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Last Updated on May 26, 2025 by Tiffany
These fully vegan pineapple habanero wings are jaw droopingly good. Packed with a sweet n spicy punch, these flavors work together SO well!
Crunchy, saucy, spicy, these wings are the perfect combination of flavors and textures. Plus they’re fully plant based!
Some days you just want some wings without the animal cruelty. Oyster mushrooms are literally one of the BEST chicken replacements due to their “chicken” like meatiness!
Why make pineapple habanero wings?
If you’re a fan of sweet and salty with a dash of spicy, you’re going to FALL in love with this recipe!
The pineapple habanero sauce is so incredibly DELICIOUS! It not only tastes amazing with this recipe, but so many others as well! Use as a dipping sauce, pour over rice, or so much more!
What You’ll Need- Pineapple Habanero Wings
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Oyster Mushrooms
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Pineapple Juice
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Habanero Pepper
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Garlic Cloves
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Garlic Powder
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Onion Powder
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Paprika
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Salt
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Agave
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Corn Starch
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Water
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Flour
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Nutritional Yeast
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Plant Milk
How to make Pineapple Habanero Wings
Step One:
With a damp paper towel, clean off your mushroom. NEVER fully wet oyster mushrooms as they can get water logged.
Step Two:
Once your mushrooms have been cleaned, chop off the mycelium (aka the mushrooms “roots”) from the bottom and rip the mushrooms into desired pieces. Set these to the side.
Step Three:
Get a bowl and combine the flour with the dry seasonings and salt to taste.
Grab a separate bowl and pour the plant milk in there as well.
Step Four:
With each piece of mushroom, dip in the milk first following with the dry batter, making sure each crevice and the entire surface area is cover.
Feel free to double batter for an extra crunchy outside layer!
Step Five
In a deep pan, fill with oil and allow to heat up.
Place the mushrooms in and allow each side to fry on each side for 3-6 minutes.
Step Six
When the mushrooms are cooking, combine all of the sauce ingredients (not the corn starch/water) in a small sauce pan and allow that to reach a boil.
Combine the corn starch with the water in a small bowl, making sure no clumps are visible. Then, turn on medium heat and SLOWLY pour in the corn starch slurry, constantly mixing.
The sauce should be fully ready in about 5-7 minutes. Salt to taste!
Step Seven
Once all the mushrooms are fried, allow them to sit on a paper towel lined plate or a cookie cooling rack.
Step Eight
Once the sauce has cooled down, toss the shrooms with the sauce and enjoy!
** The sauce can make the batter on the shrooms get soggy so feel free to use the sauce as a dipping instead.
How to store Pineapple Habanero Wings
If you wish to make these vegan wings in advance, it’s best to separate the ingredients. Cook the mushrooms and allow them to cool, then immediately store in an airtight baggie and freeze for up to 3 weeks,
The sauce should be stored in a small mason jar for peak freshness. When you’re ready to re-heat, allow to cook in the airfryer for about 7 minutes on 400 F 204 C. Combine with the sauce and enjoy!
Did you enjoy this recipe? Sharing is caring! Be sure to share with family and friends and save to your Pinterest board for later.
Check out these other tasty mushroom recipes you’ll love!
Vegan Curry Chicken (w/ Lion’s Mane Mushroom)
Vegan Pineapple Habanero Wings
Ingredients
- 1 Cup Plant Milk
- 1/2 Pound Oyster Mushrooms
Dry Seasoning
- 2 Teaspoons Nutritional Yeast
- 1 Teaspoon Paprika
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Garlic Powder
- Salt to taste
- 1/2 Cup Flour
Pineapple Habanero Sauce Ingredients
- 10 ounces Pineapple Juice aka 1 & 1/4 cups
- 1/2 Habanero chopped up & de-seeded
- 4 cloves Garlic finely chopped
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Paprika
- 1-1.5 Teaspoons Agave Syrup
- 1.5-2 Teaspoons Corn Starch can sub arrowroot powder
- 2 Teaspoons Water to mix with the corn starch
- Salt to taste
Instructions
- With a damp paper towel, clean off your mushroom. NEVER fully wet oyster mushrooms as they can get water logged.
- Once your mushrooms have been cleaned, chop off the mycelium (aka the mushrooms "roots") from the bottom and rip the mushrooms into desired pieces.Set these to the side.
- Get a bowl and combine the flour with the dry seasonings and salt to taste. Grab a separate bowl and pour the plant milk in there as well.
- With each piece of mushroom, dip in the milk first following with the dry batter, making sure each crevice and the entire surface area is cover. Feel free to double batter for an extra crunchy outside layer!
- In a deep pan, fill with oil and allow to heat up. Place the mushrooms in and allow each side to fry on each side for 3-6 minutes.
- When the mushrooms are cooking, combine all of the sauce ingredients (not the corn starch/water) in a small sauce pan and allow that to reach a boil.Combine the corn starch with the water in a small bowl, making sure no clumps are visible. Then, turn on medium heat and SLOWLY pour in the corn starch slurry, constantly mixing. The sauce should be fully ready in about 5-7 minutes. Salt to taste!
- Once all the mushrooms are fried, allow them to sit on a paper towel lined plate or a cookie cooling rack.
- Once the sauce has cooled down, toss the shrooms with the sauce and enjoy!** The sauce can make the batter on the shrooms get soggy so feel free to use the sauce as a dipping instead.
1 Comments
Rachel
August 13, 2025 at 4:04 pm
The sauce was extremely delicious, thanks for sharing