These Spicy Korean Cauliflower Wings are crispy, flavorful, and coated in a sticky, sweet, and spicy gochujang sauce. A perfect vegetarian alternative to traditional wings, this recipe delivers bold Korean-inspired flavors and a satisfying crunch. Whether served as a snack, appetizer, or main dish, these wings are sure to impress!
Why You’ll Love This Recipe
- Crispy on the outside, tender on the inside
- Packed with bold Korean flavors from gochujang, garlic, and ginger
- Baked or air-fried for a healthier alternative to deep-fried wings
- Vegan-friendly and gluten-free with simple substitutions
- Great for parties, game nights, or as a spicy side dish
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cauliflower Wings:
- 1 head cauliflower, cut into bite-sized florets
- All-purpose flour (or gluten-free flour)
- Cornstarch (for extra crispiness)
- Garlic powder
- Salt and black pepper to taste
- Plant-based milk (or regular milk)
- Panko breadcrumbs (optional, for extra crunch)
For the Korean Sauce:
- Gochujang (Korean red chili paste)
- Soy sauce
- Rice vinegar
- Honey or maple syrup (for a vegan option)
- Fresh garlic, minced
- Fresh ginger, grated
- Sesame oil
- Water (to thin the sauce if needed)
- Sesame seeds and chopped green onions (for garnish)
Directions
- Preheat the oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the batter: In a large bowl, whisk together flour, cornstarch, garlic powder, salt, pepper, and plant-based milk until smooth.
- Coat the cauliflower: Dip each cauliflower floret into the batter, letting the excess drip off. Coat with panko breadcrumbs (if using) for extra crunch.
- Bake: Arrange the cauliflower on the baking sheet and bake for 25-30 minutes, flipping halfway through until crispy and golden.
- Make the sauce: In a saucepan over medium heat, combine gochujang, soy sauce, rice vinegar, honey, garlic, ginger, and sesame oil. Cook until thickened, stirring occasionally.
- Toss the wings: Once the cauliflower is crispy, toss it in the Korean sauce until well coated.
- Garnish and serve: Sprinkle with sesame seeds and green onions. Serve hot with extra sauce on the side.
Servings and Timing
- Servings: 4
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
Variations
- Air-Fried Cauliflower Wings: Cook the cauliflower in an air fryer at 400°F (200°C) for 15-20 minutes, shaking halfway through.
- Extra Spicy: Add more gochujang or a dash of sriracha for added heat.
- Gluten-Free: Use gluten-free flour and breadcrumbs.
- Sweet & Spicy: Add a splash of orange juice or extra honey for a sweeter glaze.
Storage/Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 375°F (190°C) for 10-12 minutes or until crispy.
- Not recommended for freezing, as the texture may become soggy.
FAQs
What is gochujang?
Gochujang is a Korean red chili paste made from fermented chili peppers, glutinous rice, and soybeans. It’s spicy, savory, and slightly sweet.
Can I make this recipe without gochujang?
You can substitute gochujang with a mix of sriracha and miso paste, but the flavor won’t be as authentic.
Can I use frozen cauliflower?
Yes, but thaw and dry it thoroughly before battering to ensure crispiness.
Is this recipe vegan?
Yes, if you use plant-based milk and replace honey with maple syrup or agave nectar.
How do I make the wings extra crispy?
Double-coat the cauliflower with batter and panko breadcrumbs, and bake at a high temperature.
Can I pan-fry the cauliflower instead?
Yes, shallow-fry the cauliflower in vegetable oil until golden and crispy.
What sides pair well with these wings?
Serve with steamed rice, pickled vegetables, or a fresh cucumber salad.
How do I thin the sauce if it’s too thick?
Add a tablespoon of water at a time until the desired consistency is reached.
Can I make this dish ahead of time?
You can bake the cauliflower ahead, but toss it in the sauce right before serving for the best texture.
Are these wings gluten-free?
Use gluten-free flour, soy sauce, and panko to make the recipe fully gluten-free.
Conclusion
These Spicy Korean Cauliflower Wings are crispy, flavorful, and perfect for satisfying your cravings for bold, spicy, and sweet flavors. Easy to make and healthier than traditional wings, they’re ideal for parties, game days, or as a fun appetizer. Serve with extra sauce on the side, and enjoy a delicious taste of Korean-inspired comfort food!
PrintSpicy Korean Cauliflower Wings Recipe
These Spicy Korean Cauliflower Wings are crispy, sticky, and coated in a flavorful gochujang sauce that brings the perfect balance of sweet, spicy, and tangy. Baked (or air-fried!) instead of deep-fried, they’re a healthier, plant-based alternative to traditional wings. Perfect as a snack, appetizer, or game-day treat!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Appetizer, Snack
- Method: Baked, Air-fried
- Cuisine: Korean-inspired
Ingredients
For the Cauliflower Wings:
- 1 large head of cauliflower, cut into bite-sized florets
- 1 cup (120 g) all-purpose flour
- 1 cup (240 ml) water or plant-based milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika (optional)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup (100 g) panko breadcrumbs (for extra crunch)
For the Korean Spicy Sauce:
- ¼ cup (60 ml) gochujang (Korean red chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup or honey
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
For Garnish:
- Sesame seeds
- Sliced green onions
- Lime wedges (optional)
Instructions
1. Prepare the cauliflower:
- Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, water (or milk), garlic powder, onion powder, paprika, salt, and pepper until smooth.
- Dip each cauliflower floret into the batter, allowing any excess to drip off, then roll in panko breadcrumbs.
- Place on the baking sheet and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
2. Make the Korean spicy sauce:
- In a small saucepan, combine gochujang, soy sauce, rice vinegar, maple syrup, sesame oil, garlic, and ginger over medium heat.
- Bring to a simmer and cook for 3-5 minutes, stirring frequently.
- If a thicker sauce is desired, stir in the cornstarch slurry and cook until thickened.
3. Coat the cauliflower:
- Remove the baked cauliflower from the oven and toss in the spicy Korean sauce until evenly coated.
- Return the coated wings to the baking sheet and bake for an additional 5-10 minutes until sticky and caramelized.
4. Serve:
- Garnish with sesame seeds and sliced green onions.
- Serve with lime wedges for extra brightness and enjoy hot!
Notes
- Use an air fryer for extra crispiness—cook at 200°C (400°F) for 20-25 minutes.
- Swap gochujang for sriracha if you don’t have Korean chili paste.
- Serve with a cooling dip like ranch or a yogurt-based sauce to balance the heat.