Maple Gochujang Cauliflower Wings

icon 60 minutes
icon 1 serving
icon Medium

Recipe courtesy of Hannah Che


  • Preheat oven to 450º F and line a baking sheet with parchment paper. Remove leaves from cauliflower and cut into bite-sized florets.
  • Whisk all batter ingredients together in a mixing bowl, adding water slowly at a time until it achieves the desired consistency – the batter should be pourable, but thick enough to stick on the cauliflower. Dip each floret into the mixture and coat evenly, and shake to remove excess. Arrange florets on baking sheet (shouldn’t be touching) and bake for 25 minutes, then remove from oven.
  • In the meantime, mix together sauce ingredients, adding as much water as necessary to reach a glaze consistency. Dip each baked floret into the sauce until coated, shake off excess, and place back onto the baking sheet. Bake for 15-20 minutes until crispy and caramelized.
  • Remove from oven and let cool, then garnish with chopped scallions and toasted sesame seeds and serve.

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