Sticky Gochujang Cauliflower Wings with Sesame Lime Dipping Sauce
Ready to spice up your snack game? These Sticky Gochujang Cauliflower Wings are bold, flavorful, and totally addictive! Paired with a tangy sesame lime dipping sauce, they’re the perfect combo of sweet, spicy, and zesty. Trust me, you won’t even miss the chicken—let’s dive in!
4.2 out of 5 (5 ratings)
Prep Time
20 minutes
Cook Time
30 minutes
Servings
4 servings
Cuisine
Korean-inspired
Ingredients
- •1 medium head of cauliflower, cut into bite-sized florets
- •1 cup all-purpose flour
- •1 cup water
- •1 teaspoon garlic powder
- •1/2 teaspoon onion powder
- •1/2 teaspoon salt
- •1 cup panko breadcrumbs
- •1/3 cup gochujang (Korean chili paste)
- •1/4 cup soy sauce
- •1/4 cup honey or agave syrup
- •1 tablespoon rice vinegar
- •1 tablespoon sesame oil
- •1 clove garlic, minced
- •1 teaspoon ginger, grated
- •1/4 cup mayonnaise (for dipping sauce)
- •1 tablespoon lime juice (for dipping sauce)
- •1 teaspoon toasted sesame oil (for dipping sauce)
- •1 teaspoon sesame seeds (for garnish)
- •2 green onions, sliced (for garnish)
Instructions
- 1
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
- 2
In a mixing bowl, whisk together the flour, water, garlic powder, onion powder, and salt until a smooth batter forms.
- 3
Dip each cauliflower floret into the batter, ensuring it is fully coated, then roll it in panko breadcrumbs for an even coating.
- 4
Arrange the coated cauliflower florets on the prepared baking sheet, ensuring they are spaced out. Bake for 20 minutes, turning halfway through, until golden and crispy.
- 5
While the cauliflower bakes, prepare the sticky gochujang sauce. In a small saucepan, combine gochujang, soy sauce, honey or agave syrup, rice vinegar, sesame oil, minced garlic, and grated ginger. Heat on medium-low, stirring, until the sauce becomes thick and glossy.
- 6
Once the cauliflower is baked, transfer it to a large mixing bowl and pour the gochujang sauce over the top. Toss gently to coat each floret evenly in the sauce.
- 7
Return the sauced cauliflower to the baking sheet and bake for an additional 10 minutes to caramelize the glaze.
- 8
While the cauliflower finishes baking, make the sesame lime dipping sauce. In a small bowl, whisk together mayonnaise, lime juice, and toasted sesame oil until smooth.
- 9
Remove the cauliflower from the oven and transfer to a serving platter. Garnish with sesame seeds and sliced green onions.
- 10
Serve the sticky gochujang cauliflower wings hot with the sesame lime dipping sauce on the side for dipping.
Nutrition Information
Calories
270 calories
Protein
6g
Carbs
38g
Fat
10g
Frequently Asked Questions
Q: Can I make this recipe gluten-free?
A: Yes, you can easily make this recipe gluten-free by substituting the all-purpose flour with a 1:1 gluten-free flour blend and using gluten-free panko breadcrumbs. Also, ensure your soy sauce is labeled gluten-free or use tamari as an alternative.
Q: What can I use as a substitute for gochujang?
A: If you can't find gochujang, you can substitute it with a mix of 2 tablespoons of miso paste, 1 tablespoon of chili paste or sriracha, and 1 teaspoon of honey or sugar. This won't replicate the exact flavor but will give you a similar sweet, spicy, and umami profile.
Q: Can I make this recipe vegan?
A: Yes, to make this recipe vegan, use agave syrup instead of honey and swap the mayonnaise in the dipping sauce for a vegan mayo alternative. The rest of the ingredients are already plant-based.
Q: Why didn’t my cauliflower wings turn out crispy?
A: If your cauliflower wings weren’t crispy, it could be due to overcrowding on the baking sheet, which traps steam and prevents crisping. Make sure to space out the florets evenly. Additionally, ensure the batter isn’t too thick or runny, and bake at the correct temperature of 425°F (220°C). Using a convection setting, if available, can also help with crispiness.
Q: How do I store and reheat leftovers?
A: Store leftover cauliflower wings in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for about 10 minutes to restore some crispiness. Avoid microwaving as it may make them soggy.
Q: Can I air fry the cauliflower instead of baking?
A: Yes, you can air fry the cauliflower for an even crispier texture. Preheat your air fryer to 400°F (200°C) and cook the battered and breaded florets in a single layer for 12-15 minutes, shaking the basket halfway through. After coating with the sauce, return them to the air fryer for another 3-5 minutes to caramelize.
Q: What are some variations or serving suggestions for this recipe?
A: For a spicier version, add a teaspoon of chili flakes or extra gochujang to the sauce. You can also serve these wings with a side of steamed rice or a crunchy slaw for a more complete meal. For additional flavor, sprinkle with crushed peanuts or cilantro as an alternative garnish.
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