Dinner

Tempeh Buffalo Wings with Vegan Ranch Recipe

ByMaya Arden February 26, 2026February 26, 2026

Introduction

Tempeh Buffalo “Wings” are a flavorful and satisfying vegan alternative to traditional chicken wings. Crispy, tangy, and coated in spicy buffalo sauce, these tempeh pieces pair perfectly with a creamy vegan ranch and crunchy celery sticks for a crowd-pleasing snack or appetizer.

A white bowl in the lower left holds creamy, beige dipping sauce with small herb specks, and a light green celery stick dipped into it. Next to the bowl on the right, a pile of grilled triangular tempeh pieces with bright orange glaze and black grill marks sits on a worn, metal tray. One tempeh piece is separated to the left of the pile with some sauce on top. In the top left corner, several celery sticks with a light green color lay parallel on the tray. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Vegan Ranch:
1/2 cup vegan mayonnaise

2 Tbsp. chopped fresh dill
1 Tbsp. unsweetened almond milk, plus more if needed

1 Tbsp. apple cider vinegar
1/4 tsp. garlic powder

1/4 tsp. onion powder
Large pinch sweet paprika
Kosher salt

Freshly ground black pepper
For the Tempeh Wings:
2 (8-ounce) blocks tempeh

2 Tbsp. safflower or vegetable oil, plus more for grill
1/2 cup hot sauce (Frank’s preferred)
1/2 cup vegan butter

1 Tbsp. light agave syrup
4 celery stalks, cut into sticks, for serving

Instructions

Step 1: Make the vegan ranch by whisking together vegan mayonnaise, dill, almond milk, apple cider vinegar, garlic powder, onion powder, paprika, salt, and pepper in a medium bowl. Thin with extra almond milk or water if needed for a dip consistency. Refrigerate until ready to serve.

Step 2: Cut each tempeh block crosswise into three pieces, then diagonally to make six triangular pieces per block. Prepare a steamer by adding 2 inches of water in a saucepan and fitting with a steamer basket. Bring to a simmer over medium-high heat, then arrange tempeh pieces in the basket. Cover and steam for 15 minutes.
Step 3: Transfer steamed tempeh to a bowl and toss with 2 tablespoons of oil to coat.
Step 4: In a small saucepan, combine hot sauce, vegan butter, and agave syrup. Bring to a simmer and cook, whisking occasionally, until slightly reduced, about 6 minutes. Pour into a large bowl and keep warm.

Step 5: Preheat a grill or grill pan to medium-high and oil the grates. Grill tempeh pieces, turning occasionally, until golden on all sides, about 6 minutes. Transfer tempeh to the bowl with buffalo sauce and toss to coat evenly.
Step 6: Serve the buffalo tempeh wings on a platter with celery sticks and vegan ranch for dipping.

Tips & Variations

For extra crispiness, pan-fry the tempeh after steaming before tossing in sauce.

Substitute almond milk with any other plant-based milk for the ranch dressing.
Add smoked paprika or cayenne to the buffalo sauce for a smoky or spicier kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain texture. The vegan ranch dressing can be stored separately for up to one week in the refrigerator.

How to Serve

A white bowl filled with creamy, speckled light beige dipping sauce with a celery stick dipped inside, placed on a white marbled surface next to a group of bright orange triangular, grilled tempeh pieces with dark grill marks stacked closely together. To the left, several fresh green celery sticks lie above a single tempeh triangle partially covered in the creamy sauce. The overall look is warm and appetizing with the grilled texture visible on the tempeh, all on a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the tempeh wings instead of grilling?

Yes, you can bake the tempeh pieces on a lined baking sheet at 400°F (200°C) for about 20 minutes, flipping halfway, until golden before tossing in the sauce.