Crispy, spicy, and entirely plant-based, these cauliflower wings are a guilt-free twist on a classic favorite.
Packed with fiber and plant protein from chickpeas and cauliflower, they’re low in saturated fat yet full of flavor.
Perfectly air-fried or oven-baked, they’re quick, easy, and ideal for everyday meals, snacks, or meal prep, satisfying both taste buds and health goals.
Vegan Air Fryer Cauliflower Wings
Equipment
- 1 Medium mixing bowl
- 1 whisk
- Air fryer (or oven, 1 baking sheet)
- Parchment paper (optional)
- Measuring Cups and Spoons
- spatula
Ingredients
Cauliflower Wings:
- 1 medium cauliflower head cut into 24 bite-sized florets
- ½ cup chickpea flour
- ½ teaspoon salt
- ½ cup warm water
- ¼ cup rice vinegar
- ¼ –½ cup sriracha or preferred chili sauce
- ½ teaspoon soy sauce use tamari for gluten-free
Peanut Dipping Sauce:
- 3 tablespoons creamy peanut butter
- 2 tablespoons rice vinegar
- 2 teaspoons minced ginger
- 1 teaspoon soy sauce
- 1 teaspoon maple syrup
- Water as needed for desired consistency
Instructions
- Prepare Cauliflower Florets: Begin by washing a medium cauliflower head thoroughly under cold water. Remove the outer leaves and trim the stem if needed. Cut the cauliflower into roughly 24 bite-sized florets, slicing larger pieces in half to ensure even cooking. Pat dry with a clean kitchen towel to remove excess moisture, which helps the batter stick properly and ensures crispiness.
- Make Chickpea Batter: In a large mixing bowl, combine ½ cup chickpea flour with ½ teaspoon salt. Gradually add ½ cup warm water while whisking vigorously until smooth and free of lumps. The batter should be thick enough to coat the cauliflower but not overly runny. Adjust by adding small amounts of water if needed to achieve a smooth, consistent texture.
- Coat Cauliflower in Batter: Carefully add the cauliflower florets into the prepared batter. Using a spatula or spoon, gently stir and fold each floret until completely coated. Shake off any excess batter to prevent clumping during cooking. Set aside on a plate while preparing the cooking surface.
- Preheat Air Fryer or Oven: For air frying, preheat your air fryer to 375°F (190°C). For oven baking, preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Preheating ensures the cauliflower cooks evenly and develops a golden, crispy exterior.
- Arrange Cauliflower for Cooking: Place the coated cauliflower in a single layer in the air fryer basket or on the baking sheet. Avoid overcrowding to allow proper air circulation, which ensures even crisping.
- Air Fry Cauliflower: Cook the cauliflower in the air fryer for 12 minutes, shaking the basket halfway through at 8 minutes to promote even browning. The florets should turn golden and slightly crisp while remaining tender inside. Adjust timing based on the size of the florets or your air fryer model.
- Prepare Spicy Sauce: While the cauliflower cooks, combine ¼ cup rice vinegar, ¼–½ cup sriracha (adjust to taste), and ½ teaspoon soy sauce in a large bowl. Stir thoroughly to create a tangy, spicy glaze that will coat the cauliflower evenly.
- Toss Cauliflower in Sauce: Once the cauliflower is cooked, immediately transfer it into the bowl with the spicy sauce. Gently toss each floret until fully coated. If cooking in batches, repeat this process and combine all florets at the end to ensure even flavor.
- Return to Air Fryer for Crisping: For extra crispiness, place the sauced cauliflower back into the air fryer for 1–2 minutes. This allows the sauce to lightly caramelize while maintaining the coating’s crunch. Watch closely to prevent overcooking.
- Oven Baking Option: For oven-baked wings, after tossing the cauliflower in sauce, return it to the baking sheet and bake for an additional 2–3 minutes. Flip the florets if needed to ensure even caramelization and coating adherence.
- Make Peanut Dipping Sauce: While the wings finish cooking, whisk together 3 tablespoons creamy peanut butter, 2 tablespoons rice vinegar, 2 teaspoons minced ginger, 1 teaspoon soy sauce, and 1 teaspoon maple syrup in a small bowl. Add water gradually until the desired pourable consistency is achieved. Taste and adjust seasonings as needed.
- Serve and Enjoy: Serve the spicy cauliflower wings immediately with peanut dipping sauce on the side. They are perfect as a snack, appetizer, or part of a meal. Garnish with sesame seeds or chopped fresh herbs for extra flavor and visual appeal. Store leftovers in an airtight container for up to three days, reheating gently in the air fryer or oven to retain crispiness.
Notes
- For the crispiest results, make sure the cauliflower florets are dry before dipping into the batter. Excess moisture can prevent proper browning.
- The chickpea batter consistency is important: too thin, and it won’t coat properly; too thick, and it may clump. Adjust with small amounts of water if needed.
- Air fryer times may vary depending on the model and size of florets. Check frequently during the first batch to find the optimal cooking time.
- Sriracha can be adjusted to taste. Start with less if you prefer mild wings, or add more for a bold, spicy kick.
- The peanut dipping sauce can be made ahead of time and stored in the fridge for up to a week. Add water gradually to adjust the texture just before serving.
Chef’s Secrets: Maximize Flavor And Crispiness
Achieving the perfect texture and flavor in vegan cauliflower wings is all about attention to detail.
Preheating the air fryer or oven ensures a crisp exterior while keeping the inside tender.
Shaking the basket or flipping florets halfway through cooking promotes even browning.
Tossing the wings in sauce while they’re still hot allows the glaze to stick perfectly.
For added depth, you can sprinkle smoked paprika or garlic powder into the batter.
Using tamari instead of soy sauce enhances the umami flavor while keeping it gluten-free.
Serving Suggestions: Delicious Ways To Enjoy
These cauliflower wings pair beautifully with a variety of sides and dips.
Serve them with a creamy peanut dipping sauce, ranch-style vegan dressing, or a tangy cashew dip for extra indulgence.
They are excellent alongside fresh vegetable sticks like carrots, celery, or cucumber, making them ideal for game-day snacks or casual entertaining.
For a complete meal, add a side of quinoa, roasted sweet potatoes, or a leafy green salad to balance the spicy flavors.
Garnishing with sesame seeds or chopped herbs elevates both presentation and taste.
Storage Tips: Keep Wings Fresh Longer
To maintain the best flavor and texture, store leftover wings in an airtight container in the refrigerator for up to three days.
If you’ve already coated them in sauce, they will absorb the flavor and become more tender.
Reheat in the air fryer or oven rather than the microwave to retain crispiness.
The peanut dipping sauce can be stored separately in a small jar for up to a week.
Adjust its thickness with a splash of water before serving if it becomes too thick.
Frequently Asked Questions
1. Can I make these wings gluten-free?
Yes! Simply use tamari instead of regular soy sauce, and ensure that the chili sauce or sriracha you use is gluten-free. The chickpea flour is naturally gluten-free, so the rest of the recipe works perfectly.
2. Can I bake instead of air frying?
Absolutely. Bake the coated cauliflower on a parchment-lined baking sheet at 375°F (190°C) for 25 minutes, flipping halfway through.
After tossing in sauce, return to the oven for 2–3 minutes to achieve a lightly caramelized finish.
3. How spicy are these wings?
The level of heat depends on the amount of sriracha or chili sauce used. Start with ¼ cup for mild wings or increase to ½ cup for a spicier version. You can always adjust the sauce to your taste.
4. Can I prepare these ahead of time for meal prep?
Yes. You can coat and cook the cauliflower ahead of time and store in an airtight container in the fridge.
Reheat in the air fryer or oven for 3–5 minutes before tossing in the sauce to serve. The dipping sauce can also be prepared in advance.
5. What can I use instead of peanut butter?
If you have a peanut allergy or want a different flavor, try almond butter, cashew butter, or sunflower seed butter for the dipping sauce. Each option provides creaminess and mild nutty flavor while keeping it plant-based.
