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Buffalo Tempeh "Wings"

ChristianeChristiane Britton

I found this recipe on the internet, made a few modifications, threw it in the oven, and crossed my fingers.
Let me tell you - delicious. No, seriously. They’re delicious. Now I’m not getting crazy and saying meat eaters are going to eat this and instantly convert, but it’s seriously tasty. The texture is different, but good different. The panko crumbs on the outside really give it a crunchy texture, and there’s nothing a little wing sauce can’t make tasty. Although the directions look lengthy, it really doesn’t take more than 35-40 minutes to have these on the table. If you haven’t tried tempeh, let this be your first recipe. And if you have, then you’d be crazy for not trying this recipe. Now it’s your turn to give it the old college try.


  • 1 (8 oz) pkg tempeh
  • 1/3 c soy milk
  • 1/3 c flour
  • 1/2 tsp salt
  • 1 tsp thyme leaves
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • Freshly ground pepper to taste
  • 1 cup Italian seasoninged panko crumbs
  • Wing Sauce
  • 1/2 c Louisiana-style hot sauce
  • 2 tbsp butter
  • 1 tbsp ketchup
Buffalo Tempeh "Wings" photo
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