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