Air Fryer BBQ Cauliflower Wings

These air fryer BBQ cauliflower wings are battered, air fried, and tossed with a sweet 'n spicy honey BBQ sauce. They're crispy outside, tender on the inside. The perfect game day appetizer!

📝 Ingredients

• 1 head of cauliflower, cut into florets
• 3/4 cup + 1 tablespoon unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 3/4 cup 1:1 gluten free baking flour
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried parsley
• 1/4 teaspoon black pepper
• garnish: carrot sticks, celery sticks, chopped green onions and ranch dressing
• 3/4 cup of your favorite bbq sauce (I used Stubbs original BBQ)
• 2 tablespoons honey
• 1 tablespoon dijon mustard
• 1 teaspoon sriracha sauce

👨‍🍳 Instructions

1. 1Make honey BBQ sauce: To a small saucepan on medium-low heat, add BBQ sauce, honey, dijon mustard, and sriracha. Cook until simmering. Once simmering, remove the pan from the heat and set aside.
2. 2Make the wings: To a small bowl, add almond milk and apple cider vinegar. Stir and let sit for 5 minutes.
3. 3To a medium bowl, add gluten-free baking flour, garlic powder, smoked paprika, dried parsley, and black pepper. Add almond milk mixture to the dry ingredients, whisk until smooth (the mixture will be thick).
4. 4Add cauliflower florets to a large bowl, pour batter over the cauliflower, and toss thoroughly with a spoon to make sure each floret is coated evenly.
5. 5Set the air fryer to 400°F. Add half of the cauliflower batch to the basket. DO NOT overcrowd; you don’t want any of the cauliflower to overlap.
6. 6Cook for 7 minutes. Take the basket out, turn or shake the basket to flip the cauliflower. Cook for an additional 5 to 6 minutes until lightly browned.
7. 7Remove the cauliflower and add it to a bowl (cover with tin foil to keep warm). Repeat the cooking process with the second batch.
8. 8Pour BBQ sauce over the cauliflower and toss to completely coat the cauliflower wings with the sauce.
9. 9Serve immediately.
10. 10Optional: serve with ranch dressing, carrot sticks, celery sticks, and garnish with green onions.