Spicy Korean Cauliflower Wings

Spicy Korean Cauliflower Wings are a vibrant and flavorful plant-based alternative to traditional chicken wings, perfect for those seeking a delicious, meat-free snack or appetizer. These crispy cauliflower “wings” are coated in a light batter, baked to perfection, and then tossed in a sticky, spicy-sweet gochujang sauce that delivers a bold Korean-inspired kick. The combination of umami from soy sauce, sweetness from agave syrup, and tanginess from rice vinegar makes the sauce irresistibly addictive. Served with a creamy, mildly spicy gochujang mayo dip, this dish balances heat and coolness beautifully.

Not only are these wings packed with flavor, but they also bring an impressive crunch and tender bite, making them perfect for game days, parties, or casual dinners. The addition of toasted sesame oil and fresh lime juice adds depth and brightness, while a garnish of sesame seeds and scallions adds color and texture. This recipe is an excellent way to introduce Korean flavors in a fun and approachable way that vegetarians, vegans, and meat-eaters alike can enjoy.

Why You’ll Love This Recipe

1. Deliciously Crispy: A light batter gives the cauliflower a perfect crunch.
2. Bold Korean Flavors: The gochujang sauce is spicy, sweet, and tangy.
3. Plant-Based: A vegan-friendly alternative to traditional wings.
4. Easy to Make: Simple ingredients and straightforward steps.
5. Versatile Serving: Perfect for parties, snacks, or dinner appetizers.

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Ingredients

Cauliflower

• Medium cauliflower

Batter

• Plain flour
• Unsweetened plant milk (soy, oat, or almond)
• Garlic powder
• Salt
• Black pepper

Gochujang Sauce

• Gochujang paste
• Soy sauce
• Agave syrup
• Rice vinegar
• Toasted sesame oil
• Lime juice
• Garlic powder
• Ground ginger

Mayo Dip

• Vegan mayonnaise
• Gochujang paste
• Agave syrup
• Black pepper

To Serve

• Sesame seeds
• Spring onions/scallions

Variations

• Spice Level: Adjust gochujang amount or add chili flakes for more heat.
• Dip Options: Substitute mayo dip with vegan ranch or blue cheese-style dip.
• Cooking Method: Fry the wings for extra crispiness instead of baking.
• Sauce Twist: Add a splash of sriracha or honey for a different sweet-heat balance.
• Additional Garnishes: Top with chopped peanuts or fresh cilantro for extra flavor.

How to Make the Recipe

Step 1

Preheat oven to 425°F (220°C). Line a baking tray with parchment paper.

Step 2

Cut the cauliflower into bite-sized florets.

Step 3

In a mixing bowl, combine flour, plant milk, garlic powder, salt, and black pepper to make a smooth batter.

Step 4

Dip each cauliflower floret into the batter, allowing excess to drip off, then arrange on the baking tray.

Step 5

Bake the battered cauliflower for 20-25 minutes until golden and crispy, flipping halfway through.

Step 6

While cauliflower bakes, prepare the gochujang sauce by whisking together gochujang paste, soy sauce, agave syrup, rice vinegar, toasted sesame oil, lime juice, garlic powder, and ground ginger.

Step 7

Once cauliflower is baked, toss the florets in the prepared gochujang sauce until evenly coated.

Step 8

For the dip, mix vegan mayonnaise, gochujang paste, agave syrup, and black pepper in a small bowl.

Step 9

Serve the spicy Korean cauliflower wings garnished with sesame seeds and sliced spring onions, alongside the mayo dip.

Tips for Making the Recipe

• Don’t overcrowd the baking tray to ensure even crisping.
• Use unsweetened plant milk to avoid adding unwanted sweetness.
• Toss cauliflower gently in the sauce to keep the crispy coating intact.
• Adjust the sauce ingredients to suit your preferred spice and sweetness balance.
• For extra crunch, broil for 1-2 minutes after tossing in sauce.

How to Serve

• Serve immediately for best crispness and flavor.
• Pair with steamed rice or fresh cucumber salad for a complete meal.
• Offer the gochujang mayo dip on the side for cooling contrast.
• Garnish with extra sesame seeds and fresh scallions for texture and color.
• Great as finger food for parties or game day snacks.

Make Ahead and Storage

Storing Leftovers

Store leftover cauliflower wings and sauce separately in airtight containers in the refrigerator for up to 2 days.

Reheating

Reheat in the oven at 375°F (190°C) for 10 minutes to restore crispness. Avoid microwaving as it can make the coating soggy.

Freezing

Cauliflower wings are best enjoyed fresh; freezing is not recommended due to texture loss.

FAQs

1. Can I use regular milk instead of plant milk?

Yes, but plant milk keeps the recipe vegan.

2. What if I don’t have gochujang paste?

You can substitute with a mix of chili paste and miso or use sriracha for a different flavor.

3. Can I bake the wings without batter?

Batter helps with crispiness; skipping it will give a softer texture.

4. How do I make the wings less spicy?

Reduce the amount of gochujang or add more agave syrup.

5. Can I air fry these cauliflower wings?

Yes, air frying at 400°F for about 15 minutes works well.

6. Is the mayo dip necessary?

It adds a creamy contrast but can be omitted if preferred.

7. Can I prepare the batter and sauce ahead?

Yes, store separately and assemble just before baking.

8. How do I get the cauliflower crispy?

Ensure the batter is not too thin and bake on a single layer without crowding.

9. What can I serve with these wings?

Rice, noodles, or fresh salads pair beautifully.

10. Are these wings gluten-free?

Use gluten-free flour and panko if you want a gluten-free version.

Conclusion

Spicy Korean Cauliflower Wings deliver a mouthwatering punch of bold flavors with a satisfying crunch that rivals traditional wings. This vegan-friendly recipe combines a perfectly seasoned batter, an irresistible gochujang sauce, and a cooling spicy mayo dip to create a dish that’s sure to impress everyone at your table. Easy to prepare and customizable in heat and sweetness, these cauliflower wings are ideal for gatherings, snacks, or weeknight dinners when you want something tasty and unique.

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