Crispy Buffalo Mushroom Wings with Creamy Ranch (Air-Fried)
These air-fried oyster mushroom wings are crispy, spicy, and seriously moreish. Coated in a golden crust, tossed in a fiery buffalo glaze, and served with a cooling homemade vegan ranch, they’re the ultimate plant-based comfort food.
Takes 40 minutes
Serves 4
Ingredients
For the crispy mushroom wings:
- 300 g oyster mushrooms
- 150 ml ½ cup + 2 tbsp unsweetened plant-based milk
- 1 tbsp lemon juice or apple cider vinegar
- 50 g ⅓ cup plain flour
- 50 g ⅓ cup cornflour (cornstarch)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and black pepper to taste
- Olive oil spray or brush for air-frying
For the buffalo glaze:
- 4 tbsp hot sauce
- 2 tbsp olive oil or other oil of choice
- 1 tbsp maple syrup optional
For the vegan ranch sauce:
- 3 tbsp unsweetened plant-based yoghurt
- 2 tbsp vegan mayonnaise
- 1½ tsp lemon juice
- ½ tsp garlic powder
- 1 tsp dried dill
- ½ tsp dried chives or parsley
- Salt and black pepper to taste
- 1 –2 tbsp water to thin (optional)
Instructions
- Tear the oyster mushrooms into medium, wing-sized pieces, keeping some of the stem base intact to hold clusters together.
- In a bowl, combine the plant-based milk and lemon juice or vinegar. Let it sit for 5 minutes to curdle slightly and form a vegan buttermilk.
- In a separate bowl, whisk together the plain flour, cornflour, garlic powder, smoked paprika, salt and black pepper.
- Dip each mushroom piece into the buttermilk, then dredge in the flour mixture to coat thoroughly. Press gently to help the coating stick, then set aside.
- Preheat the air fryer to 200°C (392°F). Arrange the mushrooms in a single layer, spray or brush lightly with olive oil, and air-fry for 10–12 minutes, flipping halfway and brushing or spraying again, until crisp and lightly golden.
- To make the buffalo glaze, mix together the hot sauce, olive oil, and maple syrup (if using) in a small bowl until smooth.
- Toss the crispy mushrooms in the buffalo sauce until evenly coated, then return them to the air fryer and cook for a further 6 minutes at 200°C (392°F), until glazed and crisp at the edges.
- To prepare the vegan ranch, whisk together the yoghurt, vegan mayo, lemon juice, garlic powder, dill, chives or parsley, salt and pepper. Add a little water if needed to reach a creamy, pourable consistency.
- Serve the buffalo mushrooms hot with the ranch sauce on the side for dipping. Garnish with fresh herbs if desired.
