Description
Experience a bold, spicy, and crispy plant-based snack with these Spicy Korean Cauliflower Wings. Featuring battered cauliflower florets fried to golden perfection and tossed in a tangy, sweet, and spicy Korean-inspired sauce, these wings make an irresistible appetizer or party snack that’s both flavorful and satisfying.
Ingredients
Scale
Cauliflower Wings
- 1 medium head cauliflower, cut into bite-sized florets
- 1 cup all-purpose flour (or gluten-free flour blend)
- ½ cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon salt
- ¾ to 1 cup plant-based milk (such as almond or soy)
- Vegetable oil (or oil with high smoke point) for frying
Spicy Korean Sauce
- 2 tablespoons gochujang or sriracha
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
Garnishes
- 2 green onions, thinly sliced
- 1 tablespoon white or black sesame seeds
Instructions
- Prepare Your Cauliflower: Wash and cut a medium head of cauliflower into bite-sized florets, making sure they are relatively uniform in size for even cooking. Pat them dry thoroughly to help the batter adhere better.
- Make the Batter: In a mixing bowl, combine the all-purpose flour, cornstarch, garlic powder, onion powder, and a pinch of salt. Slowly whisk in plant-based milk until you achieve a smooth, thick batter that coats the cauliflower without dripping excessively.
- Coat and Fry the Cauliflower: Heat oil in a deep frying pan or pot to 350°F (175°C). Dip each cauliflower floret into the batter, letting excess drip off, then carefully place into hot oil. Fry in batches for about 4-5 minutes until golden and crispy. Remove and drain on paper towels.
- Prepare the Spicy Korean Sauce: In a small saucepan, combine gochujang or sriracha, soy sauce, honey or maple syrup, rice vinegar, and sesame oil. Heat gently over medium heat, stirring constantly until well blended and slightly thickened, about 3-4 minutes. Taste and adjust seasoning if needed.
- Toss the Wings in Sauce: Place the fried cauliflower wings in a large bowl, pour over the warm spicy Korean sauce, and toss well to coat every piece evenly with the glaze.
Notes
- Make sure cauliflower florets are very dry before battering to maximize crispiness.
- Do not overcrowd the fryer; cook in small batches to maintain oil temperature and avoid soggy wings.
- Use a thermometer to keep oil temperature between 350-360°F for best results.
- Adjust spice level to your preference by varying gochujang or sriracha amounts.
- Serve immediately for best texture and flavor.
Nutrition
- Serving Size: 1 serving (about 6-8 wings)
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: spicy, korean, cauliflower wings, plant-based, vegan, gluten free, appetizer, snack, fried cauliflower, gochujang