Transform ordinary cauliflower into a crispy, flavorful snack with these Air Fryer Cauliflower Wings!
Perfectly coated and tossed in tangy buffalo sauce, they’re a healthier vegan alternative to traditional wings.
Packed with fiber, plant-based protein, and heart-healthy fats, they’re low in saturated fat and ideal for quick weeknight meals, game-day appetizers, or make-ahead meal prep that everyone will love.
Air Fryer Cauliflower Wings
Equipment
- 1 Air Fryer
- 2 Glass Mixing Bowls
Ingredients
Cauliflower Wings:
- 1 head cauliflower cut into drumstick-like pieces
- 1 cup soy milk or almond milk
- 1 teaspoon cornstarch
- ½ teaspoon salt
- 1 cup all-purpose flour
- 1 teaspoon garlic salt
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- ½ teaspoon freshly ground black pepper
Buffalo Sauce:
- ½ cup buffalo sauce e.g., Frank’s Hot
- 2 tablespoons vegan butter melted
- 1 teaspoon white vinegar
Vegan Ranch Dressing (optional):
- ½ cup vegan mayo
- ¼ cup soy milk
- ¼ cup freshly chopped parsley
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
- Pinch of salt to taste
Instructions
- Prepare the Ranch Dressing (Optional): Begin by making the vegan ranch dressing if you’d like a creamy dip alongside your wings. In a medium-sized mixing bowl, combine 1/2 cup vegan mayonnaise with 1/4 cup soy milk. Add 1/4 cup freshly chopped parsley, 1 teaspoon dried dill, and 1 teaspoon garlic powder. Whisk thoroughly until smooth and uniform. Taste the dressing and add a pinch of salt if needed. Cover and refrigerate while you prepare the cauliflower wings.
- Heat and Thicken the Milk Mixture: Pour 1 cup of soy or almond milk into a small saucepan and sprinkle in 1 teaspoon of cornstarch. Whisk continuously over medium heat to fully dissolve the cornstarch, ensuring there are no lumps. Allow the mixture to warm gently until it begins to slightly thicken, approximately 4–5 minutes. Once it reaches a thicker consistency similar to light cream, remove from heat and allow it to cool slightly. This mixture will serve as the “wet” layer for coating the cauliflower.
- Prepare the Seasoned Flour Mixture: While the milk mixture cools, create the seasoned flour mixture in a large mixing bowl. Combine 1 cup all-purpose flour, 1 teaspoon garlic salt, 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon salt. Stir thoroughly so that the spices are evenly distributed throughout the flour. This dry mixture is essential for ensuring each piece of cauliflower has maximum flavor and a crisp coating.
- Cut and Prep the Cauliflower: Take 1 head of cauliflower and cut it into pieces resembling drumsticks or small florets. Aim for uniform sizes to ensure even cooking. Pat the pieces dry with a clean kitchen towel or paper towels—removing excess moisture helps the coating adhere better and prevents sogginess.
- Dredge the Cauliflower – First Flour Coat: Take each cauliflower piece and lightly dip it into the seasoned flour mixture, ensuring it is fully coated. Gently shake off any excess flour so the coating isn’t too thick or clumpy. This first flour layer helps the wet mixture stick evenly.
- Dip in Milk Mixture: Next, dip the floured cauliflower into the cooled milk-cornstarch mixture. Make sure the entire piece is coated in the wet mixture. The milk acts as a binder, allowing the second flour layer to adhere better and create a crisp outer shell once cooked.
- Dredge the Cauliflower – Second Flour Coat: Immediately after the wet dip, return the cauliflower to the seasoned flour mixture and coat it again. Tap gently to remove any excess flour, making sure the pieces have a nice even layer. This double coating is key for achieving the perfect crunch in the air fryer.
- Arrange in the Air Fryer Basket: Place the coated cauliflower pieces in a single layer at the bottom of your air fryer basket or tray. Avoid overcrowding—air circulation is critical for crispiness. Depending on the size of your air fryer, you may need to cook in two batches to maintain proper airflow and even cooking.
- Air Fry the Cauliflower: Set the air fryer to 400°F (200°C) and cook the cauliflower for 7 minutes. About halfway through, carefully flip or shake the pieces to ensure even browning on all sides. Depending on the size of the florets and the performance of your air fryer, you may need to add an extra 1–2 minutes for the wings to reach optimal crispiness.
- Prepare the Buffalo Sauce: While the cauliflower cooks, combine 1/2 cup buffalo sauce, 2 tablespoons melted vegan butter, and 1 teaspoon white vinegar in a small saucepan. Heat over medium heat, stirring constantly, until the mixture is well combined and warm. This sauce will coat the wings with a spicy, tangy flavor that sticks perfectly to the crispy exterior.
- Coat the Cauliflower Wings in Buffalo Sauce: Once the cauliflower is golden and crispy, transfer the pieces to a large mixing bowl. Pour the warm buffalo sauce over the wings and gently toss for 30–45 seconds, ensuring each piece is fully coated. Take care not to overmix, as the coating may break if handled too roughly.
- Serve Immediately: Arrange the buffalo cauliflower wings on a serving platter. Serve hot with the prepared vegan ranch dressing on the side for dipping. These wings are best enjoyed immediately while the exterior is still crispy and the inside tender.
Notes
- Use fresh cauliflower for the best texture. Avoid pre-cut florets that may be too small or watery.
- Ensure the cauliflower pieces are relatively uniform in size for even cooking.
- Double dredging (flour → wet mixture → flour) is essential to achieve a crunchy exterior without being soggy.
- Adjust the level of spiciness by choosing mild, medium, or extra-hot buffalo sauce.
- Work in batches when air frying to prevent overcrowding and ensure proper crisping.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- The vegan ranch dressing can be made a day ahead and stored in the refrigerator for convenience.
- Leftover wings reheat best in an air fryer or oven to retain crispiness rather than in a microwave.
Chef’s Secrets For Perfect Wings
The key to restaurant-quality cauliflower wings lies in preparation and coating.
First, pat the cauliflower dry—moisture is the enemy of crispiness.
Using a thickened milk or plant-based milk mixture ensures the flour sticks without creating a gummy texture.
Double dredging guarantees a crunchy exterior while keeping the interior tender.
Cooking at a high temperature in the air fryer allows the natural sugars in cauliflower to caramelize slightly, enhancing flavor.
Toss the wings in buffalo sauce while still warm; this ensures the sauce clings to every piece.
For an extra touch, lightly spray the air fryer basket with oil to prevent sticking and promote even browning.
Serving Suggestions For Maximum Enjoyment
These crispy buffalo cauliflower wings shine as an appetizer, snack, or game-day treat.
Serve them with a creamy vegan ranch or blue cheese-style dressing to balance the heat.
Pair with fresh celery and carrot sticks for a classic presentation.
For a heartier meal, pile them on a platter alongside roasted potatoes or a simple green salad.
They also make a fun topping for grain bowls or wraps, providing both flavor and texture.
Don’t be afraid to get creative with sauces—barbecue or garlic-parmesan-style blends are equally delicious.
Storage Tips To Maintain Crispiness
Store any leftover wings in an airtight container in the refrigerator for up to 3–4 days.
To reheat, preheat the air fryer to 350°F and warm the wings for 3–5 minutes, checking to ensure they remain crispy.
Avoid microwaving, which can make the coating soft and soggy.
The buffalo sauce can be stored separately and gently reheated before tossing with the wings for maximum flavor.
Ranch or other dipping sauces should always be kept chilled and consumed within 3–5 days.
Frequently Asked Questions
1. Can I bake cauliflower wings instead of air frying?
Yes! Preheat the oven to 425°F, place coated cauliflower on a parchment-lined baking sheet, and bake for 20–25 minutes, flipping halfway through.
While air frying gives a slightly crispier finish, baking is an excellent alternative for larger batches.
2. How can I make these wings spicier or milder?
Adjust the heat by choosing different types of buffalo sauce—mild, medium, or hot. You can also control the heat by adding extra vegan butter to tone down the spice or a pinch of cayenne for an extra kick.
3. Can I prepare these wings ahead of time?
You can coat the cauliflower in advance and store it in the refrigerator for a few hours.
However, air frying is best done right before serving to ensure the wings remain crisp. Make the ranch dressing a day ahead for convenience.
4. What can I use as a substitute for buffalo sauce?
If buffalo sauce isn’t available, a homemade mix of hot sauce and melted vegan butter works well.
Barbecue sauce, teriyaki glaze, or even garlic-parmesan-style vegan sauce can create unique flavor variations while keeping the wings tasty.
5. Are these wings gluten-free or low-carb?
By default, the recipe uses all-purpose flour, but it can be made gluten-free by substituting with a 1:1 gluten-free flour blend.
While cauliflower is naturally low in carbs, the flour coating adds some carbohydrate content. Using almond flour or chickpea flour can lower the carbs and increase protein slightly.
