Instagram
Pinterest
Pinterest
fb-share-icon
Follow by Email
Upbeet Anisha
  • Home
  • About
  • Recipes
    • Breakfast
    • Gluten Free
    • Indian
    • Mains
    • Pastas and Noodles
    • Salads and Bowls
    • Snacks and Sides
    • Sweets
    • Toast
  • Newsletter
Recipes, Snacks n Sides, Vegan  /  February 9, 2022

Mushroom Hot Wings

Mushroom hot wings that are seriously so good I forgot I’ve ever had chicken wings. These mushroom hot wings are here to impress the vegans and omnivores in your life on game day or any day!

Jump to Recipe
These mushroom hot wings are here to impress the vegans and omnivores in your life on game day or any day! Hot, spicy, crispy, and delicious.

My dad and I used to have the classic Super Bowl tradition of picking up Wing Stop to eat during half time. The two of us don’t have much in common besides our love for food, and when I was younger, we bonded over chicken curry and rice. After I went vegan, he was skeptical of some of things I made, but he was always willing to try a bite. I made these hot wings with oyster mushrooms and the moment I did, I knew he’d love them. 

I still remember biting into one of the lemon pepper wings when Beyonce took the stage. Clearly half time was my favorite part of football and it still is. My favorite wings though were the spicy ones. Classic me.

These mushroom hot wings are here to impress the vegans and omnivores in your life on game day or any day! Hot, spicy, crispy, and delicious.

For these wings I used oyster mushrooms, which I’ve seen done before, but I also tried out cremini/baby bella mushrooms because they’re so much easier to find at a good price! The last time I went to the farmers’ market, I got pressured into buying oyster mushrooms for way too much (for context, I was in a rich part of LA) because I kept talking to the mushroom guy about his mushrooms and felt bad about not buying any after. So I bought some and figured I needed to use my expensive mushrooms in the best way possible.

The oyster mushrooms were definitely “meatier” but the cremini mushrooms were pretty fire too. You coat the shrooms in a wet batter and then a dry batter. Fry them (or bake them for longer) and coat with hot sauce. Whip together some vegan ranch while you’re at it. I was blown away.

These mushroom hot wings are here to impress the vegans and omnivores in your life on game day or any day! Hot, spicy, crispy, and delicious.

How to Make Mushroom Hot Wings

Make the wet batter.

Simply mix flour, arrowroot starch (or cornstarch), smoked paprika, garlic powder, black pepper, cumin, salt, and water. I used all-purpose flour, but spelt flour, bread flour, or whole wheat pastry flour should all work well. Make sure your mushrooms are dry and then coat!

Make the dry batter.

The name of the game is panko. If you don’t have panko or can’t have panko, try gluten free breadcrumbs or a nut crumble with almonds or cashews. I’ve never tried the nut version but it’s intriguing! The dry batter uses mostly the same ingredients as the wet batter, but without the flour or water.

Fry!

I fried these in a few inches of oil on the stove, but you should also be able to bake these at 400 F for about 20 minutes or air fry for 12 minutes according to this recipe!

Coat with hot sauce.

Grab your favorite hot sauce (I used Tapatio), thicken with arrowroot starch or cornstarch, and balance the flavor with tamari and a hint of maple syrup.

Pair with vegan ranch.

Or another dipping sauce of choice! For the ranch, I just processed cashews, dill, garlic, lemon juice, salt, and pepper.

These mushroom hot wings are here to impress the vegans and omnivores in your life on game day or any day! Hot, spicy, crispy, and delicious.

Mushroom Hot Wings

Mushroom hot wings that are seriously so good I forgot I've ever had chicken wings. These mushroom hot wings are here to impress the vegans and omnivores in your life on game day or any day!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 10 mins
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 4 starter servings

Ingredients
  

  • 2 cups oyster mushrooms
  • 4-6 large cremini mushrooms, quartered
  • oil for frying

wet batter

  • ¼ cup arrowroot starch or cornstarch
  • ½ cup all purpose flour *sub spelt flour, GF 1:1 flour, or whole wheat pastry flour
  • 1 tsp salt
  • ½ tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp ground cumin
  • ½ tsp black pepper
  • ¾-1 cup water

dry batter

  • ½ cup panko breadcrumbs
  • ¼ cup arrowroot starch or cornstarch
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • ½ tsp ground cumin

hot sauce coating (see note)

  • ¼ cup Tapatio hot sauce or hot sauce of choice
  • ½ tbsp maple syrup
  • 1 tsp tamari or soy sauce
  • ½ tbsp arrowroot starch or cornstarch

vegan ranch

  • ½ cup raw cashews, soaked in boiling water for 30 minutes
  • 1 tsp lemon juice
  • 1 garlic clove
  • ¼ tsp sea salt
  • ½ tsp black pepper
  • 1 tbsp fresh dill
  • ¼ cup water

Instructions
 

  • Prepare the batters. Mix all ingredients for the wet batter in a bowl. Add water as needed until it is easily spread but not too thin. Mix all ingredients for the dry
  • Prepare the hot sauce. Mix all ingredients for the hot sauce in a small bowl. Taste and adjust with more maple syrup if needed to balance out the spice level of your hot sauce.
  • Coat the mushrooms. Make sure they are dry. Dip in the wet batter and then roll around in the dry batter. Place on a plate until ready for frying.
  • Fry the mushrooms. Heat oil in a deep pot over medium heat. When the oil is hot, drop a mushroom in. It should almost immediately start sizzling if the oil is hot enough. Fry for about 3 minutes, or until golden brown and crispy.
  • While the mushroom hot wings are still hot, coat them in the hot sauce. Enjoy immediately!
  • For the vegan ranch, simply process all the listed ingredients in a small food processor until smooth.

Notes

*This recipe yields half hot wings, half fried wings. If you only want hot wings, double the recipe for the hot sauce coating. 
*If you want to bake or air fry these, you can try baking for 20 minutes at 400 F or air frying for 12 minutes according to this recipe.
Keyword appetizers, mushrooms

If you like this game day snack, you should also try…

BBQ Cauliflower Wings

Tags

  • appetizers
  • mushrooms

Post navigation

Spicy Vegan Pasta Alla Vodka
Mushroom Pulao

Leave a ReplyCancel reply

Hi there! I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I'm not cooking or photographing my creations, I'm probably running, tuning into a good podcast or book, or doing typical college student stuff. I hope you find something that excites you here!

@upbeetanisha

A few wonderful things I ate at home with my paren A few wonderful things I ate at home with my parents last week!

matar (peas) kachoris with this aloo (potato) sabzi and bhindi (okra)

our fav jackfruit biryani

mushroom matar korma, sarson ka saag (mustard greens), chole, laccha parathas that deserved a close up

makki (corn) ki roti with the same sarson ka saag

dal makhani and a potato scallion sabzi

dessert at this Cambodian place in downtown San Jose (@angkorchef) - jackfruit coconut sticky rice

#indianfood #veganindianfood #homecooking
Good things my window saw lately Soba noodles in Good things my window saw lately

Soba noodles in a shiitake kombu broth that I like to make a lot of and use in different ways for a few days 

Miso mushroom focaccia 

Carrot cake oatmeal for warm winter breakfast 

Chana masala-ish with roasted brussels and cabbage

Khichdi, the ultimate comfort 

My bday cake! Chocolate sweet potato cake from @thekoreanvegan, with orange cream cheese frosting 

Ramen, once again with the broth 

Black bean soyrizo bowl 

Looks like a peanut gochujang stir fry 👍

Rajma rice with baingan (eggplant) bhaja <3

#homecooking #veganfoodshare #plantbasedfood
An epic vegan breakfast sandwich brought to me by An epic vegan breakfast sandwich brought to me by my @toogoodtogo.usa surprise bag at @kitchenmousela! You can use the Too Good To Go app to find restaurants, bakeries, and more near you that offer “surprise bags” of items that may otherwise be wasted at the cost of at least half the price or less. It’s a great way to prevent food waste, get creative with what you get, and try some new spots in your community! I will be revisiting kitchenmouse as well as using the Too Good To Go app to find more gems in my area. Use ANISHA for $5 off your first bag :) #MyTooGoodToGoMoment #ad 

Ok now for the bagel details:
Oyster mushroom ‘bacon’
- 8 oz. oyster mushrooms 
- 2 tbsp soy sauce or tamari 
- 1/2 tbsp maple syrup 
- 1 tsp liquid smoke 
- 1 tsp smoked paprika 

In a pan over medium-high heat, place the oyster mushrooms. Now place a heavy object or another pan on top and apply pressure for a few minutes. Flip and repeat on the other side! Then reduce heat and pour the glaze. 

Silken tofu scramble 
- olive oil 
- 1 350g package silken tofu 
- 2 tbsp nutritional yeast
- 1/2 tsp ground turmeric 
- 1 tsp kala namak/black salt (I didn’t have it in this video but would recommend for a more “eggy” flavor! If not use regular salt)
- 1/2 tsp black pepper 

Add a little oil to a pan over medium heat. Add the tofu and break it down for a few minutes. Add the rest of the ingredients, combine for a few minutes, and adjust to taste!
A perfect little day spent using my talents (walki A perfect little day spent using my talents (walking around and eating) in Brooklyn

A&A 
@passionfruit.coffee 
@tofubox.brooklyn 

#nyceats #veganfoodshare #nycvegan #brooklyneats #trinifood #plantbasedfood
Butternut tikka mac!! I wanted to make this for Th Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast.

butternut tikka mac
1/3 cup cashews, quick soaked
1 butternut squash, cubed
1 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
1 inch ginger, grated
3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes)
1 tsp salt, plus more to taste
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp kashmiri chili powder
1 tsp ground coriander
1/2 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp nutritional yeast
8 oz. rigatoni or another thick pasta shape of choice, prepared al dente

topping
1/2 cup panko breadcrumbs
1/2 tsp black pepper
1 tbsp nutritional yeast
1/2 tsp kashmiri chili powder

1. Soak cashews in hot water for at least 15 minutes.
2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.)
3. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Allow the tomato juices to mostly evaporate.
4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending.
5. Preheat oven to 350 F.
6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 
7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy.
8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!

#veganrecipes #veganuary #indianfusion #fusionfood #plantbased
Shredded tofu quesadillas coming in HOT for nation Shredded tofu quesadillas coming in HOT for national hot sauce day! These are stuffed with crispy shredded tofu and brussels sprouts, and flavored with @tabanero scotch bonnet hot sauce for a fun Caribbean twist. #tabanero #hotsauce #nationalhotsauceday

the recipe
baked shredded tofu
1 14 oz. block of extra firm tofu (pressed for at least 30 minutes to remove any excess liquid)
1 tbsp nutritional yeast
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp black pepper
1 tsp kosher salt or to taste

Preheat oven to 400 F. Shred tofu with a box grater. Toss with the rest of the ingredients. Bake for 15 minutes. Toss and bake for another 5 minutes or so. It should be golden brown and crisp.

the filling
2 tbsp olive oil
1 onion, thinly sliced
4 garlic cloves, minced
1 tbsp grated ginger
8-10 medium brussels sprouts, thinly sliced (or other greens like cabbage, kale, or collard greens)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp @tabanero scotch bonnet hot sauce
1 tbsp soy sauce
salt to taste
vegan cheese and avocado for quesadillas

- Heat 2 tbsp olive oil in a large saucepan over medium heat.
- Add onion and cook for about 5 minutes minutes, until it starts becoming translucent. Add ginger and garlic and cook for another 1-2 minutes. Add brussels sprouts and cook until softer, about 5 minutes. Then add the tofu.
- Add all spices: cumin, smoked paprika, cinnamon, and nutmeg. Combine well for a minute.
- Now add the hot sauce and soy sauce. Combine well, taste, and adjust to your preference if needed!
- To assemble a quesadilla: take a large tortilla and pile on vegan cheese, the filling, and some more hot sauce. Cook on a pan with a little oil for a few minutes on each side until crisp on both sides! 

#veganuary #plantbasedrecipes #veganlunch #tofurecipes
Load More... Follow on Instagram

Categories

  • Breakfast
  • Drinks
  • Drinks
  • Fall
  • Flatbreads
  • Gluten Free
  • Indian
  • Journal
  • Mains
  • Pastas and Noodles
  • Recipes
  • Salads and Bowls
  • Snacks n Sides
  • Summer
  • Sweet Stuff
  • Toast
  • Vegan
  • Elara by LyraThemes
  • © 2021 Upbeet Anisha