These air fryer cauliflower wings start with fresh florets and a batter coating. Air-fry at 350°F for 15 minutes per batch, then toss with sweet-hot buffalo sauce just before serving.
The sauce uses Frank’s RedHot, Earth Balance buttery spread, and molasses. The recipe is vegan and gluten-free as written.
The coating is lightly crisp before sauce and saucy-tender after tossing. Serve right away; these are best within ten minutes of hitting the sauce.
Why This Recipe Works
- A batter coating with no breadcrumb layer.
- Simple batter — just flour, milk, water, and pantry spices. No egg, no baking powder, no cornstarch.
- Sweet-hot buffalo sauce — made with Frank’s, buttery spread, and molasses. The molasses is the move.
- Vegan and gluten-free as written — no separate version needed.
- Air fryer method with no deep frying.
- Honest texture — lightly crisp out of the basket, saucy and tender after tossing. Best right away.
Ingredients
- Fresh cauliflower florets: Cut them into bite-size pieces so the batter sets before the cauliflower overcooks.
- Soy milk: Keeps the batter smooth and makes the recipe vegan as written.
- Water: Loosens the batter just enough so it clings instead of turning pasty.
- Bob’s Red Mill 1-to-1 Gluten Free Baking Flour: Gives the batter structure without needing a separate gluten-free version.
- Garlic powder: Adds savory depth to the batter.
- Onion powder: Rounds out the seasoning.
- Smoked paprika: Brings a little smoky warmth.
- Salt: Keeps the batter from tasting flat.
- Black pepper: Adds a little edge.
- Frank’s RedHot: The base of the sweet-hot buffalo sauce.
- Earth Balance buttery spread: Softens the sharp edge of the hot sauce and keeps the sauce vegan.
- Molasses: The ingredient that gives the sauce its deeper, rounder flavor.
How to Make Air Fryer Cauliflower Wings
Five stages. Each one matters more than it looks.
1. The florets. Cut the cauliflower into bite-size pieces, about the size of a walnut in the shell. Too small and they overcook before the batter sets. Too large and the middle stays raw while the coating browns. Uniform matters more than perfect.
2. The batter. Whisk the dry ingredients together first: flour, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Whisk in the soy milk and water until smooth. You want pancake-batter thickness: thick enough to cling, thin enough to drip off in a slow ribbon. Too thick turns pasty. Too thin slides off before it sets.
3. The coating. Work in small batches. Drop a few florets in the batter and turn to coat evenly.
Then lift each one out and let the excess drip back into the bowl before it goes anywhere near the air fryer. Letting the excess drain off helps avoid puddled coating.
4. The air fry. Spray the basket lightly with oil. Arrange the florets in a single layer with space between them. Air-fry each batch at 350°F for 15 minutes, until the coating is dry with golden edges and the cauliflower is tender. Leave space between florets. Additional batches add cooking time; make the sauce while a batch cooks.
5. The sauce. Melt the Earth Balance buttery spread, whisk it with the Frank's and molasses until smooth and glossy, and toss the wings in a bowl right before serving. Not earlier. The second sauce hits the coating, the clock starts.
What Texture to Expect
Before sauce, the edges are lightly crisp and the coating is set. After tossing, the coating softens and the wings become saucy and tender.
Batter and Coating Tips
- Pat the florets dry first. Wet cauliflower sheds batter.
- Check the batter before you commit. Lift out a floret, count to three, and watch the drip:
- a few drops in three seconds = right
- a steady stream = too thin
- no drip = too thick
- Let the excess drip off. This is the make-or-break step.
- Keep the florets in a single layer. If they touch, the coating steams and softens.
- Spray the basket, not the florets. Oil on wet batter just pools.
- Watch for doneness. The coating should look matte and dry with golden edges, not shiny or wet.
- The four most common problems:
- wet florets
- crowded basket
- thin batter
- skipping the drip-off step
Sauce Notes
Frank’s RedHot, melted Earth Balance buttery spread, and ¼ cup molasses.
Sounds odd. Works great.
- Frank’s brings the classic buffalo heat and tang.
- Buttery spread softens the sharp edge.
- Molasses is what makes this sauce different. It adds depth and a little dark sweetness without making the sauce actually taste sweet.
You do not taste molasses as molasses. You just get a buffalo sauce with more balance.
Whisk until smooth and glossy, then toss the wings in a bowl.
Do not brush the sauce on. Tossing gets it into every corner of the batter.
Want it hotter? Add more Frank’s.
Want it milder? Add more buttery spread or another spoon of molasses.
Storage and Reheating
Leftovers are not as good as fresh. Nothing you do changes that.
Storage. Refrigerate leftovers within 2 hours, or 1 hour above 90°F, in an airtight container. Keep at 40°F or below for 2 to 3 days. If you know you'll have extras, hold a batch back before saucing and store them plain. They reheat better that way.
Reheating. Start with 3 to 5 minutes in the air fryer at 350°F, then check that leftovers reach 165°F throughout. The edges firm back up as they heat. Microwave works if you're in a hurry but the coating goes limp. Oven at 375°F for about 10 minutes is the fallback.
Make-ahead. These are a right-before-serving recipe. You can prep florets, pre-measure dry ingredients, and even mix the sauce in advance. You cannot batter, cook, and hold hours ahead of time and expect the same thing. If you need to serve a crowd, cook plain, keep unsauced batches at 140°F or above for a longer hold, and sauce at the table in small batches.
FAQs
This recipe is built for the air fryer. If you have to use an oven, a hot rack at 425°F for about 20 to 25 minutes will get you close, with a little less edge crispness.
Yes, as written. The recipe uses soy milk and Earth Balance buttery spread. No adaptation needed.
Yes, with the Bob's Red Mill 1-to-1 Gluten Free Baking Flour listed in the recipe. Other blends may give a different batter consistency or coating, so use the batter-consistency cue above.
Medium. Frank's brings the heat, the buttery spread mellows it, and the molasses rounds the edges. Heat-sensitive? Add a little more buttery spread. Want more kick? A pinch of cayenne or an extra splash of Frank's in the sauce.
Prep is fine, but these are best cooked just before serving. For a longer serving hold, keep unsauced batches at 140°F or above and toss with sauce just before serving.
Start with 3 to 5 minutes in the air fryer at 350°F, then check that leftovers reach 165°F throughout.
Three usual suspects: wet florets, thin batter, or a crowded basket. Dry the florets, thicken the batter, and give each one space.
Sauce right before serving. Eat them within 10 to 15 minutes. If you're serving a group, sauce in small batches as people come back for seconds.
Celery or carrot sticks and your favorite vegan dressing. Blue cheese or regular ranch also works if you are not keeping the whole plate vegan.
Did you make these air fryer cauliflower wings?
Leave a star rating below and let me know how they turned out.
Nutrition is an estimate for one-sixth of the wings recipe and excludes dipping sauces.
📖 Recipe
Air Fryer Cauliflower Wings
Ingredients
Qualiflower Wings
- 1 head of cauliflower florets
- ½ cup soy milk unsweetened
- ½ cup water
- ¾ cup Bob's Red Mill gluten-free 1-to-1 baking flour
- 2 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. smoked paprika
- ½ tsp. salt
- ¼ tsp. ground black pepper
- 1 cup frank's red hot sauce
- 2 Tbsp. Earth Balance buttery spread
- ¼ cup molasses
Instructions
- In a mixing bowl, combine all dry ingredients (flour, garlic powder, onion powder, smoked paprika, salt, black pepper).
- Whisk in water and milk until the batter has no lumps.
- Add fresh cauliflower florets to the batter (in small batches) and mix well to coat evenly.
- Remove florets one at a time and transfer them to a separate dish to let the excess batter run off.
- Coat the air fryer basket with non-stick cooking spray or oil. Add battered florets in a single layer, ensuring they don’t touch. Air-fry each batch at 350°F for 15 minutes, until the coating is dry with golden edges and the cauliflower is tender.
Make the Sauce:
- Melt the Earth Balance buttery spread in the microwave, add to a large bowl, and combine with Frank’s hot sauce and molasses. Whisk until fully combined.
- Coat the wings with sauce when ready to serve and enjoy!
Video
Notes
- Batter consistency. Pancake batter. Thick enough to cling, thin enough to drip off in a slow ribbon. Adjust with water or flour a teaspoon at a time.
- Let excess drip off. Lift each coated floret out and let the extra batter run back into the bowl before the basket. Skipping this step is the main cause of puddled coating.
- Single layer, no touching. Work in batches if your basket is small. The 15-minute air-fry time is per batch; additional batches add cooking time. Crowding softens the coating.
- Sauce last. Toss the wings in sauce right before serving. Best within the first 10 to 15 minutes.
- Reheating. Start with 3 to 5 minutes in the air fryer at 350°F, then check that leftovers reach 165°F throughout. Don't sauce in advance if you know you're reheating.
- Storage. Refrigerate leftovers within 2 hours, or 1 hour above 90°F. Keep at 40°F or below for 2 to 3 days. Unsauced leftovers reheat better.
- Holding for a crowd. For a longer hold, keep unsauced batches at 140°F or above and sauce small batches just before serving.
- Nutrition. The estimate is for one-sixth of the wings recipe and excludes dipping sauces.
Jeffrey
Ten minutes in the air fryer for battered florets, then 5 additional minutes after they have been dipped in the sauce. This works for me and should work for those who complain about sogginess.
Gary White
That's a great tip! Thanks!
antonia
The batter didn't stick to the cauliflower so it all slid off in the air fryer - maybe next time I\ll add egg to the batter, or roll the florets in flour. As such this recipe was a disaster sorry!
Heather
These are amazing! I had no issues whatsoever. I’ve made these a few times and subbed half broccoli (shorter cooking time). Thanks for the great and easy recipe!
Dennis
Looks great can’t wait to try it
Tami Anne
This will be my go-to recipe for the batter. I was surprised it turned out crispy! I may add and egg next time?!?! I did not make the hot sauce. I cannot review that. Overall, it’s a very good fried cauliflower recipe that can be adapted to lots of diets. I used to buy the frozen “Birds Eye” brand, until I learned how unhealthy they were! Thanks for the post!
VK
So yummy!!! Thank you!
Jen Darra
Super Bowl party pleasing! Will make again for sure. The texture is fantastic. I cut the hot sauce to 1/4th cup because I used Sriracha.
Kim
OMG! I wax ready to turf my air fryer but this recipe is going to make me keep it just for these amazing bites! Served with celery sticks and blue cheese dip and they were a BIG hit!
Wren
I recently purchased an Instant Air Fryer and have tried a few recipes for cauliflower trying to recreate for met husband the nice cauliflower I had at a vegan restaurant in Edinburgh. The coating works really well although to brown I had to change the temp to 200C (UK) and choose Air Fryer for 15 minutes. Came out perfectly done. The only reason I gave this recipe a 4 instead of a 5 is that I also made the sauce with molasses/hot sauce and butter. My husband thought it made a great BBQ sauce with some mustard added but it wasn't to my taste. I like the regular Franks Buffalo Hot Wing Sauce on these cauliflower wings.
Leah
Good recipe. The sauce was very spicy. I think cooking the Frank's made it hotter. Making this again, I'd definitely make about 1/4 of the amount of sauce and use it as a dipping sauce instead, or maybe drizzle it over. With so much sauce, the wings quickly lost their crispiness. Batter was meh on it's own, but I appreciate that it's vegan. Having never made these before, I probably should've guessed that the wings were supposed to be bite sized (I had giant florets). Overall, a good recipe. Will make them again with a few tweaks.
SF
Honestly I've made about 5 times now. It's Always so good. It's also surprisingly filling and delicious. The hot sauce is wonderful and the crispness of the florets is awesome. Below are my suggestions for small tweaks but the recipe is also amazing without them. 5/5
I recently added some panko to the mix and it seems to help hold the crispy skin texture longer. Definetly cut the florets smaller that a drumstick. I usually aim for "this drumstick would be a ripoff" size aha.
Lastly, you can safely turn your airfryer up to 200°C, let it run for 10 minutes, Then pause, unclutter as needed and loosen any stuck florets. Then resume for the remaining 5 minutes.
Lastly, do not, I repeat, do NOT pour the sauce on. Instead dip the florets in the sauce as you go. The crispness will be maintained for much longer and the sauce is very spicy so controlling the amount is also a good idea the first time atleast.
PatH
We added 5 minutes making them extra crispy. We liked the sauce but would add less molasses. We used GF flour. Overall, 😋!
Crystal
Tried these tonight using Buffalo Wild Wings garlic parm wing sauce and OH MY GOSH, making this once a week now!
Che
Just made these and everything was perfect! Also, glad to finally see an AF set-up like mine (the IP air fryer lid!). Thanks for taking time for share this easy and tasty recipe!