Spicy Korean Style Cauliflower Wings

Korean-style cauliflower wings are a fantastic plant-based alternative to traditional chicken wings. These wings are crispy, spicy, and packed with bold flavors, making them a perfect appetizer or main dish.

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In this guide, we'll walk you through the steps to make these delicious wings and answer some common questions to ensure your dish turns out perfectly.

Korean Style Cauliflower WingsPhoto byradishroots

Ingredients

• 1 large head of cauliflower
• 1 cup all-purpose flour
• 1 cup water
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup panko breadcrumbs

For the Korean Sauce:

• 1/2 cup gochujang (Korean chili paste)
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 2 tablespoons maple syrup
• 2 tablespoons sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon grated ginger
• 1 teaspoon sesame seeds
• 2 green onions, chopped (for garnish)

Instructions

1. Preheat the Oven
2. • Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or a silicone baking mat.
3. Prepare the Cauliflower
4. • Remove the outer leaves and cut the cauliflower into bite-sized florets.
5. Make the Batter
6. • In a large bowl, mix the flour, water, garlic powder, onion powder, salt, and black pepper until smooth. Dip each cauliflower floret into the batter, allowing any excess to drip off, then roll in panko breadcrumbs until evenly coated.
7. Bake the Cauliflower
8. • Arrange the coated cauliflower florets in a single layer on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, turning halfway through, until golden brown and crispy.
9. Make the Korean Sauce
10. • While the cauliflower is baking, prepare the Korean sauce. In a small saucepan, combine gochujang, soy sauce, rice vinegar, maple syrup, sesame oil, minced garlic, and grated ginger. Cook over medium heat, stirring occasionally, until the sauce thickens, about 5 minutes.
11. Coat the Cauliflower
12. • Once the cauliflower is done baking, transfer the florets to a large bowl. Pour the Korean sauce over the cauliflower and toss until all the florets are well-coated.
13. Serve and Garnish
14. • Arrange the cauliflower wings on a serving platter. Sprinkle with sesame seeds and chopped green onions for garnish. Serve immediately and enjoy the spicy, tangy flavors!

FAQs

1. Can I use frozen cauliflower?
2. • Yes, but thaw and pat dry thoroughly before using. Frozen cauliflower may retain extra moisture, which can affect the crispiness.
3. How do I store leftover cauliflower wings?
4. • Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F (190°C) until warmed through.
5. Can I make these wings gluten-free?
6. • Absolutely! Substitute the all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs.
7. Is there a way to make these wings less spicy?
8. • If you prefer a milder sauce, reduce the amount of gochujang and increase the maple syrup, or add a bit of honey to balance the heat.
9. What can I serve with Korean-style cauliflower Wings?
10. • They pair well with a side of steamed rice, a fresh salad, or pickled vegetables to balance the bold flavors.

Conclusion

Korean-style cauliflower Wings are a delightful, flavorful dish that brings the essence of Korean cuisine to your table. Whether you're a fan of spicy food or looking for a healthier alternative to chicken wings, this recipe is sure to impress. Happy cooking!