A crispy, flavorful, and spicy-sweet take on wings using king oyster mushrooms! These wings have a beautifully textured bite, and the homemade hot honey sauce brings the perfect balance of heat and sweetness.
Ingredients
For the “Wings”
- 1 lb king oyster mushrooms (caps and ends separated, stems cut lengthwise into wing-like pieces with a zig-zag cut)
- 1 cup whole wheat flour
- 2 tbsp corn starch (optional – adds crunch)
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon poultry seasoning
- 1 teaspoon mustard powder
- ½ teaspoon turmeric powder
- 1 teaspoon lemon pepper
- ½ teaspoon black pepper
- 1 teaspoon salt
- olive oil for frying or avocado oil
For the Wet Batter
- 1 cup whole wheat flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon Italian seasoning
- ½ teaspoon poultry seasoning
- ½ teaspoon mustard powder
- ¼ teaspoon turmeric powder
- ½ teaspoon lemon pepper
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 1 cup plant-based milk (adjust as needed for a pancake batter consistency)
For the Vegan Hot Honey Sauce
- 2 tablespoons olive oil or vegan butter
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, minced
- ½ teaspoon red chili flakes
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon mustard powder
- ½ teaspoon Italian seasoning
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1/4 cup hot sauce (Cholula or Frank’s Red Hot recommended)
- ¼ cup vegan honey substitute (apple-based “honey”, agave, or maple syrup)
For serving
- Celery and carrot sticks
- Homemade vegan ranch dressing (see below) or store-bought
For the Ranch Dressing
- 1 cup vegan mayo
- ¼ cup pickle juice
- 1 teaspoon mustard
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon salt
- ½ teaspoon lemon pepper
- ½ teaspoon black pepper
- 1 teaspoon rice vinegar
Instructions
- Prepare the Mushrooms:
- Cut the king oyster mushroom stems lengthwise into about 3-4 slices per stem, using a zig-zag cutting technique to create a more natural wing shape.
- Lightly scoring the surface of the mushroom slices with a fork before battering helps them absorb flavor better and creates a more fibrous, chicken-like texture.
- Save the caps for frying separately and the tougher ends for veggie stock.
- Coat the Mushrooms:
- In one bowl, mix all the dry ingredients for the dry batter.
- In a separate bowl, mix all the wet batter ingredients, ensuring it reaches a pancake batter consistency.
- Dip each mushroom slice into the dry mixture, then into the wet batter, back into the dry, and back into the wet and again into the dry for a thick, crispy coating.
- Fry the Wings:
- Heat olive oil or avocado oil in a deep pan over medium-high heat.
- Once hot, carefully drop in the battered mushrooms and fry until golden brown and crispy (about 5-7 minutes).
- Transfer to a wire rack to drain excess oil and keep crispy.
- Make the Hot Honey Sauce:
- In a pan, heat olive oil or vegan butter over medium heat.
- Add minced garlic and fresh parsley, sautéing until fragrant.
- Stir in the chili flakes, seasonings, hot sauce, and vegan honey.
- Let simmer for 5-7 minutes until the sauce thickens slightly. Adjust seasoning to taste.
- Toss & Serve:
- Place the crispy mushroom wings in a large bowl. Pour the hot honey sauce over and toss until fully coated.
- Garnish with extra fresh parsley.
- Prepare the Ranch Dressing:
- Mix all ranch dressing ingredients in a bowl and whisk until combined. Adjust seasoning to taste.
- Plate & Enjoy:
- Serve the wings with celery and carrot sticks and a side of homemade vegan ranch dressing.
Notes:
- Why King Oyster Mushrooms? – A great substitute for chicken wings due to their meaty texture. When cut properly, they mimic the shape and bite of traditional wings and hold up well to frying.
- Scoring for Better Texture – Lightly scoring the mushroom slices before battering helps them absorb flavor better and creates a more fibrous, chicken-like texture.
- Extra Crunch Factor – Adding 1-2 tablespoons of cornstarch to the dry flour mixture makes the wings even crispier by creating a crunchier coating when fried.
- Sauce It Your Way – The hot honey sauce is just one option! Switch it up with classic Buffalo sauce, lemon pepper glaze, BBQ sauce, or even a creamy garlic Parmesan-style vegan sauce.
- Double-Coating for Maximum Crispiness – Dipping the mushrooms multiple times (dry → wet → dry → wet) ensures a thick, crispy, and flavorful coating.
