Spicy Korean Cauliflower Wings Recipe

These Spicy Korean Cauliflower Wings are crispy, flavorful, and coated in a bold, spicy-sweet Korean sauce. Made with a light, crunchy batter and tossed in a sticky gochujang glaze, these cauliflower bites are the perfect vegetarian alternative to classic wings. Whether served as an appetizer, side dish, or snack, they are irresistibly delicious!

Why You’ll Love This Recipe

• Crispy & flavorful – Perfectly battered and baked (or air-fried) to crunchy perfection.
• Spicy & sweet – A bold Korean-inspired glaze featuring gochujang (Korean chili paste).
• Healthier alternative – Baked instead of fried and made with wholesome ingredients.
• Vegetarian & easily vegan – No animal products, just plant-based goodness!
• Great for any occasion – Perfect for game day, parties, or a fun weeknight snack.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cauliflower Wings:

• 1 medium head of cauliflower (cut into bite-sized florets)
• ½ cup all-purpose flour (or almond flour for keto)
• ½ cup cornstarch (or arrowroot powder for gluten-free)
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¾ cup unsweetened almond milk (or regular milk)
• 1 tablespoon soy sauce (or coconut aminos for gluten-free)

For the Korean Spicy Glaze:

• 2 tablespoons gochujang (Korean chili paste)
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 2 tablespoons maple syrup or honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 cloves garlic (minced)
• 1 teaspoon ginger (grated)
• ½ teaspoon red pepper flakes (optional for extra spice)

Garnishes (Optional but Recommended):

• Sesame seeds
• Chopped green onions
• Extra gochujang drizzle

Directions

Step 1: Prepare the Batter

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a bowl, mix flour, cornstarch, garlic powder, salt, and pepper.
3. Add almond milk and soy sauce, whisking until smooth.

Step 2: Coat the Cauliflower

4. Dip each cauliflower floret into the batter, letting the excess drip off.
5. Place on the lined baking sheet, ensuring they don’t touch.

Step 3: Bake Until Crispy

6. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
   (Alternative: Air-fry at 400°F for 15-18 minutes, shaking halfway through.)

Step 4: Make the Korean Glaze

7. In a small saucepan, whisk together gochujang, soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger.
8. Simmer over medium heat for 2-3 minutes until slightly thickened.

Step 5: Coat & Serve

9. Toss the baked cauliflower wings in the warm sauce until fully coated.
10. Garnish with sesame seeds and green onions, then serve immediately!

Servings and Timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 30 minutes
• Total time: 40 minutes

Variations

• Extra crispy version – Double-bake the cauliflower after tossing in sauce for 5 minutes at 425°F.
• Mild version – Reduce the gochujang and add more maple syrup for a milder taste.
• Gluten-free version – Use gluten-free flour and tamari instead of soy sauce.
• Keto version – Swap flour for almond flour and cornstarch for crushed pork rinds.
• Protein-packed version – Add tofu or tempeh cubes alongside the cauliflower.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Not recommended, as the cauliflower may become soggy.
• Reheating: Reheat in the oven at 375°F for 10 minutes or air-fry at 350°F for 5 minutes to crisp them back up.

FAQs

Are these cauliflower wings spicy?

Yes! The gochujang glaze adds heat, but you can adjust the spice by reducing the amount.

Can I make these ahead of time?

Yes! Bake the cauliflower first, then toss in the sauce just before serving to maintain crispiness.

What can I serve with these wings?

They pair well with steamed rice, kimchi, or a side of pickled vegetables.

Can I use frozen cauliflower?

Yes, but thaw it completely and pat dry before coating to avoid sogginess.

What’s a good dipping sauce?

Try ranch, spicy mayo, or extra gochujang mixed with honey.

Can I make this without an oven?

Yes! Pan-fry the battered cauliflower in oil until golden and crispy.

How do I make them crispier?

Use less batter and make sure your oven is fully preheated before baking.

Can I air-fry these instead of baking?

Yes! Air-fry at 400°F for 15-18 minutes, shaking halfway through.

What if I don’t have gochujang?

Use sriracha mixed with a little tomato paste for a similar effect.

Can I use another vegetable?

Yes! Brussels sprouts, tofu, or even zucchini work well with this recipe.

Conclusion

These Spicy Korean Cauliflower Wings are a bold, flavorful, and crispy alternative to traditional wings. Whether baked or air-fried, they’re coated in a sticky gochujang glaze that delivers the perfect balance of sweet, spicy, and savory flavors. Serve them at your next party or enjoy them as a tasty snack—you won’t be disappointed!

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