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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 crispy, flavorful, and plant-based alternative to traditional chicken wings. Coated in a light, crunchy batter and tossed in a spicy-sweet Korean gochujang sauce, they are perfect for game days, parties, or a fun weeknight snack. Easy to prepare and customizable in heat, this recipe delivers bold Korean flavors with a healthier twist.

Ingredients

Scale

Cauliflower Wings

  • 1 large head cauliflower, cut into bite-sized florets
  • 3/4 cup all-purpose flour (or gluten-free flour blend)
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 3/4 cup ice-cold water
  • Vegetable oil for frying or baking spray oil

Spicy Korean Sauce

  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 tablespoon honey or maple syrup (maple syrup for vegan)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon rice vinegar

Garnishes (Optional)

  • 2 green onions, finely sliced
  • 1 tablespoon toasted sesame seeds

Instructions

  1. Prepare the Cauliflower: Wash and cut the cauliflower into bite-sized florets. Pat them dry thoroughly with a clean towel to help the batter adhere properly.
  2. Make the Batter: In a mixing bowl, whisk together all-purpose flour, cornstarch, salt, and ice-cold water until a smooth, thick batter forms. It should be thin enough to coat but thick enough not to drip off excessively.
  3. Coat and Cook the Cauliflower: Dip each cauliflower floret into the batter to coat well. For frying, heat vegetable oil in a pan and fry the coated florets until golden and crispy, about 3-4 minutes per side. For baking, spread the battered florets on a parchment-lined baking sheet, spray lightly with oil, and bake at 425°F (220°C) for 25-30 minutes, flipping halfway through for even crispiness.
  4. Prepare the Spicy Korean Sauce: While the cauliflower cooks, whisk together gochujang, soy sauce, honey or maple syrup, minced garlic, grated ginger, and rice vinegar. Adjust sweetness or tanginess to your preference.
  5. Toss and Serve: Once the cauliflower wings are cooked and crispy, transfer them to a large bowl and toss evenly in the prepared spicy Korean sauce until all pieces are generously coated. Garnish with sliced green onions and toasted sesame seeds, then serve immediately.

Notes

  • Pat cauliflower dry before battering to ensure the coating sticks properly.
  • Use ice-cold water in the batter to help keep it light and crispy.
  • Do not overcrowd the frying pan or baking sheet to allow even cooking and maximum crispiness.
  • Adjust the heat by starting with less gochujang and adding more as desired.
  • Toss cauliflower wings in the sauce off heat to keep the coating glossy and prevent sogginess.
  • Baking is a great alternative to frying for a lighter version.
  • Use maple syrup instead of honey for a vegan option.
  • Substitute other vegetables like sweet potato or broccoli for cauliflower for variation.
  • Use gluten-free flour blends and tamari to make this recipe gluten-free.

Nutrition

Keywords: spicy, Korean, cauliflower wings, plant-based, vegan, gluten-free, appetizer, snack, game day

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