Go Back
Print
Recipe Image
Smaller
Normal
Larger
Print Recipe
Baked Korean Cauliflower Wings
Author:
Katie
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.