If you’re looking for a bold, crave-worthy appetizer that delivers on crunch, flavor, and a touch of heat, these Crispy Gochujang Cauliflower Wings check every box. Inspired by Korean flavors but rooted in the American love of wings, this plant-based twist combines the tangy, spicy kick of gochujang with a satisfyingly crispy cauliflower coating.

These cauliflower wings are perfect for parties, game day spreads, or even as a weeknight treat when you want something a little different but still easy to make. The cauliflower bakes up beautifully golden and crisp, then gets tossed in a sticky, slightly sweet gochujang glaze that clings to every crevice. Trust me — you’ll want to make a double batch.

Why You’ll Love These Crispy Gochujang Cauliflower Wings

• Perfect balance of spicy, tangy, and sweet flavors
• Baked instead of fried for a lighter but still crispy texture
• Plant-based and easy to make vegan
• Great for serving as a snack, appetizer, or side
• Ready in about 30 minutes

Ingredients

For the Cauliflower:

• 1 head cauliflower, cut into bite-sized florets
• ½ cup all-purpose flour
• ½ cup water
• 1 cup panko breadcrumbs

For the Gochujang Sauce:

• ¼ cup gochujang
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon rice vinegar

For Garnish:

• Sesame seeds
• Chopped green onions (optional)

How to Make Crispy Gochujang Cauliflower Wings

Step 1: Prep the Oven and Pan

Preheat your oven to 450°F (230°C). Line a large baking sheet with parchment paper for easy cleanup and even baking.

Step 2: Make the Batter

In a medium bowl, whisk together the flour and water until you have a smooth batter. This will help the panko stick to the cauliflower while providing a light base layer.

Step 3: Coat the Cauliflower

Dip each cauliflower floret into the batter, letting any excess drip off. Then press into the panko breadcrumbs to ensure they are fully coated. Arrange the coated florets in a single layer on the prepared baking sheet.

Step 4: Bake Until Crispy

Bake the cauliflower for 20–25 minutes, flipping once halfway through, until the florets are golden brown and crispy.

Step 5: Prepare the Gochujang Sauce

While the cauliflower bakes, combine the gochujang, soy sauce, maple syrup, and rice vinegar in a small bowl. Stir well until the sauce is smooth and glossy.

Step 6: Toss and Serve

Remove the crispy cauliflower from the oven and transfer it to a large mixing bowl. Pour the gochujang sauce over the cauliflower and toss gently to coat every piece.

Sprinkle with sesame seeds and green onions, if desired. Serve hot and enjoy!

Tips for Success

• Cut florets evenly so they bake at the same rate
• Use parchment paper to prevent sticking and make cleanup easy
• Adjust heat by adding more or less gochujang to suit your spice tolerance
• Air fry instead of bake for even more crunch — about 400°F (200°C) for 15 minutes
• Serve immediately for the crispiest texture

Serving Suggestions

Crispy Gochujang Cauliflower Wings are incredibly versatile:

• Pair with steamed rice for a plant-based dinner
• Serve as a party appetizer with extra dipping sauce
• Add to a buddha bowl with fresh veggies and edamame
• Use as a meatless main with a crunchy Asian-style slaw

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To re-crisp, place them on a baking sheet in a 375°F (190°C) oven for about 5–7 minutes. The sauce will re-stick while keeping the cauliflower from going soggy.

FAQs

Can I make these gluten-free?
Yes — substitute a gluten-free flour blend and gluten-free panko.

Is gochujang very spicy?
It’s moderately spicy with a tangy-sweet profile, but you can adjust the quantity to suit your taste.

Can I fry these instead?
Absolutely! Shallow fry until golden for an even crispier option.

Let’s Stay Connected

If you make these Crispy Gochujang Cauliflower Wings, let me know how you liked them! Share your feedback in the comments or tag me on social media — I love seeing your delicious creations.

The Goods

Crispy Gochujang Cauliflower Wings

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These Crispy Gochujang Cauliflower Wings are spicy, tangy, and baked to golden perfection. An easy, plant-based appetizer or snack!

Course Appetizer, Side Dish, Snack, Vegetables

Cuisine American, korean

Recipes

For the Cauliflower:

• 1 head cauliflower cut into bite-sized florets
• ½ cup all-purpose flour
• ½ cup water
• 1 cup panko breadcrumbs

For the Gochujang Sauce:

• ¼ cup gochujang
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon rice vinegar

For Garnish:

• Sesame seeds
• Chopped green onions optional

Instructions

Step 1: Prep the Oven and Pan

• Preheat your oven to 450°F (230°C). Line a large baking sheet with parchment paper for easy cleanup and even baking.

Step 2: Make the Batter

• In a medium bowl, whisk together the flour and water until you have a smooth batter. This will help the panko stick to the cauliflower while providing a light base layer.

Step 3: Coat the Cauliflower

• Dip each cauliflower floret into the batter, letting any excess drip off. Then press into the panko breadcrumbs to ensure they are fully coated. Arrange the coated florets in a single layer on the prepared baking sheet.

Step 4: Bake Until Crispy

• Bake the cauliflower for 20–25 minutes, flipping once halfway through, until the florets are golden brown and crispy.

Step 5: Prepare the Gochujang Sauce

• While the cauliflower bakes, combine the gochujang, soy sauce, maple syrup, and rice vinegar in a small bowl. Stir well until the sauce is smooth and glossy.

Step 6: Toss and Serve

• Remove the crispy cauliflower from the oven and transfer it to a large mixing bowl. Pour the gochujang sauce over the cauliflower and toss gently to coat every piece.
• Sprinkle with sesame seeds and green onions, if desired. Serve hot and enjoy!