I’m not vegan, but you could never snatch a plate of buffalo cauliflower wings from my hands. It’s one of the best modern creations, and I have a suggestion for you that can make this awesome thing even better. Step up your vegan buffalo wing game and use this double-fry technique to add extra crunch.

The double frying technique involves frying twice at two different temperatures. The first fry is at a lower temperature, around 300°F to 325°F, to drive out moisture and ensure the food is cooked through. This fry takes a little longer and varies depending on what you’re frying. Chicken can take three minutes to fry, while cauliflower only needs about 90 seconds. The second fry is at a higher temperature, 350°F to 375°F, and is much faster. Other foods that use this crispy technique include those world-famous thick Belgian fries and karaage chicken thighs. It’s a surefire way to add a soul-crushing crunch to your starchy fried foods, and it works just as well with cauliflower.

You can use any cauliflower batter you like, but the best starch for this technique is potato starch. Potato starch has the ideal combination of high starch concentration and the largest starch granule size. This combination creates the optimal crunch potential. If you can’t find potato starch in the baking aisle of your grocery store, use cornstarch or a combination of cornstarch and flour. (For more information on starches for the karaage method, read here.)

While the first frying will make the cauliflower crispy and golden brown, it’s the second frying that will give it a crispy texture and a deep bronze color. Heat a pan of oil, at least two inches deep, to 325°F. Monitor the temperature as you fry, keeping it between 300°F and 325°F.