This is the recipe that convinced my teenager to ask for cauliflower instead of chicken wings. Yep, that good. We’ve made these spicy cauliflower “wings” more times than I can count, and they never stick around long. Whether it’s game day, movie night, or just a random Tuesday, these crispy bites always hit the spot.

The air fryer does the heavy lifting here. It turns humble cauliflower into golden, crunchy nuggets with a kick. No deep fryer, no greasy mess — just pure flavor and satisfying texture. They’re spicy, savory, and perfect for dunking in ranch or blue cheese.

Want to know the magic trick? A little cornstarch. That’s what gives these wings their irresistible crunch. Trust me, don’t skip it!

🌿 Ingredients Overview

Cauliflower: One medium head, chopped into bite-sized florets. Try to keep them uniform for even cooking.
Olive oil: Helps the seasoning stick and aids in crisping. Avocado oil works, too.
Cornstarch: The secret to that golden, crispy coating without frying.
Garlic powder, paprika, salt: The basic seasoning base — simple but tasty.
Wing sauce: Use your favorite! Frank’s RedHot, buffalo-style, or even a spicy garlic variety.

Optional swaps:

For a smoky kick, use smoked paprika.
Want it gluten-free? Everything here already is, just double-check your sauce label.

📆 Step-by-Step Instructions

1. Prep the cauliflower: Cut the head into evenly-sized florets. Pat dry to remove moisture.

2. Season and coat: In a large bowl, toss the florets with 2 tablespoons olive oil, 1 tablespoon cornstarch, 1 teaspoon garlic powder, 1 teaspoon paprika, and ½ teaspoon salt. Mix well to coat every piece.

3. First air fry: Preheat your air fryer to 375°F. Add the cauliflower in a single layer (work in batches if needed). Cook for 15 minutes, flipping halfway through.

First air fry: Preheat your air fryer to 375°F. Add the cauliflower in a single layer (work in batches if needed). Cook for 15 minutes, flipping halfway through.

4. Sauce and second fry: Toss the crispy florets in your wing sauce until well coated. Return to the air fryer and cook for another 5 minutes to set the sauce.

Sauce and second fry: Toss the crispy florets in your wing sauce until well coated. Return to the air fryer and cook for another 5 minutes to set the sauce.

Tip: Don’t overcrowd the basket. Air flow = crispiness!

⚠️ Common Mistakes to Avoid

Skipping the cornstarch: It’s what gives the wings that crispy, satisfying shell.
Overcrowding the basket: This leads to steaming instead of crisping.
Using wet cauliflower: Dry them well before coating to avoid sogginess.
Not flipping halfway: You want even browning and crisp on all sides.
Adding sauce too early: Sauce goes on after the first air fry or it can burn.

🍼 Variations & Add-Ons

Extra spicy: Add cayenne to the seasoning or use a hot wing sauce.
Sweet heat: Mix hot sauce with a touch of honey.
Herby twist: Toss with chopped parsley or cilantro before serving.
Serve with: Celery sticks, carrot sticks, ranch or blue cheese dressing.