Sticky, spicy, and a little sweet—these Hot Honey Serrano Tempeh Wings bring the heat without the meat.
Hot Honey Serrano Tempeh Wings: Spicy, Sweet, and Seriously Good
I love a good meat-free wing moment, and these Hot Honey Serrano Tempeh Wings totally hit the spot. Tempeh is one of those ingredients I feel like people either love or don’t quite know how to use — but trust me, once you steam it and coat it in this hot honey-serrano sauce, you’re going to get it. This one came together after wanting something with that wing-style texture but with more tang, more bite, and obviously — more heat. Toss these into a wrap, serve ’em with a dip, or just eat them straight from the pan (no judgment).
Why You’ll Love This Recipe
- Plant-Based Protein: Tempeh is hearty, filling, and full of nutrients.
- Sticky-Sweet Heat: The hot honey and serrano combo is fiery and flavorful.
- Crispy & Satisfying: Steaming and baking gives a great wing-like texture.
- Versatile: Serve them on their own, toss them into wraps, or top a grain bowl.
- Easy to Make: The oven does most of the work—quick pan sauce to finish.
What is Tempeh?
Tempeh is a fermented soy product originally from Indonesia, made by fermenting cooked soybeans into a firm, sliceable block. It has a dense texture and nutty flavor that takes on marinades beautifully — and steaming it helps remove bitterness while prepping it to soak up flavor. It’s a great plant-based protein packed with fiber and nutrients.
Ingredient Highlight: Serrano Peppers
Serrano peppers bring the heat in all the right ways. They’re spicier than jalapeños, but still manageable—especially when sliced thin or de-seeded. Their fresh, grassy flavor adds a sharp kick that balances beautifully with the sweet heat of the hot honey. Not a fan of too much spice? Just remove the seeds and membranes before slicing into thin half moons.
Madly Delicious Must-Know Tips and Questions
- Steam First for Best Texture: Steaming tempeh for 10 minutes softens it and makes it more absorbent for the seasoning.
- Cut Back Heat Easily: Use fewer serrano slices or remove seeds and membranes.
- Go Mild: Use regular honey or agave (for vegan) if you don’t want the spice.
- Check Your Sauce Label: Use a vegetarian Worcestershire sauce — traditional ones contain anchovies.
- Wrap It Up: Leftovers make a great filling for wraps, bowls, or salads.
Can I make the sauce ahead of time?
Yes, just warm it gently before tossing with the baked tempeh.
Can I skip baking and just pan-fry?
You can, but the texture may not get as crispy. Keep the heat medium-high and flip carefully.
What else can I garnish with?
Extra serrano slices, scallions, sesame seeds, or a drizzle of ranch all work great!
Let’s Dish: Did You Know?
Tempeh has been a staple in Indonesia for centuries, especially in Java, where it’s still made using traditional fermentation methods. It’s one of the oldest plant-based proteins in the world — long before it became a trendy vegan ingredient, it was a daily staple in Indonesian cuisine.
Love a fiery, protein-packed snack? Then try my Hot Honey Serrano Tempeh Wings!
They’re spicy, sweet, and perfect for stuffing in wraps or enjoying solo. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your take!
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Hot Honey Serrano Tempeh Wings
Equipment
- Small sheet pan
- Medium skillet or sauté pan
Ingredients
- 1 (8-ounce) block of tempeh
- 1 tbsp cornstarch
- ½ tsp garlic powder
- ¼ tsp chili powder
Hot Honey Sauce
- 3 tbsp hot honey (use regular honey or agave + chili flakes if preferred)
- 1 large serrano, thinly sliced
- 1 tbsp vegan Worcestershire sauce (or substitute with light soy sauce or tamari)
- 1 clove garlic, grated
- 1 tbsp lime juice (about 1 lime)
- Splash rice vinegar
- Dash salt
Instructions
- Steam the Tempeh: Place the block of tempeh in a medium skillet and cover with water (around ½ a cup or so). Turn on medium heat, cover and steam for 10 minutes. Let cool slightly.
- Cut and Season: Once cool enough to handle, slice tempeh into 14–16 strips. In a bowl, gently toss with 1 tbsp cornstarch, ½ tsp garlic powder, and ¼ tsp chili powder until evenly coated. Be careful not to break the pieces.
- Bake: Arrange the seasoned tempeh strips on a small sheet pan lined with parchment paper. Bake at 400°F (204°C) for 18–20 minutes. You can flip halfway through but I have found it browns and crisps evenly, even if I skip that step.
- Make the Sauce:With 2 minutes left on the timer, add 3 tbsp hot honey (or agave with pepper flakes), 1 sliced serrano, 1 tbsp Worcestershire or soy sauce, 1 grated garlic clove, 1 tbsp lime juice, a splash of rice vinegar, and a dash of salt to a medium skillet. Heat over medium, stirring, just until hot and slightly thickened—about 2-3 minutes.
- Toss to Coat: Add the baked tempeh strips to the hot pan and gently toss to coat in the sauce.
- Serve: Plate and garnish with extra fresh serrano slices, if desired.Optional: Serve with your favorite vegan ranch dip to cool things down.