Chickpea Chicken Wings
Spicy, delicious, and crispy, these Chickpea Chicken Wings make for a perfect protein-packed appetizer for your next game day. Bathed in a tangy buffalo sauce and baked to crispy perfection, these buffalo tofu wings are downright addictive and satisfying, just like the real thing. Wrap the mixture in rice paper sheets to perfectly mimic the texture of traditional wings with crisp exteriors. Dip them in homemade Tahini Ranch, and it’s the most delicious finger food. Even your non-vegetarian friends will love them.
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Why You’ll Love This Chickpea Chicken Wings Recipe
Protein-Packed Appetizer – With a winning combo of chickpeas and tofu, these vegan chicken wings are an excellent choice for anyone who wants to boost their protein intake while enjoying a delicious finger snack. Being low in fat yet packed with fiber and protein, chickpeas are an excellent chicken substitute, and their neutral flavor makes them a versatile canvas to absorb whatever flavors you toss at them.
Dairy-Free and Vegan Twist on a Classic – Say goodbye to dairy but not to the flavor. These Baked Buffalo Tofu Wings are a vegan twist on classic buffalo wings with zero compromise on flavor. It’s a testament that opting for a plant-based lifestyle doesn’t mean you have to settle for bland and boring meals.
Oil-Free, Yet Crispy – Unlike traditional deep-fried buffalo wings, these Chickpea Chicken Wings maintain their crispiness without excessive oil. The air-fried or oven-baked method ensures a delightful crunch while keeping the dish light and healthy, making it a win-win for your taste buds and your waistline.
Excellent Option to Feed a Crowd – “Whether it’s game night or a casual family get-together, these vegan buffalo wings are sure to please the crowd. They are easy to make in batches, and these two-bite snacks ensure that everyone gets their fair share of plant-based goodness. You’ll be surprised at how quickly they disappear.”
How to Make Chickpea Chicken Wings
Make the Buffalo Sauce
Make your Buffalo sauce by mixing your hot sauce and tahini.
Prepare the Chickpea Mixture
Mash together your chickpeas, tofu, most of the Buffalo sauce, onion powder, chopped chives, and garlic powder until most of the chickpeas have been completely mashed.
Pan Fry the Mixture
Pan fry for about 10 minutes over medium heat to remove some of the moisture.
Tip: If you do not, the rice paper will likely break when cooking. You could also double up the rice paper if you want to skip this step!
Prep the Rice Paper Sheets
Dunk your rice paper sheet in water, then wait a few seconds for it to soften slightly and cut it in half. Add your chickpea mixture onto each half of your rice paper. Mold them into wing shapes then wrap them up nice and tight!
Coat with Buffalo Sauce
Brush both sides with some reserved Buffalo sauce.
Cooking Methods for Chickpea Chicken Wings
Air-Fry Option: Air-fry the wings at 400°F for 12-13 minutes, flipping them halfway through for an even crispiness.
Baking Option: Alternatively, bake the wings at 425°F for 25-30 minutes for a slightly different texture.
Prepare the Tahini Ranch Dip
While the wings cook, mix up the Tahini Ranch Dip. Whisk tahini, lemon juice, dill, chopped chives, Dijon mustard, garlic powder, onion powder, and season with salt and pepper to taste. Adjust the consistency with water as needed.
Serve Chickpea Chicken Wings
Once the wings have been fully cooked, dunk them in the prepared Tahini Ranch Dip and enjoy these delicious Chickpea Chicken Wings hot and fresh.
Recipe Tips for Chickpea Chicken Wings
Prep the chickpea mixture in Advance – Prepare the chickpea mixture beforehand and store it in the refrigerator for quick assembly when cooking, making this Chickpea Chicken Wings recipe easier on busy days.
Spice them Up – Brush the wings with extra sauce before cooking for added heat.
Experiment with Dipping Sauces – While the Tahini Ranch Dip is a star on its own, don’t hesitate to experiment with other dipping sauces. Consider this VEGAN FRENCH ONION DIP or a zesty garlic aioli to add a new dimension to your Chickpea Chicken Wings.
Make it Soy Free – To make this recipe soy free simply omit the tofu and add extra chickpeas.
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Chickpea Chicken Wings
Ingredients
For the Buffalo Sauce
- ½ cup Buffalo sauce – I used franks
- 3 tbsp tahini
For the Wings
- 1 15 oz can chickpeas strained and rinsed
- 250 g extra firm pressed tofu
- 2 tsp onion powder
- ¼ tsp garlic powder
- 2 tbsp chopped chives
- Rice paper sheets for wrapping – I used 6
For Tahini Ranch Dip
- ¼ cup tahini
- ¼ cup lemon juice
- 1 tsp dill
- 1 tsp chopped chives
- 1 tsp Dijon mustard
- ¼ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
- Water as needed to thin
Instructions
- First, make your Buffalo sauce by mixing your hot sauce and tahini.
- Mash together your chickpeas, tofu, most of the Buffalo sauce, onion powder, and garlic powder until most of the chickpeas have completely mashed
- Pan fry for about 10 minutes over medium heat to remove some of the moisture. If you do not, the rice paper will likely break when cooking. You could also double up the rice paper if you want to skip this step!
- Dunk your rice paper sheet in water, then wait a few seconds for it to soften slightly and cut it in half.
- Add your chickpea mixture onto each half of your rice paper and mold them into wing shapes then wrap them up nice and tight!
- Brush both sides with some reserved Buffalo sauce.
- Air-fry at 400f for 12-13 minutes, flipping halfway through, then dunk into tahini ranch and enjoy!
- You can also bake at 425f for 25-30 minutes.