Let me introduce you to the lemon pepper wings that changed my life—and they just so happen to be vegetarian! These crispy, air-fried oyster mushroom “wings” are tossed in a buttery, spicy, tangy lemon pepper buffalo sauce that is absolutely addictive. Whether you’re plant-based or just wing-curious, you’ll want to make these on repeat. If you love lemon pepper flavor, try my lemon pepper vegan tofu tenders for another crispy meatless version.
We’re ditching tofu and skipping cauliflower—oyster mushrooms give that juicy, chewy, chicken-like bite, and they crisp up beautifully in the air fryer. It’s the kind of weeknight dinner or party snack that feels indulgent but is secretly pretty wholesome. If you’ve been searching for crispy lemon pepper wings with a twist, you’re in the right place. And, while you’re here – check out my classic deep-fried oyster mushroom fried chicken, sticky soy hot honey wings, and Thai sweet chili wings!
Quick Look: Vegetarian Lemon Pepper Wings
✅ Recipe Name: Vegetarian Lemon Pepper Wings (Oyster Mushrooms)
🕒 Ready In: 25 minutes
👪 Serves: 4 wings
🥣 Main Ingredients: oyster mushrooms, flour, lemon pepper seasoning, buffalo sauce, and butter
👌 Difficulty: Easy. Coat oyster mushrooms in seasoned wet and dry batters, air fry until crispy, then toss in a buttery lemon pepper buffalo sauce.
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Table of Contents
Key Ingredients (And Why They Matter)
- Oyster mushrooms: These are the meaty, chewy backbone of this recipe. When battered and air-fried, they mimic the juicy bite of chicken wings shockingly well. I use oyster mushrooms for tons of recipes from wings to burgers like my hot honey oyster mushroom burger!
- All Purpose Flour: Forms the base of both the wet and dry batters. It gives structure, helps create clumps for a crispy exterior, and binds everything together.
- Creole seasoning: A bold, zesty blend of spices that adds a punch of savory flavor and a little heat. It gives depth to the batter without needing a dozen other seasonings.
- Avocado oil spray: Helps the battered mushrooms crisp up in the air fryer without needing to deep fry. Neutral flavor and high smoke point = air fryer MVP.
- Butter: The rich base of our sauce. It balances the acidity and spice while giving that classic wing gloss.
- Lemon pepper seasoning: The hero of the recipe. Tangy, citrusy, peppery, and a little salty—it brings all the lemon pepper vibes to life.
- Buffalo sauce: Adds a tangy, vinegary heat that pairs perfectly with lemon. It gives these wings that spicy, familiar kick.
- Honey: Rounds out the sauce with a little sweetness to balance the heat and acidity.
How to Make Lemon Pepper Wings
- Coat in wet batter. Dip each oyster mushroom into the wet batter until fully coated, then firmly squeeze out the excess batter and moisture.
- Coat in dry batter. Press the mushrooms into the dry batter, packing the coating onto them and shaping the clusters into wing-like pieces.
- Spray with oil. Arrange the coated mushrooms in the air fryer basket and generously spray all sides with avocado oil.
- Air fry until crispy. Air fry at 400°F for 15–18 minutes, flipping halfway through, until golden brown and crispy.
- Make the sauce. Melt the butter, then stir in the lemon juice, lemon pepper seasoning, honey, buffalo sauce, and lemon zest.
- Toss and serve. Toss the crispy mushroom wings in the sauce until evenly coated and serve immediately.
The Best Technique For Air-frying Wings
You know how air fryer recipes always promise crispy results, but sometimes come out a little… sad? Not these. The secret to my recipe is a double-batter technique that creates a seriously crunchy, golden exterior without deep frying.
First, the mushrooms are coated in a wet batter, which clings to every nook and cranny. Gently squeezing out excess moisture beforehand helps the batter stick better while also giving the mushrooms a firmer, meatier texture.
Next comes the dry batter. As it sticks to the wet coating, it forms little craggy clumps and ridges that crisp up beautifully in the air fryer. A generous coating of avocado oil spray helps everything turn deeply golden and crunchy, creating that flaky, fried-chicken-style crust with no soggy bites.
Expert Tips and Tricks
Make extra sauce: It’s addictive. You’ll want to dip everything in it—fries, veggies, a spoon…
Don’t skip the squeeze: Pressing the mushrooms after the wet batter step is what gives you that realistic wing texture.
Use large oyster mushrooms: Aim for 2 big ones (about 6 oz total)—they hold together better and make perfect “wing” portions.
Generously spray with oil: This ensures even browning and crispiness in the air fryer.
Find more meat-free wings, burgers, and hearty mains on my Meat Substitutes page.
Lemon pepper wings FAQ
Yes! I think enoki mushrooms would work really well here too.
Yes, but they won’t be as crispy. Bake at 425°F for about 25 minutes, flipping halfway and spraying generously with oil.
Vegetarian Lemon Pepper Wings (With Oyster Mushrooms)
Ingredients
Dry batter
- 1/2 c flour
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tbsp creole seasoning
- 1/2 tsp kashmiri chili powder
Wet batter
- 1/2 c flour
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tbsp creole seasoning
- 1/2 tsp kashmiri chili powder
- 2/3 c water
Sauce
- 3 tbsp unsalted butter
- 1/2 tbsp lemon juice
- 1 tbsp lemon pepper seasoning
- 1 tbsp honey
- 2 tbsp buffalo sauce
Other
- 6 once oyster mushroom
- Avocado oil spray
Instructions
- Make the Dry Batter: In a bowl, mix flour, onion powder, garlic powder, creole seasoning, and Kashmiri chili powder.
- Make the Wet Batter: In another bowl, mix the same ingredients as the dry batter, but add water. Stir until it forms a thick pancake batter.
- Coat the Mushrooms: Dip each oyster mushroom in the wet batter, ensuring it’s fully coated. Then squeeze it firmly to remove excess moisture and help the texture firm up.
- Dredge in Dry Batter: Press the wet mushrooms into the dry mix, clumping and shaping them to resemble wings.
- Spray with Oil: Generously spray all sides with avocado oil.
- Air Fry: Place in the air fryer at 400°F for 15–18 minutes, flipping halfway through, until golden brown and crispy.
- Make the Sauce: Melt butter in a small pan, then add lemon juice, lemon pepper seasoning, honey, buffalo sauce, and lemon zest. Mix well.
- Toss and Serve: Coat the crispy wings in the sauce and serve immediately.
Notes
- This recipe makes about 4 vegetarian “wings” using 2 large oyster mushrooms (roughly 6 oz total).
- To scale up, double or triple the recipe and cook in batches to maintain crispiness.
- Don’t skip squeezing the mushrooms after the wet batter—this step is key for the best texture and helps the batter stick.
- For a more intense lemon flavor, add extra lemon zest to the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely love this recipe! I don’t like mushrooms but this doesn’t even taste like mushrooms! I love how crispy they get in an airfryer so I love that I don’t have to deep fry it. The lemon pepper flavor is the best. I don’t always eat the hot sauce, but either way, it’s a 10/10 recipe