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Spicy Korean Cauliflower Wings

Spicy Korean Cauliflower Wings
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These Spicy Korean Cauliflower Wings are a quick and easy plant-based snack that features crispy cauliflower florets coated in a flavorful, spicy-sweet Korean sauce. Perfect as a healthy appetizer or party dish, they combine bold Korean flavors with a satisfying crunch that’s vegan-friendly and gluten-free when using appropriate ingredients.

Ingredients

Scale

Main Ingredients

  • 2 small heads cauliflower, cut into florets
  • 1 cup chickpea flour (or all-purpose/gluten-free flour)
  • 1 cup plant-based milk (such as almond, soy, or oat)
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Korean Sauce

  • 3 tbsp Korean gochujang paste
  • 2 tbsp soy sauce or tamari (for gluten-free option)
  • 1 1/2 tbsp maple syrup or honey
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated

Optional Garnishes

  • 1 tbsp toasted sesame seeds
  • 2 green onions, sliced

Instructions

  1. Prepare the Batter: In a large mixing bowl, whisk together the flour, plant-based milk, salt, and pepper until smooth. This batter will evenly coat each cauliflower floret, ensuring a crispy crust after cooking.
  2. Coat the Cauliflower: Dip each cauliflower floret into the batter, letting any excess drip off. Arrange the coated florets on a parchment-lined baking sheet with enough space between them to prevent sogginess.
  3. Bake or Air Fry: For baking, preheat oven to 425°F (220°C) and bake for 20-25 minutes, flipping halfway through to brown all sides. For air frying, cook at 400°F (200°C) for 15-20 minutes, shaking the basket occasionally.
  4. Make the Spicy Korean Sauce: While cauliflower cooks, combine gochujang, soy sauce or tamari, maple syrup, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Warm gently, stirring occasionally until the sauce thickens slightly.
  5. Toss and Serve: Once the cauliflower wings are golden and crispy, toss them in the prepared Korean sauce until evenly coated. Serve immediately, garnished with toasted sesame seeds and sliced green onions for authentic flavor and presentation.

Notes

  • Don’t overcrowd the baking sheet or air fryer basket to maintain crispiness.
  • Use fresh, high-quality gochujang paste for the best flavor.
  • Pat dry cauliflower florets before battering to help the batter stick better.
  • Flip wings halfway through cooking for even crisping.
  • Let the sauce cool slightly before tossing to preserve the crunch.

Nutrition

Keywords: spicy cauliflower wings, Korean cauliflower wings, vegan appetizer, plant-based snack, gluten-free Korean wings

Find it online: https://withnora.com/spicy-korean-cauliflower-wings/