Are you looking for the tastiest, and easiest Vegan Buffalo Wings? The "chicken" itself is only ONE ingredient! It is hot and sticky on the outside, meaty in the inside. Just what you would expect from Vegan Hot Wings. We even used a gluten-free coating so 100% plant-based and allergy-friendly.

HOW TO MAKE THIS RECIPE?

DETAILED RECIPE AND STEP PHOTOS HERE: [ Ссылка ]

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Ingredients

* 7 oz Oyster mushroom not king oyster, but pearl oysters

Spice mix
* 1/2 tsp Garlic powder
* 1/2 tsp Onion powder
* 1/2 tsp Sweet smoked paprika powder
* 1/4 tsp Cayenne pepper
* 1/4 tsp Cumin
* 1/4 tsp Oregano
* 1/2 tsp Salt
* 1/4 tsp Black pepper

Homemade buffalo sauce
* 1/2 cup Frank's Red Hot
* 1/4 cup Veggie broth
* 1/4 cup Cashew nuts use sunflower seeds for nut-free
* 1 Tbsp White wine vinegar
* 1/4 tsp Garlic powder
* 1/4 tsp Onion powder
* 2 tsp Maple syrup
* 1 tsp Soy sauce or use any of these 5 gluten-free alternatives like tamari

Wet batter
* 1/2 cup Dairy-free milk
* 2/3 cup Yellow corn flour
* 2 tsp Spice mix from above
* 2 Tbsp Frank's Red Hot

Dry batter
* 2 cup Corn flakes crushed
* 2 Tbsp Corn starch
* 1 tsp Spice mix from above

Instructions

Prepare the spice mix
* In a small bowl mix together onion powder, garlic powder, smoked sweet paprika powder, cayenne pepper, cumin, oregano, salt, and black pepper.
Prepare homemade buffalo sauce
* Soak cashews in hot water or cook them in boiling water on the stove-top for 5 minutes.
* Blend all ingredients together until smooth. (This recipe results in 15-18 wings depending on the size of your oyster mushrooms. The amount of buffalo sauce is more than enough to coat them generously.)
Prepare dry mix for coating
* We used the small chopping bowl of our immersion blender to crush corn flakes to a fine, breadcrumb-like texture.
* In a shallow bowl mix crushed corn flakes with corn starch and 1 tsp of our homemade spice mix.
Prepare wet batter for coating
* Mix in a shallow bowl dairy-free milk, yellow corn flour (not corn starch), Frank's Red Hot Sauce and 2 tsp of our homemade spice mix. It should have a texture of a pancake batter, slow-flowing but not too dense. In time the flour will thicken the batter a bit, so add 1 tsp of water to thin it again.
Bread the mushrooms
* Have both wet batter and dry mix in two separate shallow bowls.
* Dip the oyster mushroom first in the wet batter. Coat it evenly. I found it is easier to use your fingers to do that instead of using a fork or spatula.
* Transfer gently the coated mushroom to the dry mix. Sprinkle the top and pat it gently. Make sure the crushed corn flakes-based mix sticks to it evenly.
* When it is coated you can place it on a plate or fry it immediately. The coating will hold on room temperature for an hour or so without a problem if you need to wait before frying.
Deep frying (one alternative)
* Pour sunflower oil to a skillet or pot. Heat it on medium/high heat. You can test whether it is hot enough by dropping a bit of coating in it. If it sizzles, you are good to go.
* Gently drop the breaded “wings” in the oil. The oil is hot so pay attention to drop it gently without a splash. Don’t overcrowd the pan as the oil will cool down and the oyster mushrooms will need a longer time and thus will soak up more oil.
* Fry oyster mushrooms for 2-3 minutes until the coating gets crispy. When they are ready, transfer them to a paper towel so the excess oil is absorbed.
Baking (the other alternative)
* Pre heat the oven to 390 Fahrenheit (200 degrees Celsius) and bake the breaded oyster mushrooms on a non-stick parchment paper or silicone baking sheet for approx. 20 minutes flipped midway.
Baking in buffalo sauce
* Pre-heat or keep the oven on 390 Fahrenheit (200 degrees Celsius).
* Take a large bowl enough to fit all your vegan wings and pour the vegan buffalo sauce from the blender.
* Add all of your "wings", cover it with a plate and shake it well. Coat evenly with the sauce.
* Spread them in one layer on a non-stick parchment paper or silicone baking sheet.
* Bake them for approx. 10 minutes flip midway. It is ready, when the coating gets crispy again.
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