Vegan Polynesian Tempeh Wings!!!!

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These Polynesian tempeh wings satisfy all my cravings. They are nice and crispy golden brown on the outside, firm but tender inside. Sweet and spicy, sticky and wonderful. Also, incredibly easy, like so easy. I loved chicken wings when I was a kid. My dad used to take me to gets wings as a treat, it was kind of our thing. I still crave that sticky, spiciness. I don’t crave the chicken, just the way your fingers get messy with all the perfect sauces! These Polynesian tempeh wings hit all the important points…

Ingredients   [ For 4 to 5 people ]    [   Preparation time : 32 minute  –  Cooking time : 35 minutes  ]

Polynesian Wing Sauce

  • 1/4 C. Pineapple juice
  • 1 Tbsp. Soy sauce
  • 1/4 C. Brown sugar or coconut sugar
  • 1 1/2 tsp. Cornstarch
  • 1/2 tsp. Sriracha
  • 1 tsp. Ginger, grated

Tempeh Wings

  • 8 oz. Tempeh
  • 1/2 C. Pineapple juice
  • 2 Tbsp. Soy sauce
  • 1/4 C. Water
  • 1 Tbsp. Rice wine vinegar
  • 1/2 tsp. Ginger, grated

Preparation Method

  1. Start by marinating the tempeh. Slice the block of tempeh into large slices, then place in a deep bowl.
  2. Then pour the pineapple juice, soy sauce, water, rice wine vinegar and ginger for the wings into the bowl with the tempeh.
  3. Toss the tempeh in the marinade ingredients, and make sure the tempeh is submerged as much as possible.
  4. Let marinate for at least 30 minutes, the longer the better.
  5. Toss the tempeh every once in a while to make sure all sides soak up the marinade.
  6. Now preheat the oven to 375 degrees. Spray a sheet pan with nonstick spray.
  7. Then remove the tempeh from the marinade, and place on the sheet pan.
  8. Bake at 375 degrees for 10-15 minutes until the tempeh starts to get brown and crisp on the outside.
  9. Flip the tempeh over and bake for another 10-15 minutes until the tempeh is browned on all sides and nice and firm.
  10. While the tempeh is baking, make the wing sauce.
  11. In a small saucepan combine all the sauce ingredients, the pineapple juice, soy sauce, sugar, cornstarch, sriracha, and ginger.
  12. Whisk together until the cornstarch has dissolved.
  13. Now heat on medium-low whisking, until it comes to a simmer.
  14. Reduce heat to low and simmer until it thickens, about 3-5 minutes. Remove from heat.
  15. Once the wings are done, add them to the sauce and toss to coat. Then place back on the sheet pan. and bake for another 2-3 minutes.
  16. Until the tempeh is all brown and sticky.
  17. Now you can toss back in the sauce if there is extra, and serve immediately.
  18. I recommend topping with green onions and dipping in soy sauce and vinegar. 

Enjoy it!!


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