Sticky Soy Hot Honey Wings (Vegetarian)
These crispy vegetarian wings are made with enoki mushrooms, double battered, deep-fried, and tossed in a sticky soy hot honey glaze that hits sweet, spicy, and umami all at once.
Servings: 2
Ingredients
Wet Batter
- 1/2 c all purpose flour
- 1/2 c water (plus 1 tbsp extra)
- 1/2 tsp salt
- 1/2 tsp kashmiri mirch
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp cumin powder
Dry Batter
- 1/2 c all purpose flour
- 1/2 c panko bread crumbs
- 1/2 tsp salt
- 1/2 tsp kashmiri mirch
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp cumin powder
Sauce
- 2 tbsp unsalted butter
- 1 tbsp minced garlic
- 1/4 c buffalo sauce
- 3 tbsp honey
- 1/2 tsp smoked paprika
- 1 tbsp soy sauce
Other
- 8-10 ounces enoki mushrooms
Instructions
- Prepare the wet batter: In a bowl, mix flour, water, salt, Kashmiri mirch, garlic powder, onion powder, and cumin until smooth and thick like pancake batter.
- Prepare the dry batter: In a separate bowl, combine flour, panko, and the same spice mix for a crunchy coating.
- Prep the mushrooms: Cut the root ends off your enoki mushrooms and gently separate into smaller clusters.
- Coat in batter: Dip mushroom clusters into the wet batter and mix well with your hands. The mushrooms should have a very thin layer of the wet batter coating them evenly. Start portioning them into small wings.
- Form wing shapes: Dip the wing clusters into the dry batter, and use your hands to clump battered mushrooms into your final wing shapes. Make sure the mushrooms are thoroughly and heavily coated in the dry batter, and press firmly to combine.
- Fry: Heat neutral oil in a deep pan. Fry the mushrooms in batches until golden brown and crisp. Drain on a wire rack.
- Make the sauce: Melt butter in a pan over low heat. Add garlic, buffalo sauce, honey, smoked paprika, and soy sauce. Let it bubble for 2–3 minutes until thickened.
- Toss and serve: Coat the hot fried wings in the sticky sauce. Serve immediately, ideally with ranch.
Notes
(1) Make it vegan: Use plant-based butter.
(2) Oil temp matters: Fry at 350–375°F for best results.
(3) Too much batter = soggy wings. Keep it thin and light!
(4) Storage tip: Best eaten fresh, but leftovers reheat well in the air fryer.
(5) Buffalo sauce subs: Any hot sauce you love works—adjust to your heat preference.
