Description
Crispy oven-baked gochujang cauliflower wings tossed in a sticky maple soy glaze. These wings offer a spicy, sweet, and tangy Korean-inspired flavor, perfect as a vegetarian appetizer or snack.
Ingredients
- 1 medium head cauliflower, cut into bite-size florets
- 1/2 cup all-purpose flour
- 1/2 cup water
- 1 cup panko breadcrumbs
- 1/4 cup gochujang
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame seeds
- 2 tablespoons chopped green onions
Instructions
- Preheat your oven to 450°F. Line a large baking sheet with parchment paper.
- Whisk flour and water in a mixing bowl until the mixture is smooth. This is your batter.
- Dip each cauliflower floret into the batter.
- Roll the battered floret in panko breadcrumbs until it is evenly coated.
- Place the coated florets on the prepared baking sheet.
- Bake for 20 to 25 minutes, turning the florets halfway through, until they are golden brown and crispy.
- While the cauliflower bakes, prepare the glaze. Combine gochujang, soy sauce, maple syrup, and rice vinegar in a small saucepan over low heat.
- Stir the glaze mixture until it is smooth and slightly thickened, which takes about 3 minutes.
- Remove the crispy cauliflower from the oven. Immediately toss the warm florets with the gochujang glaze until everything is fully coated.
- Sprinkle the sesame seeds and chopped green onions over the top. Serve hot.
Notes
- For extra crispiness, broil the wings for 2 minutes after tossing them in the sauce. Watch them closely to avoid burning.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer/Snack
- Method: Oven Baked
- Cuisine: Korean-inspired