Cherry Bomb Tempeh Wings

I've been making versions of this recipe for 20 years. Tempeh is one of my favorite plant proteins, and it takes perfectly to Buffalo treatment. Cherry Bomb will give you the most classic wing sauce flavor, but give it a try with Daikon Chile or even Pumpkin Habanero!

INGREDIENTS

8 oz tempeh

1/3 cup milk or non-dairy milk

2/3 cup Panko bread crumbs

1/3 cup flour

1 tsp salt

1/2 tsp each: thyme, paprika, black pepper, garlic powder, onion powder

4 tbsp butter

4 tbsp Cherry Bomb hot sauce

1 tbsp Celery Vinegar (optional)

Cut tempeh into 8 pieces. If your tempeh came as a long block, cut in half, then carefully cut each half through the middle. Cut each half into triangles. Bring a small pot of water to a gentle simmer, and cook tempeh for 10 minutes. Carefully drain. This can help cut the bitterness, and I think gives a better texture. 

Preheat oven to 450 (this works great in an air fryer as well!!). Set up breading stations: put flour, panko, and milk into separate shallow bowls. Season flour with salt and spices. Dip each tempeh triangle to coat into milk, flour, milk again, and finally breadcrumbs. Place on a lightly oiled baking sheet. Bake or air fry tempeh for 20 minutes, flipping at the halfway mark. 

While tempeh is baking, melt 4 tbsp butter. Add 4 tbsp Cherry Bomb and a splash of Celery Vinegar (optional but really amazing). As soon as wings come out of the oven, toss with the sauce and serve with celery sticks and lots of blue cheese.