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Spicy Korean Cauliflower Wings Recipe
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.
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Prep Time 5 minutes
Cook Time 25 minutes
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!