Crispy Air-Fryer Buffalo Bites (Printer-friendly)

Spicy cauliflower florets coated and air-fried to crispy, golden bites with tangy buffalo flavor.

# What You'll Need:

→ Vegetables

01 - 1 medium head cauliflower, cut into bite-sized florets

→ Batter

02 - 3/4 cup all-purpose flour
03 - 1/2 cup water
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Coating

09 - 1 cup panko breadcrumbs

→ Buffalo Sauce

10 - 1/3 cup hot sauce (e.g., Franks RedHot)
11 - 2 tablespoons unsalted butter, melted
12 - 1 tablespoon honey or maple syrup (optional)

# Steps:

01 - Preheat the air-fryer to 400°F or the oven to 425°F. If using the oven, line a baking tray with parchment paper.
02 - Whisk together flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth in a large bowl.
03 - Toss cauliflower florets in the batter until fully coated.
04 - Dredge each battered floret in panko breadcrumbs, pressing gently to ensure they adhere.
05 - Place coated florets in a single layer in the air-fryer basket or on the prepared baking tray.
06 - Air-fry for 15 to 18 minutes, shaking halfway through, or bake for 20 to 25 minutes, flipping once, until golden and crispy.
07 - Combine hot sauce, melted butter, and honey or maple syrup, if using, in a small bowl.
08 - Transfer cooked cauliflower bites to a large bowl and toss with buffalo sauce until evenly coated.
09 - Serve immediately, optionally with ranch or blue cheese dressing and celery sticks.

# Expert Advice:

01 -
  • You get all the crispy, saucy satisfaction of buffalo wings without any of the meat or deep-frying mess.
  • The air-fryer makes everything ridiculously crispy with barely any oil, so you can feel a little less guilty going back for thirds.
  • It comes together fast enough that you can decide to make it twenty minutes before guests arrive and still look like you planned ahead.
02 -
  • Don't overcrowd the air-fryer basket or baking tray, or the florets will steam instead of crisp up.
  • Toss the cauliflower in the buffalo sauce right before serving, because if they sit too long, the coating will get soggy.
  • If your batter seems too thick, add a splash more water until it's pourable but still clings to the florets.
03 -
  • Press the panko onto each floret firmly with your fingers so it doesn't fall off during cooking.
  • Use a pastry brush to add a light mist of oil on top of the breaded cauliflower before air-frying for an even crispier finish.
  • Make a double batch of the buffalo sauce and keep extra on the side for anyone who wants to drench their bites even more.
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