whisk until you have something between pancake batter and thick cream—not too thin or it won't stick. If you accidentally add too much liquid, sprinkle in a bit more flour to fix it.

Coat the cauliflower:

Toss your florets into the batter, making sure every piece gets completely covered; this is where the crispiness magic starts. Work in batches if you need to—the batter is better when it's not crowded.

Arrange in the air fryer:

Lay the coated florets in a single layer without touching each other, even if it means cooking in two rounds. Overcrowding means steaming instead of frying, and that's not what we want.

First cook:

Air fry for 15 minutes, and shake the basket halfway through so everything crisps evenly on all sides; you'll hear them rattle around, which is a good sign. They should be golden and crispy when done, not pale or soft.

Make the Buffalo sauce:

While the wings are cooking, combine hot sauce, melted butter, maple syrup if using, and garlic powder in a small saucepan over low heat. Stir gently until it's warm and everything is combined, usually just a couple of minutes.

Toss with sauce:

Transfer your crispy florets to a large bowl and pour the Buffalo sauce over them, then toss gently so they get evenly coated without falling apart. This is the moment they transform from plain to irresistible.

Final crisp:

Put the sauced wings back in the air fryer for 3 to 5 more minutes to set the sauce and keep them crunchy on the outside; watch them closely because they can go from perfect to overdone quickly.

Serve while they're hot:

Plate them immediately with celery sticks and your favorite dip—ranch, blue cheese, or even a quick yogurt sauce if you're feeling virtuous.

Save

I realized these weren't just food when my niece, who usually pushes vegetables around her plate, asked for thirds and stopped thinking about them as healthy and started thinking of them as delicious. That shift, from reluctance to genuine desire, is what cooking is actually about.

When to Add Panko for Extra Texture

If you're someone who lives for crunch like I do, mix 1/2 cup of panko breadcrumbs into your flour coating before adding the wet ingredients. The panko creates these little crispy shards that catch the sauce and give you multiple textures in every bite, which sounds small but changes everything about the experience. I learned this by accident when I grabbed the wrong container one night, and now I can't go back.

Heat Levels and Sauce Customization

Buffalo sauce heat is personal, so don't feel locked into one bottle of hot sauce for eternity. My mom uses a milder sauce and adds honey instead of maple syrup, my spice-loving friend goes for habanero hot sauce, and both versions disappear just as fast. The beauty of making this at home is that you control the fire level, which means everyone at your table can have the version that makes them happy.

Storage and Reheating Wisdom

Leftovers, if you somehow have them, keep in an airtight container in the fridge for about three days, though they're best eaten the same day or reheated gently in the air fryer rather than the microwave. The sauce will thicken as it cools, but that's not a problem—just warm them up for a few minutes and they'll come back to life almost like they're fresh.

• Store the sauce separately from the wings if you can, so they don't get soggy overnight.
• Reheat in the air fryer at 350°F for 5 minutes to restore crispiness instead of making them rubbery in the microwave.
• Double the batch next time because somehow there are never actually leftovers.

Track cooking times accurately for baking, boiling, roasting, and multitasking recipes without overcooking.

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Save

These wings changed how I think about air frying and what vegetarian appetizers can be—not a compromise but a genuine upgrade. Make them once and you'll understand why I'm always making another batch.

Kitchen Q&A

→ How do I get the cauliflower extra crispy?

For extra crunch, add panko breadcrumbs to the batter and avoid overcrowding the air fryer basket during cooking.

→ Can I adjust the spice level of the Buffalo sauce?

Yes, use milder hot sauce or increase the amount of hot sauce to suit your preferred heat level.

→ Is it necessary to use plant-based milk?

Plant-based milk keeps the dish vegan and dairy-free, but regular milk can be substituted if preferred.

→ What is the best way to serve these wings?

Serve with crisp celery sticks and dips like vegan ranch or blue cheese dressing for a delicious contrast.

→ Can this be made gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend and ensure other ingredients are gluten-free.