Drool-Worthy Spicy Vegan “Chicken Wings” With A Special Sauce

Vegan Chicken Wings? Doesn’t it sound like an oxymoron? Well, despite the fact many would argue we must not use non-vegan terms to describe vegan food, I would gracefully disagree. A lot of new vegans are putting a lot of sincere efforts to switch to cruelty-free living, and all they know are the terms and foods they have been used to since childhood! So, what would they do is simply search for a recipe they love, and put ‘vegan’ in front. I think we must all make it easier for everyone to make the transition, by providing vegan alternatives to stuff that seems to be ‘un-switchable’.

This recipe is totally vegan, delicious and mind bending. Whilst it’s been far too long for me to remember what chicken tastes like – I think I’ve done a great job in getting the flavors as close as you can in a vegan recipe. It also comes from The 928 Tastiest Vegan Recipes, which you can Download Here.


  • 3 tbsp dry sherry
  • 2 tbsp light soy sauce
  • 12 oz firm or extra firm tofu, cut into 1/2 inch dice or 2 cups textured soy protein chunks or cutlets which have been reconstituted in vegetarian broth/stock and cut into 1/2 inch pieces
  • 1/2 cup flour
  • Sauce:
  • 2 tbsp oil
  • 1/2 tsp dried red chili flakes optional: 1/4 tsp Sichuan pepper
  • 1 heaping tbsp freshly grated tangerine or orange peel (orange part only, preferably organic) 1 tbsp rice, cider or white wine vinegar
  • 1 cup vegetarian broth


Toss the sherry and soy sauce with the tofu and let marinate for at least 10 minutes. Toss the marinated tofu in the flour, reserving the extra marinade.

Heat a large wok or heavy skillet over high heat. When it’s hot, add 1 tbsp of the oil. When the oil is hot, add the half floured tofu cubes. Stir-fry until they are fairly crisp and browned. Remove them from the pan, add the second tbsp of oil, let it reheat and cook the remaining tofu the same way. Add the first batch of tofu back to the pan along with the pepper flakes, Sichuan pepper and tangerine peel. Stir-fry for a minute, then add the vinegar, remaining marinade and broth. Cook over high heat until most of the broth evaporates. Serve hot.

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