If you’re ready to take your next snack night or get-together to absolutely mouthwatering heights, the Crispy Gochujang Cauliflower Wings are about to become your new favorite obsession. These wings are a Korean-inspired, plant-powered take on spicy “wings,” loaded with layers of flavor, crunch, and a glossy, sticky glaze that’s both fiery and sweet. Whether you’re already a cauliflower convert or still skeptical, there’s something magical in the way the gochujang sauce caramelizes over shatteringly crisp florets. Get ready for a recipe that’s simple to whip up but guaranteed to impress anyone who loves bold flavor!
Ingredients You’ll Need
Don’t be daunted by the ingredient list—everything here is easy to find and each one serves a special role, from building that ultra-crisp coating to infusing the sauce with deep, irresistible flavor. Together, they create the perfect bite every single time.
- Cauliflower: The star of the show, it transforms into perfectly tender bites with a gorgeous golden crust.
- All-purpose flour: This forms the backbone of the batter, helping the spices adhere while keeping everything light.
- Water: Blends with flour to form a smooth, stick-to-every-floret batter.
- Garlic powder: Adds a warm, savory punch to both the batter and overall flavor profile.
- Onion powder: Brings subtle sweetness and depth to the cauliflower coating.
- Smoked paprika: Inspires smoky undertones and lovely color; you’ll taste it in every crispy bite.
- Salt: Essential for balancing all the vibrant flavors and bringing out the cauliflower’s natural sweetness.
- Black pepper: Gives a mild heat and peppery lift to the batter.
- Panko breadcrumbs: The ultimate secret to extra crunch; don’t swap these for regular breadcrumbs if you want a shatteringly crispy texture.
- Gochujang paste: This Korean chili paste is spicy, slightly sweet, and the heart of our sticky glaze.
- Soy sauce: Adds the umami richness that takes the glaze from basic to crave-worthy.
- Rice vinegar: Offers just the right tang to balance the honey’s sweetness and the gochujang’s heat.
- Honey or maple syrup: Either can be used for sweetness and a glossy, lip-smacking finish (use maple syrup for a fully vegan version).
- Sesame oil: Brings a nutty fragrance that perfectly pairs with Korean flavors.
- Garlic (fresh, minced): Intensifies the aroma and adds bite to the sauce.
- Fresh ginger (grated): Lends a zesty spark and warmth to the glaze.
- Sesame seeds: Those tiny specks that add visual pop and a lovely, subtle crunch over the finished wings.
- Green onions: Fresh, bright, and peppery, these finish the dish with a final splash of color and crunch.
How to Make Crispy Gochujang Cauliflower Wings
Step 1: Prep Your Cauliflower and Baking Sheet
Start by cranking your oven up to 425°F so it’s piping hot when the florets go in. Line a large baking sheet with parchment paper—you’ll thank yourself later for the easy cleanup. Cut your cauliflower into bite-sized florets, aiming for pieces that are about the same size to ensure even cooking and the perfect balance between tender inside and crispy outside.
Step 2: Make the Flavorful Batter
In a large mixing bowl, whisk together the flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper. You want a batter that’s smooth and thick enough to generously coat each floret. This is the foundation of your Crispy Gochujang Cauliflower Wings—every profile note will shine through with each bite.
Step 3: Coat the Cauliflower
Drop each cauliflower floret into the batter, tossing gently to coat completely. Let any extra batter drip off—nobody wants soggy wings! Then, roll the battered florets in a big bowl of panko breadcrumbs, gently pressing so they adhere. Line them up on your prepared baking sheet, leaving space between each one for maximum crispiness.
Step 4: Bake Until Golden and Crisp
Slide the tray into your preheated oven and bake for 25 to 30 minutes, flipping the florets halfway through. Watch as they turn beautifully golden and the panko works its crunchy magic without the need for frying. You’ll know they’re done when they’re crisp on all sides and nearly impossible to resist snacking straight off the tray!
Step 5: Make the Signature Gochujang Glaze
While the cauliflower bakes, it’s time to whip up the sticky, spicy sauce. In a small saucepan over medium heat, mix together the gochujang paste, soy sauce, rice vinegar, honey or maple syrup, sesame oil, minced garlic, and ginger. Stir for about 3 to 4 minutes until the sauce is glossy, slightly thickened, and so aromatic you’ll consider bathing in it (don’t, but you’ll want to!).
Step 6: Toss and Glaze
Take the crispy cauliflower out of the oven and transfer to a large bowl. Pour the hot gochujang glaze over the florets, tossing gently but thoroughly to coat every crevice. Lay the coated wings back on the baking sheet and return to the oven for a quick 5-minute bake. This helps set that glorious glaze so every bite stays sticky and satisfying, and you get the full Crispy Gochujang Cauliflower Wings experience.
Step 7: Garnish and Serve
With the wings out of the oven and perfectly glazed, shower them generously with sesame seeds and a scattering of fresh sliced green onions. The wings are now ready to dazzle anyone lucky enough to grab a plate!
How to Serve Crispy Gochujang Cauliflower Wings
Garnishes
Finished with a flourish of toasted sesame seeds and fresh green onions, these wings are bursting with color and flavor. For extra vibrance, you can add thinly sliced radishes or a drizzle of vegan mayo. Each topping adds visual drama and an extra layer of flavor that makes your Crispy Gochujang Cauliflower Wings truly pop on the plate.
Side Dishes
While these wings easily steal the spotlight, they love a supporting cast. Serve alongside fluffy steamed rice, quick Korean-style pickles, or a crisp Asian slaw. If you want to keep things casual, put out a tray with cucumber sticks and carrot batons for extra crunch and coolness between spicy bites. They’re also perfect next to a cold beer or icy lemonade!
Creative Ways to Present
Transform your Crispy Gochujang Cauliflower Wings into a wow-worthy main by folding them into lettuce wraps or stuffing them into warm bao buns with slaw and extra sauce. For parties, pile them high on a platter for shareable finger-food fun, or skewer a few pieces for an appetizer that’s as adorable as it is irresistible. However you serve them, expect delighted faces all around.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers (which is rare!), let the wings cool completely. Store them in an airtight container in the fridge for up to three days. The coating will soften a bit over time, but that flavor will stay bold and satisfying every time you grab a snack from the fridge.
Freezing
To enjoy crispy wings on demand, arrange completely cooled, sauce-free wings on a baking sheet and freeze until solid. Transfer them to a freezer bag or airtight container, and they’ll keep for up to two months. Freeze the sauce separately, and glaze the wings after reheating for best results.
Reheating
To bring back the crisp, spread chilled wings on a baking sheet and pop into a 400°F oven for about 10 minutes until sizzling and hot. If reheating frozen wings, give them a few extra minutes. For best texture, avoid the microwave, which tends to make the coating soggy. Finish with a fresh sprinkle of sesame seeds and green onions before serving again!
FAQs
Can I make Crispy Gochujang Cauliflower Wings gluten free?
Absolutely! Swap the all-purpose flour for a gluten-free blend and use gluten-free panko breadcrumbs. Double-check that your gochujang and soy sauce are also gluten free, and you’re good to go—no flavor compromise here.
How spicy are these wings?
The heat level depends mostly on the brand of gochujang you use. Most are moderately spicy with a slightly sweet undertone, but you can reduce or increase the amount of gochujang in the glaze to suit your taste. For an extra mild version, add a bit more honey or maple syrup to balance the heat.
Can I air fry instead of bake?
Yes! The air fryer makes these even crispier and shaves some time off the process. Set your air fryer to 400°F and cook in a single layer for about 15 minutes, shaking halfway through. Toss in glaze, then air fry for another 2 to 3 minutes to set the sauce.
Is there a vegan version of Crispy Gochujang Cauliflower Wings?
There sure is! Simply use maple syrup instead of honey for the glaze, and double-check your gochujang and panko are vegan-friendly. The wings will have the same fabulous texture and flavor—perfect for plant-based eaters.
What else can I use this gochujang glaze on?
Don’t stop at cauliflower! Try brushing the same glaze onto crispy tofu, roasted chickpeas, or even grilled portobello mushrooms. The sweet-spicy flavor makes almost anything instantly irresistible, so don’t be surprised if you start adding it to all kinds of weeknight dishes.
Final Thoughts
If you’re looking for a show-stopping dish that’s fun to make and guaranteed to get rave reviews, Crispy Gochujang Cauliflower Wings are a must-try. Their vibrant flavors, texture, and just the right amount of heat make them unforgettable. Give them a go, and get ready for crunchy, sticky, crave-worthy deliciousness that’ll keep you coming back for “just one more” bite every time!
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Crispy Gochujang Cauliflower Wings Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
These crispy gochujang cauliflower wings are a delicious vegetarian and vegan-friendly twist on classic chicken wings. Coated in a flavorful batter, baked until golden and crispy, and then tossed in a sweet and spicy gochujang sauce, they make a perfect appetizer or snack.
Ingredients
Batter:
- 1 large head cauliflower, cut into bite-sized florets
- 1 cup all-purpose flour
- 1 cup water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Breading:
- 2 cups panko breadcrumbs
Gochujang Sauce:
- 1/2 cup gochujang paste
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons honey or maple syrup
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
Garnish:
- 1 tablespoon sesame seeds
- 2 green onions, sliced
Instructions
- Preheat oven: Preheat oven to 425°F and line a baking sheet with parchment paper.
- Prepare batter: In a large bowl, whisk together flour, water, garlic powder, onion powder, paprika, salt, and pepper to form a smooth batter.
- Coat cauliflower: Dip each cauliflower floret into the batter, then roll in panko breadcrumbs to coat. Place on the baking sheet.
- Bake cauliflower: Bake for 25-30 minutes until golden and crispy, turning halfway through.
- Make sauce: In a saucepan, whisk together gochujang, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger. Simmer until slightly thickened.
- Toss cauliflower: Remove cauliflower from oven, toss in the sauce, and return to oven for 5 minutes.
- Serve: Sprinkle with sesame seeds and green onions before serving.
Notes
- For extra crispiness, use an air fryer at 400°F for 15 minutes.
- Adjust sweetness and spice in the sauce to taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 9g
- Sodium: 510mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
