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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 vegan-friendly and crispy snack featuring cauliflower florets coated in a crunchy batter and tossed in a vibrant, spicy Korean sauce made with gochujang. Perfect as a flavorful appetizer or party snack, they offer a delicious balance of heat, sweetness, and umami with an irresistibly crunchy texture.

Ingredients

Scale

Main Ingredients

  • 1 medium head cauliflower, cut into florets
  • 1 cup all-purpose flour (or gluten-free flour blend)
  • 1/2 cup cornstarch
  • 3/4 cup non-dairy milk (such as almond or soy milk)
  • 2–3 tablespoons cooking oil (for baking or air-frying)

Spicy Korean Sauce

  • 3 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons soy sauce (gluten-free if needed)
  • 1 tablespoon rice vinegar
  • 1–2 tablespoons maple syrup or brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon sesame oil

Garnishes (optional)

  • 1 tablespoon toasted sesame seeds
  • Chopped green onions or scallions

Instructions

  1. Prepare the batter: In a large bowl, whisk together the all-purpose flour (or gluten-free flour), cornstarch, and any desired seasonings. Gradually add the non-dairy milk while stirring to create a smooth, thick batter that will coat the cauliflower.
  2. Coat the cauliflower: Dip each cauliflower floret into the batter, ensuring thorough coverage for an even crispy coating. Place coated florets on a parchment-lined tray to set before cooking.
  3. Bake or air-fry: For baking, arrange the coated cauliflower on a baking sheet and bake at 425°F (220°C) for 25-30 minutes, flipping halfway through for even crispiness. For air-frying, cook in batches at 400°F (200°C) for 15-20 minutes, shaking the basket frequently for uniform cooking.
  4. Make the spicy Korean sauce: While cauliflower cooks, combine gochujang, soy sauce, rice vinegar, maple syrup, minced garlic, grated ginger, and sesame oil in a small saucepan. Warm gently over low heat until the sauce thickens slightly and flavors meld.
  5. Toss and serve: Transfer the cooked cauliflower wings to a large bowl and pour the warm sauce over them. Toss gently to coat every piece in the spicy glaze. Garnish with toasted sesame seeds and chopped green onions if desired. Serve immediately for best crispiness.

Notes

  • Dry the cauliflower thoroughly before battering to achieve optimal crispiness.
  • Use cornstarch generously in the batter for an extra crunchy, crackly coating.
  • Flip cauliflower halfway through baking to avoid soggy bottoms and ensure even cooking.
  • Adjust sauce thickness by simmering longer on low heat to make a glaze that clings well.
  • Serve wings immediately after tossing to maintain their crisp texture.

Nutrition

Keywords: Spicy Korean cauliflower wings, vegan appetizer, gluten-free snack, Korean chili sauce, vegan wings, cauliflower recipe, party appetizer

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