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Vegan wings on a platter

How to Make TRUFF Oyster Mushroom Vegan Wings

Author Chef Summer Storm - garden grub
These oyster mushroom wings are perfectly crispy, slightly sweet, and spicy, with a delicious truffle flavor! I like to serve these with pickled carrots and celery and a side of vegan ranch!
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Prep Time 40 minutes
Cook Time 3 minutes
Rest Time 1 hour
Total Time 1 hour 43 minutes
Course Appetizer
Cuisine American
Servings 2 people

Equipment

  • Cooking thermometer

Ingredients
 

  • 1 quart vegetable oil
  • 3 cups oyster mushrooms (About 15-20 "wings")

Batter

  • 1/2 cup almond milk, plain, unsweetened (You could also use cashew or soy milk!)
  • 1/4 cup dill pickle juice
  • 1/4 cup TRUFF truffle infused hot sauce (Any of their hot sauces work! I used their white truffle-infused hot sauce in my TikTok!)
  • 3/4 cup all-purpose flour
  • 1/4 tsp vegan poultry seasoning
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper

Breading

  • 1 cup all-purpose flour
  • 1/4 cup organic powdered sugar
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp celery salt
  • 1 tsp ground sage
  • 1/2 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 2 tsp kosher salt
  • 1 tsp black pepper

Vegan Honey TRUFF Butter

Instructions
 

Batter

  • Add all of the ingredients into a medium-sized mixing bowl and whisk until smooth.
  • Depending on the sizes of your oyster mushrooms, you may or may not need to tear them. Each piece should be about the size of a regular chicken wing. Place the mushrooms into the batter, and gently coat them evenly. Cover and allow the mushrooms to marinate in the fridge for 30 minutes, but overnight is even better!

Breading

  • Sift the powdered sugar into a medium-sized mixing bowl. Add in the rest of the ingredients and whisk until evenly combined.

How to Bread and Deep-Fry the Mushrooms

  • Heat the vegetable oil in a medium-sized saucepot to 350 degrees Fahrenheit.
  • Once the oil is preheated, remove the mushrooms from the batter and place them on a plate. *If the mushrooms have a thick layer of batter on them, wipe a bit of it off, as you will need the leftover batter to bread the mushrooms. So, do NOT throw away the batter!
  • Line a sheet pan with a piece of parchment paper.
  • Bread one mushroom at a time:
    1. Thoroughly coat it in the breading.
    2. Thoroughly coat it in the batter.
    3. Cover it in the breading once more, shaking off the excess flour.
    Place this on the prepared sheet pan, and then bread a few more mushrooms. Do NOT bread all of them, as you can only fry a few pieces at the same time. If you notice the mushrooms absorb the breading, you can re-toss them in the breading before deep-frying them.
  • Carefully drop the breaded mushrooms into the oil and deep-fry them for three minutes, turning them over as needed.
  • Lift them out of the oil using a slotted spoon or tongs and place them on a wire rack-lined sheet pan.
  • Repeat the last three steps until all of the mushrooms are fried! *Do not bread another batch of mushrooms until the fryer is free.
  • Once the wings are all fried, place them in a large mixing bowl, pour the vegan honey TRUFF butter(recipe below) on top, and toss very well to coat evenly.

Vegan Honey TRUFF Butter

  • Whisk the ingredients together in a small bowl until well combined and emulsified.
Keyword best vegan wings, plant based wings, vegan chicken wings, vegan hot wings, vegan wings
Tried this recipe?Let me know how it was!