Oven-Baked Korean-Style Cauliflower Wings with Gochujang Honey Sauce (40-Minute, Vegan Option)
Crunchy golden edges with a sticky, glossy glaze and a spicy-sweet kick make these cauliflower wings an addictive snack or meatless main. The oven-baked method gives crispiness without deep frying, while a simple batter keeps the florets light and crunchy. A bright drizzle of sesame and lime lifts the richness for a balanced bite.
If you prefer vegan, swap honey for maple syrup in the glaze and use plant-based milk in the batter. For extra crispness, use a convection oven setting or let the coated florets rest on a wire rack before baking to dry the coating. You can also shallow-fry a portion for an ultra-crispy result, then finish with the glaze in the oven.
Serve these as an appetizer for game day, a party platter, or a casual weeknight plate with rice and quick pickles. Pair with cooling sauces like plain yogurt or a lime-scallion dipping sauce, and offer extra lime wedges and chopped scallions for garnish. Leftovers keep well and re-crisp under a hot broiler or in a skillet.
How to Make It
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1
Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment and place a wire rack on top if available; lightly grease the rack or parchment.
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2
Whisk together flour, cornstarch, garlic powder, smoked paprika, salt, and black pepper in a large bowl. Stir in plant milk until a smooth batter forms.
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3
Toss cauliflower florets in the batter until evenly coated. Shake off excess and arrange florets in a single layer on the prepared rack or sheet, leaving space between pieces.
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4
Brush or lightly spray the coated florets with neutral oil. Bake for 18–22 minutes, turning once halfway, until edges are golden and crisp.
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5
While cauliflower bakes, make the glaze: combine gochujang, honey (or maple syrup), soy sauce, rice vinegar, sesame oil, and lime juice in a small saucepan. Warm over low heat, stirring until glossy and just simmering; remove from heat.
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6
Transfer baked florets to a large bowl, pour the warm glaze over them, and toss gently to coat each piece evenly.
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7
Return glazed florets to the baking sheet and bake 3–4 minutes more to set the glaze, watching carefully to avoid burning.
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8
Plate the cauliflower wings and sprinkle with sliced scallions and toasted sesame seeds. Serve immediately with lime wedges and an optional cooling dip like yogurt or a tahini-lemon sauce.
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