Tempeh Buffalo “Wings”

By Laura RegePublished: Jul 30, 2021

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Joel Goldberg

Quicker to make and easier to eat than their inspiration, buffalo chicken wings, this plant-based version swaps chicken for snackable triangles of tempeh to mimic this crowd-pleasing appetizer. Double or triple the recipe for a crowd, steaming the tempeh in a large pot and working in batches on the grill if necessary.

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Yields:: 4 serving(s)
Total Time:: 35 mins

Ingredients

FOR THE VEGAN RANCH

1/2 c.
vegan mayonnaise
2 tbsp.
chopped fresh dill
1 tbsp.
unsweetened almond milk, plus more if needed
1 tbsp.
apple cider vinegar
1/4 tsp.
garlic powder
1/4 tsp.
onion powder
Large pinch sweet paprika
Kosher salt
Freshly ground black pepper

FOR THE TEMPEH WINGS

2
(8-ounce) blocks tempeh
2 tbsp.
safflower or vegetable oil, plus more for grill
1/2 c.
hot sauce (Frank's preferred)
1/2 c.
vegan butter
1 tbsp.
light agave syrup
4
celery stalks, cut into sticks, for serving

Directions

1. Step 1Make vegan ranch: In a medium bowl, whisk together all ingredients until evenly combined. If mixture is too thick, thin to dippable dressing consistency with a few drops more almond milk or water. Season with salt and pepper. Refrigerate in an airtight container until ready to use. NOTE: Ranch dressing can be made up to a week ahead.
2. Step 2Make tempeh wings: Cut each block of tempeh crosswise into 3 pieces, then diagonally to create 6 triangular pieces per block. Fill bottom of a medium saucepan with about 2 inches of water and fit with a steamer basket. Place saucepan over medium-high heat and bring to a simmer. Once simmering, carefully arrange tempeh pieces in an even layer in steamer basket. Cover, reduce heat to medium, and steam 15 minutes.
3. Step 3Using tongs, transfer tempeh to a medium bowl and toss with oil.
4. Step 4Meanwhile, in a small saucepan, combine hot sauce, vegan butter, and agave syrup and bring to a simmer. Cook, whisking occasionally, until mixture slightly reduced, about 6 minutes. Transfer to a large heatproof bowl; keep warm.
5. Step 5Preheat a grill or grill pan to medium-high and lightly oil grates. Add steamed tempeh and cook, turning a few times, until golden all over, about 6 minutes. Transfer tempeh directly to bowl with buffalo sauce and toss to coat. Serve tempeh on a platter with celery and ranch for dipping.

Ranch dressing can be made up to a week ahead and stored in an airtight container.

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Laura Rege

Recipe Developer

Laura Rege is a Food Stylist and Recipe Developer who regularly contributes recipes and styles videos and photos for Delish. If she isn't in the Delish kitchens, you'll most likely find her out on the town looking for the next food trends in the US and on her travels abroad.