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Tandoori ‘Chicken’ Wings

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!

Courses ,
Time
Prep Time: 40 mins Cook Time: 15 mins Total Time: 55 mins
Description

~5 Wings

Ingredients
    Tandoori Spice Blend (makes ~4 tbsp)
  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Ground Cumin
  • 1 Tbsp Ground Coriander
  • 1 Tbsp Garam Masala
  • 1.5 Tsp Ground Turmeric
  • 1.5 Tsp Ground Cayenne
    • Marinade
  • 1/2 Cup Unsweetened Vegan Yogurt (Coconut or any neutral yogurt)
  • 2 Tbsp Lemon Juice
  • 4 Garlic Clove (Minced)
  • 1 Inch Fresh Ginger (Grated/minced)
  • 2 Tbsp Tomato Paste
  • 3 Tbsp Tandoori Spice Blend (From above)
  • 1/2 Tsp Fennel Seeds (Or ground)
  • 1/4 Tsp Ground Mustard Seed
  • 1/2 Tsp Black Salt
  • 1/2 Tsp Liquid Smoke
    • Mushrooms
  • 5 Mini Slabs Enoki Mushroom (~200g total)
    • Tandoori Batter
  • 1 Cup All Purpose Flour
  • 1 Cup Cornstarch
  • 1 Tbsp Tandoori Spice Blend (From above, or remainder left)
  • 1 Tsp Baking Powder
  • 1 Cup Cold Sparkling Water (Adjust for thick pancake batter consistency)
    • For Frying
  • Avocado Oil (Or other high-heat oil)
    • To Serve
  • 5-6 Lemon Wedges
  • Thinly Sliced Red Onion
  • Handful Fresh Cilantro
Instructions
  1. Prep Tandoori Spice Blend

    Mix all Tandoori Spice Blend Ingredients

  2. 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

  3. 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

  4. 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

  5. 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
Read it online: https://itsromab.com/recipe/tandoori-chicken-wings/

Thank you for printing this recipe, I know you're going to love it!

Your foodie friend,

Roma B @itsromab