Crispy Vegan Chicken Wings
Get ready to indulge in the ultimate delight of hot and crispy breaded Vegan Chicken Wings! Brace yourself for a finger-licking, crowd-pleasing treat that will leave everyone wanting more.
Servings: 12 wings
Calories: 73kcal
Equipment
- food processor (see equipment section in the blog post above for alternatives)
- paring knife (to soften edges and shape tofu into wing shapes)
- baking sheet or
- air-fryer or
Ingredients
- 16 ounces extra firm tofu (1 block)
- 25 Wellington’s Traditional Crackers
- 1 teaspoon season salt
- ¼ cup cornstarch
- 1 teaspoon of each garlic and onion powder
- ½ teaspoon black pepper
- ½ cup plant-based milk of choice
- Cooking spray or oil to coat or fry
- Barbecue-flavored creamy dipping sauce (optional)
Instructions
Preparation
- Press tofu for a minimum of 1 hour, best overnight in your fridge.
Method
- In a food processor or blender, pulse the crackers until they become crumbly.
- Prepare three separate shallow bowls. In the first bowl, combine cornstarch, garlic powder, onion powder, and black pepper, and mix them together. Pour the milk into the second small bowl. In the third bowl, add the cracker crumbs and seasoning salt, and gently toss to combine.
- Drain the pressed tofu. Cut the tofu in half lengthwise, then cut it into 6 rectangular strips. Next, cut each strip diagonally in half, resulting in 12 pieces. Soften the edges with a paring knife of each piece to shape them into wing shapes as desired.
- Take each tofu wing and coat it in the starch mixture, ensuring all sides are covered. Dip the coated wing into the milk, and then transfer it to the bowl with the cracker crumbs, pressing gently to coat it thoroughly. Place the breaded tofu wings onto a prepared baking sheet lined with parchment paper.
- Spray the coated tofu wings with cooking oil or lightly brush them with oil on all sides before baking or air-frying. Choose one of the following cooking methods: baking, air frying or frying.
- While the wings are baking or frying, you can prepare a dipping sauce or any other items you want to serve with the wings. Once the wings are cooked to a crispy texture, remove them from the oven, air fryer, or saucepan. Serve and enjoy!
Baking
- Preheat it to 400°F (200°C) and bake the wings for 30 minutes. Halfway through (after 15 minutes), remove the wings from the oven, flip them, and brush or spray them with oil once more. Return them to the oven and bake for another 15 minutes or until they become crisp.
Air-fry
- Preheat the air fryer to 375°F (190°C). Cook the wings for 15 minutes, flipping them halfway through, until they turn golden and crispy.
Frying on stovetop
- If frying on the stovetop, heat fryer-safe oil in a saucepan to 350-375°F (175-190°C). Fry the wings until they become golden brown.
Notes
To store the cooked vegan chicken wings transfer them to an airtight container or a reusable bag. Place a sheet of parchment paper between the layers to prevent sticking. Seal the container or bag tightly.
Refrigerate: Store the wings in the fridge for up to four days. Keep in mind that the longer they are stored, the more the crispiness may diminish.
Reheating: To reheat the wings, you can either bake them in a preheated oven at around 350°F (175°C) until heated through or use an air fryer to crisp them up again. This will help restore some of the original texture.
Note: Keep in mind that their crispiness may not fully retain after storage and reheating. It's best to enjoy them fresh for optimal texture.
Nutrition
Serving: 1 wing | Calories: 73kcal | Carbohydrates: 9g | Protein: 4g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 282mg | Potassium: 77mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 0.003mg | Calcium: 28mg | Iron: 1mg