Korean Cauliflower Wings Recipe

If you are looking for a fun, flavorful, and healthier alternative to traditional chicken wings, Korean Cauliflower Wings are a fantastic option. This recipe combines crispy, battered cauliflower with a sweet, spicy, and savory Korean-style glaze. The cauliflower wings are crispy on the outside and tender on the inside, making them a satisfying dish that can be enjoyed as a snack, appetizer, or even a main course. The glaze, packed with bold flavors like gochujang (Korean chili paste), soy sauce, and garlic, brings these wings to life.

This recipe is great for vegetarians, vegans (when substituting the right ingredients), and anyone who loves to try new flavors. The combination of crispy cauliflower and the rich, spicy-sweet sauce will leave you craving more. Plus, these cauliflower wings can be baked, air-fried, or deep-fried, offering you versatility based on your cooking preferences.

Instructions

Step 1: Preparing the Cauliflower

1. Preheat the Oven or Air Fryer:

   • If you’re baking the cauliflower, preheat your oven to 400°F (200°C).
   • If you’re using an air fryer, preheat it to 375°F (190°C).

2. Prepare the Cauliflower Florets:

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   • Start by cutting the cauliflower into bite-sized florets. You can remove the thicker stems and cut the florets into pieces that are about the size of traditional chicken wings. Make sure they are uniform in size so they cook evenly.
   • For a crispier texture, make sure the florets are well-dried after rinsing them. Excess moisture can prevent the coating from sticking properly.

3. Make the Battering Coating:

   • In a large bowl, whisk together the all-purpose flour, rice flour, garlic powder, onion powder, paprika, black pepper, and salt. The rice flour will give the cauliflower a more delicate, crispy texture.
   • Add the almond milk and olive oil to the dry mixture. Whisk until smooth and combined. If you want a fluffier batter, you can add the baking powder as well.

4. Coat the Cauliflower:

   • Dip each cauliflower floret into the batter, making sure it is evenly coated. You can use your hands or a spoon to help coat them.
   • Shake off any excess batter and place the coated cauliflower pieces on a baking sheet lined with parchment paper. Make sure the florets are spread out and not touching each other, so they crisp up properly.

Step 2: Cooking the Cauliflower Wings

Option 1: Baking

1. Bake the Cauliflower:
   • Once the cauliflower florets are arranged on the baking sheet, place the sheet in the preheated oven. Bake for 25-30 minutes, flipping halfway through, until the cauliflower is golden and crispy on the outside. Keep an eye on them to avoid burning.

Option 2: Air Frying

1. Air Fry the Cauliflower:
   • If you’re using an air fryer, arrange the coated cauliflower florets in a single layer in the air fryer basket. You may need to do this in batches depending on the size of your air fryer.
   • Air fry at 375°F (190°C) for 15-18 minutes, shaking the basket halfway through, until the cauliflower wings are crispy and golden brown.

Option 3: Deep-Frying

1. Deep Fry the Cauliflower:
   • Heat oil in a deep fryer or large pot to 350°F (175°C).
   • Carefully drop the battered cauliflower florets into the hot oil, being sure not to overcrowd the pot.
   • Fry the florets for 4-5 minutes, or until golden brown and crispy. Remove from the oil and drain on paper towels.

Step 3: Preparing the Korean Gochujang Sauce

1. Make the Sauce:

   • While the cauliflower is baking or frying, prepare the Korean sauce. In a medium saucepan, combine the gochujang, soy sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger, ketchup (optional), and black pepper. Stir well to combine all the ingredients.

2. Simmer the Sauce:

   • Place the saucepan over medium heat and bring the sauce to a simmer. Let it cook for about 5-7 minutes, stirring frequently. The sauce will thicken slightly as it cooks. If the sauce is too thick, add 1 tablespoon of water at a time until you reach your desired consistency.

3. Taste and Adjust:

   • Taste the sauce and adjust the flavor if needed. If you prefer more sweetness, add more maple syrup or honey. If you want it spicier, add a pinch of chili flakes. For a more savory taste, increase the amount of soy sauce or sesame oil.

Step 4: Coating the Cauliflower Wings

1. Toss the Cauliflower in the Sauce:

   • Once the cauliflower wings are fully cooked, transfer them to a large mixing bowl. Pour the hot gochujang sauce over the cauliflower and toss gently to coat the wings evenly. Be sure not to break the delicate florets, so stir gently.

2. Garnish:

   • Once the cauliflower wings are coated with the sauce, transfer them to a serving platter. Garnish with sesame seeds and chopped green onions for extra flavor and texture. If you want extra heat, sprinkle some chili flakes on top.

Step 5: Serving

• Serve the Korean cauliflower wings immediately while they’re hot and crispy. These wings pair perfectly with a side of steamed rice, kimchi, or a light salad. They also make an excellent appetizer for a game day party, potluck, or movie night.

• For an added touch, serve the wings with a dipping sauce like creamy ranch, sriracha mayo, or a tangy soy-based dip.

Tips for Perfect Korean Cauliflower Wings

1. For Extra Crispiness:

   • Use a combination of all-purpose flour and rice flour. The rice flour helps make the coating extra crispy. You can also add cornstarch for even more crunch.
   • Don’t overcrowd the cauliflower florets when cooking. Whether you are baking, air frying, or deep frying, make sure the cauliflower has space to crisp up. If you crowd them together, they will steam instead of crisping.

2. Adjusting the Sauce:

   • The gochujang sauce can be adjusted to suit your personal taste. If you like a sweeter flavor, add more maple syrup or honey. If you prefer more heat, increase the amount of gochujang or add red pepper flakes.
   • If you don’t have gochujang, you can substitute it with sriracha or another chili paste, but the flavor will be different.

3. Make-Ahead Option:

   • You can prepare the cauliflower wings ahead of time by battering and baking them, and then refrigerating them. When you’re ready to serve, reheat them in the oven or air fryer for a few minutes before tossing them in the gochujang sauce.

4. Vegan or Gluten-Free Options:

   • For a vegan version, simply use plant-based milk (like almond or oat milk) and maple syrup instead of honey.
   • To make the recipe gluten-free, use gluten-free all-purpose flour and tamari in place of soy sauce. You can also find gluten-free gochujang, so be sure to check the label.

5. Leftovers:

   • If you have any leftovers, store them in an airtight container in the fridge for up to 2-3 days. To reheat, bake or air fry the wings for a few minutes until crispy again. The sauce can sometimes lose its consistency, so you might want to add a little water to thin it out when reheating.

Conclusion

Korean Cauliflower Wings are a flavorful and satisfying dish that delivers all the crispy, spicy, and savory goodness of traditional wings but with a plant-based twist. The combination of crispy cauliflower with the sweet, spicy, and tangy Korean gochujang sauce is simply irresistible. Whether you’re serving these wings at a party, as a snack, or as a main dish, they are sure to impress. Enjoy these delicious wings with your favorite sides, and don’t forget to experiment with the sauce to make it your own!

Yield: 4

Korean Cauliflower Wings Recipe

Print

If you are looking for a fun, flavorful, and healthier alternative to traditional chicken wings, Korean Cauliflower Wings are a fantastic option. This recipe combines crispy, battered cauliflower with a sweet, spicy, and savory Korean-style glaze. The cauliflower wings are crispy on the outside and tender on the inside, making them a satisfying dish that can be enjoyed as a snack, appetizer, or even a main course. The glaze, packed with bold flavors like gochujang (Korean chili paste), soy sauce, and garlic, brings these wings to life.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Ingredients

• For the Cauliflower Wings:
• 1 large head of cauliflower, cut into florets
• 1 cup all-purpose flour (or chickpea flour for gluten-free)
• 1/2 cup plant-based milk (or dairy milk)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika (optional)
• Salt and pepper to taste
• 1 cup panko breadcrumbs (or gluten-free breadcrumbs)
• 1 tbsp olive oil (for brushing)
• For the Korean Sauce:
• 1/4 cup gochujang (Korean chili paste)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp maple syrup (or honey)
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger (optional)
• 1 tbsp water (to thin out the sauce, if needed)
• Garnishes (optional):
• Sesame seeds
• Sliced green onions
• Cilantro leaves

Instructions

1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the cauliflower: Cut the cauliflower into bite-sized florets, ensuring they are uniform in size for even cooking.
3. Make the batter: In a medium-sized bowl, whisk together the flour, plant-based milk, garlic powder, onion powder, smoked paprika, salt, and pepper to form a smooth batter.
4. Coat the cauliflower: Dip each cauliflower floret into the batter, ensuring it is fully coated. Then, roll the floret in panko breadcrumbs, pressing slightly to help the breadcrumbs stick. Place the coated florets onto the prepared baking sheet.
5. Bake the cauliflower: Lightly brush the cauliflower with olive oil for extra crispiness. Bake for 25-30 minutes, flipping halfway through, until the cauliflower is golden brown and crispy on the outside.
6. Make the Korean sauce: While the cauliflower is baking, prepare the Korean sauce by combining gochujang, soy sauce, rice vinegar, maple syrup, sesame oil, garlic, and ginger in a small saucepan. Cook over medium heat, stirring until the sauce thickens slightly, about 3-5 minutes. If the sauce is too thick, add a little water to reach your desired consistency.
7. Toss the wings in the sauce: Once the cauliflower wings are done, transfer them to a large bowl. Pour the warm Korean sauce over the cauliflower wings and toss to coat evenly.
8. Serve: Garnish with sesame seeds, sliced green onions, and fresh cilantro if desired. Serve immediately as a snack, appetizer, or main dish!

Notes

Gluten-Free Option: Use gluten-free flour and breadcrumbs for a gluten-free version.

Spice Level: Adjust the amount of gochujang to make the wings more or less spicy, depending on your preference.