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Spicy Korean Cauliflower Wings Recipe

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  • Author: samahkitchen
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Coran
  • Diet: Vegetarian

Description

These crispy baked (or air-fried) cauliflower wings are coated in a sweet and spicy Korean gochujang sauce. They’re perfect as an appetizer, snack, or plant-based alternative to chicken wings!


Ingredients

Units Scale
For the Cauliflower Wings:
  • 1 medium head cauliflower, cut into bite-sized florets
  • 3/4 cup all-purpose flour (or gluten-free flour)
  • 3/4 cup water (or milk for a richer batter)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 cups panko breadcrumbs (for extra crispiness)
For the Spicy Korean Sauce:
  • 1/4 cup gochujang (Korean chili paste)
  • 2 tbsp soy sauce
  • 2 tbsp honey (or maple syrup for vegan option)
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 1 tbsp ketchup (adds sweetness & balance)
  • 1 tsp cornstarch + 2 tbsp water (for thickening)
For Garnish:
  • 1 tbsp sesame seeds
  • 2 green onions, sliced

Instructions

  • Preheat & Prep:

    • Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
    • If air frying, preheat the air fryer to 375°F (190°C).
  • Make the Batter:

    • In a bowl, whisk together flour, water, garlic powder, onion powder, salt, and black pepper until smooth.
    • Dip cauliflower florets into the batter, shaking off excess, then coat with panko breadcrumbs.
  • Bake or Air Fry:

    • Oven: Arrange cauliflower on the baking sheet and bake for 25–30 minutes, flipping halfway, until golden and crispy.
    • Air Fryer: Place in a single layer and air fry for 15–18 minutes, shaking the basket halfway.
  • Make the Sauce:

    • In a small saucepan over medium heat, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and ketchup.
    • In a small bowl, mix cornstarch and water, then stir into the sauce. Simmer for 2 minutes until thickened.
  • Coat & Serve:

    • Toss the crispy cauliflower wings in the sauce until fully coated.
    • Garnish with sesame seeds and green onions.

Notes

  • Make it milder: Reduce gochujang to 2 tbsp and add more honey.
  • Make it extra crispy: Double-bake by returning the coated wings to the oven for 5 minutes.
  • Serve with: Rice, slaw, or a creamy dipping sauce like ranch or garlic mayo