Tired of bland, soggy vegetable sides that leave you wanting more? You’re not alone! These Gochujang Cauliflower Wings are the crispy, spicy vegan delight that will transform your dinner table into a flavor festival. With their perfect crunch on the outside and tender bite inside, all wrapped in that sweet-spicy Korean gochujang sauce, these wings deliver restaurant-quality taste right in your kitchen.
Hi, I’m Michael, the heart behind Foodydish! As someone who’s spent years perfecting plant-based recipes that don’t compromise on flavor, I can promise you these cauliflower wings are a game-changer. I created this recipe after countless requests for vegan alternatives that still bring that satisfying, crave-worthy element to meals.
In this guide, I’ll walk you through selecting the perfect cauliflower, prepping your wings for maximum crispiness, my special gochujang sauce secrets, and serving suggestions that will impress even your meat-loving friends. Let’s make veggies the star of your next meal!
Why This Gochujang Cauliflower Wings Recipe Works
- Uses affordable, accessible ingredients you can find at any supermarket
- Achieves that perfect crispy-outside, tender-inside texture that rivals any chicken wing
- Delivers bold Korean-inspired flavor that satisfies spice lovers without overwhelming heat
- Ready in just 30 minutes for quick weeknight dinners or last-minute entertaining
- Completely vegan and plant-based without sacrificing an ounce of flavor
- Versatile as an appetizer, main dish, or game day snack
Choosing the Right Cauliflower for Gochujang Wings
Best Cauliflower for This Recipe
Look for medium to large cauliflower heads with tight, compact florets. The creamy white variety works best for this recipe as it provides a neutral canvas for the bold gochujang sauce. Avoid cauliflower with any brown spots or discoloration, as these indicate the vegetable is past its prime.
Buying Tips
When shopping, select cauliflower that feels heavy for its size this indicates freshness and moisture content. The leaves should be crisp and green, not wilted or yellowing. For convenience, pre-cut cauliflower florets can work in a pinch, but whole heads typically provide better value and freshness.
Substitutions
If cauliflower isn’t available, broccoli florets make an excellent alternative with a similar texture when roasted. For a variation, try multicolored cauliflower varieties (purple, orange, or green) for a visually stunning presentation that maintains the same great taste.
Ingredients & Prep for Gochujang Cauliflower Wings
Cauliflower Prep Essentials
Before cooking, thoroughly wash your cauliflower head and pat it completely dry. Excess moisture is the enemy of crispiness! Cut into even-sized florets (about 2 inches each) to ensure consistent cooking. For maximum crunchiness, remove most of the stems so you’re working primarily with the flowery tops.
Crispy Coating & Sauce Ingredients
- 1 large head cauliflower, cut into florets
- 1 cup all-purpose flour (or gluten-free flour blend)
- 2 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup plant-based milk
- 1 cup panko breadcrumbs (for extra crispiness)
Gochujang Sauce:
- ⅓ cup gochujang paste
- 2 Tbsp maple syrup or agave nectar
- 1 Tbsp rice vinegar
- 1 Tbsp soy sauce or tamari
- 2 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
Pantry Staples
Keep your kitchen stocked with neutral cooking oils like avocado or grapeseed for high-heat roasting. Sesame seeds, green onions, and fresh lime wedges make excellent finishing touches that elevate the final presentation and flavor.
Step-by-Step Cooking Instructions for Gochujang Cauliflower Wings
Pre-Cooking Cauliflower Wings Prep
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, garlic powder, onion powder, salt, and pepper.
- Add the plant-based milk and stir until a smooth batter forms.
- Place the panko breadcrumbs in a separate shallow dish.
- Working in batches, dip each cauliflower floret into the batter, letting excess drip off, then roll in panko until fully coated.
- Arrange the coated florets on the prepared baking sheet, leaving space between each piece.
Cooking Method for Cauliflower Wings
- Spray or drizzle the coated cauliflower with a light coating of oil for enhanced crispiness.
- Bake for 20 minutes, then carefully flip each piece.
- Continue baking for another 10-15 minutes until golden brown and crispy on all sides.
- While the cauliflower bakes, prepare the gochujang sauce by whisking all sauce ingredients together in a small bowl.
- Taste and adjust seasonings as needed add more maple syrup for sweetness or more gochujang for heat.
Doneness Check for Cauliflower Wings
Your cauliflower wings are perfectly cooked when they’re golden brown on the outside and tender when pierced with a fork. The coating should be audibly crispy when tapped with tongs – that’s when you know they’re ready for the sauce!
Finishing Your Cauliflower Wings
- Transfer the baked cauliflower to a large mixing bowl.
- Pour the gochujang sauce over the hot cauliflower.
- Gently toss until each piece is evenly coated.
- Return to the baking sheet and broil for 2-3 minutes for a caramelized finish (watch carefully to prevent burning).
- Garnish with sesame seeds, sliced green onions, and lime wedges.
Pro Tips for Perfect Gochujang Cauliflower Wings
Avoiding Soggy Cauliflower Wings
- Pat cauliflower completely dry before battering to ensure crispiness
- Don’t overcrowd the baking sheet leave space between pieces for air circulation
- Use a wire rack on top of your baking sheet for maximum air flow
- For extra crunch, double-dip your cauliflower (batter, breadcrumbs, batter again, more breadcrumbs)
- Only sauce the wings right before serving, or serve sauce on the side for dipping
Tool Recommendations
A kitchen thermometer helps ensure your oven is actually at the temperature it claims. Many ovens run hot or cold, which can affect cooking time and texture. Also invest in good quality baking sheets that won’t warp at high temperatures, and silicone-tipped tongs for gentle handling of the delicate florets.
Storage & Reheating
Store leftover wings in an airtight container in the refrigerator for up to 3 days. For best results when reheating, place them on a baking sheet in a 375°F oven for 10-15 minutes until heated through and re-crisped. Avoid microwaving, as this will result in soggy wings.
Looking for more plant-based inspiration? Check out my Pinterest board for countless vegan-friendly recipes that never sacrifice flavor! Pinterest for weekly meal planning ideas that will revolutionize your kitchen.
Flavor Variations for Gochujang Cauliflower Wings
Extra Spicy Cauliflower Wings
For heat-seekers, add 1-2 teaspoons of Korean red pepper flakes (gochugaru) to your sauce. You can also include a drizzle of sriracha or a dash of cayenne pepper. The beauty of making these wings at home is controlling exactly how fiery you want them to be!
Milder Adaptations
If gochujang’s heat is too intense, reduce the amount to 2-3 tablespoons and increase the sweetener. You can also mix in 2 tablespoons of tomato paste to maintain the rich color while tempering the spice level.
Global Flavor Twists
| Flavor Variation | Sauce Base | Key Ingredients | Best Garnishes |
|---|---|---|---|
| Buffalo Style | Hot sauce | Vegan butter, garlic powder | Celery, vegan ranch |
| Teriyaki | Soy sauce | Mirin, brown sugar, ginger | Toasted sesame seeds |
| BBQ | Tomato paste | Molasses, liquid smoke, paprika | Chopped cilantro |
| Lemon Pepper | Lemon juice | Black pepper, nutritional yeast | Lemon zest, herbs |
| Sweet Chili | Thai chili sauce | Rice vinegar, agave | Crushed peanuts |
Serving Suggestions for Gochujang Cauliflower Wings
- Serve over steamed jasmine rice with kimchi on the side for a complete Korean-inspired meal
- Add to a grain bowl with cucumber, carrots, and avocado for a nutritious lunch
- Offer as an appetizer with cooling vegan ranch or cucumber-yogurt dip
- Stuff into warm corn tortillas with slaw for Korean-fusion tacos
- Pair with cold cucumber salad and pickled vegetables for a refreshing contrast
For beverages, these wings pair beautifully with:
- Sparkling water with cucumber and mint
- Coconut water for cooling relief from the spice
- Crisp Asian lagers or wheat beer
- Slightly sweet riesling or gewürztraminer
FAQs About Gochujang Cauliflower Wings
Can I make these wings gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs. Also, make sure to use tamari instead of soy sauce for the gochujang mixture.
Where can I find gochujang paste?
Gochujang is now available at most major supermarkets in the international foods section. If you can’t find it locally, it’s readily available online or at Asian grocery stores.
Can I make these in an air fryer?
Yes! Air fry at 375°F for about 12-15 minutes, shaking the basket halfway through. You’ll need to work in batches, but the results are incredibly crispy.
How can I make these oil-free?
Skip the oil spray and use parchment paper. The batter and breadcrumbs will still crisp up, though they may not get quite as golden.
Can I prepare these ahead of time for a party?
Coat and bake the cauliflower a few hours ahead, but only toss in the sauce right before serving to maintain crispiness. You can reheat the pre-baked wings in a hot oven for 5-7 minutes before saucing.
Conclusion
These Gochujang Cauliflower Wings are proof that plant-based eating can be boldly flavorful, satisfying, and downright crave-worthy. The combination of crispy cauliflower with that sweet-spicy gochujang sauce creates an irresistible dish that will have everyone reaching for seconds.
I’d love to see your creations! Tag @foodydish on Instagram or leave a comment below with your experience making these wings. And remember, cooking is about making it your own adjust the spice level, experiment with different coatings, and have fun in the kitchen!
Print
Gochujang Cauliflower Wings: Spicy Crispy Vegan Delight!
- Total Time: 45 mins
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Crispy, spicy, and slightly sweet cauliflower wings coated in a bold gochujang glaze the perfect vegetarian twist on a classic comfort snack or appetizer.
Ingredients
1 medium head cauliflower, cut into florets
3/4 cup all-purpose flour
3/4 cup water (or milk)
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1 cup panko breadcrumbs
For the gochujang sauce:
3 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp honey or maple syrup
1 tbsp sesame oil
1 clove garlic, minced
1 tsp grated ginger
Sesame seeds and sliced green onions for garnish
Instructions
1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, water, garlic powder, salt, and pepper to form a batter.
3. Dip cauliflower florets into the batter, then roll in panko breadcrumbs to coat.
4. Arrange on the baking sheet and bake for 20–25 minutes until golden and crispy.
5. Meanwhile, combine all sauce ingredients in a small saucepan.
6. Bring to a simmer and cook for 3–4 minutes until slightly thickened.
7. Toss baked cauliflower wings in the gochujang sauce until fully coated.
8. Return to the oven for another 5 minutes to caramelize.
9. Garnish with sesame seeds and green onions before serving.
Notes
For an air fryer version, cook at 400°F for 15–18 minutes, shaking halfway.
Adjust spice level by adding more or less gochujang.
Serve with a cooling dip like ranch or a yogurt-based sauce.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Appetizer
- Method: Baked
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 6–8 wings
- Calories: 240
- Sugar: 9g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Gochujang cauliflower wings, Korean cauliflower, spicy cauliflower, vegetarian wings