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
- 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.
- Remove from heat, and mix in melted butter.
- Preheat oven to 350°F and prepare the panko crumbs for coating by putting them in a shallow bowl.
- Coat the tempeh strips with the sauce and then gently press them into the panko crumbs to coat.
- Place on a lined baking sheet and bake for about 10 minutes, or until the edges of panko start to brown.
- 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.