Baked Buffalo Tofu Wings That Stay Crispy Even After the Sauce
Pressed extra-firm tofu gets a shattery cornstarch crust, a quick bake on a wire rack, and a final toss in buttery Frank's sauce. These baked buffalo tofu wings stay crispy even after the sauce hits — no deep fryer required. Game day, movie night, or the vegetarian guest who deserves better.
Equipment
- Rimmed Baking Sheet
- Wire cooling rack
- Clean Kitchen Towels
- Heavy Skillet
- Large Mixing Bowls
- Pastry Brush
- Tongs
Ingredients
For the Tofu Wings
- 1 block extra-firm tofu (14-16 oz)
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper (a few grinds)
- 2 tablespoons neutral oil (avocado or canola)
For the Buffalo Sauce
- 1/2 cup Frank's RedHot Original
- 3 tablespoons melted vegan butter (or regular butter)
- 1 teaspoon maple syrup (optional)
For Serving
- Celery sticks and ranch or blue cheese
Instructions
- Press the tofu: Drain the block and wrap it in a clean kitchen towel. Set it on a plate, place your heaviest skillet on top, and leave it for 20 full minutes. The towel should feel damp and the tofu should look visibly thinner and denser.
- Preheat the oven to 425°F. Line a rimmed baking sheet with foil and place a wire cooling rack on top.
- Cut the wings: Slice the pressed tofu crosswise into 1-inch-thick slabs, then cut each slab diagonally into two triangles for extra crispy edges.
- In a large bowl, stir together the cornstarch, garlic powder, smoked paprika, salt, and pepper. Add the tofu triangles and toss gently with your hands until every piece wears a dusty coating.
- Arrange the tofu on the wire rack so no pieces are touching. Brush the tops with oil, flip each piece, and brush the other side.
- Bake for 15 minutes. Flip every piece with tongs and bake another 12-15 minutes, until the crust is deep golden with darker edges and the pieces sound slightly hollow when tapped.
- Whisk the Frank's, melted butter, and maple syrup if using in a large bowl. Taste it and adjust the heat before the tofu arrives.
- The moment the tofu comes out of the oven, toss it gently in the sauce until every piece is coated. Serve immediately with celery and ranch or blue cheese — the crisp window is about 15 minutes.
Notes
Press the tofu for at least 20 minutes — 30 is even better. The water you press out is what would soften your crust. Store sauced wings in the fridge for up to 3 days and reheat in a 400°F oven for 8-10 minutes. To freeze, skip the sauce: freeze baked wings in a single layer, then keep in a zip-top bag for up to 2 months. Reheat frozen wings at 400°F for 15-18 minutes and toss in fresh sauce. Air fryer: cook coated wings at 400°F for 12-14 minutes, shaking halfway. For a milder sauce, use 1/3 cup hot sauce and 2 extra tablespoons of butter.