Deeply seasoned, lightly crispy, perfectly spicy—oh, and incredibly simple. When the craving strikes, these Buffalo-style mushroom “wings” really hit the spot! Oyster mushrooms have a dense, stringy texture that is a great replacement for chicken. A quick marinade and a toss in coating is all it takes to get them ready for fry. But skip the splattering pot of oil and slide these straight into an air fryer for the perfect crunchy bites. Then it’s just a toss in hot sauce and a side of ranch dressing for a perfect plate of plant-based comfort food.
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 1 hr |
| Yield: | 2 to 4 servings |
Ingredients
- 1 cup milk of choice, such as unsweetened almond or soy
- 1/2 cup all-purpose flour
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper
- 8 ounces oyster mushrooms, torn into strips
- 1/3 cup Buffalo-style hot sauce, such as Frank’s, plus more to taste
- 2 cups all-purpose flour
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon ground mustard
- Kosher salt and freshly ground black pepper
- Nonstick cooking spray, for the mushrooms
- Ranch dressing and carrot and celery sticks, for serving
Instructions
- For the mushrooms and marinade: Whisk the milk, flour, chili powder, cumin, garlic powder, onion powder, paprika and 1/2 teaspoon each salt and pepper in a large bowl. Add the mushroom strips and set aside to marinate for at least 30 minutes and up to 2 hours.
- For the coating: Meanwhile, whisk the flour, chili powder, cumin, garlic powder, onion powder, paprika, mustard, 2 teaspoons salt and 1 teaspoon pepper in a large bowl.
- Working in batches, use tongs to lift some of the mushrooms from the marinade, letting the excess drip off. Toss in the coating until fully covered, then transfer to a plate. Spray both sides thoroughly with nonstick spray and arrange in a 6-quart air fryer. Cook at 375 degrees F until the coating is golden brown and crispy, about 10 minutes (see Cook’s Note). Flip the pieces over and cook until extra crispy on both sides, an additional 5 minutes. Remove to a wire rack while coating and frying the remaining batches. (The fried pieces can be kept warm in a 200 degree F oven, if needed.)
- Add the mushrooms to a large bowl and drizzle with the hot sauce. Toss to coat completely, adding more if desired. Serve immediately with ranch and a side of carrot and celery sticks for dipping.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 818 |
| Total Fat | 46 g |
| Saturated Fat | 4 g |
| Carbohydrates | 87 g |
| Dietary Fiber | 11 g |
| Sugar | 4 g |
| Protein | 20 g |
| Cholesterol | 2 mg |
| Sodium | 546 mg |
Reviews
I’d just call this air fryer buffalo mushrooms – they’re obviously not wings or “wings”, but they ARE delicious. Will absolutely make these again.