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Crispy cauliflower florets slathered in a sweet, spicy, and a bit funky sauce. An awesome alternative to regular American style hot wings. Plus it’s baked cauliflower, so you get those veggies in!
THE SAUCE
Gochujang is a must for this recipe. What is that you say? Well it’s a delicious Korean kitchen staple made out of red chile paste. It runs from super spicy to mild, so make sure you check for your spice comfort level.
In this sauce I added: butter, rice wine vinegar, honey, maple syrup, soy sauce, ginger, garlic powder, and of course gochujang.
POSSIBLE SAUCE SUBSTITUTIONS
Honey and Maple syrup: Sub with either or corn syrup.
Garlic Powder: Minced garlic
I love these wings and it really give me a reason to buy cauliflower. Eat these as an appetizer or put them in a Korean style taco!
Baked Korean Cauliflower Wings
Ingredients
WINGS
- 1 head of cauliflower
- ½ cup flour
- 1 egg
- ⅓ cup milk
- ¼ tsp salt
- ¼ tsp garlic powder
- ⅛ tsp cayenne pepper
- ¼ tsp paprika
- 1 cup panko
SAUCE
- 2 tbsp butter
- 1 tbsp rice wine vinegar
- 1 tbsp honey
- 1 tbsp maple syrup
- 1 tsp fresh or frozen ginger minced
- 1 tbsp soy sauce
- ¼ tsp garlic powder
- ½ cup gochujang
Instructions
- Preheat the oven to 425 degrees F.
- Line a baking sheet with parchment or non-stick aluminum foil.
- In a large bowl mix together egg, milk, flour, salt, and spices. Whisk till there are no flour lumps.
- In a separate bowl, dump a cup of panko.
- Wash cauliflower and break or cut into nugget size florets.
- Coat cauliflower florets in milk and egg mixture. Roll each in panko and place on prepared baking pan.
- Bake for 20 minutes or until golden and crispy.
SAUCE
- In a small saucepan melt butter and add all the other sauce ingredients. As soon as mixture bubbles turn heat to low and cook till coats the spoon.
- After florets are baked, toss in the wing sauce. Serve.
