Oyster Mushroom Wings (3 Ways)
Crispy, meaty vegan wings made with oyster mushrooms and smothered in one of three delicious wing sauces; Buffalo, Maple Mustard, or Spicy Gochujang.
One of the foods we miss most had been a good, saucy chicken wing. Cauliflower wings are amazing but they don’t always satisfy the “meaty” craving. In this vegan wing we substituted cauliflower for meaty oyster mushrooms.
Oyster mushrooms offer the perfect almost-chicken texture that you miss from cauliflower or other plant-based options. They’re stringy, tender and super succulent. Marinated in a vegan buttermilk mixture and tossed in a flavourful dredge, each wing is deep fried to crispy perfection, then smothered in your favourite sauce; Maple Mustard, Buffalo or Spicy Gochujang.
Why you’ll love this recipe:
Just like chicken, these oyster mushrooms are tender, juicy and string-y!
They have the best meaty texture and flavour.
The perfect crispy texture and bite.
Layers of delicious flavour in each bite.
Sauce Breakdown
Maple Mustard is one of our favourite flavours that we rarely had on chicken wings or cauliflower wings. Consider that changed. The perfect balance of sweet, savoury, salty and acidity. We’re straight up addicted.
Spicy Gochujang is a Korean red pepper paste that’s PACKED with flavour. This sauce is the perfect balance of flavours with just the right amount of heat. If you’re a fan of complex flavours and spice this is the sauce for you.
Buffalo is a classic flavour that really does no wrong. It’s a cayenne based hot sauce balanced out with melted vegan butter. It’s a super quick and easy sauce, and if you’re looking for an easy reliable sauce this is the one.
How to make Maple Mustard Oyster Mushroom Wings:
Prep Time: 30 Min | Cook Time: 35 Min | Total Time: 1 Hr 5 Min
Makes: 4 servings
Ingredients
250 g oyster mushrooms
vegetable oil, for deep frying
Batter
128 g (1 cup) all-purpose flour
315 mL (1 1/3 cup) vegetable stock
60 g (1/4 cup) vegan yogurt
1/2 tsp pepper
1/2 tsp salt
Dredge
192 g (1 1/2 cups) all-purpose flour
1 tsp onion
1 tsp garlic
1/2 tsp mustard powder
pinch salt & pepper
Maple Mustard Sauce
60 mL (1/4 cup) butter, melted
60 mL (1/4 cup) maple syrup
62 g (1/4 cup) yellow mustard
1/2 tsp cayenne powder
15 mL (1 tbsp) soy sauce
Instructions
Tear oyster mushroom bundles into bite-sized desired sizes.
Mix batter ingredients in a large bowl until smooth. Toss in the oyster mushroom bunches until evenly coated in batter - set aside to marinade.
Combine dredge ingredients in a medium bowl. Set aside.
Remove oyster mushroom bundles from batter, one-by-one and place into the dredge and toss to coat. Place the coated mushrooms on a wire rack to the side and repeat until all the mushrooms are coated in the dredge.
Heat 1-2 inches of high-heat oil like vegetable oil in a deep cast iron pot to 350F. You want at least 1-2 inches of space between the oil and the top of the pot to help avoid a grease fire.
Carefully place 3-5 oysters mushrooms in the hot oil one-by-one and fry until golden brown and crispy. It’s important to not overcrowd the pot. Once the mushrooms are golden brown remove from oil and place on a wire cooling rack. Repeat until all mushrooms are fried. Turn off stove and set oil aside to cool.
Preheat oven to 350F.
Prepare the maple mustard sauce by combining all the ingredients in a bowl.
Add half the mushrooms to a large bowl and pour over half the sauce - toss until all the mushrooms are evenly coated. Place dressed mushrooms onto a lined baking sheet. Repeat with remaining mushrooms.
Bake sauced mushrooms in the heated oven for at least 10 minutes or until the mushrooms have crisped up again.
Serve with your choice of dipping sauce and fresh veggies.
How to make Buffalo Oyster Mushroom Wings:
Prep Time: 30 Min | Cook Time: 35 Min | Total Time: 1 Hr 5 Min
Makes: 4 servings
Ingredients
250 g oyster mushrooms
vegetable oil for deep frying
180 mL buffalo sauce
Batter
128 g (1 cup) all-purpose flour
315 mL (1 1/3) cup vegetable stock
60 g (1/4 cup) vegan yogurt
1/2 tsp pepper
1/2 tsp salt
Dredge
192 g (1 1/2) cups all-purpose flour
1 tsp onion
1 tsp garlic
1/2 tsp mustard powder
pinch salt & pepper
Instructions
Tear oyster mushroom bundles into desired bite-sized pieces.
Combine batter ingredients to a large bowl and mix until smooth. Toss in the oyster mushroom bunches until evenly coated - set aside to marinade.
Mix dredge ingredients into a medium bowl and set aside.
Remove the oyster mushroom bundles one-by-one from the batter and place in the dredge and coat. Place the coated mushrooms on a wire rack to the side and repeat until all the mushrooms are coated.
Heat 1-2 inches of high-heat oil, like vegetable oil, in a deep cast iron pot to 350F. You want at least 1-2 inches of space between the oil and the top of the pot to help avoid a grease fire.
Carefully place 3-5 mushrooms one-by-one into the hot oil and fry until golden brown. It’s important to not overcrowd the oil. Once golden remove from oil and place on a wire cooling rack. Repeat until all mushrooms are fried. Turn off stove and set oil aside to cool.
Preheat oven to 350F.
Add half the fried oyster mushrooms to a large bowl and pour over half the buffalo sauce. Toss them in the sauce until evenly coated. Spread sauced mushrooms on a lined baking sheet. Repeat for remaining mushrooms.
Bake sauced mushrooms in heated oven for at least 10 minutes or until they have crisped up again.
Serve with your choice of dipping sauce and fresh veggies.
How to make Spicy Gochujang Oyster Mushroom Wings:
Prep Time: 30 Min | Cook Time: 35 Min | Total Time: 1 Hr 5 Min
Makes: 4 servings
Ingredients
250 g oyster mushrooms
vegetable oil for deep frying
Batter
128 g (1 cup) all-purpose flour
315 mL (1 1/3 cup) vegetable stock
60 g (1/4 cup) vegan yogurt
1/2 tsp pepper
1/2 tsp salt
Dredge
192 g (1 1/2 cups) all-purpose flour
1 tsp onion
1 tsp garlic
1/2 tsp mustard powder
pinch salt & pepper
Gochujang Sauce
60 mL (1/4 cup) soy sauce
30 mL (2 tbsp) melted butter
65 g (4 tbsp) gochujang
30 mL (2 tbsp) rice vinegar
45 mL (3 tbsp) maple syrup
2 tsp ginger powder
2 tsp garlic powder
Instructions
Tear the oyster mushroom bundles into bite-sized sizes.
Combine the batter ingredients in a large bowl and mix until smooth. Toss in the oyster mushroom bunches until evenly coated - set aside to marinade.
Combine dredge ingredients in a medium bowl. Set aside.
Remove oyster mushrooms one-by-one from the batter and into the dredge to coat. Place the coated mushrooms on a wire rack to the side and repeat until all the mushrooms are coated.
Heat 1-2 inches of high-heat oil, like vegetable oil, in a deep cast iron pot to 350F. You want at least 1-2 inches of space between the oil and the top of the pot to avoid a grease fire.
One-by-one carefully place 3-5 mushrooms in the hot oil and fry until golden brown and crispy. It’s important not to overcrowd the oil. Once golden remove from oil and place on a wire cooling rack. Repeat until all mushrooms are fried. Turn off stove and set oil aside to cool.
Preheat oven to 350F.
Mix all sauce ingredients in a bowl.
Add half the mushrooms to a large bowl and pour over half the sauce. Toss the mushrooms in the sauce until evenly coated. Spread sauced oyster mushrooms on a lined baking sheet. Repeat for remaining mushrooms.
Bake the mushrooms in the heated oven for at least 10 minutes or until they have crisped up again.
Serve with your choice of dipping sauce and fresh veggies.