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