Air Fryer Cauliflower Wings with Honey Sriracha are my weeknight hero when the craving for something saucy and crunchy hits but I still want to keep it light. If you love game-day wings but not the grease, you’re in the right place. These bite-sized florets get silly crisp in the air fryer and soak up a glossy sweet heat glaze that makes you want to lick your fingers. I make them when friends pop over, or when I just need a fast, fun dinner with a salad on the side. Let me show you how to get that perfect crunch without deep frying, and that shiny sticky coating that clings to every nook. You’ll be surprised how easy it is to pull off restaurant-level flavor at home.
Why This Recipe Works
There are a lot of cauliflower wing recipes out there, but a few simple decisions make this version seriously reliable. First, the batter. A light coating of cornstarch and panko gives the florets a crisp shell that stays snappy even after saucing. Second, the sauce. Honey and sriracha create that perfect sweet-spicy balance, and a small knob of butter or a splash of oil turns it glossy so it coats evenly.
Third, the air fryer’s circulating heat does the heavy lifting. You get that sought-after crunch with just a spritz of oil. No messy deep frying, no lingering smell, and cleanup is a breeze. The result is what I call snack-night magic: tender inside, crisp outside, sticky and saucy in each bite.
When I’m building a full air-fryer spread, I’ll pair these with something classic like air fryer onion rings to keep the crispy party going. It’s a crowd-pleasing combo that never fails.
“Made these for Sunday football and my husband asked where I ordered them from. That glaze hits the spot and the crunch stayed even after 20 minutes.”
Bottom line: Crispy Air Fryer Cauliflower Wings with Honey Sriracha Bliss deliver big flavor fast, with pantry ingredients and minimal oil.
Ingredients Youll Need
For the cauliflower
- 1 large head cauliflower, cut into medium florets
- 1/2 cup cornstarch
- 1/2 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 2 large eggs, beaten (or 3/4 cup buttermilk for a slightly tangy coating)
- Oil spray for misting
For the honey sriracha glaze
- 1/3 cup honey
- 2 to 3 tablespoons sriracha, to taste
- 1 tablespoon unsalted butter or neutral oil
- 1 teaspoon soy sauce or tamari
- 1 teaspoon rice vinegar or lime juice
- Sesame seeds and chopped green onions for topping
If you’re planning a bigger meal, crispy sides like these air fryer baked garlic parmesan potatoes are a perfect partner. Or keep the veggie theme strong and try a basket of savory mushrooms; I’ve got two favorites you can browse here: air fryer mushrooms recipes and airfryer mushroom recipe.
Pro tip: Cut the florets into similar sizes so they cook evenly. Too tiny and they can get overly crisp before the centers soften. 
How to Make Air Fryer Cauliflower Wings
1. Prep the florets
Rinse the cauliflower and pat it very dry. Moisture is the enemy of crisp. Toss the florets in a bowl to release any extra water and lay them on a towel for a few minutes while you set up your breading station. Preheat your air fryer to 390°F if your model recommends preheating.
2. Bread for crunch
In one bowl, beat the eggs. In a second bowl, mix cornstarch, panko, garlic powder, smoked paprika, salt, and pepper. Dip each floret in egg, let the excess drip off, then roll it in the panko mixture until well coated. Place coated florets on a plate and spray them lightly with oil. That tiny bit of oil helps the exterior turn golden and extra crisp.
3. Air fry to perfection
Arrange florets in a single layer in the basket. Don’t crowd them, or steam will build and they’ll soften. Air fry at 390°F for 12 to 15 minutes, shaking the basket halfway. If your florets are larger, add 2 to 3 minutes. You want edges deeply golden and the interior tender but not mushy.
4. Make the sticky sauce
While the cauliflower cooks, warm honey, sriracha, butter or oil, soy sauce, and vinegar in a small pan over low heat. Stir until slightly thickened and glossy, about 2 to 3 minutes. Taste and adjust the heat level by adding more honey if you want sweeter, or more sriracha if you like the kick.
Transfer hot florets to a large bowl and pour the glaze over. Toss gently until every piece is coated. Sprinkle with sesame seeds and green onions. Dig in while they’re still sizzling.
Want more air-fryer dinner inspiration after you master these? Check out these bite-sized beauties: air fryer salmon bites, or keep the veg party going with these crunchy air fryer cabbage wedges.
I promise, once you nail this rhythm, making Crispy Air Fryer Cauliflower Wings with Honey Sriracha Bliss becomes second nature.
Air Fryer Tips
- Size matters: Aim for 1.5 to 2 inch florets for even cooking.
- Preheat if needed: Some air fryers run cooler without preheating. If your first batch is pale, preheat next time.
- Work in batches: Overcrowding kills crisp. Give them breathing room.
- Shake once: A halfway shake evens browning. Spray a little oil if spots look dry.
- Re-crisp: If sauced florets lose crunch, pop them back in at 380°F for 2 minutes before serving.
- Use liners carefully: If using parchment liners, poke holes or use perforated ones so air can circulate.
Note: Every air fryer is different. Keep an eye on color and texture, not just the timer. That’s how you get consistent results and a repeatable routine for Crispy Air Fryer Cauliflower Wings with Honey Sriracha Bliss.
Variations
Once you’re comfortable with the base, have fun with the flavors. Swap the glaze with your favorite sauce and run with it. Here are a few ideas that never miss at my table:
Buffalo style: Toss in melted butter and hot sauce, then finish with a sprinkle of blue cheese.
Garlic parmesan: Butter, minced garlic, and grated parmesan. Add parsley at the end. It’s the wing cousin of these crispy garlic parmesan potatoes.
Maple chipotle: Maple syrup, chipotle in adobo, and a pinch of cumin for smoky sweetness.
Gochujang sticky: Gochujang, honey, and a touch of sesame oil for deep umami heat.
Kid friendly: Honey barbecue with a light sprinkle of brown sugar for extra gloss.
Gluten free? Use gluten-free panko and tamari. Vegan? Swap eggs for a plant-based milk plus a spoonful of cornstarch to help the coating stick, and use maple instead of honey. If you’re building a fun platter for movie night, sweet bites like air fryer apple fries make a playful dessert-y partner after your spicy wings. Or dive into the whole collection for more ideas in the air fryer recipe category.
No matter the flavor, the method stays the same, and the result still feels like Crispy Air Fryer Cauliflower Wings with Honey Sriracha Bliss in spirit: crisp outside, saucy and satisfying inside.
Common Questions
How do I keep the coating from falling off?
Pat the cauliflower very dry, dip in egg, then press gently into the panko mix. A light oil spray helps set the crust before cooking.
Can I make them ahead?
Bread the florets and store covered in the fridge for up to 6 hours. Air fry just before serving, then toss in sauce.
What if I don’t eat honey?
Use maple syrup or agave. The flavor shifts slightly, but the sticky-sweet texture is similar and still amazing.
How spicy are these?
Medium. Start with 2 tablespoons sriracha, then add more if you like extra heat. You can always drizzle more at the table.
How do I reheat leftovers?
Air fry at 360°F for 3 to 5 minutes to revive the crunch. If they’re already sauced, they’ll still crisp up a bit.
Ready to Dip and Devour
There you have it, my go-to method for weeknight wing cravings without the fryer mess. With a crisp, golden shell and that sweet-spicy glaze, Crispy Air Fryer Cauliflower Wings with Honey Sriracha Bliss taste like a treat but cook up fast with simple ingredients. If you want to compare techniques or tweak your glaze, this resource on Air Fryer Honey Sriracha Cauliflower is a great reference. Now grab a head of cauliflower, preheat that machine, and make a batch you’ll be proud to share. You’re a few steps away from crunchy, sticky satisfaction on a plate. 
Crispy Air Fryer Cauliflower Wings with Honey Sriracha Bliss
Ingredients
For the Cauliflower
- 1 large head cauliflower, cut into medium florets
- 1/2 cup cornstarch
- 1/2 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 2 large eggs, beaten (or 3/4 cup buttermilk for a slightly tangy coating)
- Oil spray for misting
For the Honey Sriracha Glaze
- 1/3 cup honey
- 2 to 3 tablespoons sriracha, to taste
- 1 tablespoon unsalted butter or neutral oil
- 1 teaspoon soy sauce or tamari
- 1 teaspoon rice vinegar or lime juice
- Sesame seeds and chopped green onions for topping Use as desired
Instructions
Preparation
- Rinse the cauliflower and pat it very dry. Moisture is the enemy of crisp.
- Toss the florets in a bowl to release any extra water and lay them on a towel for a few minutes while you set up your breading station.
- Preheat your air fryer to 390°F (199°C) if your model recommends preheating.
Breading
- In one bowl, beat the eggs.
- In a second bowl, mix cornstarch, panko, garlic powder, smoked paprika, salt, and pepper.
- Dip each floret in egg, let the excess drip off, then roll it in the panko mixture until well coated.
- Place coated florets on a plate and spray them lightly with oil.
Cooking
- Arrange florets in a single layer in the basket, avoiding overcrowding.
- Air fry at 390°F (199°C) for 12 to 15 minutes, shaking the basket halfway.
- Cook longer if florets are larger; you want edges deeply golden and the interior tender but not mushy.
Making the Sauce
- While the cauliflower cooks, warm honey, sriracha, butter or oil, soy sauce, and vinegar in a small pan over low heat.
- Stir until slightly thickened and glossy, about 2 to 3 minutes.
- Taste and adjust the heat level by adding more honey if you want it sweeter, or more sriracha if you prefer more heat.
Serving
- Transfer hot florets to a large bowl and pour the glaze over.
- Toss gently until every piece is coated, then sprinkle with sesame seeds and green onions.
- Serve immediately while they’re still sizzling.
