Friday, February 14, 2014

Tempeh Hot Wings with Dipping Sauce

It was the Super Bowl. And I would ten times rather cook than watch sports. So I went full gender-stereotype, donned an apron, and created some addictively delicious snacks. These are based on the recipe here, with some tweaks. You don't have to be vegetarian, vegan, or a barnyard fowl to love these wings.

The sauce is more than enough for the wings. I made extra to accommodate cut radishes, celery, carrots, broccoli, and cherry tomatoes. You won't be sorry if you have leftovers.

makes 16 wings



8-oz package of tempeh: don't go for anything fancy. We're talking full rectangle.
1 cup panko
1/2 cup Frank's RedHot buffalo wing sauce (you MUST use this sauce: don't choose another)
2 Tbsp melted Earth Balance
olive, canola, or grapeseed oil

Dipping Sauce

1 cup vegan mayo
3 Tbsp water
juice from half a lemon
hefty shake or two of garlic powder
hefty shake of dried dill
hefty shake of onion powder
hefty shake of paprika
some chipotle powder couldn't hurt
salt and pepper
shake or three of smoked paprika, or pimentรณn--this is the secret ingredient that will elevate your dip to greatness. Don't dare to dip without it!


You'll want to make your sauce first.

Dipping Sauce

Mix all the ingredients together. 

Taste, then add more seasonings and/or lemon juice as needed.

Cut up some vegetables.


Set a pot of water to boil.

Cut the tempeh in half along its side so that you have two flat rectangles. Cut each rectangle into 8 triangles.

Boil the tempeh for 15 minutes. Drain and let cool.

In a bowl, mix the panko, buffalo wing sauce, and melted Earth Balance.

Dredge each tempeh wedge into the mixture. Actually, don't: your tempeh will crumble. Do what I did and awkwardly pat the mixture onto each side of the wedge. I'm too impatient to try to make anything look perfect, but if you were working more slowly, you'd probably be able to completely cover each wedge.

Heat a Tbsp or two of oil in a nonstick frying pan (two pans if you want to pamper each wing with personal space). When the oil is hot, put the wings in the pan. Keep the heat on medium-high to achieve a crispy exterior. Flip the wings after a few minutes: cook until browned on both sides.

You can drain the wings on paper towels, but you probably won't need to.

Serve with the sauce. Hot wing heaven!


  • I used flax tempeh. The flaxseeds added some extra chewiness and volume to the wings.
  • I was afraid of cooking with tempeh at first, having the notion that it tastes somehow bland and bitter at the same time. But it's fantastic here. Perhaps it's the boiling.
  • These wings will go QUICKLY. If you have a party greater than two, make a double or triple batch.


5 stars. You'll miss them once they're gone.