Barbecue season is officially upon us. And what’s more fitting for your summer picnic than a batch of vegan wings?
On this episode of EATKINDLY With Me, Nathan-Josias, a French plant-based chef currently residing in London, makes barbecue chickenless wings out of oyster mushrooms.
Nathan-Josias makes the savory barbecue sauce using only four ingredients: maple syrup, ketchup, balsamic vinegar, and smoked paprika. The wings are beer-battered, but he notes alcohol-free beer or sparkling water can be used instead. “But, you will not have the same taste,” he adds with a laugh.
For a bit of a kick, the batter features chili powder, as well as flour, salt, pepper, and baking powder. And what’s a vegan wing without a little dipping sauce? Nathan-Josias also whips up a creamy ranch dressing sans dairy. Feel free to double-dip.
Barbecue Mushroom Wings
Ingredients
- 300ml frying oil
- 200g corn flakes
Batter
- 230g plain flour or rice flour
- 300g beer
- 20g baking powder
- 200g oyster mushrooms
- 2 tsp chili powder
Barbecue Sauce
- 200g maple syrup
- 250g ketchup
- 50g balsamic vinegar
- 2 tsp smoked paprika
Ranch Sauce
- 2 tbsp vegan mayo
- 1 tbsp pickle juice
- 2 tsp plant milk
- 2 tsp dry oregano
- salt and pepper
Preparation
-
1
For the batter: In a bowl Add the beer to the flour and the chili powder, whisk until no clumps are visible.
-
2
For the barbecue sauce: Combine all the ingredients in a pot and let simmer for 30-40 minutes.
-
3
For the ranch dressing: Combine all the ingredients in a small bowl, whisk, and add plant-based milk until you reach your desired consistency.
-
4
For the wings: Cut and coat the oyster mushrooms with the batter. Then, dip them into the hand-crushed cornflakes. Place the ready-to-fry mushrooms on a tray.
-
5
When the oil is hot, deep fry the wings.
-
6
When all of your wings are fried, put them in a bowl and coat them with the barbecue sauce.
-
7
Drizzle your homemade ranch sauce on top, and enjoy!
