Vegan Air Fryer Buffalo Cauliflower Wings
Crispy, saucy, and genuinely satisfying, these buffalo cauliflower wings deliver everything you want from game-day food without a single animal product in sight. A simple flour-and-water batter seasoned with smoked paprika, garlic powder, and onion powder clings to each floret and crisps up beautifully in the air fryer — no deep-frying, no mess. The real magic happens when those golden battered pieces get tossed in a tangy buffalo sauce made from hot sauce, melted vegan butter, apple cider vinegar, and garlic powder, then returned to the air fryer until the edges caramelize and char just slightly. That double-cook method is the key to getting a lacquered, sticky coating that actually holds up instead of going soggy the moment it hits the sauce. The recipe makes four servings, so it's perfect for a small crowd or a very enthusiastic solo snack session. Serve them straight from the basket with celery sticks and vegan ranch alongside, and watch them disappear before anyone even thinks to ask what they're made of.
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Learn more →Ingredients
4 servings
For the cauliflower
- 1 large head cauliflower (about 2 lb), cut into 1 ½-inch florets
For the batter
- ¾ cup all-purpose flour
- ¾ cup water
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the buffalo sauce
- ½ cup hot sauce (such as frank's redhot)
- 3 tbsp vegan butter, melted
- 1 tsp apple cider vinegar
- ½ tsp garlic powder
For serving
- celery sticks, for serving (optional)
- vegan ranch or blue cheese dressing, for serving (optional)
Can be omittedblue cheese dressing
Instructions
- 1
Preheat the air fryer to 400°F (205°C) for 3 minutes.
- 2
In a large bowl, whisk together the flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper until a smooth, thick batter forms — it should coat the back of a spoon and cling to the florets without dripping off in sheets.
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