Description
Crispy Gochujang Cauliflower Wings are a golden, crunchy, and plant-based snack bursting with bold Korean flavors from spicy and tangy gochujang sauce. Baked to perfection for a guilt-free crunch, these wings are perfect for game day, parties, or anytime you crave a flavorful veggie treat.
Ingredients
Units
Scale
Main Ingredients
- 1 medium head cauliflower, cut into evenly sized florets
- 3/4 cup all-purpose flour
- 3/4 cup cold water or sparkling water
- 1/2 teaspoon garlic powder
- Cooking spray or oil, for baking
Gochujang Sauce
- 3 tablespoons gochujang paste
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup or honey
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
Optional Garnishes
- Toasted sesame seeds
- Chopped scallions (green onions)
- Chopped cilantro
Instructions
- Prepare the Cauliflower: Start by washing and cutting your cauliflower into evenly sized florets. This ensures they cook uniformly and get that perfect crispy coating.
- Make the Batter: In a large bowl, whisk together the all-purpose flour, garlic powder, and cold water (or sparkling water) until smooth and slightly thick. The batter should easily coat the florets without dripping excessively.
- Coat the Cauliflower: Dip each cauliflower floret into the batter, letting the excess drip off, and arrange them on a parchment-lined baking sheet. This step builds the base for the crispy texture.
- Bake for Crispiness: Spray the coated florets lightly with cooking oil and bake at 425°F (220°C) for 20-25 minutes, flipping halfway through. This dry heat crisps up the batter beautifully without needing to deep fry.
- Prepare the Gochujang Sauce: While baking, combine gochujang paste, soy sauce, maple syrup, rice vinegar, and sesame oil in a bowl. Whisk until smooth, balancing sweet and spicy flavors to your liking.
- Toss and Serve: Once the cauliflower wings are crisp and golden, toss them in the prepared sauce until every floret is coated, then serve immediately for maximum crunch.
Notes
- Use sparkling water: It makes the batter lighter and helps create a better crunch.
- Don’t overcrowd the pan: Leave enough space for air circulation to allow even baking and crispiness.
- Flip halfway through: Turning the wings ensures consistent crisping on all sides.
- Adjust sauce sweetness: If the gochujang sauce feels too spicy, add a bit more maple syrup or honey to balance.
- Serve immediately: For best texture, enjoy these wings right out of the oven before they lose their crisp.
Nutrition
- Serving Size: 1 serving (about 1 cup cauliflower wings with sauce)
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg