Korean Hot Sauce Cauliflower Wings
Serves: 4
Prep time: 10 mins (plus marinating time)
Cook time: 40-45 mins
Total time: 50-55 mins
Prep time: 10 mins (plus marinating time)
Cook time: 40-45 mins
Total time: 50-55 mins
For the wings:
- 1 medium cauliflower, cut into bite-sized florets
- Olive Oil
- Salt and Pepper to taste
- Sprinkle of Paprika
For the sauce:
- 3 tbsp Filthy Pig Korean Style Ketchup/Hot Sauce
- 1 tbsp soy sauce
- 1 tbsp maple syrup or agave
- 1 tsp rice vinegar
- 1 tsp sesame oil
For garnish:
- Toasted sesame seeds
- Sliced spring onions
- Fresh coriander (optional)
For dipping:
- Vegan ranch (mix vegan mayo, garlic powder, onion powder, lemon juice, fresh dill, salt, and pepper)
- OR
- Gochujang mayo (vegan mayo mixed with a touch of gochujang paste and a dash of lime juice)
Method:
- Preheat & prep: Heat your oven to 220°C (425°F) or your air fryer to 200°C (390°F). Line a baking sheet with parchment paper or lightly grease the air fryer basket.
- Cook:
- Oven: Spread the florets on the baking sheet in a single layer. Bake for 20-25 minutes, flipping halfway, until golden and crisp.
- Air fryer: Cook in batches for 12-15 minutes, shaking the basket halfway through, until crispy and lightly browned.
- Make the sauce: While the cauliflower cooks, whisk together the Korean ketchup/hot sauce, soy sauce, maple syrup, rice vinegar, and sesame oil in a small pan over low heat until warmed through.
- Toss & finish: Once the cauliflower is cooked, toss it in the warm sauce until well coated. Sprinkle with toasted sesame seeds, spring onions, and fresh coriander.
- Serve: Pile them onto a platter and add a bowl of vegan ranch or gochujang mayo for dipping.
What to serve with:
- Fries/Chips: Go classic with crispy seasoned fries or go all in on Korean-style loaded fries - top them with more of that hot sauce, vegan mayo, spring onions, and a sprinkle of nori flakes.
- Rice Bowl: Serve the wings over jasmine rice with quick-pickled cucumbers, shredded carrots, and a drizzle of extra sauce.
- Slaw: A crunchy Asian-style slaw with red cabbage, carrots, coriander, and a light sesame-lime dressing would balance the heat perfectly.
- Bao Buns: Stuff the wings into steamed bao buns with some pickled radish and gochujang mayo for a serious flavour bomb.
- Flatbreads: Serve with warm flatbreads and extra sauce for scooping - a super laid-back, interactive vibe.
