In the tiny window we have between our butter-and-corn-syrup-induced Thanksgiving comas and the onslaught of holiday parties, Christmas cookies, and booze, how about something light and healthy that still tastes like junk food? That’s certainly what I’m craving these days. And these baked buffalo tempeh wings are absolutely perfect — they were soooooooooo good I can’t even deal. So good!
Funny story — I’m not quite sure how it happened, but I managed to do it again. You might remember how, due to some poor planning, I ended up making my husband a perfectly tasty but admittedly un-football-friendly falafel pie the night the Bears played the Cowboys in Monday Night Football. Well, for the Bears-49ers MNF game, I somehow ended up doing both better and worse…I managed to make some buffalo-flavored finger food, but I ruined things yet again by using tempeh and baking the “wings” rather than frying them. But I can’t say either of us minded — these were DELICIOUS. They taste perfectly breaded and buffalo-y, like something you’d find at Buffalo Wild Wings or in a Chili’s triple dipper.
Seriously. I just love that tempeh. If I were Oprah, and this were my show, you’d all be getting economy-sized packages of tempeh, because it’s officially one of my Favorite Things. Tempeh and sweater capes.
BUFFALO TEMPEH WINGS (recipe from TasteBook)
1 8-oz package tempeh
1/3 cup milk
1/3 cup flour
1/2 tsp salt
1 tsp thyme leaves
1 tsp paprika
1/2 tsp garlic powder
Freshly ground pepper to taste
1 cup Italian seasoned panko crumbs
1/2 cup Louisiana-style hot sauce
2 tbsp butter
1 tbsp ketchup
1. Preheat oven to 400. Bring 4 cups of water to boil over high heat. Remove tempeh from package and slice into 10-12 strips. When water is boiling, lower heat to medium high, add tempeh, and boil for 15 minutes. Immediately drain and rinse with cool water.
2. Set out 3 bowls, one with milk, one with flour and seasonings, and the third with panko crumbs. Place each strip in milk. Next, coat in flour mixture, then briefly re-dip into milk. Toss with panko crumbs, coating well. Set on slightly oiled baking sheet and repeat with remaining tempeh strips. Once all are coated and on baking sheet, lightly spray all “wings” with cooking spray. Bake 10 minutes; flip “wings” over and bake an additional 10 minutes.
3. While wings are baking, place hot sauce, butter, and ketchup in medium-sized, microwave-safe bowl. Cover with Saran wrap and heat in microwave on medium high for 90 seconds. Remove from heat and whisk ingredients together.
4. When wings are finished baking, toss with sauce. Serve immediately.
These absolutely rocked — we gobbled them up. I forgot to get ranch or blue cheese dressing, but these should obviously be dipped liberally!