Vegan "Chicken Wings" with Garlic Dip

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Ingredients

For the oyster mushroom “wings”:
250 g oyster mushrooms
120 ml oat milk
50 g chickpea flour or gluten-free oat flour
For the coating:
80 g ground gluten-free oats (not too finely ground)
sea salt
1/2 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
1/2 tsp ground cumin
For the garlic dip:
1/2 cup raw cashews, soaked in hot water for 20 minutes
1/2 raw zucchini
2 garlic cloves
1/2 bunch of fresh dill
Juice of 1/2 lemon
sea salt
water

A wholesome twist on classic chicken wings – made entirely without chicken. These crispy bites are made with oyster mushrooms, coated in a fragrant, spiced crust. Instead of frying, they’re air-fried for the perfect crunch without a drop of oil. Delicious as an appetizer, a side dish, or a light main, served with fresh salad and a creamy dip.

Steps

1

Break the oyster mushrooms into smaller pieces. In a bowl, mix the gluten-free flour with the oat milk until smooth. Combine the ground oats with the spices for the coating.
2

Dip each mushroom piece into the flour-milk mixture first, then coat it in the oat-spice mixture.
3

Place the coated "wings" on parchment paper in an air fryer basket.
4

Bake in the air fryer at 180°C (350°F) for 12–15 minutes, flipping occasionally for even cooking.
5

For the garlic dip, combine the rinsed, soaked cashews, zucchini, cloves, dill, lemon, and salt in a blender. Blend until smooth, adding water gradually until you reach the desired consistency.

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