Vegan Buffalo Wings Recipe
Mild, Medium, Hot or Silly. Served with vegan ranch.
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Ingredients
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Buffalo
Buffalo Sauce (choose heat: Mild / Medium / Hot / Silly)
Vegan Ranch
To Serve
Method
Prepare Tofu (or seitan)
- 1
Press and cut
Press the extra-firm tofu for at least 20 minutes to remove excess water. Pat dry with paper towels. Cut the block into wing-sized pieces (6–8 pieces from 14 oz), about 1" x 2" x 0.5" strips or irregular nugget shapes. If using seitan, cut into similar bite-sized pieces and skip pressing.
- 2
Marinate
In a shallow bowl, whisk together 3 tbs unsweetened plant milk and 1 tbs apple cider vinegar (this makes a quick vegan 'buttermilk'). Add the tofu or seitan pieces, toss to coat, and let sit 5–10 minutes while preparing the batter.
Batter & Coat
- 3
Make dry mix
In a medium bowl combine 3 tbs all-purpose flour, 1 tbs cornstarch, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp onion powder, 1 tsp salt and 1 tsp black pepper. Whisk to combine.
- 4
Coat pieces
Remove tofu from the plant-milk marinade, letting excess drip off. Dredge each piece in the dry mix, pressing gently to form a light coating. Set coated pieces on a rack or plate. Reserve any leftover dry mix for second dredge if desired.
Cook (Fry or Bake)
- 5
Pan-fry (recommended for crispiness)
Heat 2–3 tbs neutral oil in a large skillet over medium-high heat. Once shimmering, add coated pieces in a single layer (work in batches). Fry 2–3 minutes per side until golden brown and crisp. Transfer to a wire rack set over a baking sheet to drain and keep crisp while you finish other batches.
- 6
Bake (lighter option)
Preheat oven to 425°F (220°C). Lightly oil a baking sheet or line with parchment. Arrange coated pieces with space between them, brush or spray with remaining 1 tbs oil. Bake 18–22 minutes, turning once halfway, until edges are browned and slightly crisp. For extra crispness, broil 1–2 minutes at the end—watch closely to avoid burning.
Make Buffalo Sauce
- 7
Combine and adjust
In a small saucepan over low heat, combine 4 tbs melted vegan butter, 6 tbs hot sauce, 1 tbs maple syrup, 1 tsp apple cider vinegar, 1 tsp smoked paprika, 1 tsp garlic powder and 1/4 tsp ground cayenne. Stir until warm and whisked together. Taste and adjust heat: for Mild, reduce hot sauce to 3–4 tbs and omit cayenne; for Medium use recipe amounts; for Hot increase hot sauce to 8 tbs and add extra 1/4 tsp cayenne; for Silly add 1/4 tsp chipotle and 1/2 tsp cayenne. Keep sauce warm on very low heat.
Toss Wings in Sauce
- 8
Coat
Place cooked tofu/seitan pieces in a large heatproof bowl. Pour the warm buffalo sauce over them and toss gently but thoroughly so every piece is coated. Use tongs or two spoons to avoid breaking the pieces. If you want an extra-crispy sauced wing, return sauced pieces to a hot oven (425°F / 220°C) for 5–7 minutes on a parchment-lined tray so the sauce sets slightly.
Make Vegan Ranch
- 9
Whisk
In a small bowl combine 1/2 cup vegan mayonnaise, 1/4 cup unsweetened plant yogurt, 1 tsp lemon juice, 1/2 tsp apple cider vinegar, 1 tsp dried dill, 1 tsp dried parsley, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp salt. Whisk until smooth. Add up to 1 tbs water to reach desired dipping consistency. Taste and adjust salt or acid.
Serve
- 10
Plate
Arrange buffalo 'wings' on a platter with celery and carrot sticks. Garnish with chopped fresh parsley if desired. Serve immediately with vegan ranch on the side for dipping.
- 11
Storage & Reheat
Store leftover sauce and cooked pieces separately in airtight containers in the refrigerator for up to 3 days. Reheat sauced pieces in a 400°F (200°C) oven for 6–8 minutes to re-crisp; rewarm sauce gently on the stove and toss before serving.
