Crispy Air-Fried Sticky Sesame Cauliflower Wings Step-by-step instructions

Before you start

Before starting, cut the cauliflower into bite-sized florets and pat them dry with a clean kitchen towel.

Measure out all the batter and glaze ingredients so they're ready to go. Preheat the air fryer to 400°F (200°C) if your model requires preheating.

Have the panko breadcrumbs in a shallow dish for easy dredging. The glaze can be made while the cauliflower cooks, but having the ingredients measured ahead will streamline the process.

Instructions

Batter and bread

1. 1Prepare the batter and breading
   In a large bowl, whisk together the all-purpose flour, cornstarch, garlic powder, and water until smooth. Place the panko breadcrumbs in a shallow dish. Working in batches, dip each cauliflower floret into the batter, letting any excess drip off, then roll it in the panko until fully coated. Set the coated florets on a plate.
   Look for The batter should be smooth and thick enough to cling to the florets; the panko coating should be even and dry.
   Tip Keep one hand for wet ingredients and one for dry to avoid clumping. Press the panko gently to help it adhere.

The florets should be evenly coated with a smooth batter and a generous layer of panko. The coating should feel dry and gritty to the touch, not wet. As you place them on the plate, they should hold their shape without clumping together.

Air fry to crisp

2. 2Air fry the cauliflower
   Preheat the air fryer to 400°F (200°C). Place the coated cauliflower florets in the air fryer basket in a single layer, leaving space between them for air to circulate. Air fry for 15 minutes, shaking the basket halfway through, until the florets are golden amber, blistered, and crackling crisp.
   Look for The florets should be deeply golden, with a shatteringly crisp exterior that crackles when pressed.
   Tip Do not overcrowd the basket. Work in batches if needed. The halfway shake ensures even browning.

The air fryer should be filled with the aroma of toasted breadcrumbs. The florets will be golden amber with blistered spots, and when you shake the basket, they should rattle with a crisp, dry sound. A light press with tongs should feel firm and crackling.

Glaze and serve

3. 3Make the glaze and toss
   While the cauliflower cooks, combine the soy sauce, honey, rice vinegar, sriracha, and sesame oil in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the glaze is thick, shiny, and syrupy, about 3-4 minutes. Remove from heat. When the cauliflower is done, transfer it to a large bowl, pour the warm glaze over it, and toss gently to coat every piece. Sprinkle with toasted sesame seeds and sliced scallions. Serve immediately.
   Look for The glaze should coat the cauliflower in a sticky, glossy layer; the sesame seeds and scallions add color and crunch.
   Tip Toss gently to keep the coating intact. If the glaze thickens too much, add a teaspoon of warm water to loosen it.

The glaze will be thick and glossy, bubbling gently. When you pour it over the hot cauliflower, it should cling and coat each piece in a shiny, sticky layer. The sesame seeds and scallions add color and a nutty, fresh finish.

Common mistakes

One common mistake is overcrowding the air fryer basket, which traps steam and makes the coating soggy. Work in batches if necessary. Another is using a batter that's too thin—it won't adhere to the cauliflower.

The batter should coat the florets like a thin paint. Finally, don't toss the cauliflower in the glaze until just before serving; if tossed too early, the glaze will soften the crust. Serve immediately for maximum crunch.

How to tell it’s done

The cauliflower is done when the florets are deeply golden brown and feel crisp and firm to the touch. A gentle squeeze should produce a crackling sound.

The glaze is ready when it coats the back of a spoon and has a syrupy consistency—if you drag a line through it with a spatula, the line holds for a second. Toss the hot cauliflower in the warm glaze just before serving to preserve the crunch.