These baked gochujang cauliflower wings are one of my favorite spicy vegan appetizers. Each floret is coated in a flavorful batter, baked until perfectly crisp, then smothered in a sticky Korean-inspired gochujang sauce. I like to finish them off with a simple spicy mayo dip, sesame seeds, and fresh spring onions. Whether I serve them as a party snack, game day bite, or a side dish, they always disappear quickly. The combination of heat, sweetness, and tang makes them totally addictive.

Why You’ll Love This Recipe

I love this recipe because it brings restaurant-level flavor with simple ingredients. The cauliflower turns golden and crispy without frying, and the sauce is perfectly balanced — spicy from the gochujang, sweet from agave, and rich from toasted sesame oil. The spicy mayo dip adds a cool, creamy contrast. It’s a great way to use cauliflower in a bold and exciting way that’s always satisfying. Plus, everything is fully vegan and baked, not fried.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Cauliflower Wings

• 1 medium head of cauliflower, cut into about 25 bite-sized florets

• 3/4 cup (90 g) plain all-purpose flour

• 1 cup (240 ml) unsweetened plant-based milk (such as oat, soya, or almond)

• 1 teaspoon garlic powder

• 1/4 teaspoon salt

• Generous sprinkle of freshly ground black pepper

For The Gochujang Sauce

• 1/4 cup (60 ml) gochujang paste (Korean chili paste)

• 1/4 cup (60 ml) soy sauce

• 2 1/2 tablespoons agave syrup (or maple syrup)

• 1 1/2 tablespoons rice vinegar

• 1 tablespoon toasted sesame oil

• Juice of 1/2 fresh lime

• 1 teaspoon garlic powder

• 1/2 teaspoon ground ginger

For The Spicy Mayo Dip

• 1/2 cup vegan mayonnaise (about 3 heaped tablespoons)

• 1 teaspoon gochujang paste

• 1 teaspoon agave syrup

• Freshly ground black pepper, to taste

For Garnish

• 2 spring onions (scallions), finely sliced

• 1 to 2 teaspoons sesame seeds (white or black)

Directions

1. Preheat the oven to 180°C (350°F) and line two large baking sheets with parchment paper.

2. Remove the outer leaves from the cauliflower and cut it into bite-sized florets. I usually get around 25 pieces from a medium head.

3. In a large mixing bowl, whisk together the plain flour, plant milk, garlic powder, salt, and black pepper. The batter should be smooth and have the consistency of pancake batter — thick enough to coat the florets but not too runny.

4. Dip each cauliflower floret into the batter using a fork or tongs, making sure it is fully coated. Let any excess batter drip off, then place the floret on the lined baking sheet. Repeat with all the florets, spacing them out so they’re not touching.

5. Bake in the preheated oven for 10 minutes. Carefully flip each piece over and bake for another 10 minutes, so they become evenly golden and slightly crisp.

6. While the cauliflower bakes, prepare the gochujang sauce by mixing the gochujang paste, soy sauce, agave syrup, rice vinegar, toasted sesame oil, lime juice, garlic powder, and ground ginger in a bowl. Whisk until smooth and glossy.

7. After the first 20 minutes of baking, remove the trays and use a pastry brush or spoon to coat each wing with the gochujang sauce. Return them to the oven and bake for an additional 5 to 10 minutes. For an extra layer of flavor, I sometimes brush on more sauce halfway through the final bake.

8. To make the spicy mayo dip, mix the vegan mayonnaise, gochujang paste, agave syrup, and a pinch of black pepper in a small bowl until creamy and well combined.

9. Once the wings are done, transfer them to a serving plate. I like to sprinkle sesame seeds over the top and scatter sliced spring onions for freshness. Serve immediately with the spicy mayo on the side.

Servings And Timing

This recipe makes about 25 cauliflower wings, which is enough for 4 servings as an appetizer or side dish.

• Prep Time: 20 minutes

• Cook Time: 30 minutes

• Total Time: 50 minutes

Variations

• To make them extra crispy, I sometimes add a tablespoon of cornstarch to the batter or finish them under the grill for the last 2 to 3 minutes.

• For a gluten-free version, I use a gluten-free flour blend and replace soy sauce with tamari.

• If I don’t have gochujang, I mix equal parts of sriracha and miso paste as a substitute for a similar flavor.

• To make them oil-free, I skip the toasted sesame oil in the sauce, though it does add depth.

• I like to serve these over rice or wrapped in lettuce for a more filling meal.

Storage/Reheating

I store leftover wings in an airtight container in the fridge for up to 3 days. To reheat, I place them in a 180°C (350°F) oven for 10 to 15 minutes until hot and crisp again. Microwaving is quicker but softens the texture. I store the dipping sauce separately and re-whisk it before serving. Fresh garnishes like spring onion and sesame seeds are best added right before serving.

FAQs

Can I Make These Wings Ahead Of Time?

Yes, I like to bake the battered cauliflower for the first 20 minutes earlier in the day. Then, when ready to serve, I reheat them for 5 to 10 minutes, coat with sauce, and return them to the oven for another 5 to 10 minutes.

Can I Use An Air Fryer Instead Of The Oven?

Although I haven’t personally tested this recipe in an air fryer, it should work. I’d cook them at around 180°C (350°F) and adjust the time depending on your air fryer model, flipping halfway through.

How Spicy Are These Wings?

Gochujang has a medium heat level with a sweet and fermented flavor. The spice is balanced by agave and lime juice, so I find it pleasant and not overwhelming. To reduce heat, I use less gochujang or serve with extra mayo dip.

Can I Freeze The Cauliflower Wings?

I don’t recommend freezing them after baking, as the texture softens too much. However, I can freeze the battered raw florets on a tray, then bake straight from frozen, adding a few extra minutes.

What Can I Serve With These Wings?

I like to serve them with rice, noodles, or fresh salads. They’re also great as part of a platter with pickled vegetables, kimchi, or lettuce wraps for a light meal.

Conclusion

These gochujang cauliflower wings are a spicy, satisfying, and flavorful vegan appetizer that always hits the spot. I love how simple they are to make and how the bold Korean-inspired sauce transforms cauliflower into something irresistible. Whether I’m cooking for myself or entertaining guests, these wings are a guaranteed favorite every time.