Crunchy vegan lemon pepper wings tossed in an amazing, sticky, spicy glaze is going to knock your socks off!
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Lemon pepper wings are hot right now (literally! 😂), and this vegan version delivers all of that amazing texture and flavor, no animals harmed.
These are tofu wings coated in a super crunchy lemon pepper breading based on my chicken fried tofu recipe. I've amped it up so it's bursting with lemon pepper flavor.
I'm from Atlanta, and we serve our wings "wet", meaning we toss them in a buttery sauce before serving. For these Atlanta-style vegan lemon pepper wings, we're tossing them in a vegan hot "honey" glaze.
While the wings bake, you whip up the glaze on the stovetop. When the wings are ready, toss them in the buttery glaze or pour it over the top of them, and enjoy!
If you don't like your wings with a glaze, I'm including instructions for making them without it.
These are great with some celery on the side and some vegan ranch dressing for dipping! Try these with my cashew ranch dressing or easy tahini ranch!
🍋 Ingredients and substitutions
- non-dairy milk - You're mixing the vegan milk with a little bit of water, which is basically homemade vegan buttermilk. It's going to curdle, and that means it's going great!
- flour - Use chickpea flour for gluten-free.
- panko - For the breading. Gluten-free panko is fine to use, if needed.
- cornstarch - Helps the breading stick to the tofu.
- lemon pepper seasoning - This is to season the breading.
- garlic powder and onion powder - More seasoning for the breading!
- tofu - We are making tofu wings. Cut them into 16 triangles or 32 rectangles.
- vegan butter - For the glaze. Do not omit.
- agave nectar - You can use maple syrup if you prefer. For a spicier glaze, you can reduce it by as much as half, but be warned! It is HOT if you do this!
- lemon juice - Adds tang to the glaze.
- hot sauce - You want a Buffalo-style hot sauce, like Frank's Red Hot. Make sure you get one with no dairy ingredients.
🥣 How to make vegan lemon pepper wings
- Step 1: Preheat the oven to 425° F, and line your baking sheet with parchment paper. In a medium bowl, mix together the milk and vinegar.
- Step 2: In a large bowl, combine the flour, panko, cornstarch and seasonings.
- Step 3: Toss the tofu pieces gently in the milk mixture, a few at a time.
- Step 4: Transfer to the bowl with the panko mixture and coat well.
- Step 5: Transfer the lemon pepper wings to the lined baking sheet in a single layer.
- Step 6: Bake for 35 to 40 minutes, until they're turning golden brown. No need to flip! If you're not going to use the glaze, spray the wings with oil, flip after 20 minutes, and spray again before putting them back in the oven for 15 to 20 more minutes.
- Step 7: While the wings cook, make the glaze. Melt the vegan butter in a small saucepan on medium heat.
- Step 8: Then add the remaining glaze ingredients. Bring to a boil, then remove from the heat. It should be boiling in the middle of the pan some, too, not just around the edges, when you remove from the heat.
- Step 9: When the wings are done cooking, whisk the glaze well, then add the wings to the pan of glaze, tossing gently to coat really well. Remove them with tongs and serve with leftover glaze on the side. If you prefer, you can pour the glaze over the wings on the plate. Do you!
- Step 10: Serve with dipping sauce and sides of choice!
💡 Helpful tip
I recommend mixing up the vegan milk and vinegar first thing, so it has a chance to curdle before you use it. You're basically making vegan buttermilk, and it works best after it's thickened a bit.
🫙 Storage directions
Leftover tofu will keep for four to five days in the refrigerator. You can reheat it in the oven or in the air fryer at 350° F until warmed through.
💬 Frequently asked questions
Always check the label, but I've never seen lemon pepper seasoning with animal ingredients in it.
You can, but then your lemon pepper wings will not be vegan. If you really hate agave nectar, I suggest using maple syrup instead.
You sure can! If you aren't going to glaze your lemon pepper wings, arrange them on the baking sheet, and spray with oil before baking. After 20 minutes, remove the pan from the oven, flip all of the wings over, and spray the other side. Bake for 15 to 20 more minutes and serve.
📖 Recipe
🍋 Vegan Lemon Pepper Wings
Ingredients
For the wings
- ¼ cup soy milk or oat milk mixed with 1 tablespoon apple cider vinegar
- ½ cup all-purpose flour
- ½ cup panko breadcrumbs
- 1 tablespoon cornstarch
- 1 tablespoon lemon pepper seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 block extra firm tofu pressed and cut into 16 triangles
For the hot 'honey' glaze
- 2 tablespoons vegan butter
- ½ cup agave nectar or maple syrup
- ¼ cup lemon juice
- ¼ cup hot sauce like Frank's Red Hot or Cholula
Instructions
Make the wings.
- Preheat the oven to 425° F, and line your baking sheet with parchment paper.
- In a medium bowl, mix together the milk and vinegar. In a large bowl, combine the flour, panko, cornstarch and seasonings. Toss the tofu pieces gently in the milk mixture, a few at a time, and then in the panko mixture.
- Transfer the lemon pepper wings to the lined baking sheet in a single layer, and bake for 35 to 40 minutes, until it's turning golden brown. No need to flip! If you're not going to use the glaze, spray the wings with oil, flip after 20 minutes, and spray again before putting them back in the oven for 15 to 20 more minutes.
Meanwhile, make the glaze.
- Melt the vegan butter in a small saucepan on medium heat, then add the remaining glaze ingredients. Bring to a boil, then remove from the heat. It should be boiling in the middle of the pan some, too, not just around the edges, when you remove from the heat.
- When the wings are done cooking, whisk the glaze well, then add the wings to the pan of glaze, tossing gently to coat really well. Remove them with tongs and serve with leftover glaze on the side. If you prefer, you can pour the glaze over the wings on the plate. Do you!
Got a question? Tried this recipe? Leave a reply!