Vegetarian Lemon Pepper Wings (With Oyster Mushrooms)
Servings: 4 wings
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.
