Tempeh Buffalo Wingz
2 8oz packages of tempeh (Trader Joe's are great)
4 Large Eggs (beaten)
1 cup flour
1-1/2 teaspoon salt
6 Tablespoons Ground Thyme
3 Tablespoons Paprika
Fresh Gound Pepper
1-1/2 Tablespoons Garlic Powder
Seasoned Bread Crumbs
4 Tablespoons Butter
1 8oz bottle Frank's Red Hot Sauce
4 Cloves Garlic (minced)
In a saucepan, boil 4 quarts of water. Cut the tempeh into 4 equal blocks, then cut those blocks into triangles, and carefully slice the triangles in half, lengthwise. Place the tempeh in the boiling water and cover, for about 20 minutes. Pour the tempeh into a colander and rinse with cold water. Allow the tempeh to cool.
While the tempeh is cooking/cooling, prepare the sauce. Lightly saute the garlic in the butter for about 2 minutes. Add the Frank's Red Hot sauce and heat until "just" boiling. Reduce heat to a simmer.
Preheat your oven to 425 degrees F.
Prepare the flour: Mix all dry ingredients except the bread crumbs.
Dip each piece of tempeh in the eggs
Cover with the seasoned flour
Dip the floured tempeh in the egg (again)
Coat the tempeh with the seasoned bread crumbs and place on a greased cookie sheet (or jelly roll pan)
Bake for about 10 minutes, turn over and bake on the other side for another 10 minutes.
Remove the tempeh and place in a large bowl. Pour the Buffalo sauce over the wingz and toss until well coated.
Dish onto a lettuce lined platter.
Serve with Blue Moon RISING MOON or other great seasonal beer.
All images and original content Copyright © 2003 - 2017 Joe Kennedy