Sweet Korean Cauliflower Wings


Our Sweet Korean Heat gives this entirely plant-based recipe a real kick - and you’re going to love the addictively crispy, crunchy texture. Serve this as a main, side, or snack - that’s the part we leave up to you.







What you'll need

  • 1 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

For the Sauce
  • 1/2 cup water
  • 2 tablespoons brown or white sugar
  • 2 teaspoons rice wine vinegar
  • 2 tablespoons Sweet Korean Heat 
  • 1/2 teaspoon cornstarch stirred into 1 teaspoon of water


  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Wash and cut 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, and then coat them in the breadcrumbs and place onto the baking sheet
  5. Bake for 20-25 minutes, flipping halfway through. 
  6. While the wings are baking, whisk sauce ingredients together and pour into a pan over medium heat. Bring to a slow boil, and add your cornstarch mixture until it thickens.
  7. Toss the wings in the sauce, then return to the baking sheet and bake for another 5 minutes.
  8. Remove from oven and serve (we like to dip these in a mixture of greek yogurt with Stockholm Lemon & Dill).