Smoky, spicy, and crispy — these Vegan Tandoori “Chicken” Wings are a plant-based flavor bomb. Meaty slabs of enoki mushrooms are marinated in a bold, garlicky tandoori yogurt sauce, then dipped in a spiced batter and fried until golden perfection. Every bite delivers crunch that gives way to juicy, smoky, pull-apart “wings” bursting with Indian-inspired spices. It’s literally a burst of flavor, with the marinade dripping from the inside of every bite. The pull is CRAZY, and all mushrooms of course 🙂
Serve them hot with lemon wedges, fresh cilantro, and red onions for the authentic Indian way!
Tandoori ‘Chicken’ Wings
Description
~5 Wings
Ingredients
Tandoori Spice Blend (makes ~4 tbsp)
Marinade
Mushrooms
Tandoori Batter
For Frying
To Serve
Instructions
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Prep Tandoori Spice Blend
Mix all Tandoori Spice Blend Ingredients
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Marinate Mushrooms
In a bowl, whisk together all marinade ingredients until smooth
Trim and separate enoki mushrooms into slabs, keeping root ends partially intact to help them stay together
Gently coat enoki slabs in marinade
Cover and refrigerate for at least 30 minutes
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Prep Batter
In a mixing bowl, combine flour, cornstarch, baking powder, and 1 tbsp (or remainder) of the Tandoori Spice Blend
Gradually whisk in cold sparkling water until you get a gloopy pancake-like consistency
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Fry
Heat oil in a deep pan to 350–375°F
Let excess marinade drip off each mushroom slab, then dip into batter
Carefully place in hot oil and fry for 2–3 minutes per side, until golden, crispy, and lightly charred
Transfer to a paper towel-lined tray to drain
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Serve
Serve hot with lemon wedges, red onions, cilantro, or vegan yogurt on the side
Pro Tips💡 Keep the root ends of the enoki mushrooms slightly intact to hold clusters together Double dip in batter for an extra crispy coating For a lighter option, spray battered mushrooms with oil and air-fry at 400°F for 10–12 minutes, flipping halfway through