Crispy "Chicken" Wings – Vegan, Oil-Free (2 Versions: With/Without "Bone")

Looking for a plant-based snack that’s bold, satisfying, and still light on calories? These crispy oyster mushroom wings hit the spot. With a meaty texture, savory crunch, and spicy-sweet glaze, they deliver all the satisfaction of comfort food, but without frying or heaviness.

Oyster mushrooms provide volume, fiber, and a natural chew. A thin coating of seitan flour adds structure and protein, while crushed corn flakes bring a light, golden crisp. Finished with a sticky gochujang glaze, these wings are perfect for casual dinners, party plates, or late-night snacking.

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"Chicken" Wings 

Ingredients 

For the wings:

• 300g oyster mushrooms (torn into bite-size pieces)

• 2 tbsp vital wheat gluten (seitan flour)

• 1 tsp smoked paprika

• ½ tsp ground cumin

• ½ tsp salt

• Cracked black pepper, to taste

• 3–4 tbsp crushed unsweetened corn flakes (just enough to coat)

For the glaze:

• 1 tbsp gochujang

• 1 tbsp warm water

• 1 tsp apple cider vinegar or lemon juice

• Optional: pinch of ground ginger or white pepper

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Instructions

1. Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.

2. In a large bowl, toss mushrooms with seitan flour, paprika, cumin, salt, and pepper. Use your hands to coat well.

3. Sprinkle in crushed corn flakes and gently toss again; you want a light, even layer sticking to the surface.

4. Arrange mushrooms on the baking tray in a single layer without overcrowding.

5. Bake for 25–30 minutes, flipping halfway, until crisp and golden at the edges.

6. While baking, mix the glaze ingredients in a small bowl.

7. Toss baked mushrooms in glaze and return to the oven for another 5 minutes to finish.

8. Serve hot with a dip, fresh herbs, or alongside lettuce and crispbread.

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Notes

• Here's rice paper "skin" technique (bone-in version): Wrap each mushroom cluster in a soaked strip of rice paper before baking for a skin-like effect. You can also insert a small stick (like a parsnip core or wooden skewer) to mimic a bone. 

  
  
  

• Only a small amount of crushed cornflakes is used, just enough to help the edges crisp without forming a full crust.

• Gochujang strength varies! Start small if you're sensitive to heat.

• These wings are best enjoyed fresh, but they reheat well in an oven or air fryer.

• Skip the glaze for a dry-spiced version and serve with a dipping sauce instead.

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Nutrition Information

Per ~ 150g serving of "chicken" wings

• Calories: 137 kcal

• Protein: 9.9 g

• Fat: 0.6 g

• Carbohydrates: 25.4 g

Per One Vegan Chicken Wing (version with "bone")

• Calories: ~85 kcal

• Protein: ~5.5 g

• Fat: ~0.4 g

• Carbohydrates: ~11.5 g

• Fiber: ~1.5 g

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