Get ready to transform the humble cauliflower into a mouthwatering sensation that will make your taste buds dance with excitement! These Spicy Korean Cauliflower Wings are not just another vegetable dish – they're a crispy, saucy, and absolutely addictive culinary experience that will have everyone at your table begging for more. Whether you're a spice lover, a vegetarian looking for a killer appetizer, or just someone who wants to impress their friends with an epic plant-based dish, these wings are about to become your new obsession!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 1 head cauliflower, cut into florets
- 1 cup flour
- 1 cup water
- 1/2 cup gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp sesame oil
- Sesame seeds for garnish
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- In a large bowl, combine the flour and water to create a batter. Whisk until smooth and free of lumps. The consistency should be thick enough to coat the cauliflower florets.
- Dip each cauliflower floret into the batter, ensuring they are fully coated. Allow any excess batter to drip off before placing them on the prepared baking sheet.
- Once all the florets are coated, bake them in the preheated oven for about 20 minutes, flipping them halfway through, until they are golden and crispy.
- While the cauliflower is baking, prepare the spicy sauce. In a medium bowl, mix together the gochujang, soy sauce, honey, and sesame oil. Stir until well combined.
- After the cauliflower has baked for 20 minutes, remove it from the oven. Pour the spicy sauce over the baked cauliflower wings, tossing gently to ensure each piece is well coated.
- Return the sauced cauliflower wings to the oven and bake for an additional 5 minutes to allow the sauce to caramelize slightly.
- Once done, remove the wings from the oven and let them cool for a few minutes. Transfer to a serving platter.
- Garnish with sesame seeds before serving. Enjoy your Spicy Korean Cauliflower Wings hot as an appetizer or a side dish!
Tips
- Batter Consistency is Key: Make sure your batter is smooth and free of lumps. A thick, even coating will give you those perfectly crispy wings.
- Don't Overcrowd the Baking Sheet: Give each cauliflower floret some space to ensure they get crispy and golden on all sides.
- Gochujang Selection Matters: Choose a high-quality gochujang for the most authentic and rich flavor. The better the paste, the more delicious your wings will be.
- Adjust Spice Level: If you're sensitive to heat, start with less gochujang and add more gradually to suit your taste.
- Serve Immediately: These wings are best enjoyed hot and fresh, right out of the oven when they're at their crispiest.
- Make Extra Sauce: Consider preparing some extra sauce on the side for dipping – trust me, you'll want it!
- For Extra Crispiness: If you want an even crunchier texture, you can briefly broil the wings for 1-2 minutes at the end of cooking.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 38g
Protein: 8g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
