Description

Craving a fiery, flavor-packed snack or appetizer that’s healthy and totally plant-based? These Spicy Korean Cauliflower Wings are your answer. Coated in a crispy panko crust and tossed in a rich, sticky gochujang glaze, they bring the perfect balance of sweet, spicy, and savory to every bite. Whether you’re looking for easy dinner ideas, a quick appetizer for guests, or just a new addition to your list of healthy snacks, this recipe is an absolute keeper.

Perfect for vegan food lovers and spice enthusiasts alike, these wings are baked (or air-fried!) to golden perfection. They’re high on flavor, low on fuss, and ideal for everything from weeknight dinners to party food ideas. The aroma alone will have your kitchen smelling irresistible. If you’re on the hunt for a bold, easy recipe that doubles as an epic crowd-pleaser, this dish delivers every single time.

Ingredients

For the 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)

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

Instructions

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a bowl, whisk together flour, plant-based milk, garlic powder, onion powder, salt, and pepper.
Dip each cauliflower floret in the batter, shake off excess, then roll in panko breadcrumbs to coat.
Place coated florets on the baking sheet and bake for 25–30 minutes, flipping halfway through, until crispy and golden.
Meanwhile, in a saucepan, combine gochujang, soy sauce, vinegar, sesame oil, maple syrup, ginger, and garlic. Simmer over medium heat.
If using cornstarch, stir it into the sauce and simmer until thickened. Remove from heat.
Once cauliflower is done, let cool slightly, then toss in sauce until fully coated.
Garnish with sesame seeds and green onions. Serve immediately and enjoy!

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Category: Appetizer