Description
Spicy Korean Cauliflower Wings are crispy, flavorful, and completely plant-based. These wings bring a perfect balance of spicy, sweet, and savory Korean-inspired sauce over crunchy cauliflower florets, making them an excellent vegan alternative to traditional wings. Ideal as an appetizer, snack, or party favorite, they are easy to prepare and versatile for various dietary needs.
Ingredients
Scale
Cauliflower Preparation
- 1 large head of cauliflower, cut into evenly sized florets
Batter
- 1 cup all-purpose flour (or chickpea/rice flour for gluten-free)
- 3/4 cup water or plant-based milk
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Spicy Korean Sauce
- 3 tbsp Korean gochujang sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup or honey
- 1 clove garlic, minced
- 1 tsp sesame oil
Garnishes
- 1 tbsp toasted sesame seeds
- 2 green onions, finely sliced
Instructions
- Prepare the Cauliflower: Cut fresh cauliflower into evenly sized florets to ensure they cook uniformly, setting the foundation for crispy, bite-sized wings.
- Make the Batter: In a bowl, whisk together flour, water or plant-based milk, garlic powder, paprika, salt, and pepper until smooth, creating a thick batter that will coat each floret thoroughly.
- Coat and Bake or Fry: Dip each cauliflower floret into the batter, allowing excess to drip off, then arrange on a lined baking sheet for baking or prepare for frying. Bake at 425°F (220°C) until golden and crispy, about 25-30 minutes, flipping halfway, or fry until golden and crisp.
- Prepare the Spicy Korean Sauce: In a bowl, combine gochujang, soy sauce, rice vinegar, maple syrup or honey, minced garlic, and sesame oil, mixing well to create a vibrant, flavorful glaze.
- Toss and Serve: Once the cauliflower wings are cooked and crisp, toss them in the spicy Korean sauce until evenly coated. Garnish with toasted sesame seeds and chopped green onions before serving.
Notes
- Pat cauliflower dry before battering to help the batter stick better and prevent sogginess.
- Bake at a high heat of 425°F (220°C) for the crispiest results without excessive oil.
- For extra crunch, dip florets twice in the batter before cooking.
- Use parchment paper to prevent sticking and make cleanup easier when baking.
- Allow wings to cool slightly before tossing in sauce so the batter stays crispy.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Appetizers
- Method: Baking
- Cuisine: Korean-inspired
Nutrition
- Serving Size: 1/4 recipe
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: Spicy Korean Cauliflower Wings, vegan wings, plant-based snack, crispy cauliflower, Korean sauce, gochujang wings, vegan appetizer, gluten-free wings
