Korean Spicy Cauliflower Wings (Print Version)
# Ingredients:
→ Cauliflower Base
01 -
1 large head cauliflower, cut into bite-sized florets
02 -
1 cup all-purpose flour (or gluten-free flour blend)
03 -
1 cup unsweetened almond milk (or preferred milk)
04 -
1 cup panko breadcrumbs for that perfect crunch
→ Wing Seasoning
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
1 teaspoon paprika
08 -
½ teaspoon salt
09 -
½ teaspoon freshly ground black pepper
10 -
1 teaspoon cayenne pepper (optional for heat lovers)
→ Korean Sauce
11 -
¼ cup gochujang (Korean red chili paste)
12 -
2 tablespoons soy sauce
13 -
2 tablespoons honey or maple syrup
14 -
2 tablespoons rice vinegar
15 -
1 tablespoon toasted sesame oil
16 -
2 cloves fresh garlic, finely minced
17 -
1 teaspoon freshly grated ginger
→ Garnishes
18 -
1 tablespoon toasted sesame seeds
19 -
2-3 green onions, finely chopped
# Instructions:
01 -
Get your oven nice and hot at 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
02 -
In a large bowl, whisk together your flour, almond milk, and all those fragrant seasonings until you've got a smooth batter. In a separate bowl, have your panko breadcrumbs ready for action.
03 -
Take each cauliflower floret on a tasty journey: first a dip in the seasoned batter (let the excess drip off), then a roll in the crispy panko. Arrange them with space on your prepared baking sheet.
04 -
Let these beauties bake for 25-30 minutes, flipping halfway through. You're looking for that gorgeous golden-brown color and crispy exterior.
05 -
While your cauliflower works its magic in the oven, whisk together all your Korean sauce ingredients until they become one beautiful, spicy-sweet glaze.
06 -
Once your cauliflower is crispy and golden, transfer the pieces to a large bowl and pour over that gorgeous Korean sauce. Gently toss until every piece is beautifully coated.
07 -
For extra caramelization, return your sauced cauliflower to the oven for 5-10 more minutes. Once done, shower them with sesame seeds and fresh green onions.
# Notes:
01 -
The sauce heat level can be adjusted by varying the amount of gochujang
02 -
For extra crispiness, try double-coating the cauliflower in batter and breadcrumbs
03 -
Make it vegan by using maple syrup instead of honey
04 -
Leftovers can be reheated in the oven to restore crispiness