Hot Honey Serrano Tempeh Wings
These Hot Honey Serrano Tempeh Wings are spicy, savory, and seriously satisfying. Tempeh gets steamed, baked until golden, then tossed in a hot honey sauce with garlic, lime, and fresh serrano. They’re great on their own, dipped in ranch, or tucked into a wrap.
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.
Notes
Swap It Out
If you’re not into spice, use regular honey or agave instead of hot honey.
Control the Heat
To tone down the heat of the serrano, slice it in half lengthwise, remove the seeds and inner membrane, then cut into thin half-moons.
Check Your Sauce
Traditional Worcestershire contains anchovies—so be sure to use a certified vegetarian or vegan version if needed, or sub in soy sauce or tamari.
Make Ahead Friendly
Store leftovers in an airtight container in the fridge for 2–3 days. Reheat in the microwave or on the stovetop until warmed through.
Other Serving Ideas
These are great tucked into a wrap with crunchy slaw, over a grain bowl, or served with your favorite dipping sauce.
Nutrition
Serving: 1 servingCalories: 295kcalCarbohydrates: 26gProtein: 20gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 290mgPotassium: 420mgFiber: 3gSugar: 17gVitamin A: 50IUVitamin C: 8mgCalcium: 100mgIron: 2.5mg
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