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Spicy Korean Cauliflower Wings Recipe

Spicy Korean Cauliflower Wings Recipe
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These Spicy Korean Cauliflower Wings are a bold, crispy, and plant-based snack coated in a crunchy batter and tossed in a sweet and spicy Korean gochujang glaze. Perfect for vegetarians and meat-eaters alike, they make a flavorful appetizer or party favorite that’s easy to prepare and deliciously healthy.

Ingredients

Scale

Cauliflower Wings

  • 1 medium head cauliflower, cut into bite-sized florets
  • 3/4 cup all-purpose flour (or gluten-free flour blend for gluten-free)
  • 1/4 cup cornstarch
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ginger powder
  • 1/4 teaspoon salt
  • 3/4 cup cold water
  • Vegetable oil for baking or frying

Korean Sauce

  • 3 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons soy sauce (use tamari for gluten-free)
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon minced garlic (or garlic powder)
  • 1 teaspoon sesame oil

Instructions

  1. Prepare the Cauliflower: Cut the cauliflower into uniform bite-sized florets. Rinse and thoroughly dry them to ensure the batter sticks well.
  2. Make the Batter: In a bowl, whisk together the flour, cornstarch, garlic powder, ginger powder, and salt. Slowly add cold water, stirring until you achieve a smooth, slightly thick batter that will coat the cauliflower evenly.
  3. Coat and Bake or Fry: Dip each cauliflower floret into the batter to coat thoroughly. For baking, place coated florets on a parchment-lined or wire rack-lined baking sheet. Bake at 425°F (220°C) for 20-25 minutes, flipping halfway through for even crispiness. Alternatively, deep-fry the coated florets until golden brown and crispy.
  4. Prepare the Korean Sauce: While baking or frying, whisk together gochujang, soy sauce, maple syrup, rice vinegar, minced garlic, and sesame oil to create the sweet and spicy glaze.
  5. Toss and Serve: Once the cauliflower wings are golden and crispy, immediately toss them in the prepared sauce, ensuring each piece is fully coated. Serve hot with optional garnishes and side dishes.

Notes

  • Pat dry your cauliflower thoroughly to ensure crisp batter adherence.
  • Use cold water in the batter for a lighter, crispier coating.
  • Toss wings in sauce immediately after cooking to keep the glaze sticking well.
  • When baking, use a wire rack to elevate cauliflower for better air circulation and crispiness.
  • Adjust the level of gochujang to control spice intensity gradually.

Nutrition

Keywords: Spicy Korean Cauliflower Wings, Korean appetizer, plant-based wings, vegetarian wings, vegan snack, gluten-free Korean wings

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