• Thee Burger Dude

Vegan Buffalo Wild Wings

Updated: a day ago


All the flavor of Buffalo Wild Wings, only 100% VEGAN!


I'd been to Buffalo Wild Wings a few times before going vegan, and I gotta admit, it's pretty awesome if you wanna have a few drinks and burn your mouth off whilst watching sports (it's even better if you're like me and don't care about sports and really just enjoy the spectrum of emotions on display by all the sports fans). Only thing that's not awesome for me now is the fact that they have pretty much no vegan options, so I went ahead and made some wings (BONELESS naturally!)


We got 4 flavors; Hot Buffalo, Asian Zing (which are both spicy) and Garlic Parmesan, and Honey BBQ (which are more mild). All of these were fantastic but I think my favorites were the Hot Buffalo and Garlic Parm.



The recipes for the sauces are all pretty simple, with the Garlic Parmesan and Asian Zing being the more complicated of the bunch. A block of tofu should provide enough for 18 wings. For the tofu, we're gonna freeze it first and then thaw it. This process draws out a lot of moisture and helps the tofu take on a "meatier" texture. After your tofu has thawed, wrap it in paper towels, and gently squeeze out the water with your hands. Then put in a tofu press for an additional 15 - 20 minutes while you make your sauces.


The sauce recipes will cover about 8 wings each. So you'll have 2 regular nuggets leftover for that one person who just wants a plain old chick'n nugget! Or just make slightly more sauce to cover the extra 2!


Now when it comes to saucing, one thing I've tried to do is figure out a way to sauce them without getting them soggy. I recommend letting them cool for 5 minutes or so, then lightly brushing them with sauce. You can also just dip them in the sauce which is my go to these days, but do whatever you like!


Also, I have directions to either deep fry in oil, or if you have an air fryer, we have directions for that too!


A few tips for Fried Chick'n:

  • If using Gardein Chick'n products, thaw them overnight in the fridge or on the counter top for about an hour. DO NOT microwave or you'll end up cooking them and they won't be pliable.

  • Get a deep fry thermometer. You can use a different one if you fry in a pan, but for my money, the deep fry thermometer has been a big help. I like to fry at 375 degrees.

  • Use a cooling rack after frying to prevent the chick'n from steaming itself and getting soggy.

  • Don't use olive oil to fry. You need to use something with a high smoke point, I usually fry with peanut oil.

  • If the recipe calls for a vegan buttermilk, really let the plant-milk and vinegar sit for a good 5 -10 minutes. I have found that different plant-milks will thicken more or less. If it's not thick enough, add some more vinegar.

  • The seasoning for the dry mix is something you can and should tailor to your tastes! I personally like using a Cajun Seasoning.

  • Shake off the excess flour and batter when you dredge.

  • Make sure you press the flour into the chick'n so it sticks!

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RECIPE

Makes about 18 wings


Chick'n Wings

  • 14 oz block of medium or extra firm tofu (frozen and thawed)

  • 3/4 cup flour

  • 3/4 cup cornstarch

  • 1 1/2 Tbsp baking powder

  • 2-3 Tbsp Mrs. Dash Chicken Seasoning (or seasoning of choice)

  • 1 cup plant milk (I like Ripple)

  • 1 Tbsp apple cider vinegar

  • 1 Tbsp hot sauce of choice (I like Frank's)


Hot Buffalo Sauce

  • 3/4 cup Frank's Buffalo Sauce

or if making from scratch

  • 1/2 cup hot sauce (Frank's)

  • 1/4 cup vegan butter (melted)

  • 1 Tbsp vinegar

  • Dash of vegan worcestershire sauce

  • Dash of cayenne and garlic powder


Asian Zing Sauce

  • 4 cloves garlic (minced)

  • 1 Tbsp ginger (minced)

  • 2 Tbsp soy sauce

  • 2 Tbsp chili garlic (Sambal)

  • 2 Tbsp rice vinegar

  • 1 Tbsp chili sesame oil


Garlic Parmesan Sauce

  • 1/2 cup vegan butter (melted)

  • 2 tsp garlic powder

  • 3 Tbsp vegan grated parmesan

  • 1 Tbsp Italian seasoning


Honey BBQ Sauce

  • 3/4 cup BBQ sauce

  • 1 Tbsp vegan honey (maple syrup or agave)


INSTRUCTIONS for DEEP FRYING


  1. Combine all ingredients for the sauces (respectively, don't combine them all into the same bowl, unless you wanna do a Sauce Kamikaze, be my guest!) and set aside. Can be refrigerated overnight.

  2. Gently press your thawed tofu with your hands, wrap the tofu in paper towels first. Then press for 20 minutes in a tofu press.

  3. Slice the tofu lengthwise in thirds. Gently pull off wing sized pieces. You should be able to get 6 wings per tofu slice, so in total you should have 18. You could also just "WING IT" and pull chunks from the entire block of tofu, your call!

  4. Bring a pot of oil to 375 degrees.

  5. Prepare your dredging station. Combine the plant milk, hot sauce, and apple cider vinegar in one bowl, let it sit for 5-10 minutes to form the buttermilk. Make sure it's thick enough to stick to the chick'n, if not, add more vinegar. Combine the flour, cornstarch, baking powder and seasoning in another bowl. An extra step, you can dip the fork in the wet mixture and flick it a few times into the dry, then whisk to form little clumps. This will help give you more craggly texture.

  6. Once oil is up to temperature, dip the wings into the wet, then dry, shaking off any excess, and then repeat to double dredge.

  7. Carefully add to the pot and fry all the pieces until golden brown. Don't crowd the pot though! I was doing 5 - 6 at a time.

  8. Once fried, let them rest on a cooling rack for 5 - 7 minutes.

  9. I recommend brushing on a light coating of sauce to avoid getting the breading soggy at this point. You can also totally dip them in sauce as well!

  10. ENJOY!


INSTRUCTIONS for AIR FRYING


  1. Combine all ingredients for the sauces (respectively, don't combine them all into the same bowl, unless you wanna do a Sauce Kamikaze, be my guest!) and set aside. Can be refrigerated overnight.

  2. Gently press your thawed tofu with your hands, wrap the tofu in paper towels first. Then press for 20 minutes in a tofu press.

  3. Slice the tofu lengthwise in thirds. Gently pull off wing sized pieces. You should be able to get 6 wings per tofu slice, so in total you should have 18. You could also just "WING IT" and pull chunks from the entire block of tofu, your call!

  4. Prepare your dredging station. Combine the plant milk, hot sauce, and apple cider vinegar in one bowl, let it sit for 5-10 minutes to form the buttermilk. Make sure it's thick enough to stick to the chick'n, if not, add more vinegar. Combine the flour, cornstarch, baking powder and cajun seasoning in another bowl. An extra step, you can dip the fork in the wet mixture and flick it a few times into the dry, then whisk to form little clumps. This will help give you more craggly texture.

  5. Dip the wings into the wet, then dry, shaking off any excess, and then repeat to double dredge.

  6. Line your air fryer basket with some parchment paper. Poke some holes in the paper. Remember to never put the parchment paper in without any food on it, otherwise it can get fly up into the coils and cause a FIRE and that's no fun!

  7. Add your wings to the air fryer basket. Spray them lightly with some oil. Don't crowd the basket, you will probably have to do these in batches unless you have a giant air fryer! Just make sure they aren't overlapping or touching each other.

  8. Set your air fryer to 390 degrees and cook your wings for 12 minutes.

  9. After 12 minutes, flip them and spray any dry areas where you can see white flour with some more oil. Cook for another 12 minutes.

  10. Once air fried, let them rest on a cooling rack for 5 - 7 minutes.

  11. I recommend brushing on a light coating of sauce to avoid getting the breading soggy at this point. You can also totally dip them in sauce as well!

  12. ENJOY!

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