Air Fryer Magic: Crispy Cauliflower Wings Perfection

Air fryers are all the rage these days, and for good reason. They're a healthier alternative to deep-frying, and they can cook up crispy, delicious food in a matter of minutes. One popular recipe that's perfect for game days or as an appetizer is air fryer cauliflower wings. They're a low-carb, vegan-friendly option that's packed with flavour and has a crunchy texture. You can coat them in a variety of sauces, from classic buffalo to honey BBQ, and serve them with a side of ranch or blue cheese dressing for dipping. The best part? They're easy to make and only require a few simple ingredients. So, if you're looking for a tasty, healthier alternative to traditional wings, air fryer cauliflower wings are definitely worth a try!

Cutting cauliflower into wing-sized pieces

Preparing the cauliflower is the first step in making air fryer cauliflower wings. It is important to cut the cauliflower into pieces that are big enough to dredge and coat but small enough to eat in one bite.

To start, remove most of the stem from the head of cauliflower. Then, cut the cauliflower into roughly 2-inch pieces. Break apart the florets with your hands, aiming for small to medium-sized pieces so that the cauliflower cooks evenly. You want them to be roughly the same size so they cook evenly.

If you are making a batter, dip each floret into the batter and remove any excess by shaking with a fork. If you are making a wet and dry mixture, dip the cauliflower wing into the dry mixture, then the wet, and then back into the dry. Shake off or tap off as much excess batter or mixture as possible.

Place the cauliflower wings in the air fryer basket in a single layer, leaving a little space around each one. Depending on the size of your air fryer, you may need to cook the wings in two batches.

Making the wet mixture

To make the wet mixture for your air fryer cauliflower wings, you will need to combine a dairy-free milk substitute and cornstarch. Heat these together in a medium saucepan, stirring until the cornstarch has dissolved. Then, heat the mixture over medium heat for around 4-5 minutes, or until it has thickened slightly. Set the mixture aside to cool.

The dairy-free milk substitute can be soy milk, oat milk, almond milk, or another milk alternative of your choice.

This wet mixture will act as an egg substitute, helping the dry mixture stick to the cauliflower florets.

Making the dry mixture

To make the dry mixture for your air fryer cauliflower wings, you will need to whisk together the flour, garlic salt, paprika, onion powder, black pepper, and salt in a large bowl. You can also add gluten-free flour and a pinch of red pepper flakes if you want to add a little heat to your wings.

For a gluten-free option, you can use gluten-free flour or a gluten-free breadcrumb coating. If you opt for the latter, you will need to add the breadcrumbs to a separate bowl and toss the cauliflower in the flour mixture before tossing it in the breadcrumbs.

For a vegan option, you can substitute regular butter with vegan butter.

Dredging the cauliflower

Before you begin dredging, make sure you have already prepared the cauliflower florets and have your wet and dry mixtures ready. The wet mixture typically consists of a dairy-free milk thickened with cornstarch, while the dry mixture is a combination of flour and spices.

Now, let's start the dredging process:

• Dip the cauliflower florets into the dry mixture: Ensure that each floret is evenly coated with the dry mixture. You can use your hands or a large spoon to roll or spoon the dry mixture onto the florets.
• Tap off the excess: After coating the floret in the dry mixture, gently tap or shake it to remove any excess flour. This step is important to prevent clumps and ensure an even coating.
• Dip into the wet mixture: Take the floret and dip it into your prepared wet mixture. Make sure it's well-coated.
• Back to the dry mixture: For that extra crispy texture, double-coat your florets by dipping them back into the dry mixture. This step will give your cauliflower wings that extra crunch.
• Tap off excess again: Just like before, gently tap or shake the floret to remove any excess flour. This will ensure your batter is evenly distributed and not too thick.
• Repeat with the rest of the cauliflower: Continue this process until all your cauliflower florets are well-dredged and ready for the air fryer.

Remember, the key to successful dredging is an even coating and removing any excess flour or mixture. This process sets the foundation for your crispy, tasty cauliflower wings, so take your time and ensure each floret is well-coated before placing them in the air fryer.

Frying and covering in sauce

Now it's time to fry your cauliflower wings! Place the wings in the air fryer and cook for 7-12 minutes, until crispy on the outside and tender on the inside. You may need to adjust the time depending on your air fryer and the size of your cauliflower pieces.

It's important not to overcrowd the air fryer basket. If it's too crowded, the cauliflower will steam instead of getting browned and crisp. Arrange the florets in a single layer and leave a little space around each one. Work in batches if necessary.

Once your cauliflower wings are cooked to perfection, it's time to add the sauce. Remove the wings from the air fryer and place them in a bowl. Pour your chosen sauce over the wings and toss until they are completely coated.

If you're making buffalo cauliflower wings, you can make a homemade buffalo sauce by combining melted butter, hot sauce, garlic powder, paprika, and honey. For a vegan alternative, use vegan butter and agave instead of butter and honey.

For an Asian-inspired sauce, try a sticky, spicy sesame garlic sauce. You can also coat your wings in BBQ sauce or buffalo sauce for a different flavour profile. If you're feeling creative, you can even make your own unique sauce combinations!

Serve your saucy cauliflower wings immediately to enjoy them at their crispiest. They are best served fresh, but if you have any leftovers, store them in an airtight container in the refrigerator for up to 2-3 days. Reheat them in the oven or air fryer to maintain their crispness.

Frequently asked questions