Air Fryer Recipe
Spiced Cauliflower Wings
Spiced cauliflower wings are a healthy and flavorful alternative to traditional chicken wings, perfect for air frying.
Ingredients
- 1 large head of cauliflower
- 1 cup of all-purpose flour
- 1 cup of water
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of smoked paprika
- 1 teaspoon of cumin
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 tablespoon of hot sauce
- cooking spray
- 1/2 cup of BBQ sauce
Method
- Preheat air fryer to 200°C (392°F).
- Cut cauliflower into florets.
- Whisk flour, water, garlic powder, onion powder, smoked paprika, cumin, salt, and pepper to make batter.
- Dip florets in batter and place in air fryer basket.
- Spray with cooking spray.
- Air fry for 15-20 minutes, flipping halfway.
- Warm BBQ sauce with hot sauce in a pan.
- Toss crispy wings in BBQ glaze.
- Return to air fryer for 5 minutes.
Why this works in an air fryer
A thin flour batter forms a starchy shell that dries quickly in the air fryer’s fast convection; the oil spray helps browning where the batter would otherwise stay pale. Glazing only after crisping prevents the BBQ sauce’s sugar and water from softening the coating too early.
Equipment notes
Assumes a 5–6 litre basket holding the florets in one loose layer; in a smaller single-drawer model cook in batches, while a dual-zone air fryer works best with half the cauliflower in each drawer and the glaze stage started only once both sides are evenly crisp.
Common pitfalls
- Batter looks thick and bready after 10 minutes? It was too heavy or pooled in the basket; let excess drip off each floret and thin the batter with 1–2 tablespoons water next time.
- Pale, floury patches after flipping? Those areas were not sprayed or exposed to airflow; spray lightly again and turn the florets so the dry patches face upwards for the remaining cook.
- Soggy wings after glazing? The sauce was too wet or the florets sat in it too long; toss quickly, shake off excess, then return to the air fryer in a single layer for the final 5 minutes.
- Burnt tips but hard cauliflower stems? Florets are uneven; cut large stem-heavy pieces in half and reduce to 190°C if the coating is browning before the centres soften.
Variations & substitutions
- Use rice flour instead of plain flour for a crisper, more brittle coating; it browns a little less, so rely on the oil spray for colour.
- Swap BBQ sauce for buffalo sauce and add a teaspoon of melted butter or oil; the thinner glaze sets faster but is sharper and less sticky.
- Add 2 tablespoons fine breadcrumbs after battering for a rougher crust; spray well, as the crumbs need surface oil to brown in an air fryer.
- Use romanesco or broccoli florets in the same method; broccoli cooks faster, so start checking at 12 minutes before glazing.
Storage & reheating
Keep leftovers chilled for up to 3 days, then reheat in the air fryer at 180°C for 5–7 minutes until hot and the coating has firmed up again.
Nutrition
Calories: 250
