Vegan Sticky Wings – Crispy, sticky, and incredibly flavorful – sticky wings are the embodiment of a finger-licking, munching-on snack. In my recipe, I naturally make vegan chicken wings, made from seitan and jackfruit, with juicy meat and skin.
The tender vegan chicken wings are coated in an irresistibly glossy glaze: sweet, salty, spicy, and full of umami flavors – with notes of honey, soy sauce, garlic, chili, and ginger.
Sticky, spicy, sensational. Try it once – you’re hooked forever!
Vegan Sticky Wings – vegan chicken wings roasted in marinade
My vegan chicken wings, in the form of delicious sticky wings, are absolutely authentic in their meat, taste, and texture.
If you liked sticky wings, you’ll love my vegan version!
Juicy, purely plant-based chicken meat, coated in marinated vegan chicken skin, sticky and incredibly flavorful!
What are sticky wings?
Sticky wings are chicken wings marinated in a sticky, spicy sauce and then baked. The word “sticky” describes the glossy, caramelized glaze that clings to the wings as they cook—sweet, savory, and often with a hint of heat.
Whether you like the marinade American, Asian, or Buffalo-style—sticky wings are a feast for all the senses. Caramelized on the outside, juicy on the inside, with a spicy crust that leaves you wanting more.
In my recipe, I developed a marinade that’s a blend of the Asian and spicy versions, with a hint of vegan honey.
I serve it with a delicious vegan blue cheese dip. The recipe for that will follow.
Best recipe for vegan sticky wings
My vegan sticky wings are the perfect combination of crispy, sweet, spicy, and juicy—ideal for sharing, snacking, or simply enjoying without restraint.
I’ve only found cauliflower sticky wings recipes online, a certainly delicious vegetable dish, but of course I wanted the real thing.
And now you can enjoy that too with this recipe!
Classical with blue cheese dip – vegan too, of course
Sticky wings with blue cheese dip – a popular combination in American sticky wings recipes.
A pure explosion of flavor in a game of contrasts:
The vegan chicken wings are crispy caramelized on the outside, coated in a spicy, glossy glaze, slightly hot, with a wonderful umami flavor. Every bite brings juicy meat, followed by the tender crackling of the crust.
And then the highlight: the vegan blue cheese dip – creamy, cool, intense. Its tart, intensely aromatic cheese flavor perfectly balances the sweet spiciness of the wings. Together, the result is a sophisticated mix of hot & cold, sweet & salty, crunchy & creamy.
A dish that packs a culinary punch – wild, spicy, irresistible.
I’ll post the recipe for the vegan blue cheese dip on Daily Vegan soon and set a link to it here.
Vegan chicken wings – based on my famous chicken drumstick recipe
You’re probably familiar with my vegan chicken leg recipe with juicy meat, crispy skin, and even bone-in. A recipe that went absolutely viral when I first published it.
From the first week of its release, it was copied by countless blogs, in cookbooks, and on social media. Unfortunately, usually without credit and often with the claim that the person had developed it themselves, which I find a bit strange, the least to say. Because something like vegan chicken with authentic meat and even skin had never existed before back then.
I based my recipe for vegan sticky wings on my chicken leg recipe. It follows the same technique for meat and chicken skin. In an incredible sticky wings version.
More vegan poultry, meat and fish recipes
Did you love poultry, meat and fish? Are you looking for vegan recipes? Then you have to try these homemade, vegan poultry, meat and fish recipe alternatives:
- Crispy vegan chicken drumsticks on veggies
- Vegan Ćevapčići with bell pepper sauce and rice
- Vegan Scotch Eggs – with homemade vegan eggs and meat
- Vegan rack of lamb – made from seitan – even with bones
- Roasted vegan goose leg recipe – a festive plant based dish
- Festive stuffed roast with squeezed potatoes on shallot puree with berry and ginger caviar
- Meatball sandwich, with homemade subway bread
- Thüringer Brat – the best German sausage! Vegan!
- Vegan smoked bacon, made from seitan
- Seitan steaks in red wine glaze with potato roses and green beans
- Krupuk – Vegan Prawn Crackers – Ready in 5 Minutes!
- Vegan calamari – with spicy chipotle aioli
- Vegan anchovies, perfect for seasoning or as a side dish
Show me your homemade vegan chicken wings
Please follow me on Instagram or Facebook. And I’d be delighted if you made my vegan sticky wings and posted a photo of them, tagging my account. Because I always find it really great and exciting to see how my recipes have been prepared in other kitchens!
Vegan Sticky Wings – preparation in pictures
The following photos show me step by step how to prepare my vegan sticky wings. Then I’ll jump straight to the recipe.
Vegan Sticky Wings – plant-based chicken wings – 100% authentic
Course: Main course, SnacksCuisine: AmericanDifficulty: Medium4
Portionen30
minutes1
hour10
minutes1
hour10
minutesVegan Sticky Wings – Crispy, sticky, incredibly flavorful – a finger-licking snack. Made from seitan and jackfruit, with skin.
Ingredients for 16 vegan sticky wings
- Vegan Chicken Wings:
2 cans of jackfruit (in brine, available at Asian stores, approx. 500g gross weight per can)
360ml light broth
2 heaped tablespoons chickpea flour, mixed with 4 tablespoons water
90g vital wheat gluten
2 teaspoons nutritional yeast
1 teaspoon onion powder
1 teaspoon smoked salt
1/2 teaspoon salt
16 sheets rice paper
- Sticky marinade:
1 small onion, very finely chopped
3 garlic cloves, crushed
80 ml ketchup
2 tbsp rice vinegar
1 tbsp mirin
1 tbsp hoisin sauce
1 tsp freshly grated ginger
2 tbsp sriracha sauce
3 tablespoons dandelion honey or other vegan honey alternative, or maple syrup
3 tablespoons soy sauce
1 tablespoon lime juice
1/2 teaspoon salt
1 tablespoon sesame oil
- Kitchen utensils:
Bowls
Frying pan
Food processor or kitchen knife
Dish towel
Kitchen scissors
Large casserole dish
Baking tray
Paring paper
Pastry brush
Preparation
- Drain the cans of jackfruit and trim the hard ends from the jackfruit pieces. Then gently squeeze the jackfruit.
- Finely shred the hard ends with a food processor and add them to the separated jackfruit fibers. If you don’t have a fod processor, you can also use a knife.
- Now heat the broth in a pan and add the jackfruit. Simmer in the broth for about 15 minutes, until the jackfruit has broken down into its fibers and the broth has been absorbed or evaporated. Stir frequently and mash the pieces with a wooden spoon. Remove from heat and let cool.
- Mix the seitan mix with the nutritional yeast, onion powder, smoked salt, and salt for the filling.
- Knead the jackfruit fibers with the stirred chickpea flour. Then gradually sprinkle in the seitan and knead it in. This makes the meat for the vegan chicken wings truly authentic, tender, textured, and delicious.
- Dampen a dish towel and place it on a work surface.
- Fill a large bowl with water. Place a piece of rice paper inside and soak it in the water for about one minute until the rice paper is soft. Then place the rice paper on the damp towel.
- Fold the rice paper in half, doubled to form a semicircle.
- Place approximately 1/16 of the jackfruit mixture in the center of the rice paper semicircle to form a chicken wing. Form the mixture into a thin strip with a n angle in the middle. Fold the rice paper over the meat at one end and then wrap it evenly around it. Twist the excess rice paper slightly and trim with scissors. (See photos for individual steps.)
- Shape all the remaining vegan chicken wings in the same way.
- Mix all the ingredients for the Sticky Wings marinade together.
- Toss the vegan chicken wings in the Sticky Wings marinade and let them sit for 10 minutes. This works best in a large casserole dish where the vegan wings aren’t touching each other too much.
- While the vegan wings are marinating, preheat the oven to 180°C (top and bottom heat).
- Line a baking sheet with parchment paper.
- Remove the chicken wings from their marinade, let them drain slightly, and spread them out on the baking sheet. Reserve the remaining marinade.
- Bake on the middle rack for 45–50 minutes. Brush with the marinade again after 25 and 35 minutes. After the second brushing, increase the oven temperature to 210°C. At the end of the baking time, the vegan wings should develop well-toasted, crispy spots.
- Optionally, sprinkle with sesame seeds or scallion rings and serve immediately with vegan blue cheese dip or other dips.
Based on 6 Review(s)
