Sizzling Spicy Korean Cauliflower Wings Recipe for Game Day

Crispy cauliflower wings with a spicy korean kick will revolutionize your snack game.

Unexpected textures dance between crunchy exterior and tender vegetable heart.

These plant-based bites pack serious flavor without complex cooking techniques.

The magic happens through simple marinades and strategic baking methods.

Ingredients from your pantry transform ordinary cauliflower into an extraordinary appetizer.

Guests will marvel at how something so delicious can feel completely guilt-free.

Grab some napkins and get ready to devour these irresistible morsels.

Pro Tips For Spicy Korean Cauliflower Wings Recipe

• Maximize Crispiness: Pat cauliflower completely dry before battering to ensure the coating sticks perfectly and creates an extra-crunchy texture.
• Customize Spice Level: Adjust the heat by adding more or less gochujang or red pepper flakes to match your personal spice tolerance.
• Gluten-Free Swap: Replace wheat flour with gluten-free flour blend and use gluten-free panko breadcrumbs for a celiac-friendly version.
• Baking Hack: Use a wire rack on the baking sheet to allow air circulation, guaranteeing an all-over crisp coating without soggy bottoms.
• Vegan-Friendly Option: Substitute dairy milk with plant-based alternatives like almond or soy milk to keep the recipe completely plant-based.

How To Store Spicy Korean Cauliflower Wings Recipe Right

• Refrigerate leftover cauliflower wings in an airtight container for up to 3 days.
• Keep the crispy texture by reheating in a preheated oven at 180C (350F) for 10-12 minutes, which helps restore their crunchiness.
• Avoid microwaving, as this can make the wings soggy and less appealing.
• Freeze cooked wings in a sealed freezer-safe container for maximum 1 month, separating layers with parchment paper to prevent sticking.

What Goes Well With Spicy Korean Cauliflower Wings Recipe

• Enhance Crunch with Korean Beer: Pair these spicy cauliflower wings with a crisp Korean lager like Cass or Hite, which cuts through the heat and complements the crunchy texture.
• Cool Down with Tangy Yogurt Dip: Serve alongside a creamy yogurt-based dipping sauce mixed with fresh herbs and a touch of garlic to balance the wings' fiery kick.
• Refresh with Cucumber Kimchi: Add a side of cucumber kimchi to provide a cool, tangy contrast that cleanses the palate between bites of the spicy cauliflower wings.
• Complement with Jasmine Rice: Offer a small portion of steamed jasmine rice to help absorb the spiciness and provide a mild, fragrant base for the intense flavor of the wings.

Fun Twists On Spicy Korean Cauliflower Wings Recipe

• Gluten-Free Korean Crunch: Swap wheat flour with almond or rice flour for a celiac-friendly version that maintains the crispy texture and bold Korean flavors.
• Air Fryer Korean Bites: Use an air fryer instead of an oven to create faster, equally crispy cauliflower wings with less oil and quicker cooking time.
• Coconut Crusted Korean Style: Replace panko breadcrumbs with shredded coconut for a tropical-inspired coating that adds nutty sweetness to the spicy Korean sauce.
• Plant-Based Protein Boost: Mix in chickpea flour with the batter to increase protein content and create a more substantial vegetarian wing alternative.

Spicy Korean Cauliflower Wings Recipe FAQs Made Simple

• What makes these cauliflower wings spicy Korean style?

The signature spiciness comes from gochujang (Korean red chili paste), which adds a deep, complex heat and rich flavor that’s different from typical hot sauces.

• Can I make this recipe gluten-free?

Yes, simply substitute the all-purpose flour with gluten-free flour blend and use gluten-free panko breadcrumbs to create the same crispy texture.

• How crispy will these cauliflower wings get in the oven?

By using panko breadcrumbs and baking at a high temperature (220C), you’ll achieve super crunchy wings with a golden exterior that mimics traditional fried chicken texture.

• Do I need any special Korean ingredients to make this recipe?

While gochujang is traditional, you can use sriracha or another chili sauce as a substitute if you can’t find the authentic Korean ingredient.

Why Spicy Korean Cauliflower Wings Recipe Packs A Kick

• Effortless Cooking Adventure: This recipe transforms simple cauliflower into a restaurant-worthy dish with minimum kitchen skills and maximum flavor explosion.
• Quick Weeknight Warrior: Prepare these spicy wings in under 45 minutes, making it perfect for busy families craving a delicious and exciting meal without spending hours in the kitchen.
• Healthier Comfort Food Twist: Enjoy the crispy, spicy satisfaction of traditional wings without the guilt, as cauliflower provides a nutritious alternative that doesn't compromise on taste or texture.
• Crowd-Pleasing Party Starter: Impress friends and family with these Korean-inspired wings that bring bold flavors and exciting crunch to any gathering, from game nights to casual dinner parties.

What You’ll Need For Spicy Korean Cauliflower Wings Recipe

Main Ingredients:

Cauliflower Base: – Cauliflower Florets: Fresh, white cauliflower creates the perfect meaty texture for these spicy wings alternative.

Coating Ingredients: – All-Purpose Flour, Water (or Milk): Helps create a crispy, light batter that clings perfectly to the cauliflower.

• Panko Breadcrumbs: Japanese-style breadcrumbs that provide an extra crunchy exterior.

Seasoning Blend: – Garlic Powder, Onion Powder: Adds deep savory flavor to the coating.

• Paprika: Provides a mild warmth and beautiful reddish color to the wings.
• Salt, Black Pepper: Essential seasonings that enhance the overall taste.

Spicy Korean Sauce Components: – Gochujang (or Korean Chili Paste): Brings authentic Korean spicy and sweet flavor profile.

• Soy Sauce: Adds umami depth and salty complexity.
• Honey (or Maple Syrup): Balances the heat with natural sweetness.
• Rice Vinegar: Provides tangy brightness to the sauce.

Optional Garnish: – Green Onions: Fresh, sharp flavor that cuts through the richness.

• Sesame Seeds: Adds nutty crunch and traditional Korean presentation.

Steps To Make Spicy Korean Cauliflower Wings Recipe

Step 1: Prepare Oven and Baking Surface

Heat the oven to 425°F (220°C). Line a baking sheet with parchment paper, ensuring complete coverage to prevent sticking.

Step 2: Create Crispy Batter

• All-purpose flour
• Water or milk
• Garlic powder
• Onion powder
• Paprika
• Salt
• Black pepper

Whisk the ingredients until the mixture becomes completely smooth and free of lumps.

Step 3: Coat Cauliflower with Batter

Take fresh cauliflower florets and dunk each piece into the prepared batter. Allow excess batter to drip off, creating a light, even coating. Roll the battered florets in panko breadcrumbs, ensuring full coverage for maximum crunchiness.

Step 4: Bake to Golden Perfection

Arrange the coated cauliflower pieces on the prepared baking sheet, spacing them evenly. Place in the preheated oven and bake for 25-30 minutes. Carefully flip the cauliflower wings halfway through cooking to ensure even browning and crispy texture.

Step 5: Prepare Korean Spicy Sauce

• Gochujang (Korean red chili paste)
• Honey
• Soy sauce
• Rice vinegar
• Sesame oil
• Minced garlic
• Grated ginger

Step 6: Glaze and Serve

Remove cauliflower wings from the oven when golden and crisp. Immediately brush with the prepared Korean spicy sauce, coating each piece generously. Sprinkle with toasted sesame seeds and chopped green onions for added flavor and visual appeal.

Serving Suggestion:

Plate the saucy cauliflower wings hot, with extra sauce on the side for dipping. Serve alongside pickled vegetables or a cool cucumber salad to balance the spicy kick.

Spicy Korean Cauliflower Wings Recipe

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4.8 from 26 reviews

• Total Time: 55 minutes
• Yield: 4 1x

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Description

Sizzling Korean cauliflower wings deliver a fiery punch of flavor that dances between crispy texture and bold Asian-inspired seasonings. Crisp golden bites packed with gochujang heat will make spice seekers crave more with each delectable morsel you savor.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 large head cauliflower, cut into bite-sized florets
• 1 cup (120 g / 4.2 ounces) all-purpose flour
• 1 cup (100 g / 3.5 ounces) panko breadcrumbs
• 1 cup (240 ml / 8 fluid ounces) water or plant-based milk

Spice and Seasoning Ingredients:

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika (optional)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated

Sauce and Garnish Ingredients:

• ¼ cup (60 ml / 2 fluid ounces) gochujang (Korean red chili paste)
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons maple syrup or honey
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
• Sesame seeds
• Sliced green onions
• Lime wedges (optional)

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Instructions

1. Prepare a baking sheet with parchment paper and heat the oven to a high temperature for optimal crispiness.
2. Create a smooth, seasoned batter by thoroughly whisking dry and wet ingredients until completely integrated, ensuring no lumps remain.
3. Carefully coat each cauliflower piece in the seasoned mixture, allowing excess batter to gently drain off before generously rolling in crispy panko crumbs.
4. Arrange the breaded cauliflower pieces on the prepared sheet, maintaining space between each to promote even browning and crunchiness.
5. Roast in the preheated oven, rotating the baking sheet midway to guarantee uniform golden coloration and a delightfully crisp exterior.
6. Remove when the cauliflower wings transform into a rich, appetizing golden-brown color with a satisfyingly crunchy texture.
7. Prepare the spicy Korean glaze by combining gochujang, honey, soy sauce, and rice vinegar in a separate bowl for coating the crispy wings.
8. Immediately brush or toss the hot cauliflower wings in the vibrant, tangy Korean sauce, ensuring complete and even coverage.
9. Garnish with sesame seeds and finely chopped green onions for an additional layer of flavor and visual appeal.

Notes

• Use room temperature cauliflower to ensure even coating and crispier texture when baking.
• For gluten-free version, swap regular flour with rice flour or almond flour and use gluten-free panko breadcrumbs.
• Pat cauliflower completely dry before battering to prevent soggy wings and achieve maximum crunchiness.
• Adjust spice level by modifying Korean gochujang sauce or adding cayenne pepper for extra heat according to personal preference.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Appetizer, Snacks
• Method: Baking
• Cuisine: Korean

Nutrition

• Serving Size: 4
• Calories: 250
• Sugar: 5 g
• Sodium: 300 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 4 g
• Protein: 6 g
• Cholesterol: 0 mg