Gochujang Cauliflower Wings have been the star of many gatherings, with their spicy, sweet, and smoky flavor profile taking center stage. spicy gochujang noodles Each bite offers a satisfying crunch followed by a burst of umami goodness that leaves you craving more.
I remember the first time I served these wings at a game night. My friends were skeptical about cauliflower being a substitute for traditional wings, but after the first bite, they were hooked and demanding the recipe.
Why You'll Love This Recipe
- Gochujang Cauliflower Wings are incredibly easy to prepare, making them perfect for any occasion
- The unique blend of flavors creates an unforgettable taste experience
- Their vibrant color makes them visually stunning on any table
- These wings are versatile enough to be enjoyed as appetizers, snacks, or even a main dish
I once surprised my family with these wings during a casual dinner, and their reactions were priceless—everyone was fighting over the last piece! coconut crusted tofu.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Cauliflower Florets: Choose fresh, firm cauliflower for the best texture and flavor; bite-sized pieces work best.
- Gochujang Paste: This spicy Korean chili paste adds depth; adjust the amount based on your heat preference.
- Atempura Batter: Use equal parts flour and cornstarch for an ultra-crispy coating; it’s key for that perfect crunch. For more inspiration, check out this Crispy Smashed Potato Salad recipe.
- Garlic Powder: Opt for fresh garlic if possible; it enhances the overall flavor profile significantly.
- Sesame Oil: A drizzle elevates the dish with its nutty aroma; don’t skip this ingredient! tacos with avocado.
- Green Onions: Use chopped green onions for garnish; they add freshness and color to your presentation.
For the sauce:
- Soy Sauce: Low-sodium soy sauce is preferable so you can control saltiness while highlighting other flavors.
- Honey or Maple Syrup: Sweeteners balance out the spice from gochujang beautifully; feel free to adjust based on taste.
- Rice Vinegar: A splash of rice vinegar brightens up the sauce and enhances its overall complexity.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make It Together
Prepare Your Cauliflower Florets: Start by preheating your oven to 425°F (220°C). Cut your cauliflower into even-sized florets for uniform cooking. This ensures every piece gets crispy!
Create the Tempura Batter: In a large bowl, combine flour and cornstarch in equal parts. Gradually add cold water until you achieve a smooth batter consistency—think thick but pourable!
Coat Your Cauliflower Wings: Dip each floret into your prepared batter until fully coated. Shake off any excess batter before placing them on a parchment-lined baking sheet.
Bake Until Golden Brown: Bake in your preheated oven for about 20-25 minutes or until golden brown and crispy. You’ll know they’re ready when they smell heavenly!
Mix Your Sauce Ingredients Together : In another bowl, whisk together gochujang paste, soy sauce, honey or maple syrup, rice vinegar, and sesame oil until well combined.
Toss Everything Together : Once your cauliflower is baked to perfection, remove it from the oven and toss it in your sauce mixture until well coated. Return to the oven for another 5 minutes—this step intensifies those amazing flavors!
You Must Know
- Gochujang cauliflower wings are a crowd-pleaser, perfect for game day or a cozy dinner
- Don’t forget to double the sauce for extra dipping!
- The spicy-sweet aroma fills your kitchen, making it hard to resist before they even hit the table
Perfecting the Cooking Process
Start by preheating your oven to 425°F (220°C). Toss the cauliflower in the gochujang mixture first, then arrange on a baking sheet. Bake until crispy and tender, about 25 minutes, flipping halfway through for even cooking.
Add Your Touch
Feel free to swap out cauliflower for broccoli or Brussels sprouts. Add sesame seeds or chopped green onions on top before serving for that extra flair. A drizzle of lime juice brings freshness too!
Storing & Reheating
Store leftover gochujang cauliflower wings in an airtight container in the fridge for up to three days. Reheat in an oven at 350°F (175°C) for about 10 minutes to maintain crispiness. For more inspiration, check out this Lemon Orzo Salad with Feta recipe.
Chef's Helpful Tips
- Use fresh cauliflower for the best texture; frozen can get soggy
- Make sure to coat evenly with sauce for maximum flavor
- Also, let them cool slightly before serving to avoid burning your tongue!
Cooking these gochujang cauliflower wings reminded me of my first dinner party. roasted gochujang carrots My friends devoured them, begging for the recipe right away!
FAQ
Can I make gochujang cauliflower wings gluten-free?
Yes, use tamari instead of soy sauce in the recipe.
How spicy are these wings?
The spice level can be adjusted by adding more or less gochujang.
Can I air fry gochujang cauliflower wings?
Absolutely! Air fry at 375°F (190°C) for about 15 minutes, shaking halfway through.
Gochujang Cauliflower Wings
- Total Time: 45 minutes
- Yield: Approximately 4 servings 1x
Description
Gochujang Cauliflower Wings are a delectable, plant-based twist on traditional chicken wings. Crispy on the outside and bursting with spicy, sweet, and smoky flavors on the inside, these wings are perfect for game day, parties, or a cozy dinner at home. Easy to prepare and visually stunning, they are sure to impress both friends and family. Enjoy them as appetizers or a main dish; either way, they will quickly become a favorite!
Ingredients
- 1 head cauliflower (cut into florets)
- 1/2 cup gochujang paste
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 cup cold water
- 1 tsp garlic powder
- 2 tbsp sesame oil
- 2 green onions (chopped)
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar
Instructions
- Preheat your oven to 425°F (220°C). Cut cauliflower into even-sized florets.
- In a bowl, mix flour and cornstarch; gradually add cold water to create a thick batter.
- Coat each cauliflower floret in batter and place on a parchment-lined baking sheet.
- Bake for 20-25 minutes until golden brown and crispy.
- In another bowl, whisk together gochujang paste, soy sauce, honey/maple syrup, rice vinegar, and sesame oil.
- Toss baked cauliflower in the sauce mixture; return to the oven for an additional 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 4 wings (120g)
- Calories: 210
- Sugar: 5g
- Sodium: 560mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
