Korean Bbq Cauliflower Wings Recipe

Prep

Preheat oven to 220°C (425°F). Line a rimmed baking sheet with parchment paper or a silicone mat and lightly oil it. Cut a medium-large head of cauliflower into even florets, about 1.5–2 inches each, so they cook uniformly.

Make batter

In a large bowl whisk together 1 cup flour (or GF blend), 1 tbs cornstarch, 1 tsp baking powder, 1 tsp garlic powder, 1 tsp salt and 1 tsp black pepper. Whisk in 1 cup unsweetened non-dairy milk and 2 tbs water until a smooth, slightly thick batter forms (consistency like heavy cream — add up to 1–2 tbs more water if needed).

Coat florets

Working in batches, dip cauliflower florets into the batter, making sure they are fully coated. Shake off excess and arrange in a single layer on the prepared baking sheet, leaving space between pieces for crisping.

Bake (crisp method)

Brush or very lightly drizzle the tops of the battered florets with 2 tbs oil. Bake at 220°C (425°F) for 20 minutes. Flip each floret, brush again with a little oil, then bake an additional 12–15 minutes until edges are golden and crisp. For extra crispiness, broil 1–2 minutes at the end while watching closely.

Alternative: Air-fry or shallow-fry

Air-fryer: Preheat to 200°C (400°F) and cook in a single layer 12–16 minutes, shaking halfway. Shallow-fry: Heat 1/2 inch oil in a skillet to 180°C (350°F) and fry in batches 2–3 minutes per side until golden; drain on paper towels.

Combine sauce

While the cauliflower bakes, whisk together 3 tbs gochujang, 2 tbs soy sauce (or tamari), 2 tbs brown sugar (or honey), 1 tbs rice vinegar, 1 tsp sesame oil, 1 tsp minced garlic and 1 tsp grated ginger in a small saucepan. Add 2 tbs water to loosen the sauce.

Simmer

Place sauce over medium-low heat and simmer gently for 3–4 minutes, stirring frequently, until sugar dissolves and sauce is glossy and slightly thickened. Taste and adjust: more soy for saltiness, more sugar to tame heat, or a splash of water to thin.

Toss wings in sauce

When cauliflower is crispy, transfer florets to a large mixing bowl. Pour the warm KBBQ sauce over them and gently toss to coat evenly. Return sauced florets to the baking sheet and bake 3–5 minutes more at 200°C (400°F) to set the glaze (optional).

Garnish

Finish with 1 tsp toasted sesame seeds and 2 tbs thinly sliced scallions sprinkled over the sauced cauliflower wings.

Whisk together 1/4 cup mayo, 1 tbs lime juice, 1/2 tsp gochugaru (or cayenne), and 1/4 tsp salt until smooth. Chill until ready to serve.

Arrange KBBQ cauliflower wings on a platter with the dipping sauce on the side. Serve hot, with extra scallions and sesame seeds. Leftovers keep in the refrigerator up to 3 days; reheat in an oven or air-fryer to restore crispness.