Air fryer recipe · Starters
Buffalo Cauliflower Crunch Wings
Crispy florets drenched in tangy buffalo glaze for the ultimate snack-night bite.
- 24 minTotal time
- 200°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 105kcal
- 3.0 gprotein
- 15.1 gcarbs
- 4.3 gfat
- 2.1 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Cauliflower florets1 medium head
- Plain flour1/2 cup
- Garlic powder1 tsp
- Hot buffalo sauce1/3 cup
- Melted butter2 tbsp
- Cornflour2 tbsp
Method
Make the batter
Whisk the plain flour, cornflour, garlic powder and a pinch of salt with about half a cup of cold water until you have a smooth pancake-like batter. It should coat a floret thinly without dripping off in sheets.
Coat the florets
Dunk each cauliflower floret into the batter and let the excess drip back into the bowl. Lay them out on a tray so the batter sets slightly while you preheat the basket.
First crisp
Arrange the battered florets in a single layer with a little space between each. A crowded basket steams instead of crisps, so cook in two rounds if needed.
Whisk the glaze
Stir the buffalo sauce with the melted butter until glossy and slightly thickened. Taste and add a splash of vinegar if you want extra tang.
Air-fry and toss
Air-fry the florets at 200C for 14 minutes, shaking halfway, then toss them in the buffalo glaze and return to the basket for a final 4 minutes at 200C to set the coating into a sticky, crisp shell.
