Vegan BBQ Wings
Most vegan BBQ wings rely on soggy cauliflower or finicky seitan. Not on our watch! These crispy BBQ tofu wings are on a whole different level. Thanks to our tofu freezer trick and a flavor-packed, oil-based marinade, every bite is juicy, meaty, saucy, and totally unforgettable.
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Why You Should Make These Crispy BBQ Tofu Wings
There are a lot of vegan BBQ wing recipes out there, but most either rely on cauliflower (which goes soggy fast) or complicated seitan techniques that can be finicky to get just right. This recipe skips the fuss and uses tofu in a way that transforms it into a juicy, meaty, crispy-on-the-outside, saucy-on-the-inside masterpiece. And it’s all thanks to our tofu freezer trick and a deeply flavorful marinade.
Unlike other recipes that just coat the outside of the tofu with sauce or spices, we take it further. Our tofu BBQ marinade is oil-based, which adds a fatty mouthfeel and helps flavor penetrate deep into each piece. The result? BBQ tofu wings that are wildly satisfying and seriously next-level. You won’t just be eating tofu. You’ll be devouring flavor-layered, texture-perfect, sticky, saucy, BBQ tofu bites that make you question everything you thought you knew about tofu.
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How to Make Tofu Taste Like Chicken
Let’s talk texture. The reason these vegan barbecue wings turn out so meaty is because of our Tofu Freezer Trick. We’ve been using this trick for over a decade, and it transforms tofu into something so good people literally don’t believe it’s tofu.
We have a full guide on How to Make Tofu Taste Like Chicken you can read if you’d like the full step-by-step and a little explanation behind the science.
But for now, here’s the short version: pop your tofu (in the container, unopened) into the freezer overnight. Let it thaw completely, then press it to remove excess water. The freezing process restructures the tofu’s interior so that it becomes spongy, porous, and perfect for soaking up marinades.
Combine that with an oil-based marinade and slow air frying, and you’ve got crispy-on-the-outside, chewy-on-the-inside tofu wings that’ll remind you of your favorite BBQ chicken dishes.
How to Make These BBQ Tofu Wings
Once your tofu is thawed, pressed, and torn into “wing” shapes (see photo below this paragraph), marinate it in olive oil and vegan bouillon powder. We use our homemade vegan bouillon powder and highly recommend that for the best flavor! Let the marinating tofu chill in the fridge to soak up all that umami flavor for at least an hour, or even better, overnight.
When you’re ready to cook the healthy BBQ wings, dip each piece into starch, then into the leftover marinade mixed with plant milk and vinegar (hello, vegan buttermilk!), and finally into seasoned breadcrumbs.
Air fry until golden and crispy (see the photo below for what this looks like), shaking the basket occasionally to loosen the wings.
While they crisp up, whip up our sticky BBQ sauce on the stovetop (or use your favorite store-bought – see tips below).
When the wings are done, toss them generously in the sauce (We like them pretty sauce – see photo below), plate ‘em up, and serve with your favorite dips. Game over, you win.
Vegan BBQ Sauce Tips
Our homemade BBQ sauce brings a sticky-sweet, tangy-smoky vibe with layers of flavor from red miso, molasses, and creamy peanut butter. It’s well worth making, but store-bought works too. Just double check the label!
Non-vegan ingredients to watch for in store-bought BBQ sauces:
- Honey (very common)
- Anchovies or other fish-based umami ingredients
- Worcestershire sauce (often not vegan unless labeled)
Vegan-Friendly BBQ Sauce Brands to Try:
- Stubbs Original
- Sweet Baby Ray’s Original (but not Honey BBQ!)
- Annie’s Organic BBQ Sauce
- Primal Kitchen Classic BBQ (check for the vegan label)
- Tessemae’s Organic BBQ Sauce
Dipping Sauces for BBQ Tofu Wings
Dips are essential for wing night and they let everyone customize their own flavors. Try these flavor-packed vegan options:
- Vegan Buttermilk Ranch (Mix 1 cup of this with 2 Tbsp BBQ sauce for a vegan BBQ ranch!)
- Avocado Lime Sauce
- Creamy Avocado Ranch
- Creamy Tahini Sauce
Our advice? Make a little sauce board and let everyone choose their own adventure! ✨
General Tips + Substitutions
- Breadcrumbs: Check the label, as many brands contain dairy! We don’t recommend panko bread crumbs here, but if that’s all you have (or if your bread crumbs are a little on the large side), blitz them in a food processor for a finer texture. This helps them adhere better and crisp more evenly! Looking for a homemade version? Check out our vegan Italian bread crumbs!
- Freezer Trick = Non-Negotiable: It’s what gives the tofu its signature chicken-like texture!
- Make Ahead: For the BEST ever texture when serving these to a crowd, plan ahead! Bread and air fry your tofu the day before. Let cool completely. Then, store in the fridge and re-air fry before tossing in sauce and serving!
- Oil-Free? You can sub half the olive oil in the marinade with veggie broth, but texture will be different – less rich and fatty.
- Bouillon Powder: Our homemade bouillon is *chef’s kiss* and gives the best flavor. If subbing bouillon paste, cut the amount in half.
- Plant Milk: Always use plain, unsweetened milk with minimal ingredients to avoid off-flavors. Elmhurst’s line of unsweetened plant milks is our go-to.
- Tapioca vs Cornstarch: Tapioca starch wins for stretch and crisp, but cornstarch will work in a pinch.
More Vegan Wings to Love
Your air fryer is about to be busy. Try these next:
- Buffalo Tofu Wings
- Lemon Pepper Tofu Wings
- Tofu Wings Batch Cooking Guide – Learn how to prep several flavors in one session!
If you’re looking for something easier for weeknights, try our BBQ Tofu Bowls instead. That version skips the breading and oven-bakes the marinated tofu until caramelized and sticky.
Pro tip: leftover wings from this recipe work GREAT in that bowl too.
If you make these BBQ tofu wings, we really want to hear about it! Your star ratings and comments not only make our day, they help more folks discover our recipes!
Let us know how yours turned out and which dipping sauce you went with. Happy wing night!
BBQ Tofu Wings
Ingredients
For the wings/marinade:
- 16 oz extra firm tofu
- 1/3 cup olive oil
- 2 Tbsp vegan chicken bouillon powder
For the breading:
- 3/4 cup vegan seasoned bread crumbs
- 1/3 cup tapioca starch or cornstarch
- 1/4 cup plain unsweetened non-dairy milk
- 1 tsp apple cider vinegar
For the BBQ Sauce (or use your favorite store-bought BBQ Sauce!):
- 1/3 cup water
- 3 Tbsp agave nectar
- 2 Tbsp vegan butter
- 2 Tbsp tomato sauce
- 2 Tbsp creamy natural peanut butter
- 2 Tbsp soy sauce
- 1 Tbsp nutritional yeast
- 1 Tbsp apple cider vinegar
- 1 Tbsp red miso paste
- 1 Tbsp molasses
- 1 tsp hot sauce
- 1 tsp smoked paprika
Instructions
- First, prep the tofu: Freeze and defrost your tofu. Place the whole container (do not open it) in the freezer overnight. In the morning, remove it from the freezer and set it in a shallow dish on your counter to thaw. This will take several hours. When the tofu is thawed, squeeze it gently over the sink and press it with a tofu press or on paper towels to remove any excess liquid.
- Marinate the tofu: Place your tofu on a cutting board and use your hands to gently rip wing-shaped pieces off of it. Alternatively, you can also slice the tofu into sticks, triangles, or flat rectangles for other shape options. Mix all the ingredients for the marinade and pour this over your tofu wings, making sure they are all nice and coated. Cover tightly and place in your fridge for at least an hour or up to 3 days.
- Set up the breading station: Remove the tofu from the marinade and place it on a plate or cutting board or the lid of the container. To the container where the tofu was marinating, add the non-dairy milk and apple cider vinegar. Swish the mixture gently to combine. Get out two shallow bowls or pie plates. To one, add the starch. To the other, add the breadcrumbs.
- Bread the tofu wings: Dip each tofu wing in the starch, then in the marinade/plant milk mix, then in the bread crumb mixture. Be sure to coat the tofu completely during each phase. Repeat for each wing.
- Air fry the vegan wings: Add tofu wings to the air fryer basket, enough to fill the bottom in a single layer. We find we can fit 1 block of tofu in our Salton Flip and Cook at a time. Air fry for 30 minutes at 350F, stopping to shake the basket gently, just enough to loosen the pieces from the bottom, every 10-15 minutes.
- Make the BBQ Sauce: While the tofu wings air fry, make the BBQ sauce by whisking together all the BBQ sauce ingredients in a saucepan over medium heat until bubbles begin to form. Then, remove from heat and set aside until it’s time to toss!
- Bring it together: When the tofu wings are finished cooking, toss them with the BBQ sauce until totally coated.
- Serve on a large platter with dipping sauces and veggie sticks!
Notes
- Breadcrumbs: Check the label, as many brands contain dairy! We don’t recommend panko bread crumbs here, but if that’s all you have (or if your bread crumbs are a little on the large side), blitz them in a food processor for a finer texture. This helps them adhere better and crisp more evenly! Looking for a homemade version? Check out our vegan Italian bread crumbs!
- Freezer Trick = Non-Negotiable: It’s what gives the tofu its signature chicken-like texture!
- Make Ahead: For the BEST ever texture when serving these to a crowd, plan ahead! Bread and air fry your tofu the day before. Let cool completely. Then, store in the fridge and re-air fry before tossing in sauce and serving!
- Oil-Free? You can sub half the olive oil in the marinade with veggie broth, but texture will be different – less rich and fatty.
- Bouillon Powder: Our homemade version is *chef’s kiss* and gives the best flavor. If subbing bouillon paste, cut the amount in half.
- Plant Milk: Always use plain, unsweetened milk with minimal ingredients to avoid off-flavors. Elmhurst is our go-to.
- Tapioca vs Cornstarch: Tapioca starch wins for stretch and crisp, but cornstarch will work in a pinch.
