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Spicy Korean Cauliflower Wings Recipe

Spicy Korean Cauliflower Wings Recipe

Spicy Korean Cauliflower Wings offer a bold, flavorful, crispy snack featuring vegan-friendly cauliflower florets coated in a light batter and tossed in a spicy, sweet, and tangy gochujang sauce. Perfect for appetizers, game days, or parties, these wings combine healthy ingredients with delicious Korean-inspired flavors for a satisfying treat.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Cauliflower Wings

  • 1 medium head of cauliflower, chopped into bite-sized florets
  • 3/4 cup all-purpose flour (or gluten-free flour for gluten-free option)
  • 1/4 cup cornstarch
  • 1 teaspoon garlic powder
  • Pinch of salt
  • 3/4 cup plant-based milk (such as almond, soy, or oat milk)

Korean Sauce

  • 3 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons honey or agave syrup (for vegan option)
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil

Garnishes (optional)

  • Toasted sesame seeds
  • Chopped green onions

Instructions

  1. Prep the Cauliflower: Start by washing and cutting a medium head of cauliflower into evenly sized florets. This ensures uniform cooking and a balanced crunch in every bite.
  2. Make the Batter: In a mixing bowl, combine all-purpose flour, cornstarch, garlic powder, and a pinch of salt. Gradually whisk in plant-based milk until you get a smooth, slightly thick batter that will coat the cauliflower well.
  3. Coat and Bake: Dip each cauliflower floret into the batter, shaking off any excess, then place them on a parchment-lined baking sheet. Bake at 425°F (220°C) for 20–25 minutes until the coating is crispy and golden.
  4. Prepare the Korean Sauce: While the florets bake, mix together gochujang, honey (or agave syrup), soy sauce, rice vinegar, and sesame oil in a small saucepan. Heat gently and stir until the sauce thickens slightly and becomes glossy.
  5. Toss Florets in Sauce: Once the cauliflower wings are baked and crispy, transfer them to a large bowl and pour the warm sauce over, tossing gently to coat evenly.
  6. Garnish and Serve: Finish by sprinkling toasted sesame seeds and chopped green onions on top for added texture and color before serving immediately.

Notes

  • Dry the florets well to prevent soggy batter and achieve crispiness.
  • Bake at high heat (425°F/220°C) to crisp the exterior without drying the cauliflower inside.
  • For extra crunch, double coat the florets by dipping them twice in the batter before baking.
  • Stir the sauce frequently while heating to prevent burning and ensure even thickness.
  • Serve immediately for best texture; wings soften if left too long.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Korean
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving (about 6-8 florets with sauce)
  • Calories: 180
  • Sugar: 8g
  • Sodium: 350mg
  • Fat: 4g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 3.5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: spicy cauliflower wings, Korean cauliflower wings, vegan cauliflower wings, gluten-free appetizer, plant-based wings, Korean appetizer, gochujang sauce