Go Back
- Cauliflower florets - Batter ingredients: flour, almond milk, seasonings - Coating: panko breadcrumbs - Spicy sauce components: gochujang, maple syrup, soy sauce, etc. To make Spicy Korean BBQ Cauliflower Wings, you need fresh cauliflower florets. They provide the perfect base for this dish. Next, for the batter, gather flour and unsweetened almond milk. You can also use any plant-based milk. Add garlic powder, onion powder, and smoked paprika for flavor. Don’t forget salt and pepper to taste! For the crunchy coating, grab some panko breadcrumbs. These will give the wings that crispy texture we all love. Now, let’s talk about the spicy sauce. The star is gochujang, a Korean chili paste that packs a punch. You’ll also need maple syrup for sweetness, soy sauce for saltiness, and a splash of rice vinegar for tang. A touch of sesame oil and minced ginger adds depth to the sauce. These ingredients come together to create a delicious flavor explosion. Check out the Full Recipe to see how to combine everything perfectly! First, preheat your oven to 425°F (220°C). This temperature ensures the cauliflower wings become crispy. Next, prepare the batter. In a large bowl, mix the flour, garlic powder, onion powder, smoked paprika, salt, and pepper. This mix adds great flavor. Gradually whisk in the almond milk until the batter is smooth. Now, get your panko breadcrumbs ready in a separate shallow bowl. This will give our wings a nice crunch. For the coating process, dip each cauliflower floret into the batter first. Let any excess batter drip off. Then, coat it in the panko breadcrumbs. Place the coated florets on a baking sheet lined with parchment paper. This helps with easy clean-up and prevents sticking. For the best results, spray the coated wings lightly with cooking spray. This adds extra crispiness. Bake them in the preheated oven for about 25-30 minutes. Flip them halfway through to ensure they bake evenly. Once done, they should be golden and crispy. For the spicy sauce, gather these ingredients: gochujang, maple syrup, rice vinegar, soy sauce, sesame oil, and minced ginger. In a small saucepan over low heat, combine all the sauce ingredients. Stir them until they mix well and heat through. This will create a rich, flavorful sauce that pairs perfectly with the wings. Once your cauliflower wings are ready, toss them in the spicy sauce. Serve them immediately, garnished with sesame seeds and chopped green onions for a pop of color. For the complete recipe, check out the Full Recipe section. To get that perfect crunch with your spicy Korean BBQ cauliflower wings, use cooking spray. This simple step adds a nice golden finish. Lightly spray the wings before baking. If you want to try an alternative baking method, consider using an air fryer. It cooks the wings quickly and gives them a crispy texture. Just set your air fryer to 400°F (200°C) and cook for about 15-20 minutes. When it comes to seasoning, think beyond the basics. You can add a pinch of cayenne pepper for extra heat. A dash of smoked paprika enhances the flavor too. Balancing spice and sweetness is key. The gochujang brings heat, and maple syrup adds sweetness. Adjust the maple syrup to suit your taste. A little more can tame the spice nicely. For the best flavor experience, pair your wings with a side of creamy ranch or tangy kimchi. These sauces complement the heat well. For side dishes, consider serving with rice or a fresh salad. A crunchy slaw can also add great texture. Enjoy these wings with friends for a fun meal! {{image_2}} If you want to make this dish work for special diets, here are some great swaps: - Gluten-free options: Use gluten-free flour instead of all-purpose flour. For the coating, you can choose gluten-free panko breadcrumbs. - Vegan substitutions: Almond milk is already a plant-based choice. You can use maple syrup for sweetness, and all other ingredients are vegan-friendly. You can cook these cauliflower wings in different ways to suit your taste: - Air frying method: If you have an air fryer, this is a quick and healthier option. Preheat the air fryer to 375°F (190°C). Cook the wings in a single layer for about 15-20 minutes, shaking halfway through. - Grilling cauliflower wings: For a smoky flavor, grill the wings! Brush them with a little oil and grill over medium heat for about 5-7 minutes on each side. Want to change things up? Here are some ideas: - Spicy vs. mild options: You can adjust the heat level by using less gochujang or adding some honey for sweetness. If you want it milder, try using a sweet chili sauce instead. - Utilizing different sauces: Feel free to explore other sauces! A barbecue sauce or teriyaki sauce can add a fun twist. Try mixing different flavors to find your favorite. For the complete recipe, check out the Full Recipe section above! To store your spicy Korean BBQ cauliflower wings, let them cool first. Place them in an airtight container. This keeps them fresh for 3 to 5 days in the fridge. When you're ready to eat, preheat your oven to 350°F (175°C). Spread the wings on a baking sheet. Reheat for about 10 to 15 minutes. This helps maintain their crispy texture. If you want to freeze the wings, follow these steps. After they cool, arrange them in a single layer on a baking sheet. Freeze them for about an hour. This prevents them from sticking together. Once frozen, transfer them to a freezer-safe bag. They can last up to 3 months. When you’re ready to enjoy them, take them out and thaw in the fridge overnight. For the best taste, reheat in the oven at 350°F (175°C) for about 15 to 20 minutes. This way, they stay crispy and delicious. For the full recipe, check out the detailed instructions above. Gochujang is a key part of this recipe. If you can't find it, try these options: - Sriracha: It adds heat but is sweeter. - Chili paste: Use a similar amount for heat. - Harissa: A North African spice paste that brings depth. These substitutes change the flavor, but they still work well. You can mix some soy sauce or honey to mimic gochujang's sweetness and umami. To get your wings super crispy, follow these tips: - Cooking spray: Lightly spray the coated wings before baking. This helps them brown. - Panko breadcrumbs: Use panko instead of regular breadcrumbs. They create a crunchier texture. - Higher oven temperature: Bake at 425°F (220°C) for a golden finish. - Flip halfway: Turn the wings halfway through baking for even crispiness. These steps will ensure your cauliflower wings are crunchy and delicious. You can use frozen cauliflower, but it might change the texture. Here are some tips: - Thaw first: Make sure to thaw the cauliflower completely. Pat it dry with a towel to remove extra moisture. - Adjust cooking time: Frozen florets may need a little extra time in the oven. Keep an eye on them. Using frozen cauliflower is fine, but fresh gives the best crunch. Check out the Full Recipe for the best results! This blog post covered how to make delicious cauliflower wings. We discussed key ingredients, preparation steps, and baking tips. I shared ways to achieve crispiness, flavor combinations, and serving ideas. Variations included cooking methods and ingredient alternatives. Finally, I detailed storage and reheating tips. Enjoy making these wings your own. Experiment, have fun, and create tasty dishes that satisfy!

Spicy Korean BBQ Cauliflower Wings

Get ready to spice up your snack game with these delicious Spicy Korean BBQ Cauliflower Wings! This easy recipe highlights crispy cauliflower tossed in a tangy and spicy sauce that packs a flavorful punch. Perfect for game days or a tasty vegan treat, these wings are sure to impress your friends and family. Click through to discover step-by-step instructions and make your own spicy masterpiece today!
Print Recipe Pin Recipe

Ingredients
  

1 medium cauliflower, cut into florets

1 cup all-purpose flour (or gluten-free flour)

1 cup unsweetened almond milk or any plant-based milk

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup panko breadcrumbs

1 tablespoon sesame oil

½ cup gochujang (Korean chili paste)

2 tablespoons maple syrup

1 tablespoon rice vinegar

1 tablespoon soy sauce (or tamari for gluten-free)

1 teaspoon ginger, minced

Sesame seeds for garnish

Chopped green onions for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, mix the flour, garlic powder, onion powder, smoked paprika, salt, and pepper together.

      Gradually whisk in the almond milk until you have a smooth batter.

        Place the panko breadcrumbs in a separate shallow bowl.

          Dip each cauliflower floret first into the batter, allowing any excess to drip off, then coat it in the panko breadcrumbs. Place on a baking sheet lined with parchment paper.

            Spray the coated cauliflower wings lightly with cooking spray for added crispiness.

              Bake in the preheated oven for about 25-30 minutes, flipping halfway through, until they are golden and crispy.

                While the cauliflower wings are baking, prepare the spicy sauce: in a small saucepan over low heat, combine gochujang, maple syrup, rice vinegar, soy sauce, sesame oil, and minced ginger. Stir until well mixed and heated through. Remove from heat.

                  Once the wings are done baking, transfer them to a large mixing bowl and pour the spicy sauce over them. Toss gently to coat all the wings evenly.

                    Serve immediately, garnished with sesame seeds and chopped green onions on top.

                      Prep Time: 10 mins | Total Time: 45 mins | Servings: 4