I found a way to make crispy vegan wings—here’s the secret

Wings are more than food. They’re ritual. They show up on game days, Friday nights, backyard parties, and even quiet evenings when you need something comforting but fun.

They’re also one of those dishes everyone recognizes: crisp on the outside, juicy inside, coated in a sticky sauce that drips down your fingers.

Here’s the problem—when you go plant-based, wings are one of the first cravings that feels like a loss.

Vegan wings can be soggy. They can taste like mushy cauliflower under too much sauce, or tofu that never quite crisped. If you’ve been disappointed, you’re not alone.

But here’s the kicker: after more than a few trial-and-error batches, I found a method that actually works.

The secret isn’t complicated. In fact, once you know it, you’ll wonder why vegan wings ever got such a bad rap.

The best part? You don’t need a deep fryer or restaurant skills to nail it at home.

And if you’re wondering why anyone should care so much about wings—this goes deeper than dinner.

Comfort foods are where sustainability either sinks or sticks. When people feel like they have to give up their favorites, plant-based eating feels like a sacrifice.

When they find out they can still have wings—crispy, saucy, finger-licking wings—suddenly the whole lifestyle looks a lot more doable.

The bigger “why” behind crispy vegan wings

Health

Traditional chicken wings—especially deep-fried ones—are heavy in saturated fat (and sometimes trans fat), which can raise LDL (“bad”) cholesterol and stress arteries.

Research shows that people who eat the most fried food have about a 28% higher risk of major cardiovascular events like heart attack or stroke compared to those who eat the least.

Baking or air-frying a plant-based version avoids most of that added fat, so you keep the crunch without the same long-term health risks.

Climate

Even though chicken has a smaller carbon footprint than beef, poultry farming still carries a hefty environmental load. An FAO analysis found that feed production accounts for the largest share of greenhouse gas emissions in chicken supply chains, followed by on-farm energy use, manure, and processing.

Multiply that footprint by every Super Bowl platter or wing-night special, and the impact is clear. Every swap makes a difference.

Community

Food is how we connect. When you show up to a party with crispy vegan wings and they vanish as quickly as the “real” ones, you’ve done more than cook—you’ve shifted perceptions.

You’ve shown that plant-based eating isn’t about restriction, but abundance and joy. That social win often does more for the movement than statistics ever could.

Psychology

Comfort foods are cultural anchors. They’re tied to memories, rituals, and identity.

When someone realizes their favorite indulgence—like wings—can exist in a vegan version without sacrifice, it chips away at the belief that going plant-based means missing out. That’s why comfort food done right is such a powerful gateway.

Step 1: choosing the right base

The first decision is your “wing.” Luckily, there’s no shortage of options:

• Cauliflower: The most popular base. Light, tender, and perfect for soaking up sauce. The key is to keep the florets medium-sized—too small, and they get mushy. 
• Tofu: Affordable and versatile. Extra-firm, pressed tofu cubes hold up well to batter and bake into chewy, crispy bites. 
• Seitan: For those who want meaty chew, seitan is unbeatable. Its fibrous texture makes it eerily close to chicken when coated and crisped. 
• Store-bought vegan chik’n: Convenient, consistent, and often pre-seasoned. Great if you’re short on time.

Your choice depends on mood. Personally, I reach for cauliflower when I want something light, tofu when I’m meal-prepping, and seitan when I’m feeding skeptical meat-eaters.

Step 2: the secret technique

Here’s the big reveal: the secret to crispy vegan wings is double-coating with cornstarch and baking (or air-frying) with airflow.

• Cornstarch (or rice flour) is lighter than wheat flour and creates that shattering crisp. Mix it with flour and spices, and you have a batter that clings just enough without turning heavy. 
• Double coating is the trick: dip in buttermilk, dredge in flour, then repeat once. That extra layer transforms the texture from “pretty good” to “crunch like the real deal.” 
• Airflow is everything. Overcrowding the pan traps steam, and steam is the enemy of crisp. Give each wing space. Bake hot (425°F) or air-fry at 400°F, flip halfway, and let the edges brown.

With those principles locked in, the rest is easy.

📦 Recipe Box: Crispy Vegan Wings (Buffalo-Style)

Serves: 4
Prep time: 15 minutes
Cook time: 35–40 minutes

Ingredients

For the wings

• 1 medium head of cauliflower (or 1 block extra-firm tofu, pressed and cubed, or 8 oz seitan “chik’n” pieces) 
• ¾ cup unsweetened non-dairy milk (soy or oat works best) 
• 1 tablespoon apple cider vinegar 
• ¾ cup flour (all-purpose, or gluten-free blend) 
• ¼ cup cornstarch 
• 1 teaspoon garlic powder 
• 1 teaspoon smoked paprika 
• ½ teaspoon onion powder 
• ½ teaspoon salt 
• ½ teaspoon black pepper 
• 2 tablespoons neutral oil (avocado or sunflower)

For the sauce

• ½ cup hot sauce (like Frank’s RedHot) 
• 2 tablespoons vegan butter, melted 
• 1 teaspoon maple syrup (optional, for balance)

For serving

• Vegan ranch or blue cheese dip 
• Celery and carrot sticks

Instructions

1. Prep the “wings.” 
   • Cut cauliflower into medium florets, cube pressed tofu, or tear seitan into chunks. 
2. Make the buttermilk. 
   • Whisk non-dairy milk with apple cider vinegar. Let sit for 5 minutes. 
3. Mix the dry coating. 
   • Combine flour, cornstarch, garlic powder, smoked paprika, onion powder, salt, and pepper. 
4. Coat the wings. 
   • Dip pieces into buttermilk, then dredge in flour mixture. For extra crunch, repeat once more. 
5. Bake or air-fry. 
   • Oven: Preheat to 425°F. Place on a parchment-lined sheet, drizzle lightly with oil. Bake for 20 minutes, flip, bake 15–20 more. 
   • Air fryer: Cook at 400°F for 18–20 minutes, shaking halfway. 
6. Sauce and serve. 
   • Whisk hot sauce, melted vegan butter, and maple syrup. Toss cooked wings in sauce, rest 2 minutes, then serve with dip and veggies.

Avery’s pro tips

• Don’t crowd the pan—space equals crispiness. 
• Double-coating with cornstarch is the secret. 
• Bake plain wings ahead and re-crisp before saucing for easy prep.

Step 3: sauce it smartly

Sauce can make or break wings. The key? Wait until they’re crispy before tossing. Coat too early, and the breading softens.

Go classic with Buffalo sauce—spicy, tangy, and perfectly balanced with ranch or blue cheese. Or switch it up:

• Korean gochujang glaze for sweet heat. 
• BBQ sauce for smoky comfort. 
• Garlic-parmesan (vegan parm!) for a bold twist.

Pro move: toss lightly first, then drizzle a bit more over the top before serving. It keeps the crunch while giving that glossy finish.

Step 4: pairings and presentation

Wings aren’t eaten in isolation—they’re part of a spread.

Classic celery and carrots still earn their spot. A creamy dip (vegan ranch or blue cheese) cools the heat and completes the experience.

Want to elevate? Pair with oven fries, a crisp slaw, or even a cold craft beer.

Presentation matters, too: serve wings piled high on a platter with a drizzle of sauce and scatter of herbs. The visual feast makes people dig in faster.

Final takeaway

Getting crispy vegan wings right isn’t just about food—it’s about proving a point.

It’s proof that plant-based eating doesn’t mean sacrifice. It’s proof that health, climate, and community can align in something as small as a crunchy bite dipped in ranch.

So the next time you’re craving wings, or hosting friends, or just wanting to test the limits of your air fryer—try this recipe.

Play with sauces. Experiment with bases. And watch how fast the plate empties.

Because when wings are this good, the bigger message becomes clear: plant-based food isn’t a compromise. It’s an upgrade.