Well, well, well. Taking inspiration from Pure Kitchen Ottawa‘s Korean BBQ wings I made these yesterday night and Matthew said that they are better than our buffalo cauliflower wings! Won’t lie, this is a statement I found quite shocking as we absolutely love the buffalo cauli-wings! I baked them for less time than the buffalo version which does make a bit of a difference and of course, the sauce changes the game completely. I’ll be making these again, perhaps a split Korean BBQ and Buffalo style batch.
- 1 cauliflower cut into snackable florets
- 3/4 cups to 1 cup flour (I use white all purpose)
- 1 cup almond milk or water
- 1.5 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/4 tsp sea salt
- 1/4 tsp ground pepper
- 2 cups panko breadcrumbs
- 1 or 1 1/2 cups Korean BBQ sauce (I used an organic one I picked up from our local health shop)
- 3 stocks green onion
- 1 tbsp Sesame Seeds
*I typically eyeball the ingredients here so these are approximated 😉
For cauliflower wings I generally follow the instructions on Hot For Food’s site for the buffalo wings. It’s pretty simple but takes some time. Preheat your oven to 450 F and line your baking sheet with parchment paper. For these ‘Korean BBQ Style’ mix together the flour, paprika, garlic powder, onion powder, sea salt and ground pepper and add in the water until you have a not overly runny, runny coating (make sense? – you don’t want it too thick or too thin). Get a separate bowl ready with panko. Bread the florets in the flour mixture and then coat in the panko. Place on a parchment lined sheet and bake for 30 minutes, flipping at the halfway marker – you’ll want the panko to go lightly golden. While the cauli-wings bake, you can heat up your Korean BBQ sauce and slice up the green onions. When the cauli-wings are finished, toss them in the bbq sauce and then plate. Add on the sliced green onions and sesame seeds and enjoy!
If you try them out be sure to let me know!