Go Back

Air Fryer Cauliflower Wings with Honey Sriracha

These crunchy and sticky cauliflower wings are air-fried to perfection and tossed in a delicious honey sriracha sauce, making for a perfect guilt-free snack or appetizer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cauliflower
  • 1 large head cauliflower, cut into bite-size florets
  • 1/2 cup cornstarch
  • 1/2 cup panko breadcrumbs use gluten-free panko if needed
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt plus more to taste
  • 2 large eggs, whisked or use 1/2 cup plant milk for a vegan binder with 1 tablespoon flax meal
  • Neutral oil spray
For the Honey Sriracha Bliss Sauce
  • 1/3 cup honey
  • 2 to 3 tablespoons sriracha to taste
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon rice vinegar or fresh lime juice
  • 1 clove garlic, finely minced
  • 1 tablespoon butter or vegan butter for shine
  • Sesame seeds and chopped green onion for garnish

Method
 

Preparation
  1. Preheat your air fryer to 390°F. Preheating gives you that instant sizzle for crispy edges.
  2. Setup a coating station: in one bowl, whisk the eggs. In a second bowl, combine cornstarch, panko, garlic powder, onion powder, smoked paprika, and salt.
  3. Pat the cauliflower florets dry. Dip each floret in egg, then roll in the dry coating. Press gently so the crumbs stick.
  4. Arrange in a single layer in the air fryer basket. Don’t pack them too tight. Lightly spray with oil.
Air Frying
  1. Air fry for 12 to 15 minutes, shaking the basket halfway through. Spray again lightly after shaking for extra crunch.
  2. They’re ready when the coating is deep golden and the edges are crisp. If needed, add 2 to 3 more minutes for extra color.
Making the Sauce
  1. In a small saucepan over low heat, stir together honey, sriracha, soy sauce, vinegar, and garlic. Let it bubble gently for 1 to 2 minutes.
  2. Turn off the heat and stir in the butter until glossy. Taste and adjust heat by adding more sriracha or balance with a touch more honey.
  3. Toss the hot cauliflower in the warm sauce until coated. Garnish with sesame seeds and green onion.

Notes

Pat your florets dry well before coating for maximum crunch. If you're craving extra heat, add a swirl of sriracha at the end.