Introduction

These Tempeh Buffalo “Wings” offer a delicious, plant-based twist on the classic game day favorite. Crispy, spicy, and perfectly coated in tangy buffalo sauce, they’re served with a creamy vegan ranch that complements every bite. Ideal for vegans and anyone looking to try a flavorful, meat-free appetizer.

Tempeh Buffalo Wings with Vegan Ranch Dipping Sauce Recipe - Recipe Image

Ingredients

For the Vegan Ranch:

1/2 cup vegan mayonnaise
2 Tbsp. chopped fresh dill
1 Tbsp. unsweetened almond milk, plus more if needed
1 Tbsp. apple cider vinegar
1/4 tsp. garlic powder
1/4 tsp. onion powder
Large pinch sweet paprika
Kosher salt
Freshly ground black pepper

For the Tempeh Wings:

2 (8-ounce) blocks tempeh
2 Tbsp. safflower or vegetable oil, plus more for grill
1/2 cup hot sauce (Frank’s preferred)
1/2 cup vegan butter
1 Tbsp. light agave syrup
4 celery stalks, cut into sticks, for serving

Instructions

Step 1: Make the vegan ranch by whisking together vegan mayonnaise, fresh dill, almond milk, apple cider vinegar, garlic powder, onion powder, sweet paprika, salt, and pepper in a medium bowl. Adjust thickness with more almond milk if needed. Refrigerate until ready to use.
Step 2: Prepare the tempeh by cutting each block crosswise into 3 pieces, then diagonally to form 6 triangular pieces per block. Fill a medium saucepan with 2 inches of water and place a steamer basket inside. Bring to a simmer over medium-high heat.
Step 3: Arrange tempeh pieces in a single layer in the steamer basket. Cover, reduce heat to medium, and steam for 15 minutes.
Step 4: Transfer steamed tempeh to a medium bowl and toss with 2 tablespoons oil.
Step 5: In a small saucepan, combine hot sauce, vegan butter, and agave syrup. Simmer for about 6 minutes, whisking occasionally, until slightly reduced. Transfer to a heatproof bowl and keep warm.
Step 6: Preheat a grill or grill pan to medium-high heat and lightly oil the grates. Grill tempeh pieces, turning occasionally, until golden on all sides, about 6 minutes.
Step 7: Toss grilled tempeh in the warm buffalo sauce until well coated. Serve immediately on a platter with celery sticks and the prepared vegan ranch for dipping.

Tips & Variations

Use gluten-free tamari instead of oil for tossing the tempeh before grilling to add a savory depth.
For extra crispiness, bake the tempeh at 400°F for 10 minutes after steaming, before tossing in sauce.
Adjust the heat level by choosing a milder or spicier hot sauce according to your preference.
Try swapping celery with carrot sticks or cucumber slices for varied dipping options.

Storage

Store leftover tempeh wings and ranch separately in airtight containers in the refrigerator for up to 3 days. Reheat the tempeh wings gently in a skillet or oven to maintain their texture before serving. The ranch should be stirred before use if it thickens after chilling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of tofu instead of tempeh?

While tofu can be used, tempeh’s firm texture holds up better during steaming and grilling, providing a chewier bite similar to traditional wings.

Is there a way to make the ranch dressing creamier?

Yes, adding a little more vegan mayonnaise or a splash of unsweetened almond milk can enhance creaminess. Fresh herbs like chives or parsley also add a fresh, smooth flavor.

Tempeh Buffalo Wings with Vegan Ranch Dipping Sauce Recipe

Print Recipe

★★★★★

4.8 from 94 reviews

These Tempeh Buffalo Wings offer a spicy, vegan twist on the classic buffalo chicken wings, featuring perfectly steamed and grilled tempeh coated in a tangy buffalo sauce. Served with a creamy vegan ranch and crisp celery sticks, this recipe is an ideal plant-based appetizer or snack that’s packed with bold flavor and satisfying texture.

Author: Lila
Prep Time: 15 minutes
Cook Time: 27 minutes
Total Time: 42 minutes
Yield: 4 servings 1x
Category: Appetizer
Method: Grilling
Cuisine: Vegan American
Diet: Vegan

Ingredients

Scale

Vegan Ranch

1/2 cup vegan mayonnaise
2 Tbsp. chopped fresh dill
1 Tbsp. unsweetened almond milk, plus more if needed
1 Tbsp. apple cider vinegar
1/4 tsp. garlic powder
1/4 tsp. onion powder
Large pinch sweet paprika
Kosher salt
Freshly ground black pepper

Tempeh Wings

2 (8-ounce) blocks tempeh
2 Tbsp. safflower or vegetable oil, plus more for grill
1/2 cup hot sauce (Frank’s preferred)
1/2 cup vegan butter
1 Tbsp. light agave syrup
4 celery stalks, cut into sticks, for serving

Instructions

Make vegan ranch: In a medium bowl, whisk together the vegan mayonnaise, fresh dill, almond milk, apple cider vinegar, garlic powder, onion powder, paprika, salt, and freshly ground black pepper until the mixture is smooth and evenly combined. Adjust the consistency by adding a few drops more almond milk or water if it is too thick. Refrigerate in an airtight container until ready to use; the ranch can be made up to a week ahead.
Steam the tempeh: Cut each tempeh block crosswise into three pieces, then diagonally to create six triangular pieces per block. Fill the bottom of a medium saucepan with about 2 inches of water and fit it with a steamer basket. Bring the water to a simmer over medium-high heat. Place the tempeh pieces in an even layer in the steamer basket, cover, reduce heat to medium, and steam for 15 minutes to soften and prepare for grilling.
Toss tempeh with oil: Using tongs, transfer the steamed tempeh pieces to a medium bowl and toss them with 2 tablespoons of safflower or vegetable oil to coat evenly, helping with browning on the grill.
Make buffalo sauce: In a small saucepan, combine the hot sauce, vegan butter, and light agave syrup. Bring the mixture to a simmer and cook gently for about 6 minutes, whisking occasionally, until the sauce slightly reduces and thickens. Transfer the sauce to a large heatproof bowl and keep warm.
Grill the tempeh: Preheat a grill or grill pan to medium-high heat and lightly oil the grill grates to prevent sticking. Place the steamed tempeh onto the grill and cook, turning several times, until all sides are golden brown and slightly charred, about 6 minutes total.
Coat tempeh in buffalo sauce: Transfer the grilled tempeh pieces directly to the prepared buffalo sauce in the heatproof bowl. Toss gently but thoroughly to evenly coat each piece with the spicy buffalo sauce.
Serve: Arrange the buffalo tempeh wings on a platter alongside celery sticks and the chilled vegan ranch dressing for dipping. Enjoy immediately while warm.

Notes

The vegan ranch dressing can be prepared up to one week ahead and stored refrigerated in an airtight container.
Steaming the tempeh softens it and removes any bitterness before grilling.
Adjust the buffalo sauce’s heat level by choosing your preferred hot sauce or adding less agave syrup for more spice.
Use a grill pan if you don’t have access to an outdoor grill.
Celery adds a refreshing crunch that balances the spicy wings.

Keywords: tempeh buffalo wings, vegan buffalo wings, plant-based appetizer, vegan ranch dressing, grilled tempeh, buffalo sauce