Spicy Korean Cauliflower Wings – A Flavor-Packed Plant-Based Delight

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When it comes to addictive appetizers or mouthwatering snack ideas, Spicy Korean Cauliflower Wings hit the sweet spot between crispy and saucy, spicy and savory. Each bite delivers a satisfying crunch from oven-roasted (or air-fried) cauliflower, generously coated in a bold, sticky gochujang glaze that’s bursting with umami. Garnished with sesame seeds and fresh scallions, these wings are the ultimate plant-based comfort food—perfect for parties, game days, or simply treating yourself to something deliciously different.

This dish captures the essence of Korean street food while keeping things wholesome and meat-free. Whether you’re vegan, vegetarian, or just looking to eat more veggies, these cauliflower wings check all the boxes: easy to make, full of flavor, and impressively satisfying. Serve them as a crowd-pleasing appetizer or pair them with rice and kimchi for a full-on dinner experience.

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Ingredients for Spicy Korean Cauliflower Wings

• 1 medium head cauliflower, cut into bite-sized florets
• 1/2 cup all-purpose flour
• 1/2 cup plant-based milk (unsweetened almond or oat milk work well)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 cup panko breadcrumbs

For the Korean sauce:

• 3 tbsp gochujang (Korean red chili paste)
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp maple syrup or agave
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 1 tbsp cornstarch + 2 tbsp water (optional for thickening)

For garnish:

• 1 tbsp sesame seeds
• 2 green onions, finely sliced

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Step 1: Prepare the Cauliflower

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Rinse and dry the cauliflower, then cut it into evenly sized florets. This helps them cook evenly and gives you that perfect wing-like texture.

In a medium mixing bowl, whisk together the flour, plant-based milk, garlic powder, onion powder, salt, and black pepper until a smooth batter forms. This batter is the key to getting a good base for the crispy coating.

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Step 2: Coat and Bake

Dip each cauliflower floret into the batter, shake off any excess, then roll it in the panko breadcrumbs until fully coated. Arrange the coated florets on the baking sheet, making sure they’re spaced out to allow maximum crispiness.

Bake in the preheated oven for 25–30 minutes, flipping them halfway through, until golden brown and crispy. For an extra crispy option, you can air-fry them at 400°F (200°C) for 18–20 minutes.

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Step 3: Make the Korean Sauce

While the cauliflower bakes, prepare the spicy gochujang sauce. In a small saucepan over medium heat, combine gochujang, soy sauce, rice vinegar, sesame oil, maple syrup, ginger, and garlic. Stir well and bring to a gentle simmer.

If you prefer a thicker sauce, mix the cornstarch and water in a small bowl, then pour it into the saucepan and stir until the sauce thickens to your liking.

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Step 4: Toss and Garnish

Once the cauliflower is crispy and cooked through, remove it from the oven and let it cool slightly. Then, transfer the florets to a large bowl and pour the warm sauce over them. Gently toss to coat each piece evenly.

Serve immediately, garnished with sesame seeds and freshly sliced green onions for that extra crunch and flavor kick.

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Storage Instructions

If you happen to have leftovers (which is rare because they’re so addictive!), store the Spicy Korean Cauliflower Wings in an airtight container in the fridge for up to 3 days. To keep them as crisp as possible, reheat in an oven or air fryer rather than the microwave.

Reheating tips:

• Oven: Preheat to 375°F (190°C) and bake for 10–12 minutes.
• Air Fryer: Heat at 350°F (175°C) for 6–8 minutes until crispy.
• Avoid freezing after saucing, as the texture can become soggy upon thawing.

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Estimated Nutrition

Per serving (based on 4 servings total):

• Calories: 210
• Carbohydrates: 28g
• Protein: 5g
• Fat: 9g
• Fiber: 3g
• Sugar: 6g
• Sodium: 510mg

Nutritional values may vary based on specific ingredients and portion sizes.

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Frequently Asked Questions

1. Can I make this gluten-free?

Yes! Simply substitute the all-purpose flour with a gluten-free blend and use gluten-free panko breadcrumbs.

2. Is gochujang very spicy?

Gochujang has a rich, spicy flavor but isn’t overwhelmingly hot. You can adjust the spice by adding less or mixing with a bit more sweetener.

3. Can I air fry instead of baking?

Absolutely! Air frying gives even crispier results. Set it to 400°F and cook for 18–20 minutes, flipping halfway through.

4. What can I use instead of gochujang?

If gochujang isn’t available, try mixing chili paste with a dash of miso, soy sauce, and a bit of sweetener to mimic its flavor.

5. How do I prevent soggy wings after saucing?

Let the cauliflower cool slightly before tossing in sauce and serve immediately. You can also lightly broil them for 2–3 minutes post-sauce to re-crisp.

6. Can I use frozen cauliflower?

It’s not recommended. Frozen cauliflower tends to retain more moisture, which affects texture. Fresh is best for crisp results.

7. Are these wings suitable for kids?

Yes, but consider reducing the gochujang for a milder version to suit younger taste buds.

8. What sides go well with this dish?

Serve with steamed rice, kimchi, pickled veggies, or even a fresh cucumber salad for a balanced Korean-inspired meal.

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