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Spicy Korean Cauliflower Wings Recipe

Spicy Korean Cauliflower Wings Recipe
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These Spicy Korean Cauliflower Wings are a flavorful, plant-based snack featuring crispy battered cauliflower florets glazed with a vibrant, spicy-sweet Korean sauce. Baked to perfection for a guilt-free alternative to traditional wings, they are perfect as an appetizer, game day treat, or easy weeknight snack with bold flavors and a satisfying crunch.

Ingredients

Scale

Cauliflower Wings

  • 1 medium head cauliflower, cut into bite-sized florets
  • 3/4 cup all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 3/4 cup vegetable broth or water

Korean Sauce

  • 3 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons soy sauce (use gluten-free tamari if needed)
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 1/2 teaspoon garlic powder (add minced fresh garlic optionally)
  • 1 teaspoon sesame oil

Garnish (Optional)

  • Toasted sesame seeds
  • Sliced green onions (scallions)

Instructions

  1. Prepare the Cauliflower: Wash and cut a medium head of cauliflower into bite-sized florets, ensuring they are fairly uniform in size for even cooking and crispness.
  2. Make the Batter: In a mixing bowl, combine all-purpose flour, garlic powder, onion powder, salt, and vegetable broth to form a smooth batter thick enough to coat the cauliflower without excessive dripping.
  3. Coat the Cauliflower: Dip each cauliflower floret into the batter, making sure every piece is fully coated. Place the coated florets on a parchment-lined baking sheet, spacing them out for even baking.
  4. Bake Until Crispy: Preheat the oven to 450°F (230°C). Bake the battered cauliflower for about 20 minutes, turning once halfway through to crisp both sides evenly.
  5. Prepare the Korean Sauce: While baking, whisk together gochujang, soy sauce, brown sugar, rice vinegar, garlic powder, and sesame oil in a small saucepan. Heat gently until the sugar dissolves and the sauce thickens slightly.
  6. Toss Cauliflower in Sauce: Once cauliflower wings are golden and crispy, toss them gently in the warm Korean sauce to coat each floret thoroughly.
  7. Serve and Garnish: Plate the wings and sprinkle with toasted sesame seeds and sliced green onions for a fresh, flavorful finish. Serve immediately for best texture.

Notes

  • Cut cauliflower florets into similar sizes to ensure even cooking and crispiness.
  • Bake at high heat and flip halfway for a crunchy exterior.
  • Toss wings gently in the sauce to preserve crispness while coating fully.
  • Adjust gochujang quantity to control spice level; start mild and add more if desired.
  • Serve immediately after saucing for optimal texture and flavor.
  • For a milder version, reduce gochujang and increase sweetness with honey or brown sugar.
  • Can be made in an air fryer for extra crunch.
  • Use gluten-free flour blend for gluten-free option.
  • Sauce can be prepared ahead and stored in the refrigerator up to one week.
  • Store leftovers in an airtight container refrigerated up to 3 days; crispiness may reduce.
  • Freeze un-sauced battered cauliflower on baking tray then transfer to freezer bag for up to 2 months.
  • Reheat wings in a 400°F (200°C) oven for about 10 minutes to restore crispness before saucing.

Nutrition

Keywords: Spicy Korean Cauliflower Wings, vegan wings, plant-based appetizer, Korean spicy sauce, baked cauliflower wings, Gochujang sauce, gluten-free snack

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