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Easy Baked Korean Cauliflower Wings

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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!

Print

Baked Korean Cauliflower Wings

Author Katie

Ingredients

WINGS

  • 1 head of cauliflower
  • ½ cup flour
  • 1 egg
  • cup milk
  • ¼ tsp salt
  • ¼ tsp garlic powder
  • 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.