📝 About This Recipe
Transform the humble cauliflower into a crowd-pleasing masterpiece that rivals any traditional chicken wing. These 'wings' are air-fried to golden perfection, boasting a satisfyingly crunchy exterior and a tender, buttery heart, all tossed in a tangy, spicy signature buffalo glaze. It is the ultimate guilt-free appetizer that captures the bold spirit of American pub food while keeping things light, vibrant, and entirely vegetarian.
🥗 Ingredients
The Cauliflower
- 1 large head Cauliflower (cut into bite-sized florets)
The Batter
- 3/4 cup All-purpose flour (can substitute with gluten-free 1:1 blend)
- 1/4 cup Cornstarch (for extra crispiness)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1/2 teaspoon Smoked paprika (adds a subtle wood-fired depth)
- 1/2 teaspoon Salt (kosher salt preferred)
- 1/4 teaspoon Black pepper (freshly cracked)
- 3/4 cup Unsweetened almond milk (or any milk of choice)
The Buffalo Glaze
- 1/2 cup Frank's RedHot Sauce (or your favorite cayenne pepper sauce)
- 2 tablespoons Unsalted butter (melted; use vegan butter for a dairy-free option)
- 1 tablespoon Honey (to balance the acidity)
For Garnish and Dipping
- 1/2 cup Blue cheese dressing (or ranch dressing)
- 3 pieces Celery stalks (cut into sticks)
- 1 tablespoon Fresh chives (finely chopped)
👨🍳 Instructions
-
1
Wash the cauliflower head thoroughly and pat it completely dry with a kitchen towel; moisture is the enemy of crispiness.
-
2
Break the cauliflower into uniform, bite-sized florets, ensuring they are roughly the same size for even cooking.
-
3
In a large mixing bowl, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper.
-
4
Slowly pour the milk into the dry ingredients, whisking constantly until a smooth, thick batter forms. It should be thick enough to coat a spoon.
-
5
Preheat your air fryer to 375°F (190°C) for about 5 minutes to ensure a hot cooking environment.
-
6
Toss the cauliflower florets into the batter, using a spatula or your hands to ensure every nook and cranny is well-coated.
-
7
Lightly grease the air fryer basket with non-stick spray. Place the florets in the basket in a single layer, leaving space between them for air circulation.
-
8
Air fry the cauliflower for 12-15 minutes, shaking the basket halfway through, until the coating is set and starting to turn golden brown.
-
9
While the cauliflower air fries, whisk together the hot sauce, melted butter, and honey in a small bowl to create your buffalo glaze.
-
10
Once the initial fry is done, remove the cauliflower and place it in a clean bowl. Drizzle the buffalo glaze over the top and toss gently to coat.
-
11
Return the glazed cauliflower to the air fryer basket and cook for an additional 5-8 minutes at 375°F until the sauce has caramelized and the edges are slightly charred.
-
12
Remove the 'wings' from the air fryer and let them rest for 2 minutes; this allows the coating to firm up and become even crunchier.
-
13
Transfer to a serving platter, sprinkle with fresh chives, and serve immediately alongside cold celery sticks and blue cheese dressing.
💡 Chef's Tips
Don't overcrowd the basket; cook in batches if necessary to ensure the air can circulate and crisp the batter. For an even crunchier finish, you can toss the battered florets in Panko breadcrumbs before the first round of air frying. Make sure the cauliflower is bone-dry before battering, or the coating may slide off during cooking. Adjust the heat level by increasing the hot sauce or adding a pinch of cayenne pepper to the batter. If the batter seems too thin, add a tablespoon of flour; if too thick, a splash of milk.
🍽️ Serving Suggestions
Pair with a crisp, cold Lager or an IPA to cut through the spicy buffalo heat. Serve alongside a cooling cucumber and radish salad for a refreshing contrast. Offer a duo of dipping sauces: classic chunky Blue Cheese and a zesty Garlic Ranch. Include extra napkins and a side of pickled jalapeños for those who love an extra kick.