Spicy Korean Cauliflower Wings Recipe

Spicy Korean Cauliflower Wings Recipe | Crispy & Flavorful Snack

I just finished making these Spicy Korean Cauliflower Wings Recipe, and honestly, I can’t stop thinking about them! The cauliflower turns perfectly crisp on the outside while staying tender inside, and the sauce—oh, the sauce—is everything. It’s spicy, sweet, sticky, and full of deep umami flavor that clings to every bite.

I love how these wings taste indulgent but are actually veggie-packed and light. If you’re looking for a bold, crowd-pleasing snack or appetizer, you’ll definitely want to try this recipe. You can also enjoy a Spinach and Feta Puff Pastry Twists Recipe for a complementary savory treat.

Ingredients

Here’s what you’ll need and why each ingredient matters for the perfect batch of Korean cauliflower wings:

• 1 large head of cauliflower (about 3 cups of florets) – Fresh cauliflower works best; frozen tends to release water and won’t crisp up well.
• 2 tablespoons melted coconut oil – Adds richness and helps the cauliflower roast to a golden, slightly crisp finish.
• ¼ cup gochujang (Korean chili paste) – The heart of the recipe, bringing spice, tang, and a deep, savory flavor.
• 2 tablespoons honey – Sweetness balances the heat and helps caramelize the glaze.
• 1 tablespoon soy sauce – Adds umami depth and saltiness.
• 1 teaspoon rice vinegar – Brightens the sauce and enhances flavor balance.
• 1 teaspoon sesame seeds (for garnish) – Adds a nutty crunch and great presentation.
• 1 tablespoon sliced green onions (for garnish) – Brings a burst of freshness and color to the dish.

Note: Serves about 4 people as an appetizer or snack.

Variations

Want to personalize the recipe? Try these fun twists and substitutions:

• Vegan version: Swap the honey for maple syrup or agave nectar.
• Low-sugar: Use a sugar-free sweetener or cut the honey by half.
• Extra spicy: Stir in a teaspoon of chili garlic paste or crushed red pepper flakes.
• Milder version: Use less gochujang and add an extra spoon of honey to soften the heat.
• Extra crunch: Roast a few minutes longer or broil briefly for crispier edges.
• Flavor twist: Add a touch of toasted sesame oil or grated ginger to the glaze for deeper aroma.

You might also enjoy an Eggs Benedict Casserole Recipe for a brunch-inspired variation with layers of flavor.

Cooking Time

Here’s how long it takes from start to finish:

• Prep Time: 5 minutes
• Cooking Time: 25 minutes
• Total Time: 30 minutes

Equipment You Need

You don’t need fancy tools, just a few basics:

• Large baking sheet – For even roasting.
• Parchment paper or silicone baking mat – Keeps the cauliflower from sticking.
• Large mixing bowl – To toss the florets with oil and glaze.
• Small bowl – For whisking the sauce.
• Tongs or spatula – Makes flipping and coating easier.

How to Make Spicy Korean Cauliflower Wings

Prepare the Cauliflower

Preheat your oven to 450°F (230°C). Cut the cauliflower into bite-sized florets and pat them dry with a paper towel. Toss the florets in melted coconut oil until well coated, then spread them evenly on a parchment-lined baking sheet.

Roast the Cauliflower

Roast the florets in the oven for about 10 minutes. This first roast gives them a light golden color and helps develop texture. Make sure they’re spaced out—overcrowding can cause steaming instead of roasting.

Make the Sauce and Toss

While the cauliflower roasts, whisk together gochujang, honey, soy sauce, and rice vinegar in a bowl until smooth. Once the initial roast is done, transfer the cauliflower to a bowl, pour the sauce over, and toss gently until coated.

Finish Roasting

Spread the coated florets back on the baking sheet and return them to the oven. Roast for another 15 minutes, flipping halfway through, until the glaze is sticky and caramelized and the edges are crisp.

Garnish and Serve

Remove from the oven and immediately sprinkle sesame seeds and green onions on top. Serve hot while the glaze is still glossy and the cauliflower is perfectly crisp.

Additional Tips for Making This Recipe Better

After a few rounds of testing this recipe in my kitchen, here are some personal tips that really help:

• I always dry the florets well before roasting—moisture kills crispiness.
• I spread the cauliflower in a single layer so it roasts evenly.
• I like to taste the glaze before coating; you can easily tweak sweetness or spice at that stage.
• I use fresh gochujang for maximum flavor—it loses its punch if it’s been open too long.
• If you love sticky sauces like me, double the glaze and reserve some for dipping!

How to Serve Spicy Korean Cauliflower Wings

These cauliflower wings are versatile and look amazing on any table. Serve them piled high on a platter with extra sesame seeds and a sprinkle of green onions for a restaurant-style finish. They’re perfect as a snack, side dish, or appetizer.

For something extra fun, pair them with steamed jasmine rice or use them in lettuce wraps for a light meal. You can also serve them with a cooling dip like ranch, blue cheese, or a yogurt-based sauce to balance the spice.

Nutritional Information

Each serving (about one-fourth of the batch) contains approximately:

• Calories: 148 kcal
• Protein: 3 g
• Carbohydrates: 19 g
• Fat: 7 g

These numbers make it a lighter, guilt-free option when you’re craving something spicy and satisfying.

Make Ahead and Storage

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cauliflower will soften slightly but still taste delicious.

Freezing

You can freeze the cooked wings for up to one month. Let them cool completely before sealing in a freezer-safe container or bag.

Reheating

For the best texture, reheat them in a 350°F (175°C) oven for about 5–8 minutes. Avoid microwaving, as it can make them soggy and lose their crispy coating.

Why You’ll Love This Recipe

This Spicy Korean Cauliflower Wings recipe is one of those rare dishes that’s simple, delicious, and impressive all at once. Here’s why I love it:

• Quick and easy: Ready in just 30 minutes from start to finish—perfect for busy weeknights.
• Healthy yet indulgent: You get that crispy, saucy satisfaction without deep frying or heavy ingredients.
• Perfect for everyone: Naturally vegetarian and easy to make vegan or gluten-free.
• Packed with flavor: The gochujang glaze gives it that authentic Korean kick that’s spicy, sweet, and savory all at once.
• Great for parties: They make an eye-catching appetizer that’s guaranteed to impress guests.

If you’re craving something spicy, saucy, and full of flavor, these Spicy Korean Cauliflower Wings are the answer. I love making them for movie nights, game days, or anytime I want a snack that feels special but doesn’t take all day to prepare. Try them once, and you’ll see why they’ve become one of my go-to veggie favorites!

Ben Carraoli

Spicy Korean Cauliflower Wings Recipe

I just finished making these Spicy Korean Cauliflower Wings, and honestly, I can’t stop thinking about them! The cauliflower turns perfectly crisp on the outside while staying tender inside, and the sauce—oh, the sauce—is everything. It’s spicy, sweet, sticky, and full of deep umami flavor that clings to every bite.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 1 large head of cauliflower about 3 cups of florets – Fresh cauliflower works best; frozen tends to release water and won’t crisp up well.
• 2 tablespoons melted coconut oil – Adds richness and helps the cauliflower roast to a golden slightly crisp finish.
• ¼ cup gochujang Korean chili paste – The heart of the recipe, bringing spice, tang, and a deep, savory flavor.
• 2 tablespoons honey – Sweetness balances the heat and helps caramelize the glaze.
• 1 tablespoon soy sauce – Adds umami depth and saltiness.
• 1 teaspoon rice vinegar – Brightens the sauce and enhances flavor balance.
• 1 teaspoon sesame seeds for garnish – Adds a nutty crunch and great presentation.
• 1 tablespoon sliced green onions for garnish – Brings a burst of freshness and color to the dish.

Method

 

1. Preheat your oven to 450°F (230°C). Cut the cauliflower into bite-sized florets and pat them dry with a paper towel. Toss the florets in melted coconut oil until well coated, then spread them evenly on a parchment-lined baking sheet.
2. Roast the florets in the oven for about 10 minutes. This first roast gives them a light golden color and helps develop texture. Make sure they’re spaced out—overcrowding can cause steaming instead of roasting.
3. While the cauliflower roasts, whisk together gochujang, honey, soy sauce, and rice vinegar in a bowl until smooth. Once the initial roast is done, transfer the cauliflower to a bowl, pour the sauce over, and toss gently until coated.
4. Spread the coated florets back on the baking sheet and return them to the oven. Roast for another 15 minutes, flipping halfway through, until the glaze is sticky and caramelized and the edges are crisp.
5. Remove from the oven and immediately sprinkle sesame seeds and green onions on top. Serve hot while the glaze is still glossy and the cauliflower is perfectly crisp.

Notes

• I always dry the florets well before roasting—moisture kills crispiness.
• I spread the cauliflower in a single layer so it roasts evenly.
• I like to taste the glaze before coating; you can easily tweak sweetness or spice at that stage.
• I use fresh gochujang for maximum flavor—it loses its punch if it’s been open too long.
• If you love sticky sauces like me, double the glaze and reserve some for dipping!