Sara’s “Chicken” Wings

20130127_205118I’m just going to come out and say it – at this point in the year, I am SO OVER professional football. It reminds me of a conversation I had with another like-minded lady, during which we decided that endless stretches of NFL games are acceptable only when chicken wings are involved. Since then, she’s been through a lot and continues to prove doctors wrong in her battle against cancer. A big part of her success has come from her commitment to a vegan diet, and I wanted to ensure we could fulfill our plans for eating wings while our boys watch football.

So, chicken wings without chicken is no easy feat, but I’m pretty pleased with the way these mushroom-based “wings” ended up! Hope you enjoy.

“Wing” sauce

  • 1/3 c. apple cider vinegar20130127_200526
  • 1/3 c. olive oil
  • 1-2 tbsp. water
  • 2 tbsp honey (not vegan) or agave (vegan)
  • 1 tbsp. cayenne pepper
  • 1 tsp. paprika
  • 1 tbsp. garlic powder
  • 1 tbsp. nutritional yeast
  • Few dashes liquid smoke


  •  1 small carton of mushrooms (I think about 2 cups)
  • 1-2 c. flour (I had a gluten-free blend on hand but could use chickpea, almond, etc.)
  • 1 tbsp. turmeric
  • 1/2 c. olive oil
  • 1/2 c. coconut oil

20130127_201522Wash mushrooms, slice in half vertically and pat dry. Combine all ingredients for sauce in a bowl and mix flour and turmeric in a separate bowl. Bread mushrooms by first dipping in sauce and then in flour.

20130127_202448Heat olive and coconut oil in a moderately deep saute pan over medium high. Test the oil by putting a small mushroom in – if it bubbles, it’s hot enough. At this point, add a small batch of the mushrooms to the oil (the mushrooms should have ample space and not be touching at all in the pan – mine required three separate batches). Let the mushrooms fry on one side until golden brown (about 3-5 minutes) and then flip and fry the other side until browned.   After frying, let mushrooms crisp and cool on a paper towel and repeat with other batches.

20130127_205131Once mushrooms are all fried and somewhat cooled (they don’t have to be cold – just make sure the breading will stick!), toss in the remaining sauce before serving.

I happened to have some sweet potato fries and kale salad on hand for sides. Made for a pretty good dinner, even for my in-house chicken wing expert who happily went back for seconds. Hope you enjoy too!



  1. I hope you like them, Denise! One thing I meant to add: if you are picky about the consistency of the breading, you may need to change the oil after frying the first or second batch of mushrooms. I didn’t mind at all that the oil got a little dark by the third batch, as it didn’t change the flavor much. Thanks for stopping by!

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