These Vegan Chicken Wings are basically my veganised copycat recipe for the infamous KFC saucy wings. Crispy – no, crunchy –tender tofu chicken covered in the best crumb coating and sticky sweet chilli sauce. A gluten-free option is also provided and tastes just as yummy.
I wanted to mix up my Fried Chicken recipe and decided to go for wings this time with a sticky sweet coating. I baked these vegan chicken wings and was so shocked at how crispy they turned out so no need to fry which means you can stick them in the oven, watch a short episode of your fave Netflix series then start your next one with a bowl of saucy wings!
Why is this Good for Me?
- Tofu is a great source of protein, exhibiting all 9 amino acids, which makes it a complete protein. Our bodies require all amino acids to help repair and build cells and tissues as well as new proteins and also play a vital role in the transportation of various nutrients. Another bonus is that tofu contains no saturated fat (pretty much no fat actually) and offers a range of minerals too, such as calcium, iron and zinc which are needed for various metabolic processes. A 200g serving contains around 75% of out recommended calcium intake.
Questions about Vegan Chicken Wings
How to make tofu like chicken
To make tofu like chicken, you will need firm tofu that has been frozen overnight and then thawed. Squeeze the water out of this by placing it between two flat chopping boards or plates and squeeze as much water out as possible, holding it over the sink or a vessel and the discard that water. The tofu should resemble a flaky meat texture – work carefully with it as it will tear easily.
How to make Vegan Chicken Wings
In a large bowl, add the boiling water along with 1 tbsp garlic powder, 1 tbsp onion powder and ½ tsp salt and stir. Allow to cool to room temperature. Transfer tofu to water and leave to soak for 30 minutes. In the mean time, add the cornstarch to the plant milk and whisk briefly to make a smooth paste and leave aside. Combine remaining dry ingredients until well mixed. One by one, add each piece of tofu first to the cornstarch milk paste and then coating completely in the breadcrumb mix. Place on a baking tray lined with greaseproof paper. Continue until all tofu pieces are coated. Brush or spray with oil on both sides and bake in the oven for 45 minutes, flipping over halfway. Brush with sweet chilli sauce.
Vegan Chicken Wings Substitutions
- Any type of stock can be used rather than the water infused with garlic and onion powders.
- Sweet chilli sauce can be replaced with other sauces such as BBQ, sriracha or honey mustard.
- Gluten-free plain flour can be used instead of plain flour.
These Vegan Chicken Wings are…
- Crunchy
- Crispy
- Tender
- Succulent
- Saucy
- Made with tofu (tofu chicken)
- Refined sugar-free
- Eggless
- Dairy-free
- Gluten-free
- Vegan
- Plant-based
Shopping List
Food
- 800g firm tofu thawed from frozen
- 200g plain flour (or gluten-free plain flour)
- 30g cornflakes / crisped rice (optional)
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 1 tbsp smoked paprika
- 1 tsp white pepper
- 1 tbsp yeast flakes
- 1 tsp ground allspice
- 3 tbsp cornstarch
- 120 ml plant milk
- 200 ml sweet chilli sauce (gluten-free)
- Rapeseed oil to cook
Equipment
- Baking tray
- Greaseproof paper
- Large bowl
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Vegan Chicken Wings
Ingredients
- 800 g firm tofu thawed from frozen
- 200 g plain flour or gluten-free plain flour
- 30 g cornflakes / crisped rice optional
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 1 tbsp smoked paprika
- 1 tsp white pepper
- 1 tbsp yeast flakes
- 1 tsp ground allspice
- 1 ½ tsp salt
- 500 ml boiling water
- 3 tbsp cornstarch
- 120 ml plant milk
- 200 ml sweet chilli sauce
- Oil to cook
Instructions
- Press the tofu block between 2 chopping boards or 2 flat plates and, holding over a sink, squeeze out as much water as possible – be careful not to rip tofu as it will be quite fragile.
- Carefully tear the tofu into 6 pieces.
- In a large bowl, add the boiling water along with 1 tbsp garlic powder, 1 tbsp onion powder and ½ tsp salt and stir. Allow to cool to room temperature.
- Transfer tofu to water and leave to soak for 30 minutes.
- In the mean time, add the cornstarch to the plant milk and whisk briefly to make a smooth paste and leave aside.
- Combine remaining dry ingredients until well mixed.
- One by one, add each piece of tofu first to the cornstarch milk paste and then coating completely in the breadcrumb mix.
- Place on a baking tray lined with greaseproof paper.
- Continue until all tofu pieces are coated.
- Brush or spray with oil on both sides and bake in the oven for 45 minutes, flipping over halfway.
- Brush with sweet chilli sauce and serve.
Notes
- Any type of stock can be used rather than the water infused with garlic and onion powders.
- Sweet chilli sauce can be replaced with other sauces such as BBQ, sriracha or honey mustard.
- Gluten-free plain flour can be used instead of plain flour.
Made this Recipe?
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These look really delicious! I have bookmarked the recipe!
Oh great Dorothy, hope you enjoy it as much as me!x
Just need to verify the oven temperature. Can’t want to make these!
Hi Kendra, apologies for the late reply, just had a baby so it’s been a bit chaotic to say the least! Oh sorry I thought I wrote the oven temperature on here – the temperature should be 200C. They should turn out wonderfully crunchy on the outside! Reena x
Hi Kendra, my sincere apologies for the late reply, I have just had a baby so things have been very chaotic. Now that I finally feel human again I’ve got some time to check my blog! In response to your question, the oven temperature should be 200 degrees celsius – my apologies again for the late reply, I hope you’ll manage to get this in time before making them! Reena xXx