![- Main Ingredients - 1 large head of cauliflower, cut into bite-sized florets - 1 cup all-purpose flour - 1 cup plant-based milk (almond or soy) - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and pepper to taste - Breading and Coating - 1 cup panko breadcrumbs - 2 tablespoons vegetable oil (for drizzling) - Sauce Components - ½ cup Korean BBQ sauce (store-bought or homemade) - 2 tablespoons gochugaru (Korean red pepper flakes) - 1 tablespoon sesame oil - 1 tablespoon honey (or maple syrup for a vegan option) Gather these ingredients before you start. Each one plays a key role in making the wings taste amazing. The cauliflower gives a great base. The spices in the flour mix add depth. Panko breadcrumbs give the wings that perfect crunch. The sauce combines sweet and spicy for a wonderful kick. If you want to learn more about the full recipe, check out the details for each step. This will help you make the best spicy Korean BBQ cauliflower wings! First, get your large head of cauliflower. Cut it into bite-sized florets. Make sure they are similar in size for even cooking. Rinse the florets under cold water to remove any dirt. Pat them dry with a clean towel. This helps the batter stick better. In a mixing bowl, combine the all-purpose flour, garlic powder, onion powder, and smoked paprika. Add salt and pepper to taste. Gradually whisk in the plant-based milk until you have a smooth batter. The batter should be thick enough to coat the florets well. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Dip each cauliflower floret into the batter, making sure it’s fully coated. Roll it in panko breadcrumbs for a crunchy coating. Place them on the baking sheet. Drizzle the wings with vegetable oil. Bake for 25-30 minutes until they are golden and crispy. While they bake, mix the Korean BBQ sauce with gochugaru, sesame oil, and honey in another bowl. Once the wings are done, toss them in the sauce. If you like extra crunch, pop them back in the oven for an additional 5-10 minutes. Serve them warm. Enjoy your flavorful delight! For the complete recipe, check out the Full Recipe. To make your cauliflower wings crunchy, use panko breadcrumbs. They give a great texture. Coat the florets well in the batter. Ensure every piece is covered. Bake them at 425°F for a golden finish. If you want extra crunch, bake them a little longer. You can also try an extra drizzle of oil before baking. This helps create a crispy shell. For a flavor boost, try adding spices to the batter. Mix in some cayenne for heat. You can also use smoked paprika for a deeper taste. Don't forget to adjust the gochugaru in the sauce. More gochugaru means more spice! You can also add minced garlic to the sauce for a fresh kick. Experiment with sesame seeds or chopped herbs for extra flavor. Serve your wings hot for the best taste. A platter of wings looks great at any gathering. Garnish with sesame seeds and green onions. This adds a nice touch. Pair them with a cooling cucumber salad. A vegan ranch dip also works well. You can even make a mini buffet with different dipping sauces. Enjoy sharing this flavorful dish! For the complete recipe, check the [Full Recipe]. {{image_2}} You can easily make this dish vegan. Use plant-based milk and maple syrup instead of honey. For gluten-free wings, swap all-purpose flour with almond flour or a gluten-free blend. Check the panko breadcrumbs for gluten-free brands. This way, everyone can enjoy these tasty bites! While Korean BBQ sauce is fantastic, you can try other sauces too. Buffalo sauce adds a spicy kick. Teriyaki sauce gives a sweet glaze. You can even make a hoisin glaze for a twist. Mix and match to find your favorite flavors! Want more heat? Add extra gochugaru to the sauce. You can also mix in sriracha or chili paste for an extra punch. If you prefer milder wings, cut back on the spice. Adjust the heat to fit your taste buds. Once you make your spicy Korean BBQ cauliflower wings, let them cool. Place the wings in an airtight container. They will stay fresh in the fridge for up to three days. Just remember to keep the sauce separate to avoid sogginess. To reheat, preheat your oven to 375°F (190°C). Spread the wings on a baking sheet. Bake them for 10-15 minutes or until they are warm and crispy again. You can also use an air fryer for a quicker option. Just set it to 350°F (175°C) and heat for about 5-7 minutes. If you want to save some wings for later, freezing is a great option. First, let them cool completely. Then, place the wings in a single layer on a baking sheet and freeze them for about an hour. Once frozen, transfer them to a freezer-safe bag. They can stay frozen for up to three months. When you're ready to eat them, just bake from frozen, adding a few extra minutes to the cooking time. Enjoy the deliciousness later! For the full recipe, check back on the ingredients and cooking steps. To make Spicy Korean BBQ Cauliflower Wings, start by preheating your oven to 425°F (220°C). Cut a large head of cauliflower into bite-sized florets. In a bowl, mix 1 cup of flour, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of smoked paprika. Add salt and pepper to taste. Gradually whisk in 1 cup of plant-based milk until smooth. Coat each cauliflower floret in the batter, then roll it in panko breadcrumbs. Place them on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons of vegetable oil. Bake for 25-30 minutes until golden and crispy. While they bake, mix ½ cup of Korean BBQ sauce, 2 tablespoons of gochugaru, 1 tablespoon of sesame oil, and 1 tablespoon of honey in a bowl. Toss the baked cauliflower in this sauce for a spicy kick. For extra crispiness, bake again for 5-10 minutes. Serve and enjoy! You can serve cauliflower wings with many tasty sides. Try a cooling cucumber salad to balance the heat. A vegan ranch dip also pairs well and adds creaminess. For something crunchy, serve with carrot or celery sticks. You can also add rice or quinoa for a heartier meal. These sides complement the spicy flavors and make for a fun meal. You can use frozen cauliflower, but it may affect the texture. Thaw the cauliflower first and pat it dry. This helps keep the wings crispy. The cooking time may vary, so keep an eye on them in the oven. If you want a more tender bite, frozen cauliflower works well. For the best flavor and crunch, fresh cauliflower is the way to go. For the full recipe, check the detailed instructions above! You now understand how to make tasty cauliflower wings. We covered the key ingredients, step-by-step instructions, and helpful tips. You learned plenty about serving suggestions and how to store them too. With variations for different diets, there is a recipe for everyone. Now, go ahead and enjoy making and sharing your delicious cauliflower wings!](https://momdishmagic.com/wp-content/uploads/2025/07/3c2424df-3702-4851-82e3-af09b1de3c90-768x768.webp)
Are you ready to spice up your snack game? My Spicy Korean BBQ Cauliflower Wings are the perfect combo of flavor and crunch. These tasty bites are easy to make, and they pack a serious punch. Whether you’re a vegan or just love a great dish, this recipe has something for everyone. Let’s dive into the ingredients and kick things off in your kitchen!
Ingredients
List of Ingredients
– Main Ingredients
– 1 large head of cauliflower, cut into bite-sized florets
– 1 cup all-purpose flour
– 1 cup plant-based milk (almond or soy)
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Breading and Coating
– 1 cup panko breadcrumbs
– 2 tablespoons vegetable oil (for drizzling)
– Sauce Components
– ½ cup Korean BBQ sauce (store-bought or homemade)
– 2 tablespoons gochugaru (Korean red pepper flakes)
– 1 tablespoon sesame oil
– 1 tablespoon honey (or maple syrup for a vegan option)
Gather these ingredients before you start. Each one plays a key role in making the wings taste amazing. The cauliflower gives a great base. The spices in the flour mix add depth. Panko breadcrumbs give the wings that perfect crunch. The sauce combines sweet and spicy for a wonderful kick.
If you want to learn more about the full recipe, check out the details for each step. This will help you make the best spicy Korean BBQ cauliflower wings!
Step-by-Step Instructions
Preparation of Cauliflower
First, get your large head of cauliflower. Cut it into bite-sized florets. Make sure they are similar in size for even cooking. Rinse the florets under cold water to remove any dirt. Pat them dry with a clean towel. This helps the batter stick better.
How to Make the Batter
In a mixing bowl, combine the all-purpose flour, garlic powder, onion powder, and smoked paprika. Add salt and pepper to taste. Gradually whisk in the plant-based milk until you have a smooth batter. The batter should be thick enough to coat the florets well.
Baking Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Dip each cauliflower floret into the batter, making sure it’s fully coated. Roll it in panko breadcrumbs for a crunchy coating. Place them on the baking sheet. Drizzle the wings with vegetable oil. Bake for 25-30 minutes until they are golden and crispy.
While they bake, mix the Korean BBQ sauce with gochugaru, sesame oil, and honey in another bowl. Once the wings are done, toss them in the sauce. If you like extra crunch, pop them back in the oven for an additional 5-10 minutes.
Serve them warm. Enjoy your flavorful delight! For the complete recipe, check out the Full Recipe.
Tips & Tricks
Best Practices for Crunchy Wings
To make your cauliflower wings crunchy, use panko breadcrumbs. They give a great texture. Coat the florets well in the batter. Ensure every piece is covered. Bake them at 425°F for a golden finish. If you want extra crunch, bake them a little longer. You can also try an extra drizzle of oil before baking. This helps create a crispy shell.
Flavor Enhancements
For a flavor boost, try adding spices to the batter. Mix in some cayenne for heat. You can also use smoked paprika for a deeper taste. Don’t forget to adjust the gochugaru in the sauce. More gochugaru means more spice! You can also add minced garlic to the sauce for a fresh kick. Experiment with sesame seeds or chopped herbs for extra flavor.
Serving Suggestions
Serve your wings hot for the best taste. A platter of wings looks great at any gathering. Garnish with sesame seeds and green onions. This adds a nice touch. Pair them with a cooling cucumber salad. A vegan ranch dip also works well. You can even make a mini buffet with different dipping sauces. Enjoy sharing this flavorful dish! For the complete recipe, check the [Full Recipe].
Variations
Vegan and Gluten-Free Options
You can easily make this dish vegan. Use plant-based milk and maple syrup instead of honey. For gluten-free wings, swap all-purpose flour with almond flour or a gluten-free blend. Check the panko breadcrumbs for gluten-free brands. This way, everyone can enjoy these tasty bites!
Alternative Sauces
While Korean BBQ sauce is fantastic, you can try other sauces too. Buffalo sauce adds a spicy kick. Teriyaki sauce gives a sweet glaze. You can even make a hoisin glaze for a twist. Mix and match to find your favorite flavors!
Spicing it Up
Want more heat? Add extra gochugaru to the sauce. You can also mix in sriracha or chili paste for an extra punch. If you prefer milder wings, cut back on the spice. Adjust the heat to fit your taste buds.
Storage Info
Refrigeration Guidelines
Once you make your spicy Korean BBQ cauliflower wings, let them cool. Place the wings in an airtight container. They will stay fresh in the fridge for up to three days. Just remember to keep the sauce separate to avoid sogginess.
Reheating Instructions
To reheat, preheat your oven to 375°F (190°C). Spread the wings on a baking sheet. Bake them for 10-15 minutes or until they are warm and crispy again. You can also use an air fryer for a quicker option. Just set it to 350°F (175°C) and heat for about 5-7 minutes.
Freezing Recommendations
If you want to save some wings for later, freezing is a great option. First, let them cool completely. Then, place the wings in a single layer on a baking sheet and freeze them for about an hour. Once frozen, transfer them to a freezer-safe bag. They can stay frozen for up to three months. When you’re ready to eat them, just bake from frozen, adding a few extra minutes to the cooking time. Enjoy the deliciousness later! For the full recipe, check back on the ingredients and cooking steps.
FAQs
How to make Spicy Korean BBQ Cauliflower Wings?
To make Spicy Korean BBQ Cauliflower Wings, start by preheating your oven to 425°F (220°C). Cut a large head of cauliflower into bite-sized florets. In a bowl, mix 1 cup of flour, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of smoked paprika. Add salt and pepper to taste. Gradually whisk in 1 cup of plant-based milk until smooth.
Coat each cauliflower floret in the batter, then roll it in panko breadcrumbs. Place them on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons of vegetable oil. Bake for 25-30 minutes until golden and crispy.
While they bake, mix ½ cup of Korean BBQ sauce, 2 tablespoons of gochugaru, 1 tablespoon of sesame oil, and 1 tablespoon of honey in a bowl. Toss the baked cauliflower in this sauce for a spicy kick. For extra crispiness, bake again for 5-10 minutes. Serve and enjoy!
What can I serve with cauliflower wings?
You can serve cauliflower wings with many tasty sides. Try a cooling cucumber salad to balance the heat. A vegan ranch dip also pairs well and adds creaminess.
For something crunchy, serve with carrot or celery sticks. You can also add rice or quinoa for a heartier meal. These sides complement the spicy flavors and make for a fun meal.
Can I use frozen cauliflower for this recipe?
You can use frozen cauliflower, but it may affect the texture. Thaw the cauliflower first and pat it dry. This helps keep the wings crispy. The cooking time may vary, so keep an eye on them in the oven. If you want a more tender bite, frozen cauliflower works well. For the best flavor and crunch, fresh cauliflower is the way to go.
For the full recipe, check the detailed instructions above!
You now understand how to make tasty cauliflower wings. We covered the key ingredients, step-by-step instructions, and helpful tips. You learned plenty about serving suggestions and how to store them too. With variations for different diets, there is a recipe for everyone.
Now, go ahead and enjoy making and sharing your delicious cauliflower wings!
![- Main Ingredients - 1 large head of cauliflower, cut into bite-sized florets - 1 cup all-purpose flour - 1 cup plant-based milk (almond or soy) - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and pepper to taste - Breading and Coating - 1 cup panko breadcrumbs - 2 tablespoons vegetable oil (for drizzling) - Sauce Components - ½ cup Korean BBQ sauce (store-bought or homemade) - 2 tablespoons gochugaru (Korean red pepper flakes) - 1 tablespoon sesame oil - 1 tablespoon honey (or maple syrup for a vegan option) Gather these ingredients before you start. Each one plays a key role in making the wings taste amazing. The cauliflower gives a great base. The spices in the flour mix add depth. Panko breadcrumbs give the wings that perfect crunch. The sauce combines sweet and spicy for a wonderful kick. If you want to learn more about the full recipe, check out the details for each step. This will help you make the best spicy Korean BBQ cauliflower wings! First, get your large head of cauliflower. Cut it into bite-sized florets. Make sure they are similar in size for even cooking. Rinse the florets under cold water to remove any dirt. Pat them dry with a clean towel. This helps the batter stick better. In a mixing bowl, combine the all-purpose flour, garlic powder, onion powder, and smoked paprika. Add salt and pepper to taste. Gradually whisk in the plant-based milk until you have a smooth batter. The batter should be thick enough to coat the florets well. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Dip each cauliflower floret into the batter, making sure it’s fully coated. Roll it in panko breadcrumbs for a crunchy coating. Place them on the baking sheet. Drizzle the wings with vegetable oil. Bake for 25-30 minutes until they are golden and crispy. While they bake, mix the Korean BBQ sauce with gochugaru, sesame oil, and honey in another bowl. Once the wings are done, toss them in the sauce. If you like extra crunch, pop them back in the oven for an additional 5-10 minutes. Serve them warm. Enjoy your flavorful delight! For the complete recipe, check out the Full Recipe. To make your cauliflower wings crunchy, use panko breadcrumbs. They give a great texture. Coat the florets well in the batter. Ensure every piece is covered. Bake them at 425°F for a golden finish. If you want extra crunch, bake them a little longer. You can also try an extra drizzle of oil before baking. This helps create a crispy shell. For a flavor boost, try adding spices to the batter. Mix in some cayenne for heat. You can also use smoked paprika for a deeper taste. Don't forget to adjust the gochugaru in the sauce. More gochugaru means more spice! You can also add minced garlic to the sauce for a fresh kick. Experiment with sesame seeds or chopped herbs for extra flavor. Serve your wings hot for the best taste. A platter of wings looks great at any gathering. Garnish with sesame seeds and green onions. This adds a nice touch. Pair them with a cooling cucumber salad. A vegan ranch dip also works well. You can even make a mini buffet with different dipping sauces. Enjoy sharing this flavorful dish! For the complete recipe, check the [Full Recipe]. {{image_2}} You can easily make this dish vegan. Use plant-based milk and maple syrup instead of honey. For gluten-free wings, swap all-purpose flour with almond flour or a gluten-free blend. Check the panko breadcrumbs for gluten-free brands. This way, everyone can enjoy these tasty bites! While Korean BBQ sauce is fantastic, you can try other sauces too. Buffalo sauce adds a spicy kick. Teriyaki sauce gives a sweet glaze. You can even make a hoisin glaze for a twist. Mix and match to find your favorite flavors! Want more heat? Add extra gochugaru to the sauce. You can also mix in sriracha or chili paste for an extra punch. If you prefer milder wings, cut back on the spice. Adjust the heat to fit your taste buds. Once you make your spicy Korean BBQ cauliflower wings, let them cool. Place the wings in an airtight container. They will stay fresh in the fridge for up to three days. Just remember to keep the sauce separate to avoid sogginess. To reheat, preheat your oven to 375°F (190°C). Spread the wings on a baking sheet. Bake them for 10-15 minutes or until they are warm and crispy again. You can also use an air fryer for a quicker option. Just set it to 350°F (175°C) and heat for about 5-7 minutes. If you want to save some wings for later, freezing is a great option. First, let them cool completely. Then, place the wings in a single layer on a baking sheet and freeze them for about an hour. Once frozen, transfer them to a freezer-safe bag. They can stay frozen for up to three months. When you're ready to eat them, just bake from frozen, adding a few extra minutes to the cooking time. Enjoy the deliciousness later! For the full recipe, check back on the ingredients and cooking steps. To make Spicy Korean BBQ Cauliflower Wings, start by preheating your oven to 425°F (220°C). Cut a large head of cauliflower into bite-sized florets. In a bowl, mix 1 cup of flour, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of smoked paprika. Add salt and pepper to taste. Gradually whisk in 1 cup of plant-based milk until smooth. Coat each cauliflower floret in the batter, then roll it in panko breadcrumbs. Place them on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons of vegetable oil. Bake for 25-30 minutes until golden and crispy. While they bake, mix ½ cup of Korean BBQ sauce, 2 tablespoons of gochugaru, 1 tablespoon of sesame oil, and 1 tablespoon of honey in a bowl. Toss the baked cauliflower in this sauce for a spicy kick. For extra crispiness, bake again for 5-10 minutes. Serve and enjoy! You can serve cauliflower wings with many tasty sides. Try a cooling cucumber salad to balance the heat. A vegan ranch dip also pairs well and adds creaminess. For something crunchy, serve with carrot or celery sticks. You can also add rice or quinoa for a heartier meal. These sides complement the spicy flavors and make for a fun meal. You can use frozen cauliflower, but it may affect the texture. Thaw the cauliflower first and pat it dry. This helps keep the wings crispy. The cooking time may vary, so keep an eye on them in the oven. If you want a more tender bite, frozen cauliflower works well. For the best flavor and crunch, fresh cauliflower is the way to go. For the full recipe, check the detailed instructions above! You now understand how to make tasty cauliflower wings. We covered the key ingredients, step-by-step instructions, and helpful tips. You learned plenty about serving suggestions and how to store them too. With variations for different diets, there is a recipe for everyone. Now, go ahead and enjoy making and sharing your delicious cauliflower wings!](https://momdishmagic.com/wp-content/uploads/2025/07/3c2424df-3702-4851-82e3-af09b1de3c90-250x250.webp)
