Appetizer, Main Course, Recipes

Vegan Mushroom Wings (3 Ways)

Crispy, meaty vegan wings made with the magical oyster mushrooms smothered in one of three delicious vegan wing sauces. These Vegan Mushroom Wings are the recipe your game day was missing. 

You’ll hear us say it fairly often, that the one thing we miss the most since going vegan is a good chicken wing. Cauliflower wings are amazing, we even have three different delicious recipes for them, but they only satisfy that craving so much. It is still cauliflower after all. We swapped cauliflower for oyster mushrooms in these fried and crispy vegan chicken wings!

The oyster mushrooms offer the perfect almost-chicken texture that you miss from cauliflower. They’re stringy, tender and super succulent. Marinated in a vegan buttermilk mixture and tossed in a flavourful dredge, each wing is deep fried to crispy perfection. Then smothered in your favourite sauce, we made three; Maple Mustard, Buffalo and Gochujang.

Why you should make these wings using oyster mushrooms instead of Cauliflower Wings:

  • Tender and juicy – Just like chicken, these oyster mushrooms are tender, juicy and string-y! You won’t believe the amazing texture with every single bite.
  • The perfect meaty texture – There are a number of delicious plant-based meat substitutes out there, but we think mushrooms don’t get enough love. Mushrooms don’t have a ton of protein, but they do offer the best meaty texture out there. Like our Southern Fried Portobello Burger, mushrooms have once again proven to be on the best textures to replicate meat.
  • The crispiest option – Deep frying isn’t for everyone, but frying these wings creates the perfect crispy outer layer and lends to the chicken-y flavour and texture. We haven’t tried baking or air-frying these yet, but if you do we’d love to hear how it turned out.
  • Bursting with flavour – With layers of delicious flavour, each bite is like a dance on your taste buds. From the marinade to the dredge and the sauce, there is no absence of delicious flavour.

Game day will never be the same thanks to the magic of oyster mushrooms. We used oyster mushrooms in our Vegan Fried Chicken and Waffles and literally fell in love. From that moment we knew these would make the perfect vegan chicken wings. Sports may not be going on right now, but who needs sports when you have food this good?

Lets break down the sauces.

  • Maple Mustard – One of our favourite flavours that we rarely had on chicken wings or cauliflower wings. Consider that changed. The perfect balance of sweet, savoury, salty and acidity. We’re straight up addicted. Plus we may have tried this sauce on cauliflower wings afterwards and it’s just as good!
  • Gochujang – You know Kat is obsessed with Korean flavours and this sauce has just the punch of flavours she loves.
  • Buffalo – Could we do a vegan wing recipe without Devin’s favourite flavour ever? We used Frank’s Red Hot Buffalo sauce, which is accidentally vegan, but if you want to make your own combine melted butter and Frank’s Red Hot Original or another cayenne based hot sauce.

Get all three recipes below.

Maple Mustard Vegan Wings

Without a doubt Kat’s favourite of the bunch. Sweet and tangy with just the right amount of spice. These crispy fried mushrooms we’re made to be tossed in this delicious sauce.

Maple Mustard Vegan Wings

Sweet maple syrup and tangy mustard make these crispy vegan mushroom wings a serious addiction.
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Course: Appetizer, Lunch, Main Course
Cuisine: American
Servings: 4

Ingredients

  • 300 g oyster mushrooms
  • vegetable oil, for deep frying

Batter

  • 128 g (1 cup) all-purpose flour
  • 315 mL (1 1/3 cup) vegetable stock
  • 60 g (1/4 cup) vegan yogurt
  • 1/2 tsp pepper
  • 1/2 tsp salt

Dredge

  • 192 g (1 1/2 cups) all-purpose flour
  • 1 tsp onion
  • 1 tsp garlic
  • 1/2 tsp mustard powder
  • pinch salt & pepper

Honey Mustard Sauce

  • 60 mL (1/4 cup) butter, melted
  • 60 mL (1/4 cup) maple syrup
  • 62 g (1/4 cup) yellow mustard
  • 1/2 tsp cayenne powder
  • 15 mL (1 tbsp) soy sauce

Instructions

  • Tear mushroom bundles into desired sizes.
  • To a bowl combine the batter ingredients and mix until smooth. Toss in the oyster mushroom bunches and set aside to marinade.
  • To another bowl combine dredge ingredients. Set aside.
  • One by one, remove oyster mushroom bundles from batter and into the dredge and coat. Place the coated mushrooms on a wire rack to the side and repeat until all the mushrooms are coated.
  • Heat a deep cast iron pot with 1-2 inches of high-heat oil (like vegetable oil) to 350F. You want at least 1-2 inches of space between the oil and the top of the pot to avoid a grease fire.
  • One by one carefully place mushrooms in the hot oil and fry until golden brown and crispy. Fry 3-5 at a time, depending on the size of your pot. Do not overcrowd the oil. Once golden remove from oil and place on a wire cooling rack. Repeat until all mushrooms are fried. Turn off stove and set oil aside to cool.
  • Preheat oven to 350F.
  • Prepare sauce by combining all sauce ingredients in a bowl. Add mushrooms to a large bowl and pour over sauce. Toss fried mushrooms in the sauce. Spread on a lined baking sheet and bake for 10 minutes.
  • Serve with your choice of dipping sauce and fresh veggies.

 

Buffalo Vegan Wings

I don’t think we have to tell you who’s favourite these are. Dev’s obviously straight up obsessed with these crispy buffalo mushroom bites.

Buffalo Vegan Wings

Juicy on the inside, crispy on the outside and covered in delicious vegan buffalo sauce.
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Course: Appetizer, Main Course
Cuisine: American
Servings: 4

Ingredients

  • 250 g oyster mushrooms
  • vegetable oil for deep frying
  • 180 mL buffalo sauce

Batter

  • 128 g (1 cup) all-purpose flour
  • 315 mL (1 1/3) cup vegetable stock
  • 60 g (1/4 cup) vegan yogurt
  • 1/2 tsp pepper
  • 1/2 tsp salt

Dredge

  • 192 g (1 1/2) cups all-purpose flour
  • 1 tsp onion
  • 1 tsp garlic
  • 1/2 tsp mustard powder
  • pinch salt & pepper

Instructions

  • Tear mushroom bundles into desired sizes.
  • To a bowl combine the batter ingredients and mix until smooth. Toss in the oyster mushroom bunches and set aside to marinade.
  • To another bowl combine dredge ingredients. Set aside.
  • One by one, remove oyster mushroom bundles from batter and into the dredge and coat. Place the coated mushrooms on a wire rack to the side and repeat until all the mushrooms are coated.
  • Heat a deep cast iron pot with 1-2 inches of high-heat oil (like vegetable oil) to 350F. You want at least 1-2 inches of space between the oil and the top of the pot to avoid a grease fire.
  • One by one carefully place mushrooms in the hot oil and fry until golden brown and crispy. Fry 3-5 at a time, depending on the size of your pot. Do not overcrowd the oil. Once golden remove from oil and place on a wire cooling rack. Repeat until all mushrooms are fried. Turn off stove and set oil aside to cool.
  • Preheat oven to 350F.
  • Add mushrooms to a large bowl and pour over buffalo sauce. Toss fried mushrooms in the sauce. Spread on a lined baking sheet and bake for 10 minutes.
  • Serve with your choice of dipping sauce and fresh veggies.

 

Gochujang Vegan Wings

Spicy umami flavours bursting in every single bite! Familiar Korean flavours that will change your game day forever.

Spicy Gochujang Vegan Wings

Spicy, crispy, full of umami flavours! Bursting with delicious Korean flavours these crispy vegan wings will change your game nights forever.
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Print Pin It
Course: Appetizer, Main Course
Cuisine: American, Korean
Servings: 4

Ingredients

  • 250 g oyster mushrooms
  • vegetable oil for deep frying

Batter

  • 128 g (1 cup) all-purpose flour
  • 315 mL (1 1/3 cup) vegetable stock
  • 60 g (1/4 cup) vegan yogurt
  • 1/2 tsp pepper
  • 1/2 tsp salt

Dredge

  • 192 g (1 1/2 cups) all-purpose flour
  • 1 tsp onion
  • 1 tsp garlic
  • 1/2 tsp mustard powder
  • pinch salt & pepper

Gochujang Sauce

  • 60 mL (1/4 cup) soy sauce
  • 30 mL (2 tbsp) melted butter
  • 65 g (4 tbsp) gochujang
  • 30 mL (2 tbsp) rice vinegar
  • 45 mL (3 tbsp) maple syrup
  • 2 tsp ginger powder
  • 2 tsp garlic powder

Instructions

  • Tear mushroom bundles into desired sizes.
  • To a bowl combine the batter ingredients and mix until smooth. Toss in the oyster mushroom bunches and set aside to marinade.
  • To another bowl combine dredge ingredients. Set aside.
  • One by one, remove oyster mushroom bundles from batter and into the dredge and coat. Place the coated mushrooms on a wire rack to the side and repeat until all the mushrooms are coated.
  • Heat a deep cast iron pot with 1-2 inches of high-heat oil (like vegetable oil) to 350F. You want at least 1-2 inches of space between the oil and the top of the pot to avoid a grease fire.
  • One by one carefully place mushrooms in the hot oil and fry until golden brown and crispy. Fry 3-5 at a time, depending on the size of your pot. Do not overcrowd the oil. Once golden remove from oil and place on a wire cooling rack. Repeat until all mushrooms are fried. Turn off stove and set oil aside to cool.
  • Preheat oven to 350F.
  • Prepare sauce by combining all sauce ingredients in a bowl. Add mushrooms to a large bowl and pour over sauce. Toss fried mushrooms in the sauce. Spread on a lined baking sheet and bake for 10 minutes.
  • Serve with your choice of dipping sauce and fresh veggies.

 

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