Gochujang Cauliflower Wings

These Gochujang Cauliflower Wings are crispy, sticky, spicy-sweet, and completely plant-based. Made with baked cauliflower and coated in a bold Korean-inspired sauce, this recipe is perfect for sharing, snacking, or serving as a meat-free main.

Why You’ll Love This Recipe

• Crispy on the outside, tender on the inside
• Packed with bold umami and gentle heat
• Easy to make in the oven, no frying required
• Vegan, dairy-free, and halal-friendly
• Perfect as an appetizer, side, or game-day snack

Ingredients

Cauliflower

• 1 medium cauliflower, cut into bite-sized florets

Batter

• 3/4 cup plain flour
• 1 cup unsweetened plant milk (soy, oat, or almond)
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• Black pepper, to taste

Gochujang Sauce

• 1/4 cup gochujang paste
• 1/4 cup soy sauce
• 2 1/2 tablespoons agave syrup
• 1 1/2 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• Juice of 1/2 lime
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger

Mayo Dip

• 1/2 cup vegan mayonnaise
• 1 teaspoon gochujang paste
• 1 teaspoon agave syrup
• Black pepper, to taste

To Serve

• Sesame seeds
• 2 spring onions, sliced

Instructions

1. Preheat the oven to 180°C (350°F). Line two baking trays with baking paper.
2. Cut the cauliflower into bite-sized florets.
3. In a bowl, whisk together all batter ingredients until smooth. The consistency should resemble pancake batter.
4. Dip each floret into the batter, allowing excess to drip off, then place on the tray without touching.
5. Bake for 10 minutes, flip carefully, then bake another 10 minutes.
6. Mix all Gochujang Cauliflower Wings sauce ingredients in a bowl.
7. Remove cauliflower from the oven, brush generously with sauce, and return to the oven for 5–10 minutes.
8. Mix all mayo dip ingredients in a small bowl.
9. Serve hot, topped with sesame seeds and spring onions, with the dip on the side.

Tips & Tricks

• For extra crispiness, use parchment paper and space florets well.
• Air fryer option: cook at 190°C (375°F) for 15–18 minutes.
• Adjust spice by adding more or less gochujang.
• Gluten-free flour works well as a substitute.

Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 2–3 servings
• Category: Appetizer / Snack
• Method: Baking
• Cuisine: Korean-inspired
• Difficulty: Easy
• Dietary: Vegan, dairy-free, halal-friendly

Notes

Serve with steamed rice, in wraps, or alongside a fresh cucumber salad. Leftover sauce can also be drizzled on roasted vegetables or tofu.

Nutrition (Approximate per serving)

• Calories: 280
• Protein: 7g
• Carbohydrates: 32g
• Fat: 14g

FAQ

Are gochujang cauliflower wings very spicy?
They are mildly spicy with a sweet balance. You can reduce heat by using less gochujang.

Can I make these ahead of time?
Yes, bake and sauce them just before serving for best texture.

Can I air fry instead of baking?
Yes, air frying gives an even crispier result.

Is gochujang always vegan?
Not always. Check labels for anchovy-free versions.

What can I use instead of agave?
Maple syrup or date syrup work well.

Storage

• Fridge: Store in an airtight container for up to 3 days
• Freezer: Not recommended due to texture
• Reheating: Oven or air fryer at 180°C until hot and crisp

Similar Recipes

• Zucchini Lasagna Recipe (Adaptable for Vegans)
• Vegan Quesadillas (Sheet Pan Recipe)

Conclusion

These Gochujang Cauliflower Wings prove that plant-based food can be bold, satisfying, and crowd-pleasing. Whether for entertaining or a cozy night in, this recipe delivers big flavor with minimal effort.