Air Fryer Cauliflower Wings

Name: Air Fryer Cauliflower Wings
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 4
Cuisine: American
Ingredients: 1 medium head cauliflower, cut into florets; 1/2 cup (60 g) all-purpose flour or chickpea flour; 1/2 cup (120 ml) milk or unsweetened plant milk; 1 tsp garlic powder; 1 tsp smoked paprika; 1/2 tsp kosher salt; Neutral oil spray; 1/3 cup Buffalo sauce mixed with 1 tbsp melted butter (or honey-garlic sauce); Ranch or blue cheese and celery, to serve

Cauliflower wings work when the florets are dry, lightly battered and cooked until the edges brown before sauce. Toss in Buffalo or honey-garlic at the end so they stay crisp enough to pick up. Ranch or blue cheese on the side.

36 min total
380°F / 193°C
4 servings
20 min prep

Jump to recipe See steps

Dry florets

Wash and dry thoroughly. Wet cauliflower makes gluey batter that never crisps.

Bite-size even pieces

Large cores stay raw while thin bits burn. Aim for similar 1.5-inch florets.

Sauce after the crisp

Same rule as chicken wings: coat in a bowl at the end. Early sauce turns them soft.

Air Fryer Cauliflower Wings

Prep 20 min · Cook 16 min · Total 36 min · 4 servings

Air Fryer380°F / 193°C

Basket time16 min

Flip / shakeat 8 min

Tested onCosori 5.8 qt, 1700W

Crowding. Two batches for a full head. Crowding = steamed cauliflower.

Step-by-step instructions

Follow each step in order. Photos show what to look for so the basket finish matches the plate.

Batter

Whisk flour, milk, garlic powder, paprika and salt into a thick batter. Toss dry florets until coated. Let excess drip off.
Cauliflower florets coated in batter

Cook and sauce

Preheat to 380°F (193°C). Arrange in a single layer and mist with oil.
Cook 8 minutes. Flip or shake and cook 6-8 minutes more until browned and crisp at the edges.
Toss hot cauliflower with Buffalo-butter sauce in a bowl.
Crispy cauliflower tossed in Buffalo sauce
Serve immediately with ranch or blue cheese and celery.