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The Ultimate Crispy Air Fryer Cauliflower Wings Recipe (No Soggy Bites!)

A pile of golden brown, crispy air fryer cauliflower wings seasoned with herbs on a white plate.
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Follow this method to achieve truly crispy cauliflower wings in your air fryer without them becoming soggy. This recipe uses a double-dip coating technique for maximum crunch.

Ingredients

Scale
  • 1 large head of cauliflower, cut into bite-sized florets
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1 cup unsweetened plant milk (or water)
  • 1 cup panko breadcrumbs
  • Cooking spray (oil-based)

Instructions

  1. Prepare the wet and dry coating stations. In one shallow bowl, mix the flour, salt, pepper, garlic powder, and paprika. In a second shallow bowl, pour the plant milk. In a third shallow bowl, place the panko breadcrumbs.
  2. Pat the cauliflower florets very dry using paper towels. This step removes surface moisture and is key to crispiness.
  3. First coating: Toss the dry florets thoroughly in the flour mixture until fully coated. Shake off excess.
  4. Second coating (The Wet Dip): Dip the floured florets into the plant milk, letting excess drip off.
  5. Third coating (The Crunch Layer): Immediately transfer the wet florets to the panko breadcrumbs. Press the crumbs onto the cauliflower firmly to ensure a thick, even crust.
  6. Preheat your air fryer to 400 degrees Fahrenheit (200 degrees Celsius) for 5 minutes.
  7. Lightly spray the air fryer basket with cooking spray. Arrange the coated cauliflower wings in a single layer, ensuring there is space between each piece for air circulation. Do not overcrowd the basket.
  8. Spray the tops of the coated wings lightly with cooking spray.
  9. Air fry for 10 minutes. Open the basket, shake well, and spray the wings again lightly.
  10. Continue to cook for another 8 to 12 minutes, or until the coating is deep golden brown and very crispy. Total cook time is usually 18 to 22 minutes.
  11. Remove immediately and toss with your desired sauce, such as Buffalo sauce or BBQ sauce, if desired. Serve right away.

Notes

  • For an extra crispy texture, substitute half the flour with cornstarch in the initial dry mix.
  • If you are making Buffalo wings, toss the cooked wings in sauce immediately before serving. Do not sauce them early, as this causes sogginess.
  • If your florets are very large, cut them smaller; smaller pieces crisp up more easily.

Nutrition

Find it online: https://flavorzine.com/crispy-air-fryer-cauliflower-wings/