I've eaten a lot of vegan wings in my day. Whether they're made from tofu, tempeh, seitan, or Gardein, they're always amazing. I love that rich, hot, buttery sauce that sticks to your fingers (and sometimes your chin). When I make homemade wing sauces, I always use equal parts hot sauce and soy margarine. And I use a LOT of margarine.
But little did I know that you don't really need all that fat to make delicious wings. Sure, it adds to the flavor, and maybe it's best to stick to full fat versions when serving a crowd. But the low-fat Buffalo Tempeh in Appetite for Reduction is perfect for everyday eatin':
The sauce on these tempeh wings substitutes vegetable broth for the soy margarine. It doesn't make for a thick coating like the margarine does, but that's okay because you marinate the tempeh in the sauce. And then while the tempeh is pan-frying, you pour any remaining marinade into the skillet and it absorbs into the tempeh.
I served my guilt-free wings with Leahey Gardens vegan macaroni & cheese and a hearty scoop of slow-simmered collard greens and turnips.