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Crispy Air Fryer Cauliflower Wings

A close-up of a pile of Crispy Air Fryer Cauliflower Wings coated in a shiny, orange glaze, served on a white plate.
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A step-by-step recipe for making non-soggy, crispy cauliflower wings using an air fryer.

Ingredients

Scale
  • 1 large head cauliflower
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup cold water or unsweetened plant milk
  • 1 cup panko breadcrumbs
  • Cooking spray (oil-based)
  • 1/2 cup Buffalo sauce (or your preferred sauce)

Instructions

  1. Prepare the cauliflower: Cut the cauliflower into bite-sized florets, similar in size to chicken wings. Pat the florets completely dry using paper towels. This step is key for crispiness.
  2. Mix the wet batter: In a medium bowl, whisk together the flour, garlic powder, onion powder, salt, and pepper. Gradually whisk in the cold water or plant milk until you have a smooth, thin batter consistency, like pancake batter.
  3. Coat the florets: Dip each dry floret into the wet batter, allowing excess to drip off.
  4. Apply the dry coating: Immediately transfer the battered floret to a separate shallow dish containing the panko breadcrumbs. Press the panko onto the floret until fully coated. Place the coated florets on a wire rack set over a baking sheet.
  5. Preheat the air fryer: Set your air fryer temperature to 390°F (200°C).
  6. Air fry in batches: Lightly spray the air fryer basket with cooking spray. Arrange the coated florets in a single layer in the basket, ensuring they do not touch. Work in batches to avoid overcrowding.
  7. Cook the first side: Air fry for 10 minutes.
  8. Toss and cook the second side: Open the basket, lightly spray the tops of the florets with cooking spray, and gently toss them. Return to the air fryer and cook for another 8 to 10 minutes, or until golden brown and very crispy.
  9. Sauce the wings: Remove the crispy florets from the air fryer. Place them in a large bowl. Pour your Buffalo sauce over the hot wings and toss gently to coat evenly.
  10. Serve immediately for best texture.

Notes

  • Drying the cauliflower thoroughly before battering prevents a watery coating.
  • Using panko breadcrumbs instead of regular breadcrumbs provides superior crunch.
  • Do not skip the light spray of oil over the breadcrumbs before air frying; this helps them brown and crisp.
  • If you prefer a thicker sauce coating, toss the wings in sauce only after they are fully cooked and crispy.

Nutrition

Find it online: https://spoonfulsnap.com/crispy-air-fryer-cauliflower-wings/