These crispy, saucy, and perfectly seasoned Vegan Buffalo Wings put a plant-based spin on a game-day favorite. Breaded tofu strips are baked or air-fried until golden and tossed in a buttery, tangy buffalo sauce. Served with a creamy vegan ranch and crisp celery, these wings are so satisfying even meat eaters will reach for seconds.
Originally posted February 9, 2023. Updated July 15, 2024 with extra recipe details.
Add this spicy vegan wings recipe to your rotation as an appetizer, snack, or weeknight main. The technique is straightforward: extra-firm tofu is pressed (or briefly boiled), cut into strips, double-dredged for extra crunch, then baked or air-fried. A simple homemade buffalo sauce and a silky silken-tofu ranch finish the dish.
Ingredients
Tofu: Use extra-firm or super-firm tofu for a meaty texture. Press or boil the tofu to remove excess water before slicing.
Soy milk: Unsweetened, unflavored plant milk helps the coating adhere. Almond or oat milk work too.
Breadcrumbs: A mix of panko and regular breadcrumbs gives a crunchy outer layer and finer texture. All regular breadcrumbs can be used, but panko adds superior crispiness.
Italian seasoning: A blend of oregano, basil, and thyme adds savory depth.
Cornstarch: Binds the coating and helps create crispness; arrowroot is an acceptable substitute.
Garlic powder & onion powder: Provide savory flavor without extra moisture.
Paprika & black pepper: Add color and mild heat; adjust to taste.
Non-stick cooking spray or oil: Helps achieve a crisp exterior when baking or air-frying.
Buffalo sauce: Use your favorite vegan buffalo sauce; Frank’s RedHot is recommended for its balanced heat and tang.
Cane sugar: A small amount balances the sauce; granulated sugar or agave are alternatives.
Vegan butter: Adds richness and helps the sauce coat the wings. Coconut oil can substitute in a pinch.
Silken tofu: For the ranch dressing—blends into a smooth, creamy dip.
Garlic, apple cider vinegar, lemon juice, and fresh herbs: Combine with silken tofu to make the ranch. Dried herbs may be used (use half the amount).
How to Make Vegan Buffalo Wings
- Prepare the coating: Pour the soy milk into one bowl. In a second bowl combine panko, regular breadcrumbs, and Italian seasoning. In a third bowl mix cornstarch, garlic powder, onion powder, paprika, and black pepper.
- Coat the tofu: One strip at a time, dip tofu in soy milk, coat in the cornstarch mixture, dip again in soy milk, then press into the panko breadcrumb mix. Place dredged strips on a baking sheet or in the air fryer basket.
- Cook: Lightly spray the pieces. Bake at 350°F for about 40 minutes, flipping once about 30 minutes in, or air fry at 350°F for roughly 15 minutes, flipping after 10 minutes, until crisp and golden.
- Make the buffalo sauce: Combine buffalo sauce, sugar, and vegan butter in a small saucepan. Simmer over medium heat for about 5 minutes until smooth and the butter is melted. Remove from heat and set aside.
- Make vegan ranch: Blend silken tofu with garlic, apple cider vinegar, lemon juice, fresh dill, parsley, and salt until smooth. Set aside until ready to serve.
- Toss and serve: Put the hot, crispy wings in a large bowl, pour over the buffalo sauce, and toss with tongs until evenly coated. Garnish with chopped parsley and serve immediately with vegan ranch and celery sticks.
Recipe Pro-Tips
- Press or boil tofu: Press for at least 30 minutes when you have time—this yields the best texture. If short on time, briefly boil tofu slices for 60 seconds in heavily salted water, then drain well.
- Cut evenly: Slice tofu into uniform 1/4″–1/3″ strips so they cook and crisp evenly.
- Double coat: For extra crunch, follow the wet-dry-wet-dry dredge process described above.
- Air fryer option: Air frying is quicker and often produces a crispier result than baking.
- Adjust heat: Tweak the buffalo sauce by choosing a milder sauce or adding more vegan butter to reduce spice.
- Serve immediately: Toss and serve right away to keep the coating crisp and avoid sogginess.
Serving Suggestions
Serve these vegan buffalo wings with the silken-tofu ranch for dipping as an appetizer or snack. For a full meal, pair them with roasted sweet potatoes, vegan macaroni and cheese, or a crisp salad.
Storage Directions
- Refrigerate: Cool to room temperature, then store in an airtight container for 3–4 days. Store leftover sauce and ranch separately for 5–7 days.
- Freeze: Flash-freeze cooled wings on a single-layer baking sheet for about 2 hours, then transfer to a freezer-safe container for up to 2 months.
- Reheat: Reheat refrigerated wings in a 350°F oven for 10–15 minutes or in the air fryer for 5–10 minutes. For frozen wings extend oven time to 20–25 minutes or air-fry 10–15 minutes.
More Vegan Game Day Recipes
- Vegan Nachos
- Classic Vegan Fish Tacos
- Loaded Sweet Potato Fries
- Sweet Potato Hummus
- Vegan Chicken Nuggets
Recipe Card
Vegan Buffalo Wings
Ingredients
- 1 cup unsweetened plain soy milk (or other unsweetened plant milk)
- 1 cup panko bread crumbs
- 1/4 cup regular breadcrumbs
- 2 tsp Italian seasoning
- 1/2 cup cornstarch (or arrowroot)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1 pack extra firm or super firm tofu, cut into 1/4″–1/3″ strips and pressed or boiled
- Non-stick cooking spray or a neutral oil for brushing
- 1 cup buffalo sauce (vegan)
- 1 tsp cane sugar
- 3 tbsp vegan butter
- 16 oz silken tofu (for ranch)
- 2 garlic cloves
- 1 1/2 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1 tbsp fresh dill
- 1 tbsp fresh parsley, chopped
- 1/2 tsp salt
- Celery and extra parsley for serving
Instructions
- Set up three bowls: soy milk; panko + regular breadcrumbs + Italian seasoning; cornstarch + garlic powder + onion powder + paprika + black pepper.
- If baking, preheat the oven to 350°F and line a baking sheet with parchment.
- One strip at a time: dip tofu in soy milk, coat in cornstarch mix, dip again in soy milk, then press into the panko mix. Arrange on the sheet or in the air fryer basket.
- Lightly spray or brush with oil. Bake 40 minutes, flipping once near the end, or air fry at 350°F for about 15 minutes, flipping after 10 minutes, until crisp.
- Make the buffalo sauce: simmer buffalo sauce, sugar, and vegan butter for about 5 minutes, then remove from heat.
- Make the ranch: blend silken tofu with garlic, apple cider vinegar, lemon juice, dill, parsley, and salt until smooth.
- Toss the hot wings in the buffalo sauce until evenly coated. Garnish with chopped parsley and serve immediately with ranch and celery.
Notes
Storage: Refrigerate cooled wings in an airtight container for 3–4 days. Keep sauce and ranch separate for 5–7 days. Freeze single-layered until solid, then store up to 2 months. Reheat in oven or air fryer until heated through.
Tip: Pressing tofu yields the best texture; boiling is a quick alternative. Cut strips uniformly and double-coat for extra crunch.
Nutrition (per serving)
Calories: 347 kcal | Carbs: 41 g | Protein: 16 g | Fat: 13 g | Sodium: 2461 mg