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Buffalo Tempeh Wings

[Buffalo sauce adapted from Domestic Fits|http://domesticfits.com/2012/01/27/homemade-buffalo-wing-sauce/] [Buffalo Tempeh Wings adapted from Fork and Beans|http://www.forkandbeans.com/2013/02/21/baked-buffalo-tempeh-tenders/]

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 2 servings of wings
Course: Appetizer , Lunch
Cuisine: Vegan , gluten-free

Ingredients

  • - 1 block tempeh cut into strips (about 1 cm thick)
  • - 1/3 cup rice vinegar
  • - 1 tbsp chili powder
  • - 1/4 tsp smoked paprika
  • - 1/2 tsp paprika
  • - 1 tbsp garlic powder
  • - 1/2 tsp onion powder
  • - 1/2 tsp cayenne optional if you are a fan of spicy
  • - 1/4 tsp salt
  • - 1/2 tsp agave nectar or maple syrup
  • - 1 tbsp cornstarch
  • - 2 tsp coconut oil
  • - 2 tbsp melted Earth Balance
  • - about 2 cups panko crumbs I used a bit less actually - for GF, use crushed up Rice Chex or even just GF Rice Krispies.

Instructions

    Cup of Yum
  1. First make the buffalo sauce using a saucepan and mixing together rice vinegar, chili powder, smoked paprika, paprika, garlic powder, onion powder, salt, agave, cornstarch, coconut oil, and cayenne if that's what you're into. Stir over medium-low heat until mixed.
  2. Remove from heat, and mix in melted butter.
  3. Preheat oven to 350 and prepare the panko crumbs for coating by putting them in a shallow bowl.
  4. Coat the tempeh strips with the sauce and then gently press them into the panko crumbs to coat.
  5. Place on a lined baking sheet and bake for about 10 minutes, or until the edges of panko start to brown.
  6. Remove from oven and serve immediately with your favourite ranch sauce. The sauce I have depicted above is veganaise with paprika, chive, and a little bit of almond milk.