Korean Style Cauliflower Wings With Creamy Ginger Sesame Dip Recipe On Food52 Recipes

KOREAN-STYLE CAULIFLOWER 'WINGS' WITH CREAMY GINGER-SESAME DIP

Steps:

• Preheat oven to 425°F. Line a baking sheet with parchment. Break a head of cauliflower into florets.
• Whisk together 1 heaping Tbs gochujang, 2 Tbs maple syrup, 2 tsp soy sauce, 1 tsp chili sauce (sambel olek), 1 tsp sesame oil, 1 scant Tbs minced fresh ginger, 2 tsp rice vinegar, 1 Tbs grapeseed oil. Set aside.
• For the batter, whisk 1/2 cup rice flour, 1 Tbs cornstarch, 1 tsp grapeseed oil, 1/2 tsp salt, fresh ground pepper, 1/2 tsp cayenne, 1/2 tsp garlic powder, 1/2 tsp ground ginger, 3/4 cup liquid (water and/or nut milk).
• Dip florets in batter and shake off excess. Bake for 30 minutes, turning halfway through.
• While the cauliflower is baking, whisk up dip: 1/2 cup sour cream, labneh, full-fat Greek yogurt, or dairy-free option, 1 Tbs mayo, 1 heaping tsp tahini, 1 tsp fresh minced ginger, 1 chopped scallion, flaky sea salt and fresh ground pepper, set aside.
• While hot, toss florets in sauce, use your hands if needed to fully coat, raise heat to 450°F and bake for 15 minutes. Serve and watch them disappear!

KOREAN HOT WINGS

Steps:

• Stir soy sauce, brown sugar, ketchup, barbeque sauce, garlic, vinegar, chile-garlic sauce, pepper, sesame oil, and ginger together in a saucepan; bring to a boil.
• Whisk cornstarch and water together in a small bowl; stir into the sauce. Remove from heat and set aside to cool and thicken.
• Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).
• Season chicken wings with lemon-pepper seasoning.
• Fry chicken wings in batches of 6 to 8 at a time in hot oil until no longer pink at the bone and the juices run clear, 6 to 8 minutes per batch. An instant-read thermometer inserted into the meatiest part of the wing, near the bone, should read 165 degrees F (74 degrees C).
• Put cooked wings into a large mixing bowl. Ladle sauce over the wings and toss to coat.

KOREAN BAKED CAULIFLOWER 'WINGS'

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Mix gochujang, ketchup, sugar, soy sauce, sesame oil, honey, and garlic together in a bowl. Set sauce aside.
• Mix water, rice flour, potato starch, granulated garlic, salt, and white pepper together in a bowl. Add a small amount of additional water if batter is too thick.
• Place cauliflower pieces in a bowl and pour batter on top. Toss to coat. Transfer to the prepared baking sheet, leaving space between each piece.
• Bake in the preheated oven until some spots form, about 30 minutes.
• Transfer baked 'wings' to a large bowl, leaving oven on. Add sauce and toss to coat. Return 'wings' to the baking sheet, leaving space between them. Return to the hot oven until black spots start to appear, about 15 minutes.
• Transfer to a serving plate and top with sesame seeds.