These KFC-style vegan wings are so good, you will not miss making these with egg or meat. It is also very easy to prepare, with limited ingredients and technique.
Panko is the Japanese variety of breadcrumbs, which are much crisper when you bite into them after baking. It is absolutely necessary to use this particular variety of breadcrumbs when you make this recipe.
I’ve used a very similar combination to KFC-style wing seasoning here:
- Garlic Powder
- Curry Powder
I’ve also added some of my favorite Lee Kum Kee mushroom powder here, or you can also replace that with some Asafoetida (Hing) if you like. For that extra spice, I’ve added some Kashmiri red chilli powder, but you can ignore that if your spice tolerance is pretty low.
The Egg Replacement
I’ve used chia seeds with water as the egg replacement because it brings out the best texture. I have previously used a combination of almond flour with some baking soda, cornstarch and some water, but the mixture does not provide the same gel-like gooey texture as chia seeds.
You must let the chia seeds work its magic with water over some time. It needs to be a gel-like consistency for you to get the best results with this recipe.
I soaked my chia seeds in water overnight.
If you’ve made this, please don’t forget to tag me at @TheVeggieWifey or send me a message! I would love to see!
Chia Wings – Vegan KFC-style Wings
- 1 Mixing Bowl
- 1 mixing pan
- Measuring spoons
- 1 Baking tray
- Parchment Paper
- 200 g king oyster mushrooms sliced into 16-20 strips
- 1 tbsp chia seeds with 3 tbsps of water = 1 egg
- 1 cup bread crumbs specifically Panko
- 1/2 tsp garlic powder
- 1/2 tsp of paprika
- 1/2 tsp of mushroom powder
- 1/2 tsp of curry powder
- 1/2 tsp of oregano
- 1/2 tsp of thyme
- 1/4 tsp of turmeric
- 1/4 tsp of red chilli powder
- 1/4 tsp of salt
- 1/4 tsp of black pepper
- Mix the chia egg and set aside for 10 minutes
- Wash the mushrooms in warm water and pat dry
- Mix the Panko and spices together in your mixing pan
- Dip the mushroom slices (wings) into the chia egg, and coat it generously with the panko mix
- Line the mushroom slices on a parchment covered baking tray and bake for 30 minutes on 175 degrees Celsius or until golden brown
- Serve with Korean red pepper sauce mixed with some vegan mayo, and roasted sesame sauce OR any other sauce you love!