Vegan Asian Chicken Wings
These Vegan Asian Chicken Wings are made out of soy curls, coated in panko and air fried until crispy. Served up with a sweet and spicy sauce!
Ingredients
FOR THE VEGAN CHICKEN WINGS
- 4 ounces soy curls dry
- 3/4 cup non-dairy milk unsweetened
- 1/2 cup flour plus more as needed
- 1 tablespoon red curry paste
- 1/2 teaspoon ginger powder
- 1 cup panko
- 1 cup shredded coconut* unsweetened
- 1/2 teaspoon garlic salt
- 1/2 teaspoon pepper
- oil spray optional
FOR THE SWEET & SOUR SAUCE
- 2 tablespoons sesame oil
- 1 clove garlic diced
- 1 teaspoon fresh ginger diced
- 2 green onions diced, whites and greens separated
- 3 tablespoons low sodium soy sauce
- 1 tablespoon sriracha
- 2 tablespoons agave or maple syrup
- 1/2 lime juiced
FOR SERVING
- sesame seeds
- sweet chili sauce
Instructions
- Add the soy curls to a bowl and cover with boiling water. Allow to sit for 10 minutes. Drain the soy curls and rinse with cold water. Use your hands to squeeze out as much water as possible.**
- Combine the non-dairy milk, flour, red curry paste and ginger powder in a bowl. Whisk to combine. Add the drained soy curls and toss to combine. Place in the freezer for 30 minutes.***
- Meanwhile, combine the panko, coconut, garlic salt and pepper in a shallow bowl.
- Remove the soy curls from the freezer. Spoon out 2-3 tablespoons of soy curls and press together in your hands and place in the panko breading.**** Use your hands to really press the breading into the wings. Transfer the completed wings to an air fryer basket and repeat with the rest of the ingredients.
- Spray the completed wings with oil and place in the air fryer at 380 for 8 minutes. Flip and cook for another 2-7 minutes, depending on how crispy you like them.
- While the wings are cooking, prepare the sauce. Heat the sesame oil in a sauce pan over medium heat. Add the garlic, ginger and whites of the green onions. Cook for about 60 seconds. Add the rest of the ingredients and bring to a gentle boil. Remove from the heat and transfer to a bowl.
- To serve, place the finished wings on a platter and spoon over the sauce. Top with sesame seeds and the remaining green onion. Serve with sweet chili sauce on the side.
Video
Notes
*You can give the coconut a rough chop so the pieces stick better.
**Use scissors to cut up any of the large pieces of soy curls. You want them all to be roughly the same size.
***You don't want to leave them in the freezer longer than 30 minutes. The goal is not to freeze them, but to firm up the batter so the wings are easier to form.
****This is a messy process, so be prepared to rinse and dry your hands between steps. I like to form 3-4 wings, place them in the breading, rinse/dry my hands, press the breading into each wing, rinse/dry my hands, then repeat the whole process.
FOR BAKING: Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Place the finished wings on the baking sheet and spray with oil. Bake for 15 minutes, flip and cook for another 5-10 minutes.
FOR LEFTOVERS: Place leftover wings in the air fryer at 350 for 5 minutes.
Calories: 134kcal, Carbohydrates: 12g, Protein: 5g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 254mg, Potassium: 85mg, Fiber: 2g, Sugar: 3g, Iron: 1mg
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