1. Preheat the air fryer* to 375°F (190°C) and lightly spray the basket with oil.
2. In a bowl, whisk together the flour, cornstarch, baking powder, paprika, garlic powder, and salt.
3. Slowly pour in the ice-cold sparkling water, whisking until a smooth batter forms.
4. Add cauliflower florets to the batter a few at a time, gently coating them. The batter will be sticky—handle carefully.
5. Lift each floret out with a fork, letting excess batter drip off, then place into the air fryer basket.
6. Arrange in a single layer without overcrowding.
7. Air fry for 7 minutes, flip, then cook another 5–7 minutes, until deeply golden and crispy.
8. While the cauliflower cooks, gently heat the hot sauce, vegan butter, and vinegar in a pan over medium-low heat until fully combined.
9. Transfer cooked cauliflower to a bowl and gently toss with the buffalo sauce. For less mess, brush the sauce on instead.
10. Finish with fresh chives or green onions and serve with your favorite dip.
Tips
-Cook in batches. Crowding can lead to soggy wings.
-Ice-cold sparkling water is the secret to a lighter, crunchier batter.
-For a cleaner finish (and crispier texture), brush on the sauce instead of tossing.
*If you don’t have an air fryer, bake on a metal rack set over a sheet pan at 375°F (190°C) for 15 minutes. Flip, then bake for another 10–12 minutes until crispy and golden.
