Name: Buffalo Tempeh “Wings”
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4 Servings
Cuisine: American
Ingredients: 16 ounces tempeh; 1.5 cups buffalo sauce; 0.5 cup cornstarch; 1.25 cups Panko breadcrumbs; Neutral oil; 0.25 cup extra buffalo sauce

From the Cook

1/5

Buffalo Tempeh “Wings”

Food with Feeling Verified

Ingredients

Warning0 allergens identified

Buffalo Tempeh “Wings”

16 ounces tempeh2 blocks

1 ½ cups buffalo sauce

½ cup cornstarch

1 ¼ cups Panko breadcrumbsgluten free if desired

Neutral oil for frying

¼ cup extra buffalo sauceOptional for serving

Instructions

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Instructions

Break the tempeh into nugget-sized chunks and place in a shallow container. Cover with the buffalo sauce. Toss to fully cover in the sauce and place in the refrigerator to marinate for an hour (or even overnight).

Place the Panko in a shallow bowl and the cornstarch in a separate shallow bowl.

To bake: preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.

To fry: heat 1 inch of neutral oil in a large heavy skillet until it’s about 350 degrees F.

One piece at a time, remove the chunks of tempeh from the buffalo sauce and cover in cornstarch. Dip it back in the buffalo sauce to coat and then toss to cover in the panko breadcrumbs.

To bake: place the tempeh pieces on the prepared baking sheet and spritz the top with cooking oil spray. Bake for 18-20 minutes, flipping halfway. They’re done when they’re golden brown on each side.

To fry: place the tempeh pieces carefully into the HOT oil and fry on each side until golden brown, about 4 minutes per side. Remove from oil and place on paper towels to absorb excess oil.

OPTIONAL for serving: lightly brush a little bit of extra buffalo sauce onto the “wings”, serve and ENJOY!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Press Your Tempeh First 🤏
Press the tempeh block between towels for 10-15 minutes before cutting to remove excess moisture, allowing for better coating adhesion and crispier results.
Double-Dredge for Extra Crunch 🍞
Dip tempeh pieces in a cornstarch slurry first, then coat in panko for a second layer—this creates an irresistibly crispy exterior that stays crunchy even when sauced.
Bake on a Wire Rack 🎯
Place breaded tempeh on an elevated wire rack during baking to allow air circulation underneath, preventing soggy bottoms and ensuring even, all-over crispiness.
Sauce After Cooling Slightly 🧊
Let baked tempeh rest for 2-3 minutes after coming out of the oven before tossing in buffalo sauce—this brief cool-down helps the coating set and prevents the sauce from sliding off.
Make Buffalo Sauce Cling Better 🌶️
Add a tablespoon of cornstarch slurry to your buffalo sauce before tossing—this creates a light glaze that adheres to the tempeh and prevents pooling of liquid at the bottom of your serving dish.