Air-Fried Cauliflower Wings
Crispy, spicy, and totally plant-based, these Air Fryer Cauliflower Wings are an easy snack or meal that’s high in fiber, low in saturated fat, and bursting with flavor. Tossed in buffalo sauce and paired with creamy vegan ranch, they’re perfect for weeknight dinners, game days, or meal prep.
Equipment
- 1 Air Fryer
- 2 Glass Mixing Bowls
- 1 Medium Saucepan
- whisk
Ingredients
For the Cauliflower Wings:
- 1 head cauliflower cut into drumstick-like pieces
- 1 cup soy or almond milk
- 1 teaspoon cornstarch
- 1 cup all-purpose flour
- 1 teaspoon garlic salt
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
For the Buffalo Sauce:
- 1/2 cup buffalo sauce such as Frank’s Hot
- 2 tablespoons vegan butter melted
- 1 teaspoon white vinegar
For the Vegan Ranch Dressing (optional):
- 1/2 cup vegan mayo
- 1/4 cup soy milk
- 1/4 cup freshly chopped parsley
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
- Pinch of salt to taste
Instructions
- Prepare the Vegan Ranch Dressing: Start by making the optional vegan ranch, which will add a cool, creamy contrast to the spicy wings. In a medium bowl, combine vegan mayo, soy milk, chopped parsley, dried dill, and garlic powder. Whisk thoroughly until the mixture is smooth and creamy. Taste the dressing and season lightly with a pinch of salt if needed. Cover and set aside in the fridge while you prepare the cauliflower wings.
- Mix the Cornstarch Milk: Pour soy or almond milk into a small saucepan and whisk in the cornstarch until fully dissolved. Place the pan over medium heat and gently warm the mixture, stirring constantly, until it begins to thicken slightly—usually about 4–5 minutes. This creates a smooth, velvety coating that will help the flour stick to the cauliflower. Remove from heat and let it cool slightly to avoid cooking the flour too quickly in the next step.
- Combine the Dry Coating Ingredients: In a large mixing bowl, combine all-purpose flour, garlic salt, smoked paprika, onion powder, black pepper, and salt. Whisk until all spices are evenly distributed. This dry mixture will provide the flavorful, crispy shell for your cauliflower wings.
- Dredge the Cauliflower Pieces: Take each cauliflower floret and first coat it in the dry flour mixture. Shake off any excess flour. Next, dip the floured piece into the slightly thickened milk mixture, ensuring it is fully coated. Return it to the dry flour mixture and coat again, pressing gently to help the flour adhere. Tap off any excess flour before placing the piece in the air fryer basket. Repeat this process with all pieces, working in batches if needed to avoid overcrowding.
- Arrange Cauliflower in Air Fryer: Place the coated cauliflower pieces in a single layer in the air fryer basket or tray. Make sure they are spaced evenly to allow hot air to circulate, which ensures maximum crispiness. If your air fryer is small, cook in two separate batches rather than stacking the pieces.
- Air Fry the Cauliflower: Set the air fryer to 400°F (200°C) and cook the cauliflower for 7 minutes, shaking or flipping the pieces halfway through to ensure even browning. Check the pieces toward the end; depending on size, they may need an additional 1–2 minutes. The goal is a crispy, golden-brown exterior with tender cauliflower inside.
- Prepare the Buffalo Sauce: While the cauliflower is cooking, combine buffalo sauce, melted vegan butter, and white vinegar in a small saucepan over medium heat. Stir occasionally until fully blended and slightly warmed. This tangy, spicy sauce will cling perfectly to your crisped cauliflower wings.
- Coat the Cauliflower in Buffalo Sauce: Once the air-fried cauliflower is done, transfer it to a large mixing bowl. Pour the warm buffalo sauce over the pieces, using a spatula or spoon to toss thoroughly. Take your time—about 30–45 seconds—to ensure each piece is fully coated in the spicy sauce.
- Serve and Enjoy: Plate the buffalo cauliflower wings immediately for the best crunch. Serve with the prepared vegan ranch dressing on the side for dipping. These wings are perfect for snacking, game day, or a quick weeknight dinner, and they taste even better when enjoyed hot and fresh.
Notes
- Use fresh cauliflower for the best texture; avoid pre-cut florets that may be soft or waterlogged.
- The double-dredging process (flour → milk mixture → flour) is key to achieving a crispy exterior.
- Work in batches when air frying to prevent overcrowding, which can lead to soggy wings.
- Adjust the buffalo sauce heat by adding more or less hot sauce according to your spice preference.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- The vegan ranch is optional but adds a creamy contrast to the spicy wings.
- Serve immediately after tossing in buffalo sauce to maintain crispiness.
