Cauliflower wings came out perfect after 4 sad batches

I spent last Sunday trying to nail buffalo cauliflower in my air fryer and it was rough at first. First batch came out soggy, second batch burnt on one side, third batch had zero crunch. By batch four I finally figured out the trick: pat the florets bone dry, toss in cornstarch first, then dip in batter, and do 380 for 12 minutes with a shake at the halfway point. They came out crispy like actual wings and my husband said 'okay these are better than the bar ones.' Anyone else have a dish that took them way too many tries to get right in the air fryer? What finally fixed it for you?

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1 Comment

sagew5013d ago

Cornstarch is honestly a crutch. Real wings get their crunch from the fat rendering out of the skin, and cauliflower has zero fat, so you're just making tempura with extra steps. The 380 for 12 minutes thing also sounds like you're babysitting a finicky oven, not cooking dinner. If I'm gonna put that much effort into something that's still just cauliflower, I'd rather roast it whole and call it a day. But hey, if it works for you, more power to your air fryer.