Spicy Korean Cauliflower Wings Recipe: 7 Flavor-Packed Steps

Ingredients For Korean Cauliflower Wings

Pantry staples and fresh produce

One of the best aspects of this spicy Korean cauliflower wings recipe is that it relies heavily on readily available pantry staples and fresh produce, making it accessible for almost any home cook. You won’t need to hunt for obscure ingredients; most items are likely already in your kitchen or easily found at your local grocery store. The foundation starts with a fresh head of cauliflower, which transforms beautifully when baked and coated. For the crispy batter, you’ll use all-purpose flour, cornstarch, and common seasonings. The star of the sauce, however, is gochujang, a Korean chili paste that provides that authentic spicy and slightly sweet depth. Alongside gochujang, you’ll combine other familiar condiments like soy sauce, honey, and sesame oil to build a rich, complex flavor that truly makes these wings sing.

List of all items needed

To prepare your delicious spicy Korean cauliflower wings, gather the following ingredients:

For the Cauliflower and Batter:

• 1 large head of cauliflower, cut into bite-sized florets
• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup cold water (or plant-based milk for vegan option)
• 2 tablespoons vegetable oil (for baking sheet)

For the Spicy Korean Chili Sauce:

• ¼ cup gochujang (Korean chili paste)
• 2 tablespoons honey (or maple syrup for vegan option)
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 clove garlic, minced
• ½ teaspoon grated fresh ginger (optional)

For Garnish:

• Toasted sesame seeds
• Chopped green onions

Ensuring you have all your ingredients prepped and measured before you begin will streamline the cooking process, allowing you to focus on achieving that perfect crispy texture and rich, flavorful sauce for your homemade spicy Korean cauliflower wings.

Prep Your Cauliflower Florets

How to cut your cauliflower

Proper preparation of your cauliflower is crucial for achieving the best texture and even cooking for your spicy Korean cauliflower wings. Start by thoroughly washing your head of cauliflower under cold running water. Pat it dry with a clean kitchen towel. Next, carefully remove the outer leaves and trim the thick stem. You’ll want to break or cut the cauliflower into bite-sized florets. The key here is consistency in size. Aim for pieces that are roughly 1 to 1.5 inches in diameter. If some florets are too large, they won’t cook as evenly or get as crispy as their smaller counterparts. If they are too small, they might burn easily. Using a sharp knife, you can slice through the main stem to separate the larger sections, then break those down into smaller, uniform florets. This ensures that each piece gets thoroughly coated in the crispy batter and bakes to a tender-crisp perfection in the oven. Taking your time during this step will pay off in the final presentation and taste of your delicious cauliflower wings.

Making The Crispy Batter Mix

Dry ingredients first, then water

The secret to perfectly crispy Korean cauliflower wings lies in the batter. Begin by combining all your dry ingredients in a large mixing bowl. This includes the all-purpose flour, cornstarch, garlic powder, onion powder, salt, and black pepper. Whisk them together thoroughly until they are well combined and there are no visible lumps. The cornstarch is a crucial component here, as it helps create that desirable light and airy crispiness when baked. Once the dry ingredients are mixed, gradually add the cold water (or plant-based milk for a vegan version) to the bowl. Whisk continuously as you pour to prevent lumps from forming. You’re aiming for a smooth batter that has the consistency of pancake batter—thick enough to cling to the cauliflower florets but still pourable. Avoid overmixing, as this can develop the gluten in the flour and result in a tougher coating. A few small lumps are acceptable.

Dip cauliflower for full coating

Once your crispy batter is ready, it’s time to coat the cauliflower florets. Add the prepared cauliflower florets to the bowl with the batter. Using a spatula or your hands, gently toss and stir the florets until each piece is fully and evenly coated. Ensure that there are no dry spots and that the batter adheres well to every nook and cranny of the cauliflower. A good coating is essential for developing that desirable golden, crispy exterior during baking. If you find the batter is too thick and hard to coat, you can add a tablespoon or two more of cold water to reach the right consistency. Conversely, if it seems too thin, a sprinkle more of flour and cornstarch might be needed. This step ensures that every single spicy Korean cauliflower wing will be packed with flavor and deliver that satisfying crunch when you bite into it.

First Bake For Golden Crispy

Preheat your oven properly

Achieving perfectly crispy cauliflower wings starts with a properly preheated oven. Before you even begin coating your florets, make sure your oven is set to the correct temperature, typically around 400°F (200°C), and allowed ample time to reach and maintain that heat. A well-preheated oven ensures that the cauliflower begins cooking immediately upon entering, creating a quick crust that locks in moisture and leads to a crispier result. If the oven isn’t hot enough, the cauliflower might steam rather than roast, resulting in a soggy texture. Use an oven thermometer if you have one to verify the internal temperature, as many ovens can be inaccurate. This foundational step is critical for the success of your golden, tender spicy Korean cauliflower wings.

Arrange florets on parchment

Once your oven is hot and ready, prepare a large baking sheet by lining it with parchment paper. Lightly grease the parchment paper with a little vegetable oil or cooking spray. This prevents sticking and promotes even crisping. Carefully arrange the battered cauliflower florets in a single layer on the prepared baking sheet, ensuring there is enough space between each piece. Overcrowding the baking sheet is a common mistake that leads to steaming instead of roasting. When florets are too close, they release moisture, creating humidity that prevents them from browning and crisping properly. If necessary, use two baking sheets to accommodate all the cauliflower. This thoughtful arrangement is key to developing that beautiful golden exterior and achieving the desired crispy texture for your spicy Korean cauliflower wings.

Bake until golden and tender

Place your baking sheets with the arranged cauliflower florets into the preheated oven. Bake for approximately 20-25 minutes, or until the cauliflower is golden brown and tender-crisp. Halfway through the baking time, around the 10-12 minute mark, carefully flip the florets using tongs or a spatula. This ensures even browning and crisping on all sides. You’ll know they’re ready when they have a visibly firm, golden crust and a fork easily pierces the tender interior. The goal is a delicate balance: a crunchy exterior coupled with a soft, cooked-through center. Over-baking can make them dry, while under-baking leaves them soft and lacking in texture. For additional tips on achieving crispy textures, you might find our article on Crispy Cauliflower: How to Achieve Perfect Golden Brown Edges useful. Once baked, remove them from the oven and prepare for the delicious sauce coating.

Crafting Spicy Korean Chili Sauce

Combine chili sauce and honey

The spicy Korean chili sauce is the heart and soul of these cauliflower wings, providing their signature bold and addictive flavor. To start, combine the gochujang (Korean chili paste) in a medium-sized bowl. Gochujang offers a unique depth of flavor that is both spicy and subtly sweet, with umami notes. Next, add the honey. Honey balances the heat of the gochujang, contributing a natural sweetness that creates a harmonious flavor profile. For a vegan option, you can easily substitute maple syrup or agave nectar for the honey without compromising on taste. Whisk these two ingredients together until they are thoroughly blended, forming a smooth, vibrant base for your sauce. This initial mix ensures that the primary sweet and spicy elements are well integrated before adding the remaining components, laying the groundwork for a truly irresistible coating.

Add sesame oil and vinegar

Once the gochujang and honey (or vegan alternative) are well combined, it’s time to introduce the other flavor enhancers that complete the Korean chili sauce. Stir in the soy sauce, which provides a savory, umami richness. For those avoiding gluten, tamari can be used as a direct substitute. Next, add the rice vinegar; this ingredient introduces a much-needed tanginess that cuts through the richness and heat, brightening the overall flavor. Finally, incorporate the sesame oil, which imparts a distinctive nutty aroma and a silky texture to the sauce. You can also mince a clove of garlic and grate a bit of fresh ginger to add an extra layer of aromatic complexity if you desire. Whisk all the ingredients together until the sauce is smooth, well-emulsified, and glistening. Taste and adjust seasonings as needed, adding more honey for sweetness, soy sauce for umami, or gochujang for extra heat. For more recipe inspiration, follow us on Pinterest!

Sauce Coating And Final Roasting

Toss cauliflower in prepared sauce

After your cauliflower florets have completed their first bake and are wonderfully golden and tender-crisp, it’s time for the exciting sauce coating. Transfer the freshly baked cauliflower directly into a large mixing bowl. Pour your meticulously crafted spicy Korean chili sauce generously over the florets. Using a spatula or tongs, gently but thoroughly toss the cauliflower until every single piece is fully coated in the glistening, vibrant sauce. The goal is to ensure an even distribution of flavor, so take your time to make sure each floret is completely enveloped. This step not only infuses the cauliflower with the incredible sweet, spicy, and savory notes of the sauce but also prepares it for its final transformation in the oven, where the sauce will caramelize and become deliciously sticky.

Return to oven for crispness

Once the cauliflower florets are perfectly coated in the spicy Korean chili sauce, arrange them back onto the same parchment-lined baking sheet, spreading them out in a single layer once again to avoid overcrowding. Return the baking sheet to the preheated oven for a second, shorter bake. This final roasting step, typically lasting about 8-12 minutes, is crucial for several reasons. It allows the sauce to caramelize and thicken, creating that desirable sticky texture characteristic of Korean-style wings. It also helps the cauliflower re-crisp slightly, as the moisture from the sauce can soften the initial crunch. Keep a close eye on them during this stage, as the honey in the sauce can burn quickly. You’ll know they’re ready when the sauce appears bubbly, slightly reduced, and clinging beautifully to the florets, and the edges of the cauliflower have regained a delightful crispness. Remove them from the oven, and prepare for serving this irresistible plant-based dish.

How To Serve Your Wings

Garnish with toasted sesame seeds

Serving your spicy Korean cauliflower wings is all about presentation and complementing their bold flavors. Once the wings are out of the oven, transfer them to a serving platter. The first and most classic garnish is a sprinkle of toasted sesame seeds. These tiny seeds add a beautiful visual appeal, a subtle nutty flavor, and a delicate textural crunch that enhances the overall experience. You can use both white and black sesame seeds for a more striking contrast. For an extra touch of freshness and a mild oniony bite, finely chopped green onions (scallions) are also an excellent addition. Their bright green color provides a vibrant contrast to the deep red of the sauce, making the dish even more appetizing. These simple garnishes elevate the cauliflower wings from a mere snack to a truly restaurant-worthy dish.

Best side dishes and dips

Spicy Korean cauliflower wings are incredibly versatile and pair well with a variety of side dishes and dips. For a complete meal, consider serving them alongside a bowl of fluffy steamed white rice or brown rice, which helps to soak up the delicious sauce and balance the heat. A light, refreshing side salad, such as a simple cucumber salad with a sesame-ginger dressing, would also provide a pleasant contrast. Other excellent companions include quick-pickled radishes or daikon, offering a tangy crunch. If you’re building a larger spread inspired by Korean cuisine, a side of kimchi or other banchan (small side dishes) would be perfect. While the wings are flavorful enough on their own, a cooling dip like a simple vegan ranch or a creamy sriracha mayo could offer another layer of flavor and temper the spice. These pairings ensure a well-rounded and immensely satisfying dining experience, highlighting the best of your flavor-packed cauliflower creation.

Recipe Times And Servings

Quick prep, efficient cooking

This spicy Korean cauliflower wings recipe is designed for both quick preparation and efficient cooking, making it an ideal choice for weeknight dinners or impromptu gatherings. The prep time is relatively minimal, primarily involving cutting the cauliflower and mixing the batter and sauce ingredients. You can expect to spend about 15-20 minutes on active preparation. The hands-on cooking time is also quite efficient, broken into two baking stages, totaling approximately 30-35 minutes in the oven. This means you can have a delicious, homemade meal on the table in under an hour, from start to finish. The simplicity of the steps and the manageable timeline make this recipe highly approachable, even for novice cooks. It’s a testament to how much flavor and satisfaction you can achieve without spending hours in the kitchen, proving that delicious plant-based eating can be both easy and quick. For another efficient meal idea, try our Easy Butter Chicken Recipe.

Perfect for four generous servings

This recipe is perfectly portioned to yield four generous servings, making it an excellent choice for a family meal, a gathering with friends, or even for meal prepping throughout the week. Each serving provides a substantial amount of flavor-packed cauliflower, ensuring everyone leaves the table feeling satisfied. If you’re serving these wings as an appetizer, the recipe can easily cater to 6-8 people, allowing for smaller, snack-sized portions. The quantity of ingredients is balanced to produce ample sauce for a full coating on the cauliflower without being overly saucy or dry. If you need to feed a larger crowd, the recipe is easily scalable; simply double or triple the ingredients, ensuring you use multiple baking sheets to maintain a single layer of cauliflower during baking for optimal crispiness. Whether it’s a cozy dinner for two with leftovers or a lively party spread, these spicy Korean cauliflower wings offer flexibility and deliciousness for any occasion.

Nutrition Of These Cauliflower Wings

Per serving calorie breakdown

These spicy Korean cauliflower wings offer a delicious and relatively light alternative to traditional meat-based wings, providing a more nutrient-dense option. While exact nutritional values can vary based on specific ingredient brands and preparation, a typical serving (approximately one-fourth of the recipe) offers a satisfying calorie count. On average, you can expect around 250-350 calories per serving, making it a suitable option for those mindful of their caloric intake, especially when paired with lighter side dishes. The cauliflower itself is naturally low in calories and rich in vitamins, while the batter and sauce contribute the majority of the caloric density. Substituting honey for maple syrup in the vegan version can slightly alter the sugar content, but overall, it remains a balanced and flavorful meal choice that doesn’t compromise on taste.

Fat, carbs, protein details

Beyond calories, the nutritional profile of these spicy Korean cauliflower wings highlights a good balance of macronutrients. Per serving, you can generally expect:

• Carbohydrates: Approximately 30-45 grams. A significant portion of these carbs comes from the cauliflower, which provides dietary fiber, and from the flour in the batter and the sugars in the Korean chili sauce (from gochujang and honey/maple syrup).
• Protein: Roughly 5-8 grams. While cauliflower is not a high-protein vegetable, the flour and cornstarch in the batter contribute some protein. For a plant-based dish, this is a respectable amount, especially when combined with other protein sources in a meal.
• Fat: Around 10-15 grams. Most of the fat comes from the vegetable oil used in the batter and for baking, as well as the sesame oil in the sauce. It’s largely unsaturated fat, contributing to a healthier profile compared to deep-fried alternatives.

This breakdown illustrates that these cauliflower wings are a satisfying dish rich in flavor and beneficial plant-based nutrients, making them a smart choice for a balanced diet.

Tips For Best Spicy Wings

Adjust spice levels easily

One of the great advantages of making your own spicy Korean cauliflower wings is the ability to easily customize the spice level to suit your palate. The primary source of heat in this recipe is the gochujang. If you prefer a milder flavor, you can reduce the amount of gochujang by a tablespoon or two and increase the honey slightly to maintain sweetness. For those who love an extra kick, feel free to add an extra tablespoon of gochujang, a pinch of cayenne pepper, or even a dash of sriracha to the sauce mixture. You can also sprinkle red pepper flakes over the finished wings for a visual and textural burst of heat. Taste the sauce as you prepare it, making small adjustments until it reaches your desired level of spiciness. This flexibility ensures everyone can enjoy these delicious wings, from those with a mild preference to serious spice enthusiasts.

Make it vegan friendly

This recipe is incredibly easy to adapt for a fully vegan diet, making these spicy Korean cauliflower wings accessible to even more people. The main ingredient to consider for substitution is honey in the sauce. Simply swap out the honey for an equal amount of maple syrup or agave nectar. Both alternatives provide a similar sweetness and consistency, blending seamlessly into the Korean chili sauce without altering the authentic flavor profile significantly. Additionally, when making the crispy batter, ensure you use cold water instead of any dairy-based milk. Most other ingredients, such as flour, cornstarch, gochujang, soy sauce, rice vinegar, and sesame oil, are already plant-based. By making these two simple adjustments, you can enjoy a delicious, flavorful, and entirely vegan version of these popular cauliflower wings. For more plant-based meal ideas, be sure to check out our latest creations on Instagram.

Enjoy Your Flavor-Packed Cauliflower

A delightful meat-free meal

There’s immense satisfaction in creating a dish that is both incredibly delicious and caters to diverse dietary preferences. These spicy Korean cauliflower wings exemplify just that, delivering a truly delightful meat-free meal that is bursting with complex flavors and satisfying textures. From the initial crispiness of the batter to the tender cauliflower inside and the sticky, sweet, and spicy glaze, every bite is an experience. It’s a testament to the versatility of plant-based cooking and how simple vegetables can be transformed into something extraordinary. Whether you’re serving them as a vibrant appetizer, a hearty main course, or a unique side dish, they are guaranteed to impress. So go ahead, savor the vibrant tastes of Korea, and enjoy this incredibly flavorful, wholesome, and exciting culinary adventure right in your own kitchen.