Sticky Soy Hot Honey Wings (Vegetarian)

Let me guess—you miss the wings, but not the wings. Same. Enter these sticky soy hot honey vegetarian wings: crispy, saucy, and completely meatless. They’ve got all the drama of buffalo wings with none of the chicken, thanks to the magical powers of enoki mushrooms. These aren’t cauliflower bites pretending to be wings. These are crunchy, spicy-sweet, flavor-packed plant-based wings you’ll actually crave.

Whether you’re a full-time vegetarian or just wing-curious, these meatless wings are here to make your game day (or Tuesday night) a little extra. Plus, they’re deep-fried and sauced like the real deal. No air fryer excuses here. And, if you’re craving more meatless recipes, be sure to check out my vegan steak tacos recipe too!

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Why do Enoki Mushrooms Make a Good Meat Substitute?

Enoki mushrooms are the cheat code to vegetarian wings. They’re stringy and fibrous, so they mimic the pull-apart feel of shredded chicken. When battered and fried, they crisp up on the outside but stay juicy inside.

Plus, their mild flavor soaks up sauce like a champ—basically the tofu of the mushroom world, but way more fun to eat. But, if enoki mushrooms aren’t your thing – I also have an oyster mushroom wing recipe that is equally delicious!

Key Ingredients (And Why They Matter)

• All-purpose flour and water: This is the base of the wet batter. It should be thick enough to lightly coat the mushrooms—think pancake batter, not tempura. You don’t want it dripping everywhere, just a nice, even layer to help everything stick.
• Panko breadcrumbs: These are key for that extra crunchy texture. They’re lighter and crispier than regular breadcrumbs and give the wings that signature crunch.
• Spices (salt, Kashmiri mirch, garlic powder, onion powder, cumin): A bold blend that builds layers of flavor into both the wet and dry batters. Kashmiri mirch adds a beautiful red hue and mild heat without overpowering everything.
• Enoki mushrooms: The star of the show. Their thin, noodle-like strands naturally mimic shredded chicken when grouped together. They fry up crispy on the outside while staying slightly chewy in the center—exactly what you want in a wing.
• Unsalted butter and garlic: The base of the sauce. Butter adds richness, while garlic gives that sharp, aromatic kick that balances the sweetness of the honey.
• Buffalo sauce and honey: The sweet and spicy duo that makes the sauce so addictive. The buffalo sauce brings tangy heat, while the honey thickens and glazes the wings beautifully.
• Soy sauce and smoked paprika: Soy adds depth and umami, balancing out the honey and spice. Smoked paprika adds a subtle warmth and smoky edge that ties everything together.

My Battering Technique (and Why It Works)

Here’s how I get those mushrooms to look—and more importantly, feel—like real wings.

First, I coat the enoki mushrooms in a very thin layer of wet batter. Not too much—just enough to lightly bind the strands together without clogging up the space between them. This step is crucial. If the batter is too thick, it gets stuck between the fine enoki strands and doesn’t cook evenly when deep frying. You end up with soggy spots or undercooked centers, and nobody wants that.

Once the mushrooms are lightly coated, I gently clump them into wing shapes—think two-finger-wide bundles—and press them together just enough to hold. Then I press them into the dry batter, which helps everything stick and builds that crispy exterior. The panko in the dry mix adds a light, airy crunch while also giving the wing shapes more structure.

This technique gives you those pull-apart, crunchy-on-the-outside, juicy-on-the-inside vegetarian wings that actually hold up to tossing in a sticky sauce. Plus, the shape makes them super satisfying to eat—they’re not just mushroom bits in batter, they’re wings.

Common Mistakes to Avoid + Pro Tips

Expert Tips & Tricks

Let the sauce bubble but not burn – garlic gets bitter if it browns too much.

Use cold batter for crispier wings. You can even chill your wet mix for 10 minutes.

Don’t overcrowd the oil. Fry in small batches to keep the oil temperature stable.

Drain fried wings on a wire rack, not paper towels, to keep them crisp.

FAQ