Crispy Air Fryer Cauliflower Wings with Honey Sriracha Bliss
These Cauliflower Wings are crispy, saucy, and satisfy your wing cravings without the grease, perfect for game day or a light dinner.
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.
Notes
For extra crisp, make sure to coat uniform-sized florets and they should be around 1.5 to 2 inches. If you prefer, you can store the coated florets in the fridge for up to 6 hours before cooking.