Vegan Rotisserie Chicken Wings
Indulge in the perfect plant-based twist on a classic favorite with these Vegan Rotisserie Chicken Wings! Made with protein-packed textured vegetable protein (TVP) chunks, these wings are marinated in a savory blend of smoked paprika, garlic powder, soy sauce, maple syrup, and fragrant dried herbs like thyme and rosemary. The dish achieves a delightfully crispy texture through a two-step baking process, enhanced with a buttery cornstarch glaze and an extra brush of flavorful marinade. Perfectly golden and bursting with umami, these wings are a satisfying and guilt-free alternative to their traditional counterpart. Ready in just over an hour, they’re the ultimate vegan comfort food for game days, appetizers, or any meal craving a touch of hearty, smoky goodness. Serve them hot with your favorite dipping sauces, and they're sure to impress vegans and non-vegans alike!
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Recipe Information
Ingredients
- 200 grams Textured vegetable protein (TVP) chunks
- 500 ml Vegetable broth
- 3 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 1 tablespoon Maple syrup
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 0.5 teaspoon Dried rosemary
- 0.5 teaspoon Black pepper
- 2 tablespoons Nutritional yeast
- 1 tablespoon Cornstarch
- 2 tablespoons Vegan butter
- 1 tablespoon Extra olive oil for brushing
Instructions
Bring the vegetable broth to a boil in a large saucepan. Add the TVP chunks and stir. Remove from heat, cover, and let sit for 10 minutes until the TVP is rehydrated. Drain any excess liquid.
In a large bowl, combine the olive oil, soy sauce, maple syrup, smoked paprika, garlic powder, onion powder, thyme, rosemary, black pepper, and nutritional yeast. Mix to form a marinade.
Add the rehydrated TVP chunks to the marinade and stir to coat thoroughly. Let marinate for at least 20 minutes for better flavor.
Preheat the oven to 200°C (390°F). Line a baking sheet with parchment paper.
Drain the TVP chunks from the marinade, saving the marinade for later use. Spread the chunks evenly on the prepared baking sheet.
Melt the vegan butter in a small saucepan over low heat and add the cornstarch to thicken it slightly. Brush the TVP chunks with this butter mixture, ensuring they are well coated.
Bake in the preheated oven for 20 minutes. After 20 minutes, remove the pan and brush the wings with the reserved marinade, adding the additional tablespoon of olive oil to enhance the crispy texture.
Return to the oven and bake for another 20 minutes until the wings are golden and crispy.
Remove from the oven and let cool for a couple of minutes. Serve hot with your favorite dipping sauces.
Nutrition Facts
Calories |
1734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.6 g | 108% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2548 mg | 111% | |
| Total Carbohydrate | 138.1 g | 50% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 27.1 g | ||
| Protein | 118.3 g | 237% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 539 mg | 41% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 3270 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
