The Ultimate Tempeh Buffalo “Wings” (Vegan NYE Appetizer!)

Imagine the ultimate party appetizer—spicy, savory, and utterly satisfying “wings,” perfect for dipping into cool, creamy ranch dressing. Now, imagine they’re completely vegan, surprisingly healthy, and packed with plant-based protein. That, my friends, is the incredible, crowd-pleasing magic of these Tempeh Buffalo “Wings.” This is, without a doubt, the most delicious and impressive vegan appetizer you will serve at your New Year’s Eve party.

I promise you, there is no greater triumph than serving a vegan appetizer that has even the most devout carnivores coming back for more. The combination of the hearty, grilled tempeh and the spicy, rich buffalo sauce is a true flavor explosion. Served with crisp celery sticks and a homemade vegan dill ranch, it’s a complete, restaurant-worthy experience that feels both indulgent and wholesome.

Get ready to blow your guests’ minds with a vegan appetizer so delicious, no one will be missing the chicken. This is your new go-to for every celebration.

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Why These Tempeh “Wings” are the Perfect Party Bite

You are going to be completely amazed by how satisfying and delicious these plant-based wings are. They are a true game-changer for vegan appetizers. Here’s why:

• Authentic Buffalo Flavor, 100% Vegan: This recipe perfectly captures the classic spicy, buttery, and tangy flavor of buffalo wings in a completely plant-based format.
• A Hearty and Satisfying Texture: Steaming and then grilling the tempeh gives it a fantastic, firm-yet-tender texture that’s perfect for holding onto the rich sauce.
• A Crowd-Pleaser for Everyone: This is an appetizer that vegans, vegetarians, and meat-eaters alike will absolutely devour. It’s a truly inclusive and delicious party food.

Recipe Snapshot

Your Shopping List for These Plant-Based Wings

This impressive appetizer comes together with a handful of powerful, plant-based ingredients.

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Grilled Tempeh Buffalo Wings with Vegan Ranch

These vegan Tempeh Buffalo ‘Wings’ are the perfect party appetizer! Hearty tempeh is steamed, grilled until golden, and tossed in a classic, buttery buffalo sauce. Served with a cool and creamy homemade vegan ranch, they’re a crowd-pleaser for everyone.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Appetizer

Cuisine: American

Calories: 645

Ingredients Equipment Method Notes

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
• 1 Large pinch sweet paprika
• as needed Kosher salt and freshly ground black pepper

For the Tempeh Wings

• 2 (8-ounce) blocks tempeh
• 2 Tbsp. safflower or vegetable oil
• 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

Equipment

• Medium Saucepan with Steamer Basket
• Grill or Grill Pan
• Small Saucepan
• Large Bowl
• Medium bowl

Method

 

1. Make vegan ranch: In a medium bowl, whisk together all ranch ingredients until combined. Season with salt and pepper. Refrigerate until ready to use.
2. Make tempeh wings: Cut each block of tempeh into 6 triangular pieces. In a saucepan with a steamer basket, bring water to a simmer. Arrange tempeh in the basket, cover, and steam for 15 minutes.
3. Transfer steamed tempeh to a medium bowl and toss with oil to coat.
4. Meanwhile, in a small saucepan, combine hot sauce, vegan butter, and agave syrup. Bring to a simmer and cook, whisking occasionally, for about 6 minutes. Transfer to a large heatproof bowl.
5. Preheat a grill or grill pan to medium-high. Add the steamed tempeh and cook, turning occasionally, until golden all over with char marks, about 6 minutes.
6. Transfer the hot, grilled tempeh directly to the bowl with the buffalo sauce and toss to coat.
7. Serve tempeh on a platter with celery sticks and the prepared vegan ranch for dipping.

Notes

Don’t Skip Steaming: Steaming the tempeh first is a crucial step that softens its texture and removes any potential bitterness.

Make Ahead: The vegan ranch can be made up to a week in advance. The tempeh can be steamed and grilled a day ahead; just reheat and toss with fresh, warm sauce before serving.

Oven/Air Fryer Method: After steaming and oiling, you can bake tempeh at 400°F for 15-20 minutes or air fry at 375°F for 10-12 minutes until golden, then toss with sauce.

Let’s Get Cooking! Your Step-by-Step Guide

Ready to create the best vegan wings of your life? Let’s get started.

Part 1: The Cool & Creamy Vegan Ranch

1. Whisk It All Together: In a medium bowl, whisk together all the vegan ranch ingredients: vegan mayonnaise, chopped dill, almond milk, apple cider vinegar, garlic powder, onion powder, and paprika.
2. Season and Chill: Whisk until everything is evenly combined and smooth. If it seems too thick, you can thin it with a few more drops of almond milk. Season with salt and pepper to taste. Cover and refrigerate in an airtight container until you’re ready to serve. This can be made up to a week ahead!

Part 2: The Hearty Tempeh “Wings”

3. Cut the Tempeh: Cut each block of tempeh crosswise into 3 equal pieces. Then, cut each of those pieces diagonally to create 6 neat, triangular “wing” shapes per block.
4. Steam for Tenderness: Fill a medium saucepan with about 2 inches of water and fit it with a steamer basket. Bring the water to a simmer. Carefully arrange the tempeh triangles in a single layer in the basket, cover, and steam for 15 minutes. This crucial step softens the tempeh and removes any bitterness.
5. Toss with Oil: Using tongs, transfer the hot, steamed tempeh to a medium bowl and toss it with the 2 tablespoons of oil to coat.

Part 3: The Buttery Buffalo Sauce and Final Assembly

6. Make the Sauce: While the tempeh is steaming, make the buffalo sauce. In a small saucepan, combine the hot sauce, vegan butter, and agave syrup. Bring to a simmer and cook, whisking occasionally, for about 6 minutes, until the sauce has slightly reduced and thickened. Transfer it to a large, heatproof bowl.
7. Grill the Tempeh: Preheat a grill or grill pan to medium-high and lightly oil the grates. Add the steamed, oiled tempeh pieces and cook, turning a few times, for about 6 minutes total, until they are golden brown and have nice char marks on all sides.
8. Toss and Serve: Immediately transfer the hot, grilled tempeh directly to the large bowl with the warm buffalo sauce. Toss gently until every piece is completely coated. Serve the tempeh wings on a platter with the fresh celery sticks and the chilled vegan ranch for dipping.

WiseRecipes’ Top Tips for Perfect Tempeh Wings

These simple secrets will ensure your vegan wings are a huge success.

1. Don’t Skip the Steaming Step! This is the most important tip for great tempeh. Steaming does two things: it softens the texture, making it more tender and less dense, and it removes a natural bitterness that tempeh can sometimes have.
2. Get a Good Char on the Grill. After steaming, grilling the tempeh is what gives it that fantastic texture and smoky, roasted flavor. Don’t be afraid to let it get some nice, dark grill marks!
3. Use a Classic Buffalo Hot Sauce. For that authentic, nostalgic buffalo wing flavor, a cayenne pepper-based hot sauce like Frank’s RedHot is the gold standard and works perfectly here.
4. Toss While Hot. For the best results, toss the hot, freshly grilled tempeh in the warm buffalo sauce. The warm tempeh will absorb the sauce beautifully.
5. Make the Ranch Ahead. The vegan ranch is fantastic right away, but the flavors get even better after it has had a few hours (or even a day) to meld in the refrigerator. It’s the perfect make-ahead component for easy party prep.

Keep Them Fresh! Make-Ahead & Storing Instructions

These are best served fresh, but the components are perfect for prepping ahead of time.

• Make-Ahead: The vegan ranch can be made up to a week in advance and stored in an airtight container in the fridge. You can also steam and grill the tempeh a day ahead. Let it cool and store it in the fridge. When ready to serve, gently reheat the tempeh on the grill or in the oven, and toss with freshly made warm buffalo sauce.
• Storage: Leftover sauced tempeh wings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or in the oven to help them crisp up again.

FAQs: Your Tempeh Wing Questions, Answered!

Can I make these in an air fryer or oven instead of grilling?

Yes, absolutely! After steaming and tossing the tempeh with oil, you can bake it at 400°F for about 15-20 minutes, flipping halfway through, until golden and firm. For an air fryer, cook at 375°F for about 10-12 minutes, shaking the basket a few times, until crisp. Then, toss with the sauce.

What is tempeh and where can I find it?

Tempeh is a traditional Indonesian food made from fermented soybeans. It’s sold in firm blocks and is an excellent source of plant-based protein. You can find it in the refrigerated section of most grocery stores, usually near the tofu and other vegetarian products.

Can I make this gluten-free?

Yes! Tempeh is naturally gluten-free. Just make sure to use a gluten-free hot sauce and serve with gluten-free dippers. The recipe as written is already gluten-free.

Can I use a different kind of hot sauce?

You can, but the flavor profile will be different. A classic buffalo sauce is vinegar-based and not overly thick. If you use a thicker sauce like sriracha or a habanero hot sauce, the final result will be different, but could still be delicious!

Final Thoughts: Your New Favorite Vegan Appetizer

There is nothing more satisfying than creating a plant-based dish that wows everyone at the party. These Tempeh Buffalo “Wings” are a true testament to the power of vegan cooking—they are bold, flavorful, satisfying, and completely crave-able. They are the perfect, inclusive appetizer for your New Year’s Eve celebration, ensuring everyone has something delicious to enjoy. Happy New Year!