Air-Fried Buffalo Cauliflower “Wings”

Air-Fried Buffalo Cauliflower “Wings”

Wangs? Whings? Give them a cute meatless name substitute, but enjoy them like real chicken wings: Being plant-based doesn’t mean compromising on flavor or texture. The secret? First dehydrate the cauliflower to get the moisture out, and then air fry with sauce for the crispy, spicy ”skin.”

1 hr 40 mins total time

20 mins active time


Serves 4



  • 1¼ lb cauliflower
  • 2 tbsp (1 oz) coconut oil
  • ¼ cup (2 fl oz) hot sauce
  • ¼ cup (1¼ oz) all-purpose flour
  • 1 tsp (¼ oz) salt
  • ¼ cup (2 fl oz) water


  • 1Trim the cauliflower into bite-size pieces. (You can even use the core. It’s fine!) Place them in a single layer in the air fry basket.
  • 2Place the air frying basket in rack position 3 and start the timer. Meanwhile, continue to the next step.
  • 3Combine the oil and sauce by heating in a small pan.
  • 4Whisk the flour, salt, and water together to make a smooth batter.
  • 5Preheat the oven. While it’s getting hot, move on to the next step.
  • 6Transfer the cauliflower to a large bowl. Pour over half the sauce and toss well to coat.
  • 7Pour the batter over the cauliflower and toss well to coat.
  • 8Line the air fry basket with parchment paper and place the cauliflower in a single layer on the paper. Once preheated, place the basket in rack position 5 and start the timer.
  • 9The cauliflower should be golden and crisp. If not, give it a bit more.
  • 10Carefully transfer the “wings” to a large bowl and pour over the remaining sauce. Toss the wings (yes, again!) until nicely coated.
  • 11Whip out your favorite dipping sauce and enjoy!