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Spicy Korean Cauliflower Wings Recipe

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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!

Ingredients

Scale

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.

Find it online: https://ukfinda.com/spicy-korean-cauliflower-wings-recipe/