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Overhead photo of a pile of bbq vegan wings on a round white plate next to a glass bowl of vegan bbq ranch and some celery and carrot sticks

BBQ Tofu Wings

Brittany Roche
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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Prep Time 1 hour
Cook Time 30 minutes
Freeze/Defrost Time 1 day
Total Time 1 day 1 hour 30 minutes
Course Appetizer, Party Food, Snack
Cuisine Air Fryer, BBQ, tofu
Servings 4 servings
Calories 484 kcal

Ingredients
  

For the wings/marinade:

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.

Nutrition

Serving: 1/4 the recipeCalories: 484kcalCarbohydrates: 47gProtein: 16gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gSodium: 1051mgPotassium: 473mgFiber: 3gSugar: 19gVitamin A: 609IUVitamin C: 5mgCalcium: 116mgIron: 4mg
Keyword easy tofu recipes, vegan wings, vegetarian wings
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