Crispy Air Fryer Cauliflower Wings with Honey Sriracha Recipe

Crispy air-fried cauliflower “wings” glazed in a sweet-and-spicy honey sriracha sauce make a healthy, vegetable-forward appetizer or meatless main that people keep coming back for. They’re easy to prepare, golden and crunchy on the outside, tender inside, and ready in about 30 minutes—perfect for game day, a party snack, or a simple weeknight dinner.

Honey-Sriracha Cauliflower Wings

If you want the flavor and fun of wings without deep frying, these air fryer cauliflower wings are a brilliant choice. The florets are dipped in egg and flour, air fried until crisp, then tossed in a bright honey-sriracha glaze that balances heat, sweetness and a touch of tang. They’re lighter than traditional fried wings but still deliver the crunchy, saucy bite you crave.

Why This Recipe Works

We tested these repeatedly because they were eaten so fast—they’re that good. Once the cauliflower florets turn golden in the air fryer, a quick toss in the honey-sriracha glaze gives them a balanced kick of spice and sweetness. Even people who don’t usually like cauliflower tend to change their minds after trying these.

Faster and lighter: Air frying achieves crispiness without deep frying and is quicker than baking to the same result.
Great for many occasions: Serve as a party appetizer, a snack, or a vegetarian main.
Neutral base: Cauliflower’s mild flavor takes on bold sauces well, making it a perfect wing substitute.

Ingredients You’ll Need

Below are the ingredients for the air fryer cauliflower wings and the honey-sriracha sauce. Exact amounts are listed in the recipe card further down.

Cauliflower: One head cut into bite-sized florets.
Eggs: Help the flour coating adhere to the florets.
Flour: All-purpose or a gluten-free option works.
Olive oil spray: A light spray helps the cauliflower brown and prevents sticking in the air fryer.
Garnish: Fresh cilantro and optional pickled red onions add brightness; serve with ranch or chimichurri for dipping.

Honey Sriracha Wing Sauce

Sriracha for heat
Honey for sweetness
Melted butter for richness
Soy sauce for umami depth
Rice vinegar for a touch of acidity
Garlic powder for savory flavor

How to Make Air Fryer Cauliflower Wings

Dry the cauliflower well before coating to get the crispiest result. The method below yields crunchy, saucy wings in under 40 minutes.

Honey Sriracha sauce — **Make the honey sriracha sauce**

cauliflower pieces coated in egg and flour — **Make the honey sriracha sauce**

Make the sauce: Whisk together sriracha, honey, melted butter, soy sauce, rice vinegar and garlic powder in a small bowl until smooth.
Coat the cauliflower: Beat the eggs in a bowl and place the flour in another bowl. Dip florets in egg, then in flour, shaking off excess. Lightly spray both sides with oil.
Air fry: Arrange florets in a single layer in the air fryer basket and cook at 380°F (about 190°C) for 7–8 minutes, flipping once, until golden and tender. Cook in batches if needed.
Toss in sauce: Place hot cauliflower in a bowl, pour the honey-sriracha sauce over it, and toss until evenly coated. Garnish with cilantro and pickled red onions if you like. Serve with ranch or chimichurri for dipping.

Air Fryer Tips

Avoid overcrowding: Give each floret room so air circulates and they crisp instead of steaming.
Use parchment or a light spray: Perforated parchment simplifies cleanup and helps prevent sticking; a light spray of oil promotes browning.
Reheat correctly: To retain crispness, warm leftovers in the air fryer at 350°F for a few minutes rather than microwaving.

Air Fryer Cauliflower Wings with Honey Sriracha and dipping sauce

Variations

Egg-free: Brush florets with olive or avocado oil before dredging in flour.
Vegan: Replace honey with maple syrup or agave and use a plant-based butter or oil.
Dairy-free: Omit butter or use avocado or sesame oil in the sauce.
Swap the acid: Use apple cider vinegar or fresh lime juice instead of rice vinegar.
Flavor swaps: Try gochujang, chili crisp, or classic buffalo sauce in place of the honey-sriracha glaze.
Adjust the heat: Reduce or increase sriracha to taste; add more soy sauce or vinegar to balance heat if needed.
Garnish: Toasted sesame seeds add crunch and visual appeal.

Serving Suggestions

These cauliflower wings pair well with crisp salads, steamed rice, or other finger-food appetizers. For a party spread, offer dipping sauces like ranch, chimichurri, or extra sriracha on the side. They also work well as a vegetarian entree when served with a hearty side like fried rice, grain bowls, or roasted vegetables.

Storage

Refrigerate: Store cooled wings in an airtight container for up to 4 days.
Reheat: Warm in the air fryer at 350°F for about 4 minutes to restore crispness; microwaving will make them softer.
Freeze: Flash-freeze uncooked, coated florets on a parchment-lined tray, then transfer to a freezer bag for up to 3 months.
Cook from frozen: Air fry frozen coated florets at 380°F for about 15 minutes, then toss with sauce.

More Air Fryer Vegetable Recipes You’ll Love

If you enjoy air-fried vegetables, try these ideas for easy side dishes and mains: Air Fryer Roasted Cauliflower Tacos, Air Fryer Mushrooms, Air Fryer Asparagus, Air Fryer Sweet Potato Fries, and Air Fryer Green Beans.

Air Fryer Cauliflower Wings with Honey Sriracha

Yield: 4 servings | Prep: 15 mins | Cook: 17 mins | Total: 32 mins

Ingredients

28 cauliflower florets, bite-sized (about 16 ounces)
3 large eggs, beaten
1/2 cup all-purpose flour (or gluten-free flour)
Olive oil spray
Cilantro, for garnish
Pickled red onions, optional for garnish
Ranch and chimichurri, optional for dipping

Honey Sriracha Wing Sauce

1/4 cup sriracha
2 tablespoons honey
1 tablespoon butter, melted
1 teaspoon soy sauce
1 teaspoon rice vinegar
1/2 teaspoon garlic powder

Equipment

Air fryer

Instructions

Combine sauce: In a small bowl, whisk together sriracha, honey, melted butter, soy sauce, rice vinegar, and garlic powder until smooth.
Prepare cauliflower: Place beaten eggs in a bowl and the flour in another. Dip florets into the egg, then coat with flour, shaking off excess. Arrange on a work surface and lightly spray both sides with olive oil spray.
Air fry: Cook florets in the air fryer at 380°F for 7–8 minutes, turning halfway, until golden and tender. Work in batches if necessary. After all batches are cooked, return them briefly to the air fryer for 1 minute to reheat if needed.
Toss and serve: Immediately transfer hot cauliflower to a large bowl, pour the sauce over, and toss to coat. Garnish with cilantro and pickled red onions. Serve with ranch or chimichurri if desired.

Notes

If freezing for later, flash-freeze coated florets on a parchment-lined tray before transferring to a sealed bag. When reheating, the air fryer will give the best crispness compared to the microwave.

Nutrition (per serving)