Buffalo Tofu Wings

Want something spicy, crunchy, and totally addictive that happens to be plant-based? I got you. I fell hard for buffalo tofu wings the first time I tried to make them at home—mainly because I burned a batch of cauliflower wings and needed a backup plan. Tofu came through like a champ and now I make these weekly. If you love bold wing flavors without the meat, you’ll want to try this recipe—and FYI, you can pair them with a crispy side like my take on fries for the full experience: Louisiana Voodoo Fries Wingstop copycat.

Why You’ll Love This Recipe

• Crunchy exterior meets tender, flavorful inside—no weird mushy tofu situations.
• Fast cleanup and mostly pantry-friendly ingredients.
• Customizable heat level: dial it down or make it nuclear—your call.
• Perfect for game day, a cozy dinner, or showing off to friends who doubt vegan wings.

Ingredients You’ll Need

• 1 block extra-firm tofu
• 1/2 cup all-purpose flour
• 3/4 cup plant-based milk
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp onion powder
• 1/4 tsp salt
• 1 cup panko breadcrumbs
• 1 cup buffalo sauce, preferably Frank’s RedHot Buffalo Sauce
• 1 tbsp vegan butter

How to Make (Step-by-Step)

STEP 1

Remove the tofu from its wrapping and drain the water. Use a tofu press or create your own at home. To create your own, wrap the tofu in a clean kitchen towel or folded paper towels. Place tofu on a plate and top with heavy objects. This could include a cutting board and some books, cans of food, jars of nut butter, etc. Anything heavy will do the trick. Let tofu sit for 15-30 minutes. After, remove the objects and unwrap the tofu. Most of the moisture will have soaked into the towel.

STEP 2

Slice the block of tofu into rectangular strips. I recommend creating 9–12 strips. Keep them roughly even so they cook the same. Smaller strips crisp up faster; larger ones feel more like classic wings.

STEP 3

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Higher heat helps the panko get golden and crunchy without drying the inside.

STEP 4

Combine flour, plant-based milk, garlic powder, paprika, onion powder, and salt in a bowl. Whisk together. Add plant-based milk and whisk together once more. You want a fairly smooth, slightly thick batter that clings to the tofu.

STEP 5

Add panko breadcrumbs to a bowl. I like to season the panko with a pinch of salt and a little extra paprika for color. This step makes a big difference in texture, so don’t skip it.

STEP 6

Using a fork, dip one strip of tofu in the wet batter. Flip to coat the other side. Tap off any excess batter. Immediately dip the battered tofu in the breadcrumbs. Toss a few times to evenly coat the tofu. Transfer to the baking sheet. Repeat until all strips are coated. Give each strip a little space so the hot air circulates.

STEP 7

Bake the tofu wings for 25 minutes, flipping once halfway through. Check that the panko turns golden brown. If you want extra crispiness, you’ll take them up one more level in the sauce step.

STEP 8

Combine buffalo sauce and butter in a bowl. Microwave for 1 minute to melt the butter, then mix together. This makes a glossy, clingy sauce that tastes like the real deal.

STEP 9

Remove tofu wings from the oven. Dip one wing in the buffalo sauce. Flip to coat both sides. Tap off any excess sauce. Repeat with all wings. Serve the buffalo tofu wings immediately OR bake the wings for another 15 minutes. For crispy wings, I recommend baking them again. Serve with celery sticks and vegan ranch dip. Enjoy!

Pro Tips for the Best Results

• Press the tofu well: the drier the tofu, the crispier the coating. No shortcuts here.
• Season the panko with salt, pepper, and a little garlic powder for more flavor.
• Space the strips so air can circulate; crowding makes soggy crust.
• Double-bake for crunch: toss in the oven for 10–15 extra minutes after saucing.
• Use a thermometer if you’re picky: 425°F oven temp keeps the texture balanced.
• Make ahead: you can bread the strips and keep them covered in the fridge for an hour before baking.

Fun Variations & Topping Ideas

Variations:

• Swap breadcrumbs for crushed cornflakes for ultra-crisp texture.
• Use sriracha or gochujang instead of buffalo for a different flavor profile.
• Air-fry at 400°F for 12–15 minutes if you prefer an air-fryer approach.

Toppings:

• Crumbled vegan blue cheese or a drizzle of vegan ranch.
• Thinly sliced scallions or fresh parsley for brightness.
• Sesame seeds and finely chopped cilantro for an Asian twist.

Storing and Reheating

Store leftover buffalo tofu wings in an airtight container in the fridge for 3–4 days. Reheat in the oven at 375°F for 8–12 minutes to regain crispiness. Avoid microwaving unless you accept soft crust. If you froze extras, thaw overnight in the fridge and re-crisp in the oven.

Leftover ideas

Turn leftovers into a sandwich or salad topper. I once threw leftover wings into a grain bowl with farro, pickled red onion, and a hefty spoonful of vegan ranch—zero regrets. Want something snacky? Chop them up and mix with shredded lettuce and more buffalo sauce for quick sliders. For an inspired combo, pair those sliders with this spicy mini-slider idea: spicy buffalo chicken sliders—yes, use the link for ideas, not for meat.

Frequently Asked Questions (FAQ)

Can I use silken tofu for this recipe?

No. I recommend extra-firm tofu only. Silken tofu holds no shape and turns to mush when you bread it.

Can I make these gluten-free?

Yes. Swap all-purpose flour for a gluten-free 1:1 flour and use gluten-free panko. The texture will differ slightly, but you’ll still get a great crunch.

How spicy will these be with Frank’s?

Frank’s gives a classic buffalo heat that most people love. Want it milder? Mix the sauce with more vegan butter. Want it hotter? Add hot sauce or cayenne to the sauce.

Can I skip the butter in the sauce?

You can, but the butter helps the sauce cling and taste rich. Use a vegan butter substitute for the same effect.

Are these good for parties?

Yes—people devour them. They look fancy but take almost no skill. Serve with celery, carrot sticks, and dipping sauces.

Conclusion

If you want a crunchy, spicy, and totally satisfying wing alternative, these buffalo tofu wings check every box. I love that they use pantry staples and let you control the heat and crisp level. Give them a try this weekend and tell me if you made them extra spicy or loaded them with toppings—I live for that feedback. For another tried-and-true method that inspired my approach, check out Crispy Baked Buffalo Tofu Wings – The Curious Chickpea for additional tips and variations.