Air Fryer Buffalo Cauliflower

My sister brought these to a game night once, and I assumed they were chicken until I grabbed three in a row. The crunch was perfect, the heat was real, and when she finally told me they were cauliflower, I didn't believe her. I made them the following weekend just to prove I could get that same crispy coating, and they disappeared faster than any actual wings I've ever served.

I started making these every time friends came over, and it became a quiet test to see who would notice they weren't meat. Most people were too busy reaching for another one to ask. One friend even requested them for her birthday instead of cake, which I still think about.

Ingredients

• Cauliflower: Pick a firm head with tight florets, the fresher it is, the better it crisps up without going soggy.
• All-purpose flour: This creates the structure for the batter to cling and puff up in the heat, forming that satisfying shell.
• Milk: Any kind works, but something unsweetened keeps the flavor neutral so the spices can shine.
• Garlic powder and onion powder: These build a savory base that makes every bite feel layered, not flat.
• Smoked paprika: It adds a hint of campfire depth that regular paprika just cant match.
• Hot sauce: Franks is classic for a reason, but any vinegar-based hot sauce will give you that sharp buffalo punch.
• Butter: Melted into the sauce, it smooths out the heat and makes everything glossy and rich.
• Honey or agave: Just a touch cuts the acidity and rounds out the flavor without making it sweet.
• Celery and carrot sticks: They cool your mouth down between bites and give you something crunchy to balance the sauce.

Instructions

Preheat the air fryer:

Set it to 200°C and give the basket a light spray of oil so nothing sticks. A hot start is key to getting that initial sear.

Make the batter:

Whisk the flour, milk, and all the spices in a big bowl until it looks like thick pancake batter. You want it smooth enough to coat but not runny.

Coat the cauliflower:

Toss the florets into the batter and stir until every piece is covered. Shake off any big clumps so they don't steam instead of crisp.

Air fry the first round:

Lay them out in one layer, leaving space between each piece, and cook for 12 to 15 minutes. Shake the basket halfway so they brown evenly on all sides.

Mix the buffalo sauce:

While they cook, stir together the hot sauce, melted butter, and sweetener in a large bowl. Taste it and adjust the heat or sweetness however you like.

Toss in the sauce:

Once the cauliflower is golden and crispy, dump it into the buffalo sauce and toss until every floret is dripping. Work quickly so the coating stays hot.

Crisp up the sauce:

Put the sauced florets back in the air fryer for another 4 to 5 minutes. This sets the sauce and makes the edges a little charred and sticky.

Serve immediately:

Pile them on a plate with celery, carrots, and a bowl of ranch or blue cheese. They're best when they're still crackling hot.

Save

The first time I brought these to a potluck, someone asked for the recipe before they even finished chewing. I realized then that this wasn't just a snack, it was the kind of thing people remembered and texted me about weeks later. It made me feel like I'd figured something out that actually mattered in a small, delicious way.

How to Get Them Extra Crispy

After you coat the florets and before they go in the air fryer, give them a light spray of oil on all sides. It helps the batter puff up and brown faster, and the edges get this almost fried crunch that makes them impossible to stop eating. I forgot to do this once and they were still good, but the difference is noticeable if you care about texture.

Making Them Your Own

You can swap the buffalo sauce for barbecue, teriyaki, or even a garlic parmesan butter if you want something milder. I've also added a pinch of cayenne to the batter when I wanted more heat baked in from the start. The base recipe is forgiving enough that you can experiment without worrying about ruining it.

Storage and Reheating

Leftovers keep in the fridge for up to two days, but they lose some crispness. Reheat them in the air fryer at 180°C for about 5 minutes to bring back the crunch, microwaving turns them soft and sad. Honestly though, they rarely last long enough to need reheating.

• Let them cool completely before storing or they'll get soggy from trapped steam.
• Keep the sauce and florets separate if you're meal prepping, then toss and crisp right before serving.
• Freeze the battered, uncooked florets on a tray, then bag them for a quick future batch.

Save

These wings proved to me that vegetables don't need to apologize for not being meat. They just need heat, seasoning, and a little attention, and they'll win over anyone willing to try one.

Recipe FAQs

→ How do I achieve extra crispy cauliflower bites?

Lightly spraying the battered cauliflower with oil before air frying helps create an extra crispy texture.

→ Can I use a gluten-free flour for the batter?

Yes, substituting all-purpose flour with a gluten-free blend works well without sacrificing the coating’s crispness.

→ How can I adjust the spiciness level?

Use a mild or extra hot hot sauce in the buffalo sauce mix depending on your preferred heat tolerance.

→ Is there a dairy-free alternative for the butter?

Plant-based butter or margarine can be used to keep the buffalo sauce dairy-free and still rich in flavor.

→ What are good accompaniments for these crispy bites?

Fresh celery and carrot sticks pair perfectly, alongside a creamy ranch or blue cheese style dipping sauce.