Vegan Teriyaki Wings
These vegan Teriyaki wings are sticky, glossy, and packed with that sweet-savory sauce everyone loves, made without a scrap of meat. You simmer textured soy protein schnitzels in broth until tender, then coat them in a quick homemade teriyaki glaze of soy sauce, garlic, ginger, and brown sugar. They come together in about half an hour and work as a party appetizer, a snack, or the star of a cozy dinner. If you have transitioned to a vegan diet and still crave saucy wings, this is the recipe that fixes that craving.
A quick word before you dive in
Teriyaki wings are sticky, yummy, and simply addictive. We all know it. So the question is: what do you do when you are craving them but you don’t eat meat? The answer is pretty simple, my friends. Just like any other good recipe, you can veganize Teriyaki wings too. These turn out crispy, delicious, and healthy, and I’m pretty positive even meat-lovers will fall in love with them. I recommend making them for dinner or, even better, for a special occasion or a family gathering. Everyone will love them and they’ll be gone in no time. If you can’t stop eating, please don’t blame me, okay?
The ingredients that make these wings work
There is nothing exotic here, and most of it lives in your pantry already. Here is what each part does:
- Textured soy protein schnitzels are the base. They soak up the broth, stay tender inside, and give you a satisfying, meaty bite plus a solid dose of plant protein.
- Vegetable broth or water to rehydrate and season the schnitzels from the inside before they ever touch the sauce.
- Soy sauce or tamari is the salty, umami backbone of the teriyaki glaze. Reach for tamari if you need the recipe to be gluten-free.
- Brown sugar balances the salt and gives the sauce its glossy, sticky finish.
- Garlic and fresh ginger bring the warm, aromatic depth that makes teriyaki taste like teriyaki.
- Apple cider vinegar adds a gentle tang that keeps the sweetness in check.
- Xanthan gum is the quiet hero. Just a teaspoon thickens the sauce into a clingy glaze in minutes.
- Sunflower seed oil for sauteing, and sesame seeds to finish.
Cauliflower or soy protein? Pick your base
You have two solid options for the “wing” itself. You can use cauliflower florets, which work wonders in mimicking chicken’s texture, or you can use textured soy protein schnitzels like I did today. I recommend the soy protein because it is easier to work with and it has a higher protein intake. Both carry the sauce beautifully, so go with whatever you have on hand and whatever texture you are after.
How to get that glossy, sticky teriyaki glaze
The magic of this homemade sauce is in the order and the heat. Start by boiling the schnitzels in the broth for about 15 minutes so they hydrate and season all the way through, then drain them well. Dry-ish schnitzels grip the glaze far better than soggy ones. Sautee the garlic and ginger in oil first, only until they take on some color, which wakes up their aroma before the liquids go in.
Once you add the vinegar, sugar, xanthan gum, soy sauce, and water, keep the heat low and stir constantly for 5 to 7 minutes. This is where the xanthan gum earns its place: it thickens the sauce into a shiny, pourable glaze without any long reduction or a cornstarch slurry, so you get that teriyaki cling fast. When the sauce coats the back of a spoon, fold the schnitzels in and toss for a minute or two so every piece is glossy. Finish with a shower of roasted sesame seeds.
What to serve alongside
I recommend serving these vegan Teriyaki wings just as they are, because the sauce perfectly complements the soy protein schnitzels and, in my opinion, you don’t need anything else. That said, if you want to build a bigger spread, they are right at home next to a bowl of vegan garlic noodles or a colorful vegan stir-fry. For a party platter, set them out with a few other vegan finger foods and let everyone graze.
Storing and making ahead
These wings keep well in an airtight container in the fridge for up to 3 days, which makes them a smart pick for dinner meal prep. The sauce firms up as it chills, so reheat gently in a pan with a splash of water to loosen the glaze back to its sticky self. If you are prepping for a gathering, you can boil and drain the schnitzels a day ahead, then make the sauce and coat them fresh right before serving. Leftovers are just as good cold, straight from the fridge, as an easy vegan snack.
If you follow the recipe below, I’m sure your vegan Teriyaki wings will end up flawlessly delicious. When you make them, come back and give the recipe a star rating, and tell me in the comments whether you went with soy schnitzels or cauliflower and how sticky you managed to get that glaze. I love hearing how they turned out for you.
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Vegan Teriyaki Wings
Ingredients
- 12 textured soy protein schnitzels
- 500 ml vegetable broth or water
- 1 Tbsp sunflower seed oil
- 3 cloves garlic minced
- 1 tsp ginger grated
- 1 tsp xanthan gum
- 1 Tbsp apple cider vinegar
- ¼ cup soy sauce or tamari
- 2 Tbsp brown sugar
- 1 Tbsp water
- Sesame seeds for decoration
Instructions
- In a pot, bring the veggie broth to a boil and add the schnitzels.
- Cook for 15 minutes over medium heat, stirring occasionally.
- Drain them and set them aside.
- In a pan, sautee the garlic and ginger in oil until they develop some color.
- Add the vinegar, sugar, xanthan gum, soy sauce, and water.
- Cook over low heat for 5-7 min, stirring constantly until the sauce thickens.
- Add the schnitzels to the sauce and mix well to coat them well (1-2 minutes).
- Serve with roasted sesame seeds on top.
Frequently Asked Questions
Yes. There is no chicken, egg, dairy, or honey anywhere in the recipe. The wings are built from textured soy protein schnitzels (or cauliflower florets) coated in a homemade teriyaki glaze made from soy sauce, garlic, ginger, brown sugar, and apple cider vinegar. Every ingredient is fully plant-based.
Yes, with two swaps. Use tamari instead of regular soy sauce, since tamari is typically gluten-free, and check that your textured soy protein or schnitzels are certified gluten-free. If you use cauliflower florets as the base instead of soy schnitzels, the sauce itself is naturally gluten-free once you switch to tamari.
Xanthan gum thickens the sauce quickly, but you can swap it for a cornstarch slurry. Mix about 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it in during the last few minutes of simmering. The glaze may need an extra minute or two on low heat to reach that sticky, spoon-coating consistency.
Absolutely. Cauliflower florets work wonders at mimicking a chicken-like texture and soak up the teriyaki glaze well. Soy protein schnitzels are easier to work with and offer more protein, which is why they are used here, but cauliflower is a great option if you prefer a lighter, veggie-forward bite.
Keep them in an airtight container in the fridge for up to 3 days. The sauce thickens as it chills, so reheat gently in a pan with a splash of water to bring the glaze back to life. They are also good served cold straight from the fridge as a snack.
The sauce is rich enough that the wings shine on their own as an appetizer or snack. For a fuller meal, pair them with garlic noodles or a vegetable stir-fry, and finish with a sprinkle of roasted sesame seeds. On a party platter, they sit nicely alongside other vegan finger foods.
They really are delicious, so glad I made them! Will totally try the recipe again.
This looks delicious. Thanks for sharing the recipe.
Thank you, Sam! Glad you liked it!