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🍋 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!
Notes
About the milk/vinegar mixture: We're basically making vegan buttermilk. Buttermilk's acidity (in this case from the vinegar) helps the cornmeal coating stick better and helps the tofu brown better. I recommend mixing up the "buttermilk" first, then doing the rest of your prep, so the milk has a chance to curdle a bit. Curdling isn't often the goal in cooking, but today it is!
Leftover tofu will keep for 4 to 5 days in the refrigerator. You can reheat it in the oven or in the air fryer at 350° F until warmed through. I don't recommend microwaving, because it won't get crispy again that way, but you technically can do that, too, if you're in a hurry!
Servings 10
Nutrition
Calories: 138kcal | Carbohydrates: 22g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 238mg | Potassium: 106mg | Fiber: 1g | Sugar: 8g | Vitamin A: 144IU | Vitamin C: 9mg | Calcium: 26mg | Iron: 1mg
