Buffalo Tempeh “Wings”
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This recipe for Buffalo Tempeh “Wings” is crispy chunks of tempeh baked (or fried) to perfection and coated in spicy buffalo sauce. Serve these tempeh “wings” with ranch dip for the ultimate party snack!
I love anything smothered in buffalo sauce, whether it’s buffalo tofu, buffalo cauliflower or these delectable buffalo tempeh “wings”. It’s a unique and unexpected appetizer that can be baked or fried, and is packed with so much flavor.
Buffalo tempeh is one of my favorite ways to enjoy tempeh. It cooks up tender on the inside, crispy on the outside, and super tasty, thanks to the buffalo sauce. Add some celery sticks, and a traditional dip like vegan ranch or blue cheese, and you’ve got a snack that’s sure to get rave reviews!
What is tempeh?
Tempeh is a plant based protein source that is made from fermented soybeans. It kind of looks like someone smashed together a bunch of beans and then baked it into a cake. It has a firm texture that can easily be sliced, broken into chunks, or even crumbled.
On it’s own and uncooked, tempeh has a very mild taste and is almost flavorless. However, it does a great job soaking up marinades and flavors and if cooked properly, tastes AMAZING!
Ingredients needed:
Buffalo tempeh is made with simple, easy to find ingredients, making it the perfect vegan appetizer to serve for holiday gatherings, potlucks and game day. Here’s what you need:
- Tempeh. Tempeh is a great meat alternative and when pulled apart in chunks, it’s very much like chicken. You’ll need about 1 pound of tempeh for this recipe.
- Buffalo sauce. My favorite brand of hot sauce is Frank’s Red Hot, but any kind works.
- Cornstarch. Helps to achieve the crusty, crisp outside layer of the “wings”.
- Panko breadcrumbs. The breading is made with Panko breadcrumbs to make these “wings” nice and crispy. Feel free to use gluten-free breadcrumbs, as preferred.
- Neutral oil. If you’ll be frying these buffalo tempeh “wings” you’ll need some type of neutral oil. Canola oil, sunflower oil, peanut oil, or avocado oil all work great!
Want to make your own homemade buffalo sauce? Try my simple recipe that can be found HERE!
How to make buffalo tempeh “wings”
In just a few easy steps, you’ll be able to serve up this delicious, zesty appetizer!
Please see the recipe card for the full, printable recipe with all of the details.
- Prep tempeh. Break the tempeh into nugget-sized chunks and place in a shallow container. Cover with the buffalo sauce. Toss to full cover in the sauce and place in the refrigerator to marinate for an hour (or even overnight).
- Coat in breading. Place the Panko in a shallow bowl and the cornstarch in a separate shallow bowl. One piece at a time, remove the chunks of tempeh from the buffalo sauce and cover in cornstarch. Dip it back in the buffalo sauce to coat and then toss to cover in the Panko breadcrumbs.
- To bake. Preheat the oven and place the tempeh pieces on the prepared baking sheet and spritz the top with cooking oil spray. Bake for 18-20 minutes, flipping halfway. They’re done when they’re golden brown on each side
- To fry. Heat 1 inch of neutral oil in a large heavy skillet and place the tempeh pieces carefully into the HOT oil and fry on each side until golden brown, about 4 minutes per side. Remove from oil and place on paper towels to absorb excess oil.
- Serve and enjoy! Feel free to lightly brush a little bit of extra buffalo sauce onto the “wings” and then serve with your favorite dipping sauce!
Tips for making buffalo tempeh
Follow the suggestions below for an amazing appetizer every time!
- Be sure to break your tempeh into similar-sized pieces, so that they’ll cook at the same rate.
- If you’re sensitive to spiciness, choose a buffalo sauce that is labeled “mild”.
- This buffalo tempeh is best when you serve it immediately after it has cooked, as the coating will soften the longer the tempeh sits.
Dipping sauce for buffalo tempeh “wings”
Spicy snacks like this one, pair wonderfully with a cool dip and keep the spiciness to a reasonable level. I love buffalo tempeh served with my homemade vegan ranch dressing. Feel free to use your favorite store-bought ranch dip too! Blue cheese is also a great choice and there are several brands that make a vegan blue cheese dressing or you could try this popular homemade vegan blue cheese dressing recipe.
Serving suggestions
Not only are these tempeh buffalo “wings” great served as an appetizer for game day and parties, they are super tasty served over a salad, rolled up in a wrap or on a sandwich! You can even pair them with your favorite sides for a complete dinner. The possibilities are endless! Enjoy!
As usual, PLEASE let me know if you make this recipe and let me know how you like it! You can come back here and leave a comment or tag me on instagram (@foodwithfeeling).
More vegan game day snack options:
Looking for more snack ideas? Enjoy some other favorite vegan recipes!
Buffalo Tempeh
Ingredients
- 2 8- oz blocks of tempeh about 1 pound total
- 1 ½ cups of buffalo sauce
- ½ cup of cornstarch
- 1 ¼ cup Panko style breadcrumbs gluten free if desired
- Neutral oil for frying
- Optional for serving: ¼ cup of extra buffalo sauce for brushing
Instructions
- Break the tempeh into nugget-sized chunks and place in a shallow container. Cover with the buffalo sauce. Toss to fully cover in the sauce and place in the refrigerator to marinate for an hour (or even overnight).
- Place the Panko in a shallow bowl and the cornstarch in a separate shallow bowl.
- To bake: preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
- To fry: heat 1 inch of neutral oil in a large heavy skillet until it’s about 350 degrees F.
- One piece at a time, remove the chunks of tempeh from the buffalo sauce and cover in cornstarch. Dip it back in the buffalo sauce to coat and then toss to cover in the panko breadcrumbs.
- To bake: place the tempeh pieces on the prepared baking sheet and spritz the top with cooking oil spray. Bake for 18-20 minutes, flipping halfway. They’re done when they’re golden brown on each side.
- To fry: place the tempeh pieces carefully into the HOT oil and fry on each side until golden brown, about 4 minutes per side. Remove from oil and place on paper towels to absorb excess oil.
- OPTIONAL for serving: lightly brush a little bit of extra buffalo sauce onto the “wings”, serve and ENJOY!
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