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Air Fryer Sesame Cauliflower Wings Recipe
Ash Tyrrell

Air Fryer Sesame Cauliflower Wings Recipe

I recently made these Air Fryer Sesame Cauliflower Wings, and wow, they were a game-changer! Crispy on the outside, tender on the inside, and coated in a sticky, flavorful sesame sauce, they instantly became a favorite in my kitchen. I love that they’re both vegan and gluten-free, so everyone can enjoy them.
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Total Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 medium head cauliflower cut into medium florets (fresh is best for crispiness)
  • ⅔ cup gluten-free all-purpose flour or regular flour, works fine
  • ⅔ cup plain non-dairy milk like almond milk (don’t use sweetened varieties)
  • ½ teaspoon garlic powder adds depth without overpowering
  • ¼ teaspoon salt
  • ¾ cup plain gluten-free breadcrumbs panko gives extra crunch
  • 1 tablespoon oil neutral oil like avocado or canola
  • 5 cloves garlic minced (fresh garlic gives the best aroma)
  • 1 teaspoon fresh grated ginger don’t skip for that subtle warmth
  • ⅓ cup low sodium soy sauce or tamari for gluten-free
  • ¼ cup honey or maple syrup maple keeps it vegan
  • 2 tablespoons water or vegetable broth
  • 1 tablespoon toasted sesame oil enhances the sesame flavor
  • 1 tablespoon rice vinegar balances the sweetness
  • 2 tablespoons gochujang Korean chili paste for heat
  • 1-2 teaspoons sriracha adjust to your spice preference

Method
 

  1. Cut the cauliflower into medium-sized florets. Make sure they’re uniform for even cooking. Fresh cauliflower works best because frozen can get mushy.
  2. In a large bowl, whisk flour, non-dairy milk, garlic powder, and salt. Dip the cauliflower florets in the batter, then coat with breadcrumbs. This ensures every piece gets crispy.
  3. Preheat the air fryer to 370°F. Place cauliflower in a single layer (you may need batches). Cook for 10-13 minutes until golden and crisp.
  4. In a small saucepan, heat oil and sauté garlic until golden. Add ginger, soy sauce, honey, water, sesame oil, rice vinegar, gochujang, and sriracha. Whisk well and simmer until slightly thickened.
  5. Once cauliflower is cooked, toss in the sauce until evenly coated. Garnish with sesame seeds and chopped scallions for a beautiful presentation. Serve immediately for best crispiness.

Notes

  • I like to pat the cauliflower dry before battering for extra crunch.
  • Air frying in a single layer makes a huge difference; overcrowding steams the florets.
  • I sometimes let the sauce cool slightly before tossing, so the cauliflower stays crispy longer.
  • I add extra garlic to the sauce because it gives a flavor punch I love.