Vegan Hot Buffalo Oyster Mushroom Wings
Ingredients
- 1 medium size pack (300g) of Oyster mushrooms
Wet mix
- 2 cups thick unsweetened plant milk (I used pea milk)
- 1 tablespoon vinegar
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Dry mix
- 1 cup all purpose flour
- 1 cup corn starch
- 1 teaspoon all purpose seasoning
- 1/2 teaspoon white pepper
- 1/4 teaspoon black pepper
- 1/2 tablespoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
Buffalo sauce
- 1 cup buffalo sauce (I used Franks red hot sauce)
- 1/2 cup water
- 2 tablespoons dairy free butter
- 2 tablespoons brown sugar
- 1/4 teaspoon liquid smoke
Preparation
Rinse the oyster mushrooms well.
In a bowl, mix together the wet mix ingredients.
In another bowl, mix together the dry mix ingredients.
Place the rinsed oyster mushrooms into the wet mix and gently coat them until all are covered.
Dip the coated mushrooms into the dry mix, then back into the wet mix, and again into the dry mix to achieve a double coating.
Deep fry the double-coated mushroom pieces in hot oil until crisp, then set them aside. For extra crispness, double fry them after resting for 5 minutes.
For the buffalo sauce, in a pot on medium-low heat, mix in 1 cup buffalo sauce, 1/2 cup water, 2 tablespoons dairy-free butter, 2 tablespoons brown sugar, and 1/4 teaspoon liquid smoke. Cover the pot and cook for 5 minutes.
Let the sauce cool for 3 minutes, then toss the fried wings in the sauce until they are fully coated.
