These Vegan Buffalo Wings are crispy on the outside, tender on the inside, and full of bold buffalo flavor. They're made with breaded tofu and tossed in my homemade vegan buffalo sauce. Perfect as an appetizer, a game day snack, or an easy weeknight dinner when you're in the mood for something spicy and satisfying.
This plant-based version of buffalo wings uses firm tofu and a simple breading that fries up nice and crispy while staying tender inside. Pressing the tofu well really makes a difference, and the double coating is key for that crunchy texture. The tangy, spicy flavor comes from my homemade vegan buffalo sauce, with all the heat and punch you'd expect, just without any dairy.
The vegan swaps here are straightforward and intentional, using ingredients that keep the flavor and texture as close as possible to traditional buffalo wings. Vegan butter and vegan Worcestershire sauce work perfectly in the sauce, and the result is honestly so satisfying. Right now, these are probably my favorite snack or appetizer. Crispy, comforting, and exactly what I want when I'm craving something spicy.
These wings go really well with creamy dipping sauces that help balance the heat. Vegan blue cheese dressing is my go-to and the one I usually serve them with, but vegan ranch is another classic option. A simple vegan aioli also works great if you want something creamy without overpowering the flavor. All of them are perfect for dipping and make these wings even better as a snack or appetizer.
Vegan Buffalo Wings Ingredients
- Firm tofu: Firm tofu works best here, but extra firm tofu is a great option too. Both hold their shape really well when breading and frying, while still staying tender on the inside.
- Unsweetened plant milk: This is used to make vegan buttermilk. Soy milk is my go-to because it thickens nicely when mixed with vinegar, but other unsweetened options like almond milk or oat milk work too.
- Apple cider vinegar: It reacts with the plant milk to create vegan buttermilk and also helps the coating stick better. White vinegar works just as well if that's what you have.
- Flour: All-purpose flour creates a light but sturdy coating that fries up golden and crispy without feeling heavy.
- Cornstarch: This is key for crispiness. It helps make the coating lighter and gives it that extra crunch.
- Baking powder: A small amount goes a long way here, adding air to the coating so it doesn't feel dense after frying.
- Chicken seasoning: Use a vegan chicken-style seasoning to add that classic savory flavor. Just make sure it's labeled vegan.
- Buffalo sauce: I use my homemade vegan buffalo sauce, but a store-bought vegan version works too. Just double-check the label, since some buffalo sauces still contain dairy.
Find the full recipe with exact measurements in the recipe card below.
How to Make Vegan Buffalo Wings
- Drain the tofu, gently press out the excess liquid, wrap it in a clean kitchen towel or paper towels, and press for 15 to 20 minutes to remove as much moisture as possible.
- Cut the tofu lengthwise into 3 slabs, then tear each slab into about 6 wing sized pieces using your hands. You should end up with around 18 pieces total, with a more natural, uneven shape.
- Combine the plant milk and apple cider vinegar in a bowl and set aside for 5 to 10 minutes, until slightly thickened.
- In another bowl, mix the flour, cornstarch, baking powder, and chicken seasoning until evenly combined.
- Working in small batches of about 4 to 6 pieces, coat the tofu in the buttermilk, then in the flour mixture. Repeat for a second coating and shake off any excess. Bread and fry immediately, as letting the tofu rest will cause the coating to stick and fall off.
- Heat about 1 inch (2.5 cm) of vegetable oil in a medium pot over medium heat until it reaches 375°F (190°C). Fry the tofu in batches, without overcrowding, until golden and crispy. Transfer to a wire rack or a plate lined with paper towels and let rest for 5 to 7 minutes.
- While still warm, brush the buffalo sauce over the wings or quickly toss them to coat, keeping the breading as crisp as possible.
- Serve right away with your favorite dipping sauce.
How to Store and Reheat Leftovers
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: These vegan buffalo wings can be frozen once fully cooled. Place them in a freezer safe container or bag and freeze for up to 1 month. For best texture, freeze them without sauce.
- To reheat: Reheat in the oven at 375°F (190°C) or in the air fryer until hot and crispy again. Avoid the microwave, as it will soften the coating.
Serving Suggestions
Serve them hot and crispy with classic sides like celery sticks and carrot sticks to balance the heat. They also pair well with baked French fries, baked sweet potato fries, potato wedges, or a simple vegan coleslaw, making them a great option for a casual meal or game day spread.
Frequently Asked Questions
Yes, they can be made in the air fryer. Preheat it to 400°F (200°C), spray the wings lightly with oil, and cook for 14 to 16 minutes, flipping halfway, until golden and crispy.
Baking works, but the coating won't get as crispy as when frying. Bake at 400°F (200°C) for 35 to 40 minutes, flipping halfway and brushing lightly with oil, until golden.
Make sure the tofu is well pressed and dry before breading. It's also important to fry the tofu right after coating it, as letting it rest can cause the breading to stick and fall off. Working in small batches and avoiding overcrowding the oil helps the coating set quickly and stay in place.
You can press and cut the tofu a few hours in advance and keep it covered in the refrigerator. For best results, bread and fry the tofu right before serving. Letting the coated tofu sit can cause the breading to stick and fall off.
Some people freeze tofu to change its texture and make it chewier, but it's not necessary for this recipe. In my experience, pressing the tofu well and using a double coating already gives great texture and crispiness, without the extra time and planning. Freezing and thawing tofu can be useful in some dishes, but for these vegan buffalo wings, I don't think it's worth the extra step.
More Vegan Appetizer Recipes
Love it? Rate it!
Vegan Buffalo Wings
Ingredients
- 1 block firm or extra-firm tofu, 14-16 ounces (400-450 g)
- 1 cup unsweetened plant milk, I used soy milk
- 1 tablespoon apple cider vinegar
- 1 cup all purpose flour
- 2 tablespoons baking powder
- 2 tablespoons chicken seasoning
- Neutral oil for frying, I use vegetable oil
- 1 batch homemade vegan buffalo sauce, or 1 cup (240 ml) store-bought vegan buffalo sauce
Instructions
- Drain the tofu and gently squeeze out the excess liquid. Wrap it in a clean kitchen towel or paper towels, place something heavy on top, and let it press for 15 to 20 minutes to remove as much moisture as possible.
- Slice the tofu lengthwise into 3 slabs, then pull each slab apart into about 6 wing sized pieces using your hands. You should end up with around 18 pieces with a more irregular, wing like shape.
- In a bowl, mix the plant milk and apple cider vinegar and let it sit for 5 to 10 minutes until it thickens slightly to make vegan buttermilk.
- In a separate bowl, mix the flour, cornstarch, baking powder, and chicken seasoning until well combined.
- Working with about 4 to 6 tofu pieces at a time, dip them into the buttermilk, then into the flour mixture. Repeat for a second coating, shaking off any excess. Do not let the coated tofu rest on a rack at this point, as the coating will stick and fall off.
- As soon as each batch is coated, carefully transfer it straight to a pot with about 1 inch (2.5 cm) of oil heated to 375°F (190°C). Fry in batches, without overcrowding, until golden and crispy. Transfer to a wire rack or a plate lined with paper towels and let rest for 5 to 7 minutes.
- While the tofu is still warm, lightly brush the buffalo sauce over the wings or toss them quickly to coat, keeping the breading as crispy as possible.
- Serve immediately with vegan blue cheese dressing or your favorite dipping sauce.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- They can also be frozen once fully cooled, preferably without sauce, for up to 1 month.
- To reheat, use the oven or air fryer until hot and crispy again; avoid the microwave as it will soften the coating.
About Iosune
Hi, I’m Iosune! I’m a food lover, home cook, recipe creator, and co-founder of Simple Vegan Blog, which I started in 2014 to show how easy and delicious vegan cooking can be.