Name: Crispy Spicy Korean Cauliflower Wings You'll Crave
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 medium Cauliflower (cut into florets); 1 cup Plain Flour (can substitute with gluten-free flour); 1 cup Unsweetened Plant Milk (like soy, oat, or almond milk); 1 teaspoon Garlic Powder; 1/2 teaspoon Salt; 1/4 teaspoon Black Pepper; 2 tablespoons Gochujang Paste (adjust to taste); 1 tablespoon Soy Sauce; 1 tablespoon Agave Syrup (or honey for non-vegans); 1 tablespoon Rice Vinegar; 1 tablespoon Toasted Sesame Oil; 1 tablespoon Lime Juice; 1/2 teaspoon Ground Ginger; 1/2 cup Vegan Mayonnaise; 1 tablespoon Gochujang Paste; 1 teaspoon Agave Syrup; 1/4 teaspoon Black Pepper; 2 tablespoons Sesame Seeds (for topping); 2 tablespoons Spring Onions/Scallions (freshly chopped)

When I first tasted Spicy Korean Cauliflower Wings, it was like a flavor explosion that instantly flipped my typical snack game upside-down. Crispy and unbelievably satisfying, these vegan delights are not just for those on a plant-based journey; they are a must-try for anyone looking to elevate their appetizer repertoire. With the bold kick of gochujang and a sweet glaze, these wings hit the perfect balance of heat and flavor. Plus, they are incredibly quick to prepare—ready in under 30 minutes—making them the perfect option for any get-together. Pair them with a creamy dip or enjoy them solo; either way, they’re guaranteed to impress. Curious about how to whip up this spicy sensation? Let’s dive in!

Why Are These Cauliflower Wings a Hit?

Crispy Texture: The cauliflower florets are baked to perfection, providing that satisfying crunch that mimics traditional wings without the meat.

Bold Flavor: With the spicy-sweet gochujang sauce, each bite offers a burst of vibrant flavor that will excite your palate.

Versatile Serving Options: These wings can be enjoyed as a snack, appetizer, or even a meal when paired with rice or fresh salads for a complete dish.

Quick & Easy Prep: Ready in under 30 minutes, this recipe is ideal for those busy nights or unexpected gatherings where you want something delicious without the hassle.

Vegan & Gluten-Free Friendly: Adaptable to your dietary needs, you can easily substitute with gluten-free flour, making this a perfect plant-based treat for everyone.

Don’t forget to experiment with dips like vegan ranch or gochujang mayo to find your perfect pairing!

Spicy Korean Cauliflower Wings Ingredients

For the Cauliflower Wings
• Cauliflower – A medium cauliflower, cut into florets, serves as the hearty base for this delicious dish.
• Plain Flour – Creates a crispy batter; substitute with gluten-free flour if needed.
• Unsweetened Plant Milk – Use soy, oat, or almond milk to bind the batter.
• Garlic Powder – Adds depth to the flavor of the batter.
• Salt – Essential for enhancing the overall taste.
• Black Pepper – Introduces a mild kick to the batter.

For the Gochujang Sauce
• Gochujang Paste – The star of the sauce, providing spicy heat and flavor; adjust to taste for your desired spice level.
• Soy Sauce – Adds a rich umami flavor to balance the sweetness.
• Agave Syrup – Balances the spice with sweetness; honey is a great alternative for non-vegans.
• Rice Vinegar – Introduces a tangy note to the sauce.
• Toasted Sesame Oil – Adds a nutty richness to the flavor.
• Lime Juice – Brightens up the sauce for a zesty finish.
• Ground Ginger – Infuses warmth and complexity into the sauce.

For the Creamy Dip
• Vegan Mayonnaise – Bases the dip, providing a creamy texture.
• Gochujang Paste – Mix in for an extra kick in your dip as well!
• Agave Syrup – A little sweetness enhances the flavor of the dip.
• Black Pepper – Adds a hint of spice to the creamy goodness.

For Garnishing
• Sesame Seeds – Sprinkle on top for a nutty crunch and visual appeal.
• Spring Onions/Scallions – Freshly chopped for an added pop of color and crunch.

Dive into these Spicy Korean Cauliflower Wings and treat yourself to a flavorful vegan delight!

Step‑by‑Step Instructions for Spicy Korean Cauliflower Wings

Step 1: Preheat the Oven
Begin by preheating your oven to 425°F (220°C). Next, line a baking tray with parchment paper for easy cleanup and to prevent sticking. This ensures that your Spicy Korean Cauliflower Wings will bake evenly and achieve that perfect crispy texture.

Step 2: Prepare the Cauliflower
Take your medium cauliflower and cut it into bite-sized florets. Aim for a uniform size so they cook evenly. As you work, place the florets in a large mixing bowl, ready to be coated with batter and transformed into your delicious wings.

Step 3: Whisk the Batter
In a separate mixing bowl, combine plain flour, unsweetened plant milk, garlic powder, salt, and black pepper. Whisk until the mixture is smooth and free of lumps. The batter should have a slightly thick consistency that will cling beautifully to your cauliflower florets, ensuring they’re coated perfectly.

Step 4: Coat the Cauliflower
Take each cauliflower floret and dip it into the prepared batter. Make sure to shake off any excess batter to avoid clumps. Arrange the coated florets in a single layer on your prepared baking tray, allowing space between them for even cooking.

Step 5: Bake to Crispy Perfection
Place the baking tray in your preheated oven and bake for 20-25 minutes. Halfway through, flip the florets to ensure they brown evenly. Keep an eye on them—the goal is to achieve a golden, crispy exterior that will make your Spicy Korean Cauliflower Wings irresistible.

Step 6: Make the Gochujang Sauce
While your cauliflower wings are baking, prepare the gochujang sauce. In a medium bowl, whisk together gochujang paste, soy sauce, agave syrup, rice vinegar, toasted sesame oil, lime juice, garlic powder, and ground ginger until smooth. This vibrant sauce will bring a bold flavor to your wings.

Step 7: Prepare the Creamy Dip
In another bowl, mix vegan mayonnaise with a spoonful of gochujang paste, agave syrup, and a dash of black pepper. Whisk until well combined. This creamy dip will complement your spicy wings perfectly, adding a cooling contrast to the heat from the gochujang sauce.

Step 8: Toss Wings in Sauce
Once your cauliflower wings are baked to crispy perfection, remove them from the oven and place them in a large mixing bowl. Drizzle the gochujang sauce over the wings and gently toss until all the florets are evenly coated in the sticky, spicy goodness.

Step 9: Garnish and Serve
Transfer the beautifully glazed Spicy Korean Cauliflower Wings to a serving platter. Sprinkle sesame seeds and chopped spring onions or scallions for an added burst of flavor and color. Serve alongside the creamy dip for an exciting appetizer or snack that everyone will enjoy.

Step 10: Store Leftovers
If you have any leftovers, store them in separate airtight containers in the refrigerator for up to 2 days. When you’re ready to enjoy them again, reheat in the oven at 375°F (190°C) to maintain that delightful crispiness you love.

Make Ahead Options

These Spicy Korean Cauliflower Wings are perfect for meal prep enthusiasts! You can prepare the batter and cut the cauliflower florets up to 24 hours in advance by storing them in an airtight container in the refrigerator to keep them fresh. The sauce can also be made ahead and stored separately, allowing the flavors to meld beautifully—just remember to refrigerate it. When you’re ready to serve, simply bake the coated wings according to the instructions and toss them in the sauce. This way, you’ll enjoy restaurant-quality flavors without the last-minute rush, making your busy evenings a breeze!

Spicy Korean Cauliflower Wings Variations

Feel free to get creative with these spicy, crispy wings and customize them to your taste!

Heat Levels: Adjust the amount of gochujang to control the spiciness. For a milder experience, reduce it or substitute with a sweet chili sauce.
Dairy-Free Alternative: Use unsweetened coconut yogurt instead of vegan mayonnaise for a creamier texture with a coconut twist. This adds a delightful flavor while keeping everything plant-based.
Gluten-Free Option: Swap out plain flour with almond flour or a gluten-free blend to keep the crispy batter while making it gluten-free-friendly. Perfect for loved ones with dietary constraints.
Flavor Boost: Add a splash of liquid smoke or BBQ sauce to the batter for a smoky twist that enhances the savory profile. Each bite will be a flavor journey!
Crispy Toppings: After tossing in the sauce, sprinkle with crushed tortilla chips or panko breadcrumbs before serving. This adds an extra crunch and a delightful texture contrast.
Herb Infusion: Mix in finely chopped fresh herbs like parsley, cilantro, or basil into the batter for a burst of fresh flavor that lightens each bite. It’s a simple tweak that makes a world of difference!
Unique Dips: Get adventurous with your dipping options! Try a tahini-based sauce or spicy hummus for a protein-packed complement to the wings that still keeps things exciting.
Nutty Finish: Drizzle some creamy peanut sauce over the finished wings for an Asian-inspired twist that combines flavors like hoisin and sesame oil—your taste buds will love this unique pairing!

How to Store and Freeze Spicy Korean Cauliflower Wings

Fridge: Store leftover Spicy Korean Cauliflower Wings in airtight containers for up to 2 days. Keep the wings and sauce separate to maintain their crispiness.

Freezer: For longer storage, freeze unbaked battered cauliflower florets on a baking tray until solid, then transfer to a freezer-safe bag. They can be frozen for up to 3 months.

Reheating: Reheat in the oven at 375°F (190°C) for best texture, ensuring the wings remain crispy and delicious. Avoid using the microwave to prevent sogginess.

Thawing: If using frozen wings, let them thaw in the fridge overnight before baking, then proceed with your baking instructions for fresh, flavorful results.

Expert Tips for Spicy Korean Cauliflower Wings

• Crispy Perfection: To achieve maximum crispiness, air fry your cauliflower wings at 400°F for around 15 minutes.

• Avoid Clumping: Ensure you shake off excess batter before placing the florets on the baking tray; this prevents clumping and allows for even baking of your spicy cauliflower wings.

• Adjust Spice Level: Tailor the heat of the dish by modifying the amount of gochujang paste; add extra chili flakes for an even spicier kick if desired.

• Don’t Overcrowd: Arrange the cauliflower florets in a single layer on the tray; overcrowding can lead to steaming instead of crisping.

• Reheat Smartly: For the best texture, reheat leftovers in the oven rather than the microwave; this keeps them crispy and delicious for your next snack adventure!

What to Serve with Spicy Korean Cauliflower Wings

Creating the perfect meal around these bold and crispy wings is a rewarding endeavor, bringing your taste buds on an exciting adventure.

Creamy Mashed Potatoes: They offer a velvety contrast, enhancing the wings’ spicy kick with their comforting creaminess. A perfect pairing!
Fresh Cucumber Salad: The crisp, refreshing cucumbers brighten your plate, cooling the heat from the wings while adding a delightful crunch.
Steamed Jasmine Rice: This fluffy rice acts as the perfect backdrop, soaking up the delicious gochujang sauce and providing a neutral base for the spicy flavors.
Sautéed Bok Choy: These tender greens bring a slight crunch and light bitterness that balance the richness of the wings, offering both nutrition and taste.
Spicy Kimchi: A zesty side with its fermented tang complements the wings beautifully, enhancing their overall flavor profile while adding probiotic goodness.
Pineapple Salsa: Sweet and tropical, this salsa ignites your palate, contrasting the heat of the wings with refreshing bursts of flavor. An ideal match!
Craft Beer: A crisp lager or hoppy IPA can cut through the spice and richness of the wings, balancing the bold flavors while providing a fun, casual vibe.
Vegan Yogurt Dip: This cooling dip mellows the heat and adds a creamy texture, making each bite even more delightful and family-friendly.
Chocolate Avocado Mousse: End your meal on a sweet note with this rich dessert. The smooth chocolate flavor serves as a delightful counterpoint to spicy, savory dishes.

Spicy Korean Cauliflower Wings Recipe FAQs

What type of cauliflower should I use for the best results?
I recommend using a medium cauliflower head, cut into uniform florets to ensure even baking. Look for fresh cauliflower without dark spots, as this indicates ripeness and quality.

How should I store leftover Spicy Korean Cauliflower Wings?
You can store leftover wings in airtight containers in the refrigerator for up to 2 days. It’s best to keep the wings and their gochujang sauce in separate containers to maintain their crispy texture until you’re ready for a second helping.

Can I freeze Spicy Korean Cauliflower Wings?
Absolutely! You can freeze unbaked, battered cauliflower florets. Spread them out on a baking tray and freeze until solid, then transfer to a freezer-safe bag. They will stay fresh for up to 3 months. When you’re ready to bake, thaw them in the refrigerator overnight before following your recipe instructions.

Why is my batter clumping, and how can I avoid this?
Clumping often occurs when excess batter clings to the florets. To avoid this, make sure to shake off the excess batter gently before placing the coated cauliflower on the baking tray. This ensures an even coating and helps the florets bake to crispy perfection.

Can I adjust the spice level in the gochujang sauce?
Very! The beauty of this recipe lies in its adaptability. Feel free to reduce the amount of gochujang paste for a milder flavor or add chili flakes for an extra kick. Taste as you go to build up your preferred level of heat.

Are Spicy Korean Cauliflower Wings suitable for allergies?
This recipe can be made allergy-friendly by using gluten-free flour and ensuring your plant milk and mayonnaise are free from other allergens. Always double-check ingredient labels, especially for items like soy sauce, to ensure they meet your dietary needs.