Air Fryer Cauliflower Wings
Crispy, spicy, and totally vegan, these Air Fryer Cauliflower Wings are a healthier take on classic buffalo wings. Coated in a seasoned batter and tossed in a zesty buffalo sauce, they’re perfect as an appetizer, snack, or party favorite. Serve with homemade ranch for extra flavor and satisfaction.
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.
