Hot Honey “Wings”
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.
Servings
8-10 wings
Ready In:
30 min
Hot Honey “Wings”
By: Naysha Rivera
These hot honey “wings” made with king oyster mushrooms are everything—sweet, spicy, sticky, and totally addictive. They’ve got that crispy-on-the-outside, juicy-on-the-inside vibe that’ll have you licking your fingers and forgetting they’re 100% vegan. Trust me, these hit every time!
Ingredients
“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
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)
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)
Sides:
- Celery and carrot sticks
- Homemade vegan ranch dressing (see below) or store-bought
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
Notes:
Texture Tip: Use a fork to scrape down the sides of your king oyster mushrooms—this gives them those shredded, crispy “wing” edges that hold onto flavor and create the perfect bite.
Mushroom Swap: Can’t find king oyster mushrooms? Regular oyster mushrooms work great too! Just treat them the same—shred slightly and season well for that juicy, wing-like texture.
Sauce It Up: This hot honey glaze is fire, but you can totally switch it up! Use this recipe as a base and try other sauces like lemon pepper, garlic parmesan (vegan, of course), or classic BBQ.
Step by Step Instructions
Prep 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.
Use the fork to drag along the mushroom so it creates shreds in the mushroom stem; this helps with texture and having the “meat” pull apart. Make sure to leave an inch from the top so it stays attached and doesn’t fall apart.
Set up dredge station:
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.
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 wings:
Place the crispy mushroom wings in a large bowl. Pour the hot honey sauce over and toss until fully coated.
Ranch &serve:
Mix all ranch dressing ingredients in a bowl and whisk until combined. Adjust seasoning to taste.
Serve the wings with celery and carrot sticks and a side of homemade vegan ranch dressing.
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