Peanut Lime Tempeh Wingz

Makes 16 wings

It’s wing season! Any vegan ingredient I look at becomes a wing in my mind, and tempeh wings might be my favorite of them all. They’re magical because breading isn’t necessary…tempeh crisps up nicely when shallow fried all on its own, then just needs to be smothered in sauce. And this peanut lime sauce is something else. If I were a wing sommelier, I would have a lot to say about the combination of tempeh and peanuts. Something like “tempeh’s funky, nutty flavor is contrasted yet enhanced by this sweet, tangy, surprisingly savory peanut sauce.” These peanut lime tempeh wings come together in about 30 minutes; while the tempeh is cooking, you easily make the sauce, then you’re at the finish line.

The sauce is a blender situation…peanut butter, fresh lime juice, tamari, sriracha, agave, garlic, ginger, and a kiss of sesame oil. It’s creamy and spicy and sweet and salty all at once, and it coats the tempeh in a gorgeous peanutty gloss. If you have extra, it makes a great dipping sauce for basically anything else in your kitchen, but especially rice noodles and veggies. So go ahead and double the sauce, you won’t regret it. 

The tempeh gets cut into triangles, which I think is the ideal wing shape; you get crispy edges and a good surface area for saucing them up. Serve them on a tray with sliced radishes, chopped peanuts, cilantro, and lime wedges. It looks like you catered your own party. Fresh lime squeezed over the top really takes them to the next level so don’t skimp on those wedges!

This is the kind of recipe that works just as well for a Tuesday night dinner as it does for game day!

FAQ

Can I make these peanut lime tempeh wings in an air fryer? 

Absolutely. Coat them with a little coconut oil first to crisp the edges and sprinkle with a little salt to enhance the flavor. About 15 minutes on medium should do it. If I have no one to impress on a weeknight, this is exactly what I do.

Can I use a different nut butter?

Yum yes! I love to switch it up with almond butter. And I bet cashew butter would be yum, if you’re rich. 

Can I bake these in a regular oven?

Yup. I love baked tempeh wings! Coat the tempeh triangles with a little oil and sprinkle with a little salt then bake at 400°F for about 20 to 25 minutes, flipping halfway through, until golden and crisp on the edges. They won’t be quite as shatteringly crisp as shallow-fried, but they’re still excellent.

Do I need to steam the tempeh first?

Not for this recipe. If you’re sensitive to tempeh’s natural bitterness, you can steam it for 10 minutes and let them cool completely before cooking. But I usually skip that step because the peanut lime sauce handles everything beautifully.

How can I make these an entree?

So glad you asked! Serve with rice noodles and some green veg, like bok choy or broccoli.

Peanut Lime Tempeh Wingz

Crispy tempeh triangles coated in a tangy, spicy, slightly sweet peanut sauce with fresh lime. No breading needed! You can air fry or bake them, too.

5 from 4 votes

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Servings 16 wings

Ingredients

  

1x2x3x

• 16 oz tempeh 2 8-oz blocks
• 3 tablespoon refined coconut oil and more as needed
• 1 teaspoon salt

For the peanut sauce:

• 1 teaspoon fresh ginger minced
• 1 teaspoon toasted sesame oil
• 3 cloves garlic minced
• 1/2 cup warm water plus more to thin
• 1/2 cup natural peanut butter
• 1/4 cup fresh lime juice
• 2 tablespoon tamari
• 2 tablespoon sriracha
• 3 tablespoon agave
• 1/2 teaspoon salt

To serve:

• Extra sriracha for drizzling to taste optional
• 1 cup radishes thin sliced
• 1/2 cup roasted salted peanuts chopped
• Fresh cilantro sprigs
• Lime wedges

Instructions

 

• Cut each tempeh block into 8 triangles. The best way to do this is cut it in half widthwise, then cut those halves in half widthwise. Now you’ll have 4 stout rectangles. Cut each rectangle corner to corner to form the triangles. 
• Preheat a cast iron pan over medium high heat. Sprinkle 1/4 teaspoon salt into the pan, followed by about 3 tablespoons of coconut oil, or enough to form a thin layer.
• Place tempeh triangles in the oil. Let fry for about 5 minutes, until nicely crisped. Place a little coconut oil, about a teaspoon, on the top side of each tempeh wing. Sprinkle with the remaining salt, flip and cook for 5 more minutes.
• Make the sauce by blending all sauce ingredients in a small blender until completely smooth.
• Transfer peanut sauce to a large mixing bowl.
• While the wings are still hot, place them in the sauce and use tongs to toss until fully coated.
• Place radishes artfully on a serving tray. Transfer wings to the tray. Drizzle on any remaining sauce from the bowl. Drizzle with sriracha, sprinkle on peanuts, and top with cilantro sprigs. Serve with lime wedges for squeezing.

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