Air-Fried Cauliflower Wings with Burning Mango

Cauliflower wings earned their reputation honestly: battered, crisped, and tossed in something sticky and spicy, they hit every note a chicken wing does.

Our glaze is the move. Mango chutney for body, plant butter for gloss, and Burning Mango for the sweet-spicy edge that makes people reach for a second before they have finished the first. Air-fried, so they stay crisp without a vat of oil.

Why this works

Burning Mango is sweet-fruit-forward with a clean habanero finish, which is everything a wing glaze wants. Melted with chutney and butter it turns glossy and clingy and coats every floret. Keep Burning Mango in the cupboard and wing night is always 20 minutes away.

Tips and Variations

• Extra heat: stir in the optional habanero powder, or add another spoonful of Burning Mango to the glaze.
• No air fryer? Bake at 425°F on a wire rack, flipping once, until crisp.
• Keep them crisp: toss in glaze right before serving, not ahead of time.
• Pair it: serve with our Burning Mango Cowboy Caviar and you have a full game-day table.

Pro tip: Don't crowd the air fryer basket. A single layer with space is what gets you crispy, not steamed.

If you make this, tag us at @litssauce. We love seeing it.

Shop Burning Mango →

Recipe Card: Air-Fried Cauliflower Wings with Burning Mango

Ingredients

• 1 medium head cauliflower, cut into florets
• 1/3 cup all-purpose flour
• 1/4 cup cornstarch
• 1/3 cup unsweetened almond milk
• 1 tsp smoked paprika
• Salt, to taste
• Sauce: 3-4 tbsp plant-based butter
• 1/2 cup mango chutney
• 2 tbsp LITS Burning Mango hot sauce (adjust to taste)
• 1 tsp habanero powder (optional, for extra heat)
• Fresh cilantro and lime wedges, to serve

Instructions

1. Preheat. Heat the air fryer to 400°F for 5 minutes. Wash, dry, and cut the cauliflower into bite-size florets.
2. Batter. Combine the flour, cornstarch, paprika, and salt. Add almond milk and mix to a thick but pourable batter. Coat the florets thoroughly.
3. Air fry. Arrange the cauliflower in a single layer, avoiding crowding. Air fry 20 minutes, flipping halfway.
4. Make the glaze. Melt the plant butter in a saucepan over medium heat. Add the mango chutney, Burning Mango, and habanero powder (if using). Stir and simmer until smooth.
5. Toss and finish. At the 15-minute mark, toss the cauliflower in about 3/4 of the glaze and return to the fryer for 5 minutes, until golden and crispy.
6. Serve. Serve hot with the remaining glaze, chopped cilantro, and lime wedges.

Lost in the Sauce is a Toronto-based flavour brand making small-batch hot sauces and sambal rooted in memory. Shop our sauces at lostinthesauce.ca.