Spicy Korean Cauliflower Wings Recipe

Spicy Korean Cauliflower Wings are a fantastic vegetarian alternative to traditional chicken wings. Packed with flavor and heat, these crispy bites are coated in a sticky, spicy-sweet Korean-inspired sauce made with gochujang (Korean chili paste) and other bold ingredients. Whether you’re looking for a plant-based appetizer, snack, or side dish, these cauliflower wings deliver all the satisfying textures and flavors you crave. This recipe will show you how to create these delicious wings with step-by-step instructions, customization tips, and more.

Why You’ll Love Spicy Korean Cauliflower Wings

• Plant-Based & Healthy: Cauliflower is a low-calorie, nutrient-rich vegetable that provides a great alternative to meat, making these wings a healthier option compared to traditional wings.
• Crispy & Flavorful: Coated in a crunchy batter and tossed in a bold, spicy Korean sauce, these cauliflower wings deliver a crispy texture with an addictive sauce.
• Versatile Dish: These wings are perfect as an appetizer, snack, side dish, or even a main course if served with rice or noodles.
• Simple Ingredients: The recipe uses pantry staples along with Korean gochujang for a unique flavor kick. You can easily find these ingredients in most supermarkets or online.

Step-by-Step Instructions

Step 1: Prepare the Cauliflower

1. Preheat the oven or air fryer:
   • For oven: Preheat to 450°F (230°C). Line a baking sheet with parchment paper or a silicone baking mat, and lightly grease it with olive oil or cooking spray.
   • For air fryer: Preheat to 400°F (200°C).
2. Cut the cauliflower: Remove the leaves and tough core of the cauliflower. Break the cauliflower into bite-sized florets. Try to keep the pieces uniform in size for even cooking.

Step 2: Make the Batter

1. Combine the dry ingredients: In a large bowl, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, and salt.
2. Add the water: Slowly pour in the water while whisking to create a smooth batter. The batter should have the consistency of pancake batter—not too thick, but not too runny. If needed, add more water a tablespoon at a time to reach the right consistency.

Step 3: Coat the Cauliflower

1. Toss the cauliflower in the batter: Add the cauliflower florets to the batter, tossing gently to ensure each piece is fully coated.
2. Add Panko for extra crunch: In a separate shallow bowl, place the Panko breadcrumbs. Roll each batter-coated cauliflower floret in the Panko, pressing lightly to ensure the breadcrumbs adhere.

Step 4: Bake or Air Fry the Cauliflower

1. For Oven-Baking:
   • Place the coated cauliflower florets on the prepared baking sheet, ensuring they are spaced out and not touching.
   • Bake for 20-25 minutes, flipping the cauliflower halfway through, until golden brown and crispy.
2. For Air Fryer:
   • Place the coated cauliflower florets in a single layer in the air fryer basket, ensuring they are not overcrowded.
   • Air fry for 15-18 minutes, shaking the basket halfway through, until the cauliflower is crispy and golden brown.

Step 5: Make the Korean Spicy Sauce

While the cauliflower is baking or air-frying, prepare the spicy Korean sauce:

1. Sauté garlic and ginger: In a small saucepan, heat 1 teaspoon of sesame oil over medium heat. Add the minced garlic and grated ginger, and sauté for about 1 minute, until fragrant.
2. Mix the sauce ingredients: Add the gochujang, soy sauce, rice vinegar, honey (or maple syrup), and water to the saucepan. Stir well to combine. Let the sauce simmer for 2-3 minutes until slightly thickened. Taste the sauce and adjust the sweetness or spiciness as needed by adding more honey or gochujang.
3. Remove from heat: Set the sauce aside until the cauliflower wings are ready.

Step 6: Toss the Cauliflower in the Sauce

1. Toss the wings: Once the cauliflower is crispy and golden, transfer the florets to a large mixing bowl. Pour the spicy Korean sauce over the cauliflower and gently toss to coat each piece evenly.
2. Return to the oven/air fryer (optional): If you prefer extra sticky wings, return the sauced cauliflower wings to the oven or air fryer for an additional 5 minutes to let the sauce caramelize slightly.

Step 7: Garnish and Serve

1. Garnish: Transfer the sauced cauliflower wings to a serving platter. Garnish with sesame seeds and sliced scallions for extra flavor and visual appeal.
2. Serve: Serve the spicy Korean cauliflower wings immediately. They are perfect as a snack, appetizer, or side dish. Pair them with steamed rice, noodles, or a fresh salad for a complete meal.

Customization Ideas

One of the best things about this recipe is how versatile it is. Here are some ways you can customize the Spicy Korean Cauliflower Wings to fit your taste preferences or dietary needs:

1. Gluten-Free Option

• Use gluten-free flour and gluten-free Panko breadcrumbs to make this recipe gluten-free.
• Substitute tamari or coconut aminos for soy sauce to ensure the sauce is gluten-free.

2. Lower Carb/Keto-Friendly

• Skip the flour batter and coat the cauliflower with almond flour and Parmesan cheese instead for a low-carb, keto-friendly option.
• Use sugar-free sweeteners like stevia or erythritol in place of honey to reduce the carb content of the sauce.

3. Sweet and Spicy Variation

• If you prefer more sweetness to balance the heat, increase the amount of honey or add 1-2 tablespoons of brown sugar to the sauce.
• For even more heat, stir in a teaspoon of sriracha or crushed red pepper flakes into the sauce.

4. Different Veggies

• While cauliflower works perfectly, you can also try using other vegetables like Brussels sprouts, broccoli, or zucchini in this recipe. Follow the same coating and cooking process.

5. Protein Boost

• Want to add some protein to the dish? Toss in cooked tofu, tempeh, or seitan along with the cauliflower for a hearty and filling meal.

Tips for Perfect Cauliflower Wings

1. Don’t Overcrowd the Baking Sheet/Air Fryer: Space out the cauliflower florets on the baking sheet or in the air fryer basket. Overcrowding can result in soggy cauliflower instead of crispy wings. If needed, cook them in batches.
2. Make the Batter Just Right: The batter should have a pancake-like consistency. If it’s too thick, the cauliflower won’t cook through properly. If it’s too thin, the batter won’t stick well. Adjust with small amounts of water or flour to get the perfect balance.
3. Preheat the Oven or Air Fryer: Preheating is key for achieving that crispy texture. The cauliflower needs to start cooking in a hot environment to crisp up quickly.
4. Adjust Sauce Thickness: If your sauce seems too thick, thin it out with a bit of water or more rice vinegar. If it’s too thin, simmer it longer to allow it to reduce and thicken.

Nutrition Information

Understanding the nutritional value of your food is essential, especially if you’re aiming to maintain a healthy lifestyle. Here’s an approximate breakdown of the nutrition information for Spicy Korean Cauliflower Wings per serving (based on a recipe serving 4):

• Calories: 220
• Protein: 5g
• Carbohydrates: 34g
  • Fiber: 4g
  • Sugar: 6g
• Fat: 10g
  • Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 400mg

Health Benefits of Cauliflower

Cauliflower is not just a delicious vegetable; it’s packed with nutrients that offer various health benefits:

• Rich in Vitamins: Cauliflower is an excellent source of vitamins C, K, and B6, which are vital for immune function, bone health, and brain development.
• High in Fiber: The high fiber content in cauliflower aids digestion and helps maintain gut health.
• Low in Calories: This vegetable is low in calories, making it an excellent choice for weight management.
• Antioxidant Properties: Cauliflower contains antioxidants, which help combat oxidative stress and reduce inflammation in the body.

Cultural Context of Korean Cuisine

Korean cuisine is renowned for its bold flavors, with a unique balance of spicy, sweet, salty, and umami tastes. The use of gochujang in this recipe highlights a quintessential element of Korean cooking. Gochujang is often used in a variety of dishes, from stews to marinades, and brings a distinctive depth of flavor.

In addition to gochujang, other staples of Korean cuisine include kimchi, rice, and various pickled vegetables. These foods are not only delicious but also part of a healthy diet, often centered around fresh, seasonal ingredients. Incorporating elements of Korean cuisine into your cooking can introduce new flavors and inspire creativity in the kitchen.

Meal Prep and Freezing

If you want to make this dish in advance, here are some tips for meal prepping and freezing:

Meal Prep

1. Prep the Cauliflower: You can cut and wash the cauliflower florets a day ahead. Store them in an airtight container in the refrigerator.
2. Make the Batter and Sauce: Prepare the batter and sauce in advance and store them separately in the fridge. Just give them a good stir before use.

Freezing

1. Freezing Cooked Cauliflower Wings: If you have leftovers, allow the wings to cool completely, then transfer them to an airtight container or freezer bag. They can be frozen for up to 2 months.
2. Reheating from Frozen: For the best results, bake or air fry the frozen cauliflower wings without thawing. Add a few extra minutes to the cooking time until heated through and crispy.

Cooking Variations

Feel free to get creative with this recipe! Here are some cooking variations you might want to try:

1. Buffalo Cauliflower Wings: Substitute the Korean sauce with buffalo sauce for a spicy twist on classic buffalo wings.
2. BBQ Cauliflower Wings: Use your favorite barbecue sauce instead of the Korean sauce for a sweet and tangy flavor.
3. Sweet Chili Cauliflower Wings: Swap the sauce with sweet chili sauce for a milder, sweeter option.
4. Coconut Curry Cauliflower Wings: Replace the gochujang with red curry paste and add coconut milk for a rich, creamy twist.

Serving Ideas

Pair your Spicy Korean Cauliflower Wings with a variety of sides to create a complete meal:

• Rice: Serve over a bed of steamed jasmine or brown rice to soak up the extra sauce.
• Noodles: Toss with udon or soba noodles for a heartier dish.
• Salads: Pair with a simple salad of mixed greens, cucumber, and sesame dressing for a refreshing contrast.
• Dips: Offer a selection of dipping sauces on the side, such as ranch, blue cheese, or a spicy aioli.

Final Thoughts

The Spicy Korean Cauliflower Wings recipe is not just a meal; it’s an experience. It invites you to explore the vibrant flavors of Korean cuisine while enjoying a healthier twist on a beloved snack. With its crispy texture and spicy kick, this dish is perfect for any occasion, whether it’s a game day gathering, a potluck, or a cozy dinner at home.

By preparing these delicious wings, you’re not only treating yourself to a mouthwatering dish but also exploring the rich cultural tapestry of Korean flavors. So, gather your ingredients, roll up your sleeves, and get ready to enjoy a plate of crispy, spicy, and utterly satisfying cauliflower wings that will keep you coming back for more!

Additional Resources

For those who want to dive deeper into Korean cooking or learn more about cauliflower and its versatility, consider exploring the following resources:

• Korean Cookbooks: Look for titles like “Korean Cooking: A Beginner’s Guide” or “The Korean Vegan Cookbook” for more recipes and insights.
• Online Cooking Classes: Many platforms offer virtual classes focused on Korean cuisine, where you can learn from expert chefs.
• Food Blogs: Check out blogs dedicated to plant-based cooking or Korean recipes for inspiration and tips on how to use ingredients creatively.

Enjoy your cooking adventure with these spicy Korean cauliflower wings!

Yield: 4

Spicy Korean Cauliflower Wings Recipe

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Spicy Korean Cauliflower Wings are a fantastic vegetarian alternative to traditional chicken wings. Packed with flavor and heat, these crispy bites are coated in a sticky, spicy-sweet Korean-inspired sauce made with gochujang (Korean chili paste) and other bold ingredients. Whether you're looking for a plant-based appetizer, snack, or side dish, these cauliflower wings deliver all the satisfying textures and flavors you crave. This recipe will show you how to create these delicious wings with step-by-step instructions, customization tips, and more.

Prep Time 15 minutes

Cook Time 30 minutes

Ingredients

• For the Cauliflower Wings:
• 1 large head of cauliflower, cut into bite-sized florets
• 1 cup all-purpose flour (or gluten-free flour)
• 1 cup unsweetened almond milk (or any milk of choice)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon cayenne pepper (optional, for extra heat)
• 1 cup panko breadcrumbs (or regular breadcrumbs)
• For the Spicy Korean Sauce:
• ¼ cup gochujang (Korean red chili paste)
• 2 tablespoons soy sauce
• 2 tablespoons honey or maple syrup
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon sesame seeds (for garnish)
• Green onions, chopped (for garnish)

Instructions

1. Preheat the Oven:
   Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
   
2. Prepare the Cauliflower:
   In a large bowl, combine the flour, almond milk, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper. Whisk until smooth.
   Dip each cauliflower floret into the batter, letting any excess drip off. Then roll it in the panko breadcrumbs until fully coated. Place the coated cauliflower on the prepared baking sheet.
   
3. Bake the Cauliflower:
   Bake in the preheated oven for about 25-30 minutes, flipping halfway through, until the cauliflower is golden brown and crispy.
   
4. Make the Spicy Korean Sauce:
   While the cauliflower is baking, prepare the spicy Korean sauce. In a medium bowl, whisk together gochujang, soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, and grated ginger until well combined.
   
5. Coat the Cauliflower:
   Once the cauliflower is crispy and golden, remove it from the oven. Transfer it to a large bowl and pour the spicy Korean sauce over the wings. Toss until the cauliflower is well coated in the sauce.
   
6. Serve:
   Return the coated cauliflower wings to the baking sheet (optional: for a second bake to caramelize the sauce) and bake for an additional 5-10 minutes.
   Remove from the oven and let cool slightly. Garnish with sesame seeds and chopped green onions.
   
7. Enjoy:
   Serve hot with your favorite dipping sauce, such as ranch or a spicy mayo.

Notes

• Adjust the Heat: Modify the amount of gochujang in the sauce according to your spice preference. You can also add more cayenne pepper to the batter for extra heat.
• Make it Vegan: This recipe is already vegan-friendly if you use maple syrup instead of honey.
• Add a Crunch: For an extra crispy texture, consider double-dipping the cauliflower in the batter and breadcrumbs before baking.