Vegan tempeh Buffalo wings? Yes please. Tender strips of tempeh are coated in breadcrumbs and a tangy, spicy Buffalo sauce – a perfect appetizer for game day, parties, or anytime you feel like indulging in a "wing" craving!

Buffalo Tempeh Wings [Vegan]



  • 1 block tempeh, cut into strips (about 1/2-inch thick)
  • 1/3 cup rice vinegar
  • 1 tablespoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon paprika
  • 1 tablespoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne (optional if you are a fan of spicy)
  • 1/4 teaspoon salt
  • 1/2 teaspoon agave nectar (or maple syrup)
  • 1 tablespoon cornstarch
  • 2 teaspoon coconut oil
  • 2 tablespoons melted vegan butter
  • About 2 cups panko crumbs (I used a bit less actually) – for gluten-free, use crushed up rice cereal


  1. First make the buffalo sauce using a saucepan and mixing together rice vinegar, chili powder, smoked paprika, paprika, garlic powder, onion powder, salt, agave, cornstarch, coconut oil, and cayenne if that's what you're into. Stir over medium-low heat until mixed.
  2. Remove from heat, and mix in melted butter.
  3. Preheat oven to 350°F and prepare the panko crumbs for coating by putting them in a shallow bowl.
  4. Coat the tempeh strips with the sauce and then gently press them into the panko crumbs to coat.
  5. Place on a lined baking sheet and bake for about 10 minutes, or until the edges of panko start to brown.
  6. Remove from oven and serve immediately with your favorite vegan "ranch" sauce. The sauce I have depicted above is vegan mayo with paprika, chive, and a little bit of almond milk.