▢ 1 head cauliflower washed and dried
▢ 1 cup Panko bread crumbs
▢ ½ cup seasoned bread crumbs
▢ 1 cup milk
▢ 1 cup flour
▢ 1 teaspoon garlic powder
▢ pepper to taste
▢ 1 tablespoon olive oil
▢ ⅓ cup butter melted
▢ ⅓ cup buffalo sauce room temp or warmed
▢ 1 tablespoon honey optional
▢ ½ teaspoon garlic powder
Preheat oven to 450°F.
Cut cauliflower into bite-sized pieces.
Combine all batter ingredients in a large bowl and whisk until smooth. Add cauliflower and toss well to combine.
Pour the cauliflower into a large strainer and let sit 5 minutes allowing excess batter to drip off. Gently toss cauliflower in the breadcrumb mixture.
Place on a parchment lined pan and bake 15 minutes. Flip cauliflower and cook 8-10 minutes or until cauliflower is tender-crisp and coating is crispy.
If desired, toss caulfilower with half of the sauce before serving (I prefer to dip to keep it crispy).
Serve with remaining sauce for dipping.
To cook in the air fryer, prepare cauliflower as directed.
Preheat air fryer to 350°F. Cook cauliflower for 5 minutes. Increase heat to 400°F and cook an additional 5-7 minutes or until cauliflower is tender inside and crisp outside. Toss with sauce if desired and cook an additional 2-3 minutes.
These cauliflower wings can be tossed in buffalo sauce, honey garlic sauce, parmesan garlic butter, or even served salt & pepper style.
Adding sauce will soften the crisp coating, be sure to toss and not soak the cauliflower. Optionally, cauliflower can be salted and served with dips on the side to keep it nice and crisp.