Tempeh wings are very important things!
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.
As time went on, I started to try different sauces for my wings. Don’t get me wrong, I love a good buffalo sauce, but I like to switch it up too. There are so many flavors to combine, so many things to try. So, eventually, I tried Polynesian wings! They were to die for. Sweet and salty and spicy and everything! These tempeh wings are a damn good replacement.
Not only are they damn good, they are baked not fried. The sauce can be made refined sugar free, and gluten free easily. So these tempeh wings can accommodate all types of diets. They are way healthier than regular chicken wings, and will totally make even heavy meat eater’s mouths water.
This recipe is so easy. Just slice some tempeh, marinate. Bake. Toss in the sauce. The sauce just combines a few ingredients in a sauce pan, and it is simmered for a couple of minutes until it thickens. The Polynesian sauce is delicious AF. I could just drink it.
These are the perfect thing for your next sporting event(I assume, as I have never watched a sport in my life), or a friendly get together with finger foods! Quick, easy, healthy(ish)!
Baked marinated tempeh wings tossed in a Polynesian sauce made from pineapple juice and soy!
- 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
- 1/4 C. Pineapple juice
- 1 Tbsp. Soy sauce
- 1/4 C. Brown sugar or coconut sugar
- 1 1/2 tsp. Corn starch
- 1/2 tsp. Sriracha
- 1 tsp. Ginger, grated
Start by marinating the tempeh. Slice the block of tempeh into large slices, then place in a deep bowl.
Then pour the pineapple juice, soy sauce, water, rice wine vinegar and ginger for the wings into the bowl with the tempeh.
Toss the tempeh in the marinade ingredients, and make sure the tempeh is submerged as much as possible. Let marinate for at least 30 minutes, the longer the better. Toss the tempeh every once in a while to make sure all sides soak up the marinade.
Now preheat the oven to 375 degrees. Spray a sheet pan with non stick spray. Then remove the tempeh from the marinade, and place on the sheet pan.
Bake at 375 degrees for 10-15 minutes until the tempeh starts to get brown and crisp on the outside. Flip the tempeh over and bake for another 10-15 minutes until the tempeh is browned on all sides and nice and firm.
While the tempeh is baking, make the wing sauce. In a small sauce pan combine all the sauce ingredients, the pineapple juice, soy sauce, sugar, corn starch, sriracha, and ginger. Whisk together until the corn starch has dissolved.
Now heat on medium low whisking, until it comes to a simmer. Reduce heat to low and simmer until it thickens, about 3-5 minutes. Remove from heat.
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. Until the tempeh is all brown and sticky.
Now you can toss back in the sauce if there is extra, and serve immediately. I recommend topping with green onions and dipping in soy sauce and vinegar.
Sauce adapted from Epicurious.