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.
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 and my sticky soy hot honey wings made with enoki mushrooms!
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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.
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.
Garlic powder + onion powder: Classic seasoning duo that boosts the savory, umami-rich flavor in both batters. Essential for that crave-worthy, well-seasoned crust.
Kashmiri chili powder: Milder than cayenne but more flavorful than paprika, it adds a vibrant red hue and gentle smokiness without overpowering spice.
Water: Turns the dry mix into a pancake-batter consistency wet batter. Helps the dry batter cling and clump in all the right places.
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 juice + lemon zest: Brings zingy brightness and citrus punch to the sauce. The zest is optional but highly recommended for max lemon pepper flavor.
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.
Why This Is the Best Battering Technique for Air Frying
You know how air fryer recipes say they get crispy but then end up kind of… sad? Yeah, not this one. This double-batter technique is magic:
When you hit it with avocado oil spray and air fry, the result is crunchy, golden, and deeply satisfying—no soggy bites here.
The wet batter clings to the mushroom like glue.
Squeezing out excess liquid helps bind the batter and gives the mushrooms a meatier texture.
Then you roll them in dry batter, which clumps and sticks in the best way, creating that flaky, crispy exterior that mimics fried chicken skin.
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.
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.
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