These vegan wings will fool even the most devout meat-eaters with their hot and sticky outside and meaty texture on the inside. Made using oyster mushrooms, they are the very best meatless vegan chicken wings you will ever have.
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I have always loved meatless recipes that are not just about vegetables. This recipe really tricks your mind into thinking you are eating meat, and I love that! I have tried so many recipes for vegan chicken wings, and this one is by far my favorite.
For more delicious meatless recipes, try my vegan fried chicken, vegan shredded chicken, or this vegan Philly cheesesteak.
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❤️ Why you’ll love it
I absolutely love this recipe for vegan oyster mushroom wings. The secret to the perfect “wings” is the oyster mushrooms‘ meaty texture, which is great for soaking up seasonings, marinades, or sauces.
The homemade buffalo sauce is the star of this recipe. It is tangy, spicy, and perfectly coats the crispy mushroom wings, making them irresistible.
The combination of the crunchy coating and the tender oyster mushrooms creates a texture that replicates real chicken wings, but in a plant-based and cruelty-free way. Plus, it is a budget-friendly and pantry staple recipe that is simple to make.
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🧾 Key ingredients
This vegan chicken wings recipe is a delicious, plant-based take on a classic favorite. The best part is that you can easily find all the ingredients at your local grocery store.
Sweet smoked paprika powder, cayenne pepper, and ground cumin seeds are the heart of the spice mix. They come together to give the vegan wings a spicy, smoky flavor that is simply irresistible.
Frank’s Red Hot is a key ingredient in the homemade buffalo sauce. It provides the tangy, spicy flavor that buffalo sauce is known for. You can also use any other hot sauce of your choice, but I highly recommend trying it with Frank’s Red Hot for an authentic flavor.
Veggie broth and cashew nuts (or sunflower seeds for a nut-free version) are also part of the homemade buffalo sauce. They add a depth of flavor and a creamy texture to the sauce that complements the spice mix perfectly.
White wine vinegar, maple syrup, and soy sauce (or tamari) round out the buffalo sauce ingredients. They add a touch of sweetness, a hint of tang, and a depth of flavor that takes the sauce to the next level.
Corn flakes are the secret to the crispy texture of these vegan wings. When crushed and used in the dry batter, they provide a delicious crunch that is reminiscent of traditional fried chicken.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
To make this delicious vegan wings recipe, the most important piece of equipment you will need is a good quality blender. It is essential for preparing the homemade buffalo sauce, which is a key component of this recipe. It will effortlessly blend the cashew nuts and the rest of the ingredients into a smooth, creamy sauce.
👩🍳 Instructions
Preparing the ingredients
STEP 1
Get a small bowl and combine onion powder, garlic powder, smoked sweet paprika powder, cayenne pepper, cumin, oregano, salt, and black pepper. This will be your spice mix.
STEP 2
Next, prepare the homemade buffalo sauce by blending soaked or boiled cashews, water, vinegar, maple syrup, cornstarch, and your prepared spice mix. Blend these ingredients until smooth.
STEP 3
Now, crush cornflakes to a fine, breadcrumb-like texture. Mix these crushed cornflakes with cornstarch and a teaspoon of your homemade spice mix in a shallow bowl. This will be your dry mix for coating.
STEP 4
In another bowl, make the wet batter for coating. Mix dairy-free milk, yellow corn flour, Frank’s Red Hot Sauce, and two teaspoons of your homemade spice mix. Ensure that the batter has a texture similar to pancake batter.
Making the vegan wings
STEP 1
Take an oyster mushroom and dip it into the wet batter, ensuring that it is evenly coated. Then, transfer it to the dry mix, making sure the coating sticks to it evenly.
STEP 2
If you are deep frying the wings, heat sunflower oil in a skillet or pot. Gently drop the bread oyster mushrooms into the hot oil and fry for 2-3 minutes, until the coating gets crispy.
STEP 3
If you are baking the wings, preheat the oven to 390 Fahrenheit (200 degrees Celsius). Place the bread oyster mushrooms on a non-stick parchment paper or silicone baking sheet and bake for approximately 20 minutes, flipping them midway.
STEP 4
Once the oyster mushrooms are cooked, prepare the buffalo sauce. In a large bowl, pour the vegan buffalo sauce and add the cooked oyster mushrooms. Coat them evenly with the sauce.
STEP 5
Spread the coated oyster mushrooms on a non-stick parchment paper or silicone baking sheet and bake for approximately 10 minutes, flipping them midway. This will make the coating crispy again.
💡 Expert tip
The key to this vegan oyster mushroom wings recipe is the preparation of the oyster mushrooms. Ensure your mushrooms are not too wet before breading them. To prepare them, don’t need to wash them. But if you did, allow them to dry completely or use a paper towel to pat them dry. This way, the batter and coating will stick better, giving you crispier vegan wings.
🔄 Variations
For a tangy twist, consider adding a teaspoon of apple cider vinegar to the buffalo sauce. This will give your vegan wings a slightly tangy flavor that pairs wonderfully with the heat of the hot sauce.
Try a different mushroom variety. If you are not a fan of oyster mushrooms or cannot find them, consider using king oyster mushrooms. They are larger and have a meatier texture, making them a great alternative for this recipe.
Experiment with the spices. The beauty of this recipe is that you can customize the spice mix to your liking. If you prefer your vegan chicken wings with a bit more heat, consider adding extra cayenne pepper to the spice mix.
🥣 Serving ideas
These vegan buffalo wings are a versatile and delicious dish that can be enjoyed in a variety of ways.
They make a perfect appetizer for a family dinner or a party with friends. Serve them with a side of homemade ranch or blue cheese dressing, celery, and carrot sticks for a classic buffalo wing platter.
You can also turn them into a hearty main course. Place them on a bed of fresh greens and drizzle with a generous amount of buffalo sauce. Add some cherry tomatoes, cucumber slices, and avocado for a refreshing and satisfying meal.
These vegan wings also go great with a side of fries or a crunchy salad. You can even use them as a topping for a vegan pizza or a filling for a wrap or a sandwich. The possibilities are endless.
❄️ Storing tips
These vegan wings are best enjoyed fresh and crispy.
However, you can store any leftovers in the refrigerator for up to 2-3 days. It’s important to note that the cornflake coating may lose its crispiness over time, but the flavors will still be delicious.
I do not recommend freezing the leftovers. The wet batter and dry batter, which are crucial for achieving the perfect crispy texture, may become soggy and lose their effectiveness in the freezing and thawing process.
To reheat, preheat your oven to 350°F (175°C) and place the wings on a baking sheet. Bake for about 10-15 minutes, or until they are heated through and the coating is crispy again. I do not recommend reheating them in the microwave, as it may further compromise the crispiness of the coating.
If you want to know how to store oyster mushrooms before turning them into fake wings. I’ll explain all five ways.
🤔 FAQs
Can I use a different type of mushroom?
Yes. While the oyster mushroom is the best for this recipe, you can use other types of mushrooms as well. Just make sure to adjust the size of the mushrooms and the cooking time accordingly.
Why do I need to use both wet and dry coatings?
Using both wet and dry coatings is essential to achieving the perfect crispy texture for these vegan wings. The wet batter helps the dry coating to adhere to the mushrooms, while the dry coating adds an extra layer of crispiness.
Can I bake the wings without the buffalo sauce?
Yes, you can. If you prefer your wings without the buffalo sauce, you can simply bake them after the first round of baking. This will give you crispy, un-saucy wings. However, if you are looking for that classic buffalo wing flavor, I recommend baking them in the buffalo sauce for the final step.
Do I have to deep fry the wings?
No, you do not. While deep frying is the traditional method for making buffalo wings, I understand that not everyone is comfortable with deep frying at home. That is why I have included the option to bake the wings as well. Both methods will give you delicious, crispy vegan wings.
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Buffalo Vegan Chicken Wings
Equipment
Ingredients
- 7 oz Oyster mushrooms not king oyster, but pearl oysters
Spice mix
- ½ tsp Garlic powder
- ½ tsp Onion powder
- ½ tsp Sweet smoked paprika powder
- ¼ tsp Cayenne pepper
- ¼ tsp Ground cumin seeds
- ¼ tsp Oregano
- ½ tsp Salt
- ¼ tsp Black pepper
Homemade buffalo sauce
- ½ cup Frank’s Red Hot
- ¼ cup Veggie broth
- ¼ cup Cashew nuts use sunflower seeds for nut-free
- 1 Tbsp White wine vinegar
- ¼ tsp Garlic powder
- ¼ tsp Onion powder
- 2 tsp Maple syrup
- 1 tsp Soy sauce or tamari
Wet batter
- ½ cup Dairy-free milk
- ⅔ cup Yellow corn flour
- 2 tsp Spice mix from above
- 2 Tbsp Frank’s Red Hot
Dry batter
- 2 cup Corn flakes
- 2 Tbsp Corn starch
- 1 tsp Spice mix from above
Instructions
Prepare the spice mix
- In a small bowl, mix onion powder, garlic powder, smoked sweet paprika powder, cayenne pepper, cumin, oregano, salt, and black pepper.
Prepare homemade buffalo sauce
- Soak cashews in hot water or cook them in boiling water on the stovetop for 5 minutes.
- Blend all ingredients until smooth. (This recipe results in 15-18 wings, depending on the size of your oyster mushrooms. The amount of buffalo sauce is more than enough to coat them generously.)
Prepare dry mix for coating
- We used the small chopping bowl of our immersion blender to crush cornflakes to a fine, breadcrumb-like texture.
- Mix crushed cornflakes with cornstarch and 1 tsp of our homemade spice mix in a shallow bowl.
Prepare wet batter for coating
- Mix in a shallow bowl dairy-free milk, yellow corn flour (not corn starch), Frank’s Red Hot Sauce, and 2 tsp of our homemade spice mix. It should have a texture of a pancake batter, slow-flowing but not too dense. In time the flour will thicken the batter a bit, so add 1 tsp of water to thin it again.
Bread the mushrooms
- Have both wet batter and dry mix in two separate shallow bowls.
- Dip the oyster mushroom first in the wet batter. Coat it evenly. I found it is easier to use your fingers to do that instead of using a fork or spatula.
- Transfer the coated mushroom gently to the dry mix. Sprinkle the top and pat it gently. Make sure the crushed cornflakes-based mix sticks to it evenly.
- You can place it on a plate or fry it when it is coated. The coating will hold at room temperature for an hour or so without a problem if you need to wait before frying.
Deep frying (one alternative)
- Pour sunflower oil into a skillet or pot. Heat it on medium/high heat. You can test whether it is hot enough by dropping a bit of coating in it. If it sizzles, you are good to go.
- Gently drop the breaded “wings” in the oil. The oil is hot so pay attention to drop it gently without a splash. Don’t overcrowd the pan as the oil will cool down, and the oyster mushrooms will need a longer time and thus will soak up more oil.
- Fry oyster mushrooms for 2-3 minutes until the coating gets crispy. When they are ready, transfer them to a paper towel, so the excess oil is absorbed.
Baking (the other alternative)
- Preheat the oven to 390 Fahrenheit (200 degrees Celsius) and bake the breaded oyster mushrooms on a non-stick parchment paper or silicone baking sheet for approx. 20 minutes flipped midway.
Baking in buffalo sauce
- Preheat or keep the oven at 390 Fahrenheit (200 degrees Celsius).
- Take a large bowl enough to fit all your vegan wings and pour the vegan buffalo sauce from the blender.
- Add all of your “wings”, cover them with a plate, and shake it well. Coat evenly with the sauce.
- Spread them in one layer on a non-stick parchment paper or silicone baking sheet.
- Bake them for approx. 10 minutes flip midway. It is ready when the coating gets crispy again.
KAARA K REITZEL
I love these and made them for my friends and they went wild over them.