Sizzling Spicy Korean Cauliflower Wings Recipe: Finger-Licking Fun!

Crispy, golden Korean cauliflower wings dance with a perfect balance of crunch and spice.

These delectable vegetarian bites burst with bold Korean-inspired flavors that tantalize your taste buds.

Each morsel carries a delightful punch of sweet and tangy sauce coating tender cauliflower.

The recipe promises a restaurant-quality experience right from your kitchen.

Crunchy edges give way to a soft, succulent interior that makes every bite irresistible.

Vegetarians and meat-lovers alike will fall in love with this easy-to-make crowd-pleaser.

Prepare to be amazed by how a simple vegetable can transform into such an extraordinary appetizer.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Calories: 230 kcal

Servings: 5

Everything In Spicy Korean Cauliflower Wings Recipe

• Flour: Creates crispy coating with smooth texture.
• Water/Milk: Helps bind ingredients and achieve perfect batter consistency.
• Garlic Powder: Adds savory depth and aromatic flavor.
• Onion Powder: Brings subtle sweetness and complex undertone.
• Paprika: Contributes warm, slightly smoky essence.
• Salt: Enhances overall seasoning and balances flavors.
• Black Pepper: Provides gentle heat and subtle spiciness.

• Panko Breadcrumbs: Ensures extra crunch and golden exterior with light, airy texture.

• Cauliflower Florets: Delivers nutritious, low-carb vegetable base with excellent texture for wing-like experience, choose fresh, firm florets with tight, compact clusters.

• Gochujang: Delivers signature Korean heat and complex fermented flavor.
• Honey: Balances spiciness with natural sweetness.
• Soy Sauce: Adds umami depth and rich, savory undertone.
• Rice Vinegar: Provides tangy brightness and helps cut through richness.
• Sesame Oil: Introduces nutty, authentic Korean accent.

Must-Have Tools For Spicy Korean Cauliflower Wings Recipe

• Large mixing bowl: Perfect for creating a smooth, lump-free batter.
• Whisk: Essential for blending dry and wet ingredients seamlessly.
• Baking sheet: Provides even heat distribution for crispy cauliflower wings.
• Parchment paper: Prevents sticking and makes cleanup a breeze.
• Measuring cups and spoons: Ensures precise ingredient quantities.
• Tongs or spatula: Helps flip cauliflower wings midway through baking.

Quick Guide To Make Spicy Korean Cauliflower Wings Recipe

• Fire Up the Oven

Crank your oven to a scorching 220C and prep a baking sheet with parchment paper for maximum crispiness.

• Create Magical Batter

Whip together a zesty mixture of flour, liquid, and spices in a big bowl until it becomes a smooth, tantalizing coating.

• Transform Cauliflower

Dunk each cauliflower piece into the batter, let the excess drip off, then coat generously with crunchy breadcrumbs.

• Bake to Perfection

Slide the baking sheet into the hot oven and roast for 25-30 minutes, flipping midway to ensure every piece gets golden and crisp.

• Sauce and Serve

Drizzle with spicy Korean-style sauce, toss to coat, and get ready for a flavor explosion that’ll make your taste buds dance.

Flavor Tips For Spicy Korean Cauliflower Wings Recipe

• Crispy Coating Secret: Pat cauliflower completely dry before battering to ensure maximum crunchiness and prevent soggy wings.
• Spice Level Control: Adjust gochujang or hot sauce quantity to customize heat intensity, allowing mild to extremely spicy preferences.
• Gluten-Free Transformation: Swap wheat flour with almond or rice flour, and use gluten-free panko breadcrumbs for celiac-friendly version.
• Air Fryer Alternative: Cook at 190C (375F) for 12-15 minutes, shaking basket midway through for even crispiness and faster preparation.
• Vegan-Friendly Option: Replace milk with plant-based alternatives like almond or oat milk to maintain recipe's creamy batter consistency while keeping it completely dairy-free.

Fun Ways To Serve Spicy Korean Cauliflower Wings Recipe

• Spicy Flavor Companion: Pair these crispy cauliflower wings with cool cucumber yogurt dip to balance the intense Korean-style heat and provide refreshing contrast.
• Korean-Style Meal Upgrade: Serve alongside steamed white rice and quick pickled vegetables like kimchi or quick radish salad to create a complete balanced meal with multiple textures and flavors.
• Party Platter Presentation: Arrange wings on a large wooden board, garnish with fresh green onion slices, sesame seeds, and extra gochujang sauce for dipping, making an eye-catching appetizer perfect for game nights or casual gatherings.
• Protein Power Combo: Place wings atop a bed of mixed green salad with edamame and light sesame dressing for a protein-packed lunch option that transforms the wings into a more substantial meal.

Storage Plan For Spicy Korean Cauliflower Wings Recipe

• Smart Batch Preparation: Chop and coat cauliflower florets in advance, storing them in an airtight container in the refrigerator for up to 24 hours before baking to save time during busy weekdays.
• Crispy Freshness Technique: Consume wings immediately after baking for maximum crunchiness, as they tend to soften when cooled or stored, reheating in the oven at 180C for 5-7 minutes helps restore their original texture.
• Refrigeration Strategy: Store leftover wings in a sealed container in the refrigerator for 3-4 days, separating layers with parchment paper to prevent sticking and maintain their individual crispiness.
• Freezer-Friendly Option: Freeze baked wings in a single layer on a baking sheet, then transfer to a freezer bag for up to one month, thawing and reheating in the oven at 200C until heated through and crisp.

Crispy Korean Cauliflower Wings Recipe

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4.9 from 20 reviews

• Total Time: 55 minutes
• Yield: 5 1x

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Description

Korean cauliflower wings bring fiery flavors from Seoul’s street food scene to home kitchens. Crispy battered cauliflower florets drizzled with gochujang sauce offer you a mouthwatering culinary adventure that satisfies spice cravings.

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Ingredients

Scale 1x2x3x

• 1 large head cauliflower, cut into bite-sized florets
• 1 cup (120 g / 4.2 oz) all-purpose flour
• 1 cup (100 g / 3.5 oz) panko breadcrumbs
• 1 cup (240 ml / 8 fl oz) water or plant-based milk
• 2 cloves garlic, minced
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp fresh ginger, grated
• ½ tsp smoked paprika (optional)
• ½ tsp salt
• ½ tsp black pepper
• ¼ cup (60 ml / 2 fl oz) gochujang (Korean red chili paste)
• 2 tbsps soy sauce
• 2 tbsps rice vinegar
• 2 tbsps maple syrup or honey
• 1 tbsp sesame oil
• 1 tbsp cornstarch mixed with 2 tbsps water (optional, for thickening)
• Sesame seeds
• Sliced green onions
• Lime wedges (optional)

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Instructions

1. Preparation: Line a baking sheet with parchment paper and preheat the oven to ensure maximum crispiness for the cauliflower wings.
2. Batter Creation: Whisk dry and wet ingredients into a seamless, lump-free mixture that will provide a perfect coating for the cauliflower.
3. Breading Process: Dip cauliflower pieces into the seasoned batter, allow excess to drip off, then coat thoroughly in panko crumbs, ensuring complete coverage for maximum crunch.
4. Baking Technique: Arrange breaded pieces on the prepared sheet with ample spacing, promoting even browning and maintaining a crisp texture throughout the cooking process.
5. Roasting: Bake in the preheated oven, rotating the sheet midway to achieve a uniform golden-brown exterior with a satisfyingly crunchy finish.
6. Glazing: Quickly combine gochujang, honey, soy sauce, and rice vinegar to create a vibrant Korean-style sauce for coating the hot cauliflower wings.
7. Finishing Touch: Immediately toss or brush the crispy wings with the spicy glaze, ensuring complete coverage, then sprinkle with sesame seeds and finely chopped green onions for added flavor and visual appeal.

Notes

• Optimize Batter Consistency: Whisk ingredients until silky smooth, eliminating any flour lumps for a uniform, crispy coating that adheres perfectly to cauliflower pieces.
• Maximize Crispiness Technique: Space cauliflower wings generously on baking sheet, allowing hot air circulation to create an evenly golden and crunchy exterior without steaming.
• Control Spice Intensity: Adjust gochujang quantity to personalize heat level, balancing between mild warmth and fiery kick according to individual spice tolerance.
• Gluten-Free Adaptation: Substitute regular flour with rice flour or gluten-free blend, using cornstarch for extra crispness while maintaining recipe’s authentic texture and flavor profile.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Appetizer, Snacks
• Method: Baking
• Cuisine: Korean

Nutrition

• Serving Size: 5
• Calories: 230
• Sugar: 6 g
• Sodium: 400 mg
• Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 0 mg