This post may contain affiliate links

Sticky, saucy, and packed with bold flavor, these Gochujang Cauliflower Wings are the ultimate plant-based twist on a classic favorite. If you’ve been searching for Korean Cauliflower Wings that deliver the perfect balance of heat, sweetness, and umami, this recipe delivers. Tender cauliflower florets are coated in a cornflake crust (naturally gluten-free), then oven fried until golden before being drenched in a rich, homemade gochujang sauce. The result is irresistibly saucy, bold, and deeply flavorful, vegan Korean fried chicken wings.

Why you’ll love these Korean style cauliflower wings

• Big, bold Korean-inspired flavor from a rich homemade gochujang sauce.
• Completely vegan and naturally gluten-free thanks to the cornflake coating.
• Baked, not fried, for a lighter, fuss-free option.
• Perfectly saucy and satisfying—ideal for sharing or as a main .
• Simple ingredients and easy steps, no deep fryer needed.
• Great for game days, parties, or a fun weeknight dinner.

• Cauliflower: The star of the recipe—its tender, slightly nutty texture soaks up the sauce beautifully while holding its shape when baked.
• Cornflakes (gluten-free): Crushed into a coating for added texture before baking; naturally gluten-free and perfect for creating a crispy coating.
• Salt + Black Pepper: Essential for seasoning the coating, bringing out the natural flavor of the cauliflower.
• Flour (all-purpose): Forms the base of the wet batter, helping the coating stick evenly to the cauliflower florets.
• Cornflour (cornstarch): Added to the wet batter to thicken it slightly, creating a smoother coating that clings better to the cauliflower.
• Gochujang: A Korean fermented chili paste that gives the sauce its signature depth—spicy, savory, slightly sweet, and full of umami flavour. You can find this chili paste on amazon, or at your local grocery store.
• Maple Syrup: Adds natural sweetness to balance the heat and saltiness in the gochujang sauce.
• Dark Soy Sauce: Used in both the batter and sauce for a rich, salty depth and deeper color.
• Water: Helps loosen the batter to the right consistency so it coats the cauliflower evenly.
• Cayenne Powder: Adds an extra layer of heat to the coating for a subtle kick.
• Oil: Used in the coating to help the cauliflower bake evenly, and in the sauce to create a smooth, glossy finish.
• Ginger (fresh, grated): Brings warmth and a subtle zing that enhances the sauce’s complexity.
• Garlic (fresh, grated): Adds a punchy, aromatic base to the sauce.
• Rice Vinegar: Cuts through the richness with acidity, balancing the sweet and spicy elements.
• Sesame Seeds: Sprinkled on top for a nutty touch and a classic finishing finish.

All about the cornflake coated cauliflower florets…

Start by prepping your cauliflower. Cut or tear it into medium-small florets, keeping them fairly even in size so they bake at the same rate. Bite-sized florets work best for that classic “wing” feel, though slightly larger florets are great if you’re serving these Korean cauliflower wings with rice, as they hold onto more of that saucy gochujang glaze.

To create the coating, pulse cornflakes in a food processor until you have coarse crumbs with plenty of texture. Toss them in a bowl with cayenne powder, salt, and black pepper. This seasoned coating builds layers of flavour right from the start and gives the cauliflower a structured outer layer before it’s drenched in sauce.

In a separate bowl, whisk together water, all-purpose flour, dark soy sauce, and cornflour until smooth and lump-free. The batter should be thick enough to cling but still light enough to drip slightly (Similar to a loose pancake batter). This balance ensures the coating sticks without becoming heavy. Dip each floret into the batter, let the excess batter drip off, then transfer into the cornflake mixture, pressing gently so every piece is well coated.

Arrange the coated cauliflower on a baking tray lined parchment paper, making sure there’s space between each piece to encourage even baking. A light drizzle of oil helps the coating set and turn golden in the oven. Bake until the florets are tender and the coating is lightly golden brown, ready to be drenched in your rich, homemade gochujang sauce for that signature sticky, Korean-inspired finish.

Making the spicy gochujang sauce…

Heat a wide pan over medium heat and add a little oil. Once hot, add the grated garlic, grated ginger, and Korean gochujang paste. Cook for 30 to 40 seconds, stirring constantly, just until fragrant and the paste has slightly loosened.

Pour in the water, soy sauce, maple syrup, and rice vinegar. Stir well to combine, making sure the sauce becomes smooth and evenly mixed. Bring it to a gentle bubble and let it cook for 2 to 3 minutes, allowing the sauce to thicken slightly and the flavours to deepen into a rich, glossy gochujang glaze.

Add the baked cauliflower wings straight into the pan and toss thoroughly until every piece is fully coated in the bright red Korean sauce. Make sure each floret is evenly covered for maximum flavour in every bite. Finish with a sprinkle of sesame seeds, and scallions. Serve immediately for the best taste and texture.

To turn these into a wholesome, satisfying dinner, serve the gochujang cauliflower wings with steamed rice and your favourite vegetables. The saucy Korean glaze pairs especially well with simple sides like broccoli, pak choi, green beans, or sautéed peppers, helping balance the heat and richness of the dish while making it a complete, nourishing meal.

Once you try this recipe, don’t forget to tag me on Instagram so I can see your Korean cauliflower wings in action. I’d also love it if you could leave a rating and a comment below to let me know how it turned out for you.

Print