Buffalo Cauliflower Wings

Nutrition per serving

Ingredients

• Cauliflower florets1 medium head
• Chickpea flour1/2 cup
• Garlic powder1 tsp
• Hot sauce1/3 cup
• Melted vegan butter2 tbsp
• Smoked paprika1 tsp

Method

1. Whisk the batter

   In a wide bowl, whisk the chickpea flour with garlic powder, smoked paprika, a pinch of salt, and about half a cup of cold water until it pours like thin pancake batter. It should cling lightly to a floret without dripping off in sheets.

2. Coat the florets

   Drop the cauliflower into the batter and toss with your hands until every crevice is glossy and coated. Lift each piece out, letting the excess run back into the bowl so they crisp instead of steam in the basket.

3. Load the basket

   Arrange the florets in a single layer in the basket with a little breathing room between them. A crowded basket traps moisture and steams the batter, so work in two batches if your air fryer is small.

4. Build the sauce

   Stir the hot sauce together with the melted vegan butter until it loosens into a smooth, pourable glaze, then keep it warm and ready. Holding it warm means it slides over the hot florets instead of seizing up into a thick clump.

5. Ready to glaze

   Keep the buffalo glaze warm beside the fryer, ready for the moment the florets turn golden and firm at the edges. The plan is to coat them, then return them for a short second cook, which sets the sauce into a sticky layer instead of a wet one.

6. Air-fry to crisp

   Air-fry the battered florets at 200C for 16 minutes, shaking halfway, until golden and firm. Tip them into the warm glaze and toss gently, then return them for a final 5 minutes at 200C until the coating turns deep amber and sticky, and serve.