Baked Buffalo Tempeh Wings

Easy to make and packed with flavor, these tempeh wings make for the perfect plant-based appetizer or lunch! (soy-free and gluten-free option)

Prep Time20

Cook Time20

Time to Marinate30

Total Time1 15

Course: dinner, lunch, Main Course

Cuisine: American

Servings: fingers

Calories: 59kcal

Cut block of tempeh in half then place in a steamer basket. Bring to a low boil and steam for 10 minutes.
In a large shallow bowl, whisk together the tamari and vegetable broth as your marinade.
Once tempeh is done steaming, set aside and allow to cool for a few minutes before handling. Slice each block in ½-inch strips. Transfer strips to the bowl and stir until each piece is evenly coated. Allow to marinate for at least 30 minutes, or up to overnight (if refrigerated).
Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone mat.
In a shallow bowl, whisk together the chickpea flour and water until smooth. Add the breadcrumbs and seasonings (oregano, smoked paprika, onion and garlic powder) to a separate bowl and stir to combine.
Place each marinated tempeh strip into the chickpea flour mixture and toss until evenly coated. Transfer to the bowl with breadcrumbs and toss until covered on both sides. Arrange on the baking sheet. Repeat this process until all of the tempeh wings are dredged and coated with breadcrumbs.
Lightly spray the tempeh strips with oil then bake in the oven for 10 minutes on each side. Remove from oven.
Pour buffalo sauce into a shallow bowl then, using a fork or tongs, transfer each wing to the bowl and toss until evenly coated. Transfer back to baking sheet and bake for an additional 10 minutes. Serve warm with cashew ranch and enjoy!

Nutrition Facts are for 1 wing.