Air Fryer Cauliflower Wings (Printable)

Crispy cauliflower coated in spicy Buffalo sauce, ideal for a tasty plant-based snack or appetizer.

# 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 such as Frank's RedHot
11 - 2 tablespoons melted butter or vegan butter
12 - 1 tablespoon maple syrup
13 - 1/2 teaspoon garlic powder

# How-To Steps:

01 - Set air fryer to 400°F (200°C) and allow to reach full 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 flour mixture. Whisk vigorously until achieving a smooth, thick batter consistency.
04 - Add cauliflower florets to the batter and toss thoroughly until each piece is completely and evenly coated.
05 - Arrange coated florets in a single layer within the air fryer basket without crowding. Cook in multiple batches if necessary to maintain proper air circulation.
06 - Air fry for 15 minutes, shaking the basket halfway through cooking, until florets achieve golden brown and crispy exterior.
07 - In a small saucepan, combine hot sauce, melted butter, maple syrup, and garlic powder. Warm over low heat, stirring frequently until fully combined and heated through.
08 - Transfer cooked cauliflower florets to a large bowl. Pour Buffalo sauce over the wings and toss gently with a spatula to ensure even coating without breaking florets.
09 - Return sauced cauliflower wings to the air fryer and cook for an additional 3 to 5 minutes to restore crispiness and enhance flavor absorption.
10 - Transfer immediately to a serving plate and accompany with celery sticks and preferred dipping sauce such as vegan ranch or blue cheese dressing.

# Expert Hints:

01 -
  • It tastes indulgent and crispy without the guilt or oil splatter of deep frying.
  • Your air fryer gets a real workout, and you'll actually want to use it regularly after this.
  • People genuinely won't miss chicken wings when these show up at the table.
  • The whole thing comes together faster than ordering takeout, and it's cheaper too.
02 -
  • Don't skip the shaking halfway through the first cook; it's the difference between evenly crispy and spotty browning, and it takes five seconds.
  • If your batter looks too thick, it is—add milk one tablespoon at a time until it reaches the right consistency, because thick batter doesn't coat evenly.
  • The second air fry is optional but worth it; those three extra minutes make the wings crispy again after the sauce softens them.
  • Serve immediately after the final cook because cauliflower loses its crunch fast once it cools, and nobody wants soft Buffalo wings.
03 -
  • Cut your cauliflower florets ahead of time and store them in the fridge; everything after that point is genuinely thirty minutes start to finish.
  • Make your Buffalo sauce while the air fryer is working so there's no waiting between stages.
  • If you're feeding a crowd, you can make the cauliflower hours ahead and reheat it in the air fryer for three minutes right before serving; it comes back crispy.
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