Description
These crispy buffalo cauliflower wings are air-fried to perfection with a double-coating of flour and panko breadcrumbs, tossed in spicy buffalo sauce, and served with a homemade creamy ranch dip. A vegetarian-friendly appetizer ready in under 30 minutes.
Ingredients
- 1 medium head of cauliflower (about 2–2.5 lbs / 1 kg), cut into florets
- 1/2 cup all-purpose flour (or gluten-free flour)
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1 large egg, beaten (or 1 tbsp ground flax + 3 tbsp water for vegan)
- 2–3 tablespoons milk or buttermilk
- 1/2 cup buffalo wing sauce (e.g., Frank’s RedHot)
- 2 tablespoons unsalted butter, melted (or olive oil/vegan butter)
- 1/2 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon lemon juice
- Salt and pepper to taste
- Fresh chives or green onion tops for garnish (optional)
Instructions
- Preheat air fryer to 380°F (190°C).
- Pat cauliflower florets completely dry with paper towels to ensure crispiness.
- Set up a dredging station with three shallow bowls: one with flour mixed with half the spices, one with whisked egg and milk, and one with panko mixed with remaining spices.
- Coat each floret in flour, dip in egg wash, then press firmly into panko breadcrumbs. Place on a rack to set.
- Lightly spray air fryer basket with oil. Arrange florets in a single layer (cook in batches if necessary).
- Spray tops of florets lightly with oil. Air fry for 10 minutes, flip, spray other side, and cook for another 5-7 minutes until golden and crispy.
- While cauliflower cooks, mix Greek yogurt, mayo, dried herbs, garlic powder, onion powder, lemon juice, salt, and pepper to make the ranch dip. Chill until serving.
- In a large bowl, combine melted butter and buffalo sauce. Toss hot, cooked cauliflower florets in the sauce until evenly coated.
- Serve immediately with creamy ranch dip on the side. Garnish with fresh chives if desired.
Notes
Pat the cauliflower dry thoroughly to prevent soggy coating. Do not overcrowd the air fryer basket; cook in batches for maximum crispiness. Toss the cauliflower in the buffalo sauce immediately while hot for best adhesion. These do not re-crisp well, so eat fresh. For a vegan version, use a flax egg, vegan butter, and dairy-free yogurt/mayo.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: Approx. 1 cup floret
- Calories: 280
- Sugar: 5
- Sodium: 450
- Fat: 16
- Saturated Fat: 4
- Carbohydrates: 22
- Fiber: 4
- Protein: 8
Keywords: crispy buffalo cauliflower wings, air fryer cauliflower, vegetarian wings, buffalo sauce recipe, creamy ranch dip, healthy appetizer, game day food, vegan cauliflower wings