How To Make Spicy Korean Cauliflower Wings Recipe
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Learn how to make spicy Korean cauliflower wings at home—crispy, sticky, bold, and 100% plant-based. Perfect for game day, parties, or healthy snacking!
Why Everyone’s Obsessed with Spicy Korean Cauliflower Wings
Let’s be real—cauliflower has had a major glow-up over the past few years. It went from being that bland, overlooked veggie on the side of your plate to becoming the star of the meal. And when you toss it in a spicy Korean-style glaze? Game over. These Spicy Korean Cauliflower Wings are sticky, crispy, packed with bold flavors, and completely plant-based. Whether you’re vegan, trying to eat healthier, or just love experimenting in the kitchen, this recipe will blow your mind.
These cauliflower wings are the perfect finger food for parties, Netflix nights, or anytime you crave something crispy and spicy with a twist of sweet and umami. Trust me, once you make them, you’ll be hooked.
What Makes These Korean Cauliflower Wings So Special?
Here’s the magic:
Crispy on the outside, tender on the inside. The cauliflower is coated in a light batter and baked (or air-fried) until golden. Then it’s tossed in a sticky, spicy Korean glaze made with gochujang, soy sauce, garlic, and a touch of sweetness.
And here’s the best part—you don’t need any fancy ingredients or deep frying. Just pantry staples, fresh cauliflower, and a little love.
Ingredients You’ll Need
For the Cauliflower:
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• 1 large head of cauliflower, cut into bite-sized florets
• 3/4 cup all-purpose flour (or gluten-free flour)
• 1/2 cup plant-based milk (almond, soy, oat – your call!)
• 1/2 cup water
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
For the Korean Gochujang Sauce:
• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 2 tbsp maple syrup (or honey if not vegan)
• 1 tbsp rice vinegar
• 2 garlic cloves, minced
• 1 tsp sesame oil
• 1 tsp grated ginger
• Optional: 1 tbsp brown sugar (if you want extra sweetness)
• 1 large head of cauliflower, cut into bite-sized florets
• 3/4 cup all-purpose flour (or gluten-free flour)
• 1/2 cup plant-based milk (almond, soy, oat – your call!)
• 1/2 cup water
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
For the Korean Gochujang Sauce:
• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 2 tbsp maple syrup (or honey if not vegan)
• 1 tbsp rice vinegar
• 2 garlic cloves, minced
• 1 tsp sesame oil
• 1 tsp grated ginger
• Optional: 1 tbsp brown sugar (if you want extra sweetness)
Step-by-Step: How To Make Spicy Korean Cauliflower Wings
1. Prep Your Cauliflower
Wash and cut your cauliflower into evenly sized florets. This ensures they cook evenly and get that perfect crispiness.
2. Make the Batter
In a mixing bowl, whisk together flour, plant-based milk, water, garlic powder, onion powder, salt, and pepper. The batter should be thick enough to coat the cauliflower but still pourable.
3. Coat and Bake
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Dip each cauliflower floret into the batter, shake off the excess, and place on the baking sheet.
Bake for 25–30 minutes, flipping halfway, until golden and crisp.
Want an even crispier result? Try air-frying them at 400°F for about 15–18 minutes.
4. Make the Gochujang Glaze
While your cauliflower bakes, combine all sauce ingredients in a small saucepan over medium heat. Stir continuously for 3–5 minutes until the sauce thickens and becomes glossy. Remove from heat.
5. Toss and Glaze
Once your cauliflower wings are crispy, transfer them to a large mixing bowl. Pour the spicy Korean sauce over the wings and gently toss to coat.
6. Garnish and Serve
Sprinkle with sesame seeds, chopped green onions, or even a dash of lime juice if you like some tang. Serve hot and enjoy the flavor explosion.
Pro Tips for Maximum Flavor
• Don’t skip the gochujang. This fermented chili paste is the heart of Korean spice—find it in most Asian stores or online.
• Make them ahead. Bake the cauliflower earlier, and glaze them right before serving to keep the crisp.
• Double the sauce. It’s that good. Use leftovers for rice bowls, tofu, or noodles.
Why This Recipe Might Go Viral
Let’s break it down:
• It’s vegan, gluten-free optional, and air-fryer friendly.
• It uses bold, global flavors that are trending—hello, Korean food!
• It’s a great alternative to chicken wings, especially for game day or Meatless Monday.
• The visual appeal of crispy glazed wings covered in sesame and scallions? Pinterest gold.
What To Serve With Korean Cauliflower Wings
Here are some pairing ideas to turn it into a full-on feast:
• Steamed jasmine rice or sticky rice
• Quick pickled cucumbers or radishes
• Korean kimchi or slaw
• Icy-cold drinks like sparkling water or a citrusy mocktail
Final Thoughts
Making spicy Korean cauliflower wings at home is easier than you think. This recipe is bold, flavorful, and fun to eat—plus, it checks off all the boxes for healthy, plant-based, and Instagram-worthy. Whether you’re cooking for yourself or sharing with friends, these wings are bound to be a hit.
So, go ahead—give them a try. Your taste buds (and your Pinterest followers) will thank you.
Don’t Forget To Pin It!
Save this spicy Korean cauliflower wings recipe for your next party, snack craving, or when you’re just feeling like a flavor adventure.
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