Air fryer recipe · Mains
Korean Cauliflower Wings
Crisp cauliflower florets in a spicy gochujang glaze.
- 20 minTotal time
- 190°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 65kcal
- 2.7 gprotein
- 13.8 gcarbs
- 0.3 gfat
- 1.9 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- cauliflower1 head
- flour6 tbsp
- water6 tbsp
- gochujang2 tbsp
- honey1 tbsp
- soy sauce1 tbsp
Method
Batter the florets
Cut the cauliflower into even bite-sized florets so they cook at the same rate. Whisk the flour and water into a smooth batter, then dip each floret to coat it in a thin, even layer that will crisp up.
Make the glaze
Stir the gochujang, honey and soy sauce together into a smooth, glossy, spicy glaze. Having it mixed and ready means you can coat the florets the second they come out hot and crisp.
Air fry
Spread the battered florets in a single layer and spray lightly with oil. Air fry at 190°C for 16 min, shaking once, so the batter crisps and turns golden all over before the glaze goes on.
Glaze and finish
Toss the hot florets in the glaze to coat, then air fry at 190°C for 4 min, until the coating is crisp and the glaze is sticky and set. Serve hot so they stay crunchy.
