Let’s get cooking! Follow these step-by-step instructions to create perfectly crispy and flavorful cauliflower wings. Whether you choose to bake, fry, or air fry, these instructions will guide you to success.

Step 1: Prepare the Cauliflower

1. Wash the cauliflower: Rinse the whole head of cauliflower under cold running water to remove any dirt or debris. Pat it dry with paper towels.
2. Cut into florets: Remove the outer leaves and the thick core of the cauliflower. Cut the cauliflower head into bite-sized florets. Aim for florets that are roughly the same size so they cook evenly. You want them to be wing-sized, not too small or too large. Think about the size of a typical chicken wing.
3. Blanch the cauliflower (optional but recommended for extra tenderness): Bring a pot of salted water to a boil. Add the cauliflower florets and blanch for 3-4 minutes. Blanching helps to partially cook the cauliflower, ensuring it’s tender on the inside while still allowing it to crisp up beautifully. Don’t over-blanch, as you don’t want them to become mushy.
4. Drain and dry thoroughly: Immediately drain the blanched cauliflower florets in a colander. Then, and this is crucial for crispiness, thoroughly dry the florets. You can use paper towels or a clean kitchen towel. Excess moisture will prevent the batter from sticking and the wings from getting crispy. Spread them out on a wire rack or baking sheet to air dry slightly while you prepare the batter.

Step 2: Prepare the Batter

1. Combine dry ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and black pepper. Ensure all the spices are evenly distributed within the flour mixture.
2. Add milk and whisk until smooth: Gradually pour in the milk, whisking continuously to prevent lumps from forming. Continue whisking until you have a smooth batter that is similar in consistency to pancake batter – not too thick, not too thin. It should be able to coat the cauliflower florets evenly without being too runny or too pasty.
3. Check batter consistency: If the batter seems too thick, add a tablespoon or two more milk until you reach the desired consistency. If it’s too thin, add a tablespoon of flour at a time until it thickens slightly. The ideal batter should coat the back of a spoon and slowly drip off.

Step 3: Batter the Cauliflower Wings

1. Dip each floret in the batter: One at a time, dip each cauliflower floret into the batter, ensuring it’s completely coated. Use a fork or tongs to handle the florets and let any excess batter drip back into the bowl. You want a good, even coating, but not so much batter that it becomes soggy.
2. Prepare for cooking: Once battered, immediately proceed to your chosen cooking method – baking, frying, or air frying. Don’t let the battered cauliflower sit for too long, as the batter might start to become soggy.

Step 4: Choose Your Cooking Method and Cook

Option 1: Baking (Healthier Option)

1. Preheat oven: Preheat your oven to 425°F (220°C).
2. Prepare baking sheet: Line a baking sheet with parchment paper for easy cleanup and to prevent sticking. You can also lightly grease the parchment paper with cooking spray.
3. Arrange cauliflower wings: Place the battered cauliflower florets in a single layer on the prepared baking sheet, ensuring they are not overcrowded. Overcrowding will steam the wings instead of baking them crispy. Leave a little space between each floret.
4. Bake: Bake for 20-25 minutes, then flip the wings carefully with tongs or a spatula. Bake for another 15-20 minutes, or until golden brown and crispy. The baking time can vary slightly depending on your oven, so keep an eye on them towards the end.

Option 2: Frying (Classic Crispy Texture)

1. Heat oil: Pour about 2-3 inches of vegetable oil into a deep pot or Dutch oven. Heat the oil over medium-high heat to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature. If you don’t have a thermometer, you can test the oil by dropping a small amount of batter into it; if it sizzles and browns quickly, the oil is ready.
2. Fry in batches: Carefully add the battered cauliflower wings to the hot oil in batches, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy wings. Fry for 3-5 minutes per batch, turning occasionally, until golden brown and crispy.
3. Drain excess oil: Remove the fried cauliflower wings with a slotted spoon or tongs and place them on a wire rack lined with paper towels to drain excess oil. This step is crucial for maintaining crispiness.

Option 3: Air Frying (Quick and Crispy)

1. Preheat air fryer: Preheat your air fryer to 400°F (200°C). Some air fryers don’t require preheating, so consult your appliance’s instructions.
2. Arrange cauliflower wings: Place the battered cauliflower florets in the air fryer basket in a single layer. You may need to cook in batches depending on the size of your air fryer. Avoid overcrowding.
3. Air fry: Air fry for 12-15 minutes, flipping halfway through, until golden brown and crispy. Air fryers vary, so check for doneness and crispiness around the 12-minute mark and adjust time as needed.

Step 5: Prepare the Sauce (While Wings are Cooking)

1. Melt butter: In a small saucepan over medium-low heat, melt the butter (or vegan butter alternative).
2. Add hot sauce and other ingredients: Once the butter is melted, whisk in the hot sauce, apple cider vinegar, Worcestershire sauce (if using), and garlic powder.
3. Simmer and thicken: Simmer the sauce for 2-3 minutes, stirring occasionally, until it slightly thickens and the flavors meld together. Don’t let it boil vigorously.
4. Remove from heat: Take the sauce off the heat and set aside.

Step 6: Toss Wings in Sauce

1. Add cooked wings to a large bowl: Once the cauliflower wings are cooked and crispy (regardless of cooking method), transfer them to a large mixing bowl.
2. Pour sauce over wings: Pour the prepared buffalo sauce over the crispy cauliflower wings.
3. Toss to coat: Gently toss the wings with the sauce until they are evenly coated. Be careful not to break the crispy coating while tossing.
4. Serve immediately: For the best crispy texture, serve the buffalo cauliflower wings immediately while they are still hot and crispy.