Nashville Hot Vegan Chicken Wings
Ingredients
For the Tofu
- 1 block tofu extra firm
- 1 cup all-purpose flour
- 1 cup plant-based milk
- 1 tbsp hot sauce
- 1 tbsp pickle juice
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp pepper
- oil spray or olive oil
For the Hot Sauce
- 1/2 cup hot sauce
- 1/2 cup vegan butter melted
- 1 tbsp brown sugar
- 1 tsp cayenne pepper
- 1/2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
For The Hot Sauce
- Melt the vegan butter in a saucepan over low heat. Add the hot sauce, brown sugar, cayenne pepper (if using), smoked paprika, garlic powder, and onion powder. Stir well to combine.
- Set aside to cool.
For the Tofu
- Begin by draining the tofu and wrapping it in paper towels or a clean kitchen towel. Apply pressure with something heavy (like a cast-iron skillet) to press out excess moisture for about 20-30 minutes.
- In a shallow bowl, mix together the flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper. In another bowl, pour the plant-based milk.
- Preheat your air fryer to 400°F (200°C).
- Cut the pressed tofu into wing-sized pieces. Dip each piece in the plant-based milk, then coat it evenly in the flour mixture.
- Lightly grease the air fryer basket with cooking spray or oil. Place the coated tofu wings in the basket in a single layer, leaving space between each piece. Cook for 10-12 minutes, flipping halfway through, until crispy and golden brown.
Assembly
- Once all the tofu pieces are done, toss them in the prepared hot sauce mixture until evenly coated.
- Serve your Nashville hot vegan tofu wings with vegan ranch dressing and pickles.
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