Name: Air Fryer Gochujang Cauliflower Wings
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: Medium head of cauliflower; 1/3 cup all-purpose flour; 1/3 cup cornstarch; 1⁄2 teaspoon baking powder; 1⁄2 teaspoon salt; 1⁄2 cup water; 2 Tablespoons gochujang paste; 1 1⁄2 Tablespoon granulated sugar; 1 Tablespoon ketchup; 1 Tablespoon water; 1⁄2 Tablespoon soy sauce; 1⁄2 Teaspoon rice wine or apple cider vinegar; 1 teaspoon ginger - finely minced; 1 clove garlic - finely minced; Sesame seeds; Green onions

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These air fryer gochujang cauliflower wings are unbelievably tasty. The cauliflower is air-fried until crispy and finished with a spicy gochujang sauce. It makes a delicious main dish, served with rice or a healthy side dish.

Korean fried cauliflower is such a flavor hit. First, the cauliflower is coated in a wet batter and air fried until golden. Then it’s tossed in a delicious, flavorful sauce which makes it’s vibrant and super flavorful.

This vegan recipe is a delicious alternative to traditional Korean fried chicken. It offers a vegetarian option that doesn’t skimp on flavor.

The spicy sauce

The Korean gochujang sauce transforms the dish into a magical, spicy experience. Gochujang is a Korean red chili paste. It’s the star flavor of this dish. It comprises gochu-garu chili, glutinous rice, fermented soy beans, barley malt powder, and salt.

This is then mixed with fresh ginger, garlic, soy sauce, and other ingredients to make the sauce.

This vibrant Korean sauce coats the battered cauliflower pieces, making them sticky and mouth-watering bites. The sauce’s main ingredients include gochujang paste, which offers a rich, deep red color and a perfect balance of heat.

Ingredients

Find the ingredient amounts for this air Fryer gochujang cauliflower wings recipe listed in the printable recipe card at the bottom of this post. Here is a rundown of what you need.

Whole cauliflower head. This recipe doesn’t work well with frozen cauliflower.
All-purpose flour
Cornstarch or rice flour
Baking powder
Salt
Vegetable oil – Just a bit for the cauliflower
Gochujang paste – The key ingredient
Soy sauce – Enhances the deep umami flavor. You can also use coconut aminos.
Rice vinegar or apple cider vinegar – a little acidity to balance the sweetness.
White or brown sugar – a bit of a sweetness
Tomato ketchup – this balances the sauce and makes it a bit milder.
Fresh garlic or garlic powder
Fresh ginger
Sesame seeds and green onions/ spring onion for serving

Method

Cut or pull the cauliflower into large medium-large sized florets.

The batter

Mix the flour, cornstarch, baking powder, and salt in a mixing bowl. Gradually add water to the batter ingredients while whisking until a smooth batter forms. It should be pancake batter consistency.

Dip the cauliflower florets into the wet batter, ensuring they are well coated. Let the excess batter drip off, then place the coated cauliflower in a single layer in the air fryer basket. You might need to fry them in batches. Drizzle or spray the tops of the cauliflower with a little bit of vegetable oil.

Frying the cauliflower

Air fry the cauliflower at 400°F/200°C for 15 minutes, turning every 5 minutes, until golden brown and crispy. Cooking time may vary depending on your air fryer and the size of the cauliflower pieces.

The sauce

While the cauliflower is cooking, make the sauce. In a small bowl, combine all the sauce ingredients and mix well.

Add the cooked cauliflower to a clean large bowl when frying is finished. Once all the cauliflower batches are finished cooking, pour the sauce over the cauliflower and toss to ensure each piece is well coated. You can place the coated cauliflower back in the air fryer for a minute or two to rewarm it.

Serve the coated cauliflower in a bowl with sliced green onions and sesame seeds.

Storing

Store leftover cauliflower in an airtight container in the fridge for up to 3 days. It can be reheated in the air fryer for a few minutes at 350°F/175°C until warmed.

More delicious sides

Yield: 6