Sweet & Spicy Seoul Cauliflower Wings

Servings

4

Prep Time

15 minutes

Cook Time

28 minutes

Crispy cauliflower coated in a sticky, sweet-and-spicy Korean-inspired sauce. A seriously snackable meatless take on wings.

Ingredients

  • 1 tbsp Sweet Korean Heat
  • Wings
  • 1 small head cauliflower
  • 1/2 cup all-purpose or gluten-free flour
  • 1/2 cup milk or milk alternative
  • 1 cup panko or gluten-free breadcrumbs
  • Sauce
  • 1/2 cup water
  • 2 tbsp brown or white sugar
  • 2 tsp rice wine vinegar
  • 1 tbsp soy sauce
  • 1 clove garlic, minced
  • 1/2 tsp cornstarch stirred into 1 tsp water

Directions

  1. Preheat the oven to 400�F and line a baking sheet with parchment paper.

  2. Wash and cut the cauliflower head into bite-sized florets.

  3. Whisk together the flour and milk to make the batter. In a separate bowl, place the breadcrumbs.

  4. Dip the cauliflower in the liquid mixture, coat them in the breadcrumbs, and place onto the baking sheet.

  5. Bake for 20-25 min, flipping halfway through.

  6. While the cauliflower is baking, whisk all sauce ingredients (except the cornstarch mixture) together and pour into a pan over medium heat. Bring the sauce to a slow boil then add the cornstarch mixture until it thickens. Add hot sauce if you want it spicier.

  7. Toss the baked cauliflower in the sauce, then return them to the baking sheet and bake for another 5 min.

  8. Remove from the oven and serve.