Name: Vegan Asian Chicken Wings
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Asian
Ingredients: 1 head cauliflower, cut into florets; 1 cup all-purpose flour; 1 cup unsweetened plant-based milk; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp salt; 1/2 tsp black pepper; 1 cup panko breadcrumbs; 2 tbsp oil; 1/3 cup soy sauce; 1/4 cup maple syrup; 2 tbsp rice vinegar; 1 tbsp sriracha; 2 cloves garlic, minced; 1 tsp grated ginger; 1 tsp cornstarch mixed with 2 tsp water

Why You’ll Love Vegan Asian Chicken Wings Recipe

These wings have a crunchy coating, a flavorful sweet-and-spicy sauce, and a satisfying chewy texture from soy curls. They are air-fried for crispiness, work well as an appetizer or snack, and can also be served in wraps or over salads. The recipe also includes an oven-baking option, which makes it flexible for different kitchens.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the vegan chicken wings:

4 ounces dry soy curls
3/4 cup unsweetened non-dairy milk
1/2 cup flour, plus more as needed
1 tablespoon red curry paste
1/2 teaspoon ginger powder
1 cup panko
1 cup unsweetened shredded coconut
1/2 teaspoon garlic salt
1/2 teaspoon pepper
Oil spray, optional

For the sauce:

2 tablespoons sesame oil
1 clove garlic, diced
1 teaspoon fresh ginger, diced
2 green onions, diced, whites and greens separated
3 tablespoons low-sodium soy sauce
1 tablespoon sriracha
2 tablespoons agave or maple syrup
Juice of 1/2 lime

For serving:

Sesame seeds
Sweet chili sauce

Directions

Place the soy curls in a bowl and cover them with boiling water. Let them soak for 10 minutes, then drain, rinse with cold water, and squeeze out as much liquid as possible.
In a separate bowl, whisk together the non-dairy milk, flour, red curry paste, and ginger powder.
Add the drained soy curls and toss to coat well. Place the mixture in the freezer for 30 minutes so the batter firms up.
In a shallow bowl, combine the panko, shredded coconut, garlic salt, and pepper.
Remove the soy curl mixture from the freezer. Scoop out about 2 to 3 tablespoons at a time, press it together with your hands to form wing-like pieces, then coat thoroughly in the panko mixture.
Transfer the coated pieces to an air fryer basket and lightly spray with oil.
Air fry at 380°F for 8 minutes, flip, then cook for another 2 to 7 minutes until crispy.
While the wings cook, make the sauce by heating sesame oil in a saucepan over medium heat. Add the garlic, ginger, and white parts of the green onions and cook for about 60 seconds.
Stir in the soy sauce, sriracha, agave or maple syrup, and lime juice. Bring to a gentle boil, then remove from the heat.
Spoon the sauce over the cooked wings and finish with sesame seeds and the green parts of the onions. Serve with sweet chili sauce on the side.

Servings and timing

This recipe makes 15 wings. Prep time is 45 minutes, cook time is 15 minutes, cooling time is 30 minutes, and total time is 1 hour 30 minutes.

Variations

You can bake the wings instead of air frying them. To do that, preheat the oven to 425°F, line a baking sheet with parchment paper, place the coated wings on the sheet, spray with oil, bake for 15 minutes, flip, and bake for another 5 to 10 minutes.

For a slightly different flavor, use maple syrup instead of agave in the sauce. You can also chop the shredded coconut a bit more finely so it sticks better to the coating. For serving, these wings are great as an appetizer, tucked into wraps, or added on top of salads.

Storage/Reheating

These wings are best eaten right away while they are still crisp. For leftovers, store them in the refrigerator and reheat them in the air fryer at 350°F for about 5 minutes to bring back the crunch.

FAQs

What are vegan chicken wings made of in this recipe?

They are made with soy curls that are soaked, coated in batter, breaded, and cooked until crispy.

Are these wings spicy?

They have a mild to moderate kick from the sriracha and red curry paste, but the sweetness balances the heat well.

Can I bake these instead of air frying?

Yes. The recipe includes oven instructions at 425°F for 15 minutes, then another 5 to 10 minutes after flipping.

Can I use maple syrup instead of agave?

Yes. The sauce works with either agave or maple syrup.

Can I make them ahead of time?

They are best fresh, but you can make them ahead and reheat them in the air fryer to crisp them back up.

How do I keep the coating from falling off?

Press the breading firmly into the shaped soy curl mixture. Chopping the coconut slightly can also help it stick better.

Can I use something other than soy curls?

This recipe was developed specifically for soy curls, so other substitutes may not give the same texture.

Are these good for parties?

Yes. They work very well as an appetizer or snack and have a crowd-pleasing sweet-spicy flavor.

What can I serve with these wings?

They pair well with sweet chili sauce and can also be served in wraps or over salads.

Why do the soy curls go in the freezer?

The freezer time helps firm up the batter so the wings are easier to shape before breading.

Conclusion

These vegan Asian chicken wings are a fun, flavorful plant-based recipe that brings together crisp texture and a sticky sweet-spicy sauce in every bite. They take a little effort, but the result is a satisfying appetizer or snack that feels special enough for sharing and tasty enough to make again and again.