Korean Bbq Cauliflower Wings Recipe

Prepare cauliflower

Preheat oven to 220°C (425°F) if roasting, or heat oil in a deep pot to 180°C (350°F) if frying. Remove leaves and core from the cauliflower and cut into bite-sized florets (about 1-1.5 inches). Pat dry with a towel.

Make batter

In a large bowl whisk together flour, cornstarch, baking powder, garlic powder, onion powder, 2 tsp salt, and black pepper. Gradually whisk in the milk until you have a thick, smooth batter that coats the back of a spoon. If batter seems too thick add 1-2 tbsp milk; too thin add 1-2 tbsp flour.

Coat florets

Working in batches to avoid clumping, dip each cauliflower floret into the batter, letting excess drip off, then place on a wire rack set over a baking sheet. Continue until all florets are coated.

Cook

Option A - Frying: Carefully lower battered florets into hot oil in batches, cook 3–4 minutes until golden and crisp. Remove with a slotted spoon to a paper towel-lined tray and immediately season with remaining 1 tsp salt. Option B - Oven (healthier): Arrange battered florets on a parchment-lined baking sheet, spray or brush lightly with oil, and roast 20–25 minutes, flipping once halfway, until crisp and browned at edges. For extra crunch after roasting, broil 2–3 minutes watching closely.

While cauliflower cooks, combine gochujang, soy sauce, rice vinegar, brown sugar, sesame oil, minced garlic, grated ginger, and 2 tbsp water in a small saucepan over medium heat. Stir to combine and bring to a gentle simmer.

Whisk the cornstarch slurry (1 tsp cornstarch mixed with 1 tsp water) and add to the simmering sauce, stirring until it thickens to a glossy glaze, about 1–2 minutes. Taste and adjust: add a pinch more sugar for sweetness, a splash more vinegar for brightness, or a little water to loosen if too thick. Remove from heat and set aside.

To coat: Place cooked cauliflower in a large bowl, pour warmed KBBQ sauce over the top, and gently toss to fully coat each floret. Work in batches if needed to avoid overcrowding.

Arrange sauced cauliflower wings on a serving platter. Sprinkle toasted sesame seeds and sliced scallions evenly over the top. Serve immediately with lemon wedges and the dipping sauce of your choice on the side.

Make-ahead & Reheat note: Leftover un-sauced fried or roasted cauliflower stores in an airtight container in the fridge for 2 days. Re-crisp in a 200°C (400°F) oven for 6–8 minutes, then toss in warmed KBBQ sauce before serving.