Clean-label formulation and preparation of crispy vegan wings.
client
Vegan Wings
Our Role
We redefined fast-casual loyalty
Today’s Task
What We did Today?
Event: Functional Vegan Appetizer Prototyping
Today’s task is to develop a plant-based fried “wing” as a clean-label alternative to chicken wings. We explored many plant-based wings prototypes to replicate the traditional fried wings feel without the use of animal and animal-based components. Our very focus was to achieve a crispy exterior and juicy interior using a clean-label, minimally processed product.
How I Felt Before Starting
I was challenged to mimic chicken flavour and texture that paired with a proper wet and dry batter system. Especially to achieve a coating that evenly adheres to the irregular surface of the wings. I was also concerned about maintaining the crunchiness and preventing sogginess of the wings even after glazing with hot sauce. But with my technical expertise and deep research, I was able to troubleshoot and achieve the perfect wings.
🧪 What We Did Today
Product Development Plan
We planned to develop vegan wings through three major phases:
- To achieve golden-brown crisp wings through a two-step coating system.
- To toss crispy wings in hot sauce without making them soggy
- To prepare a vegan ranch dip to complement the wings.
Key Steps Followed Today:
We selected mushroom species that give the umami taste and meat-like texture. We cleaned them with the standard raw material preparation procedure without affecting the natural colour and texture of the mushroom.
A smooth, wet batter was prepared using all-purpose flour and a secret seasoning mix. A crispy dry mix was prepared using masala mix and breadcrumbs.
The mushrooms were first dipped in wet batter and then in dry batter. They are deep-fried in hot vegetable oil for a certain minute until golden brown, and a crunchiness is achieved. Hot sauce for glazing was prepared using hot chilli sauce, soy sauce, and white wine vinegar. The mushrooms are tossed in this glaze while it is still hot. The vegan ranch dip was made by blending soaked garlic and other spices into an even, smooth, creamy dressing.
Wings were cooled, packed, and stored at the appropriate storage temperature until quality analysis.
📚 What I Learned
- Double-Coating Works Best: An appropriate ratio of wet + dry batter system enhanced the crispiness and covering of the mushroom.
- Hot Sauce Timing: Coating while mushrooms with hot glaze improved the sauce adhesion and avoided sogginess.
- Marination Boosts Flavor: Addition of soy with chilli marinade pre-batter improved depth of flavor and umami balance.
- Cooking time and coating: Cooking mushrooms with batter coating at the right timing prevents the enzymatic oxidation.
Outcome:
The final product was golden, crispy, and crunchy with a meaty, juicy texture inside, exactly mimicking fried chicken wings. The hot glaze added a tangy, spicy, and depth flavor, while the vegan ranch dip created a cooling and restaurant-style appetizer feel.
✅ What Went Well
- Achieved consistent crispiness using cornflake-panko blend.
- Hot glaze provided an authentic wing experience.
- Ranch dip paired well and balanced the heat.
⚠️ What Could I Have Done Better
- Could have standardized batter viscosity using a viscometer for reproducibility.
- Could have explored other cooking methods like baking or air-frying to reduce oil absorption.
- Could have added extra natural umami boosters to intensify flavor.
What made to choose FRL
We help you to comply with guidelines and attain certifications that you need.
What made
Choose
FRL
Project Code:24FRL-BEV-NPD 4577-01
Name:Mohammad Hassan
Project Code:24-FRL-FOD-NPD-2462-02
Name:Miral
Project Code: 24-FRL-FOD-NPD-3449-01
Name: Mehul Molir
Project Code: 24-FRL-BEV-REV-2878-01
Name: Esther
Project Code: 24-FRL-NPD-FTP-PMR-2660-02
Name: Harshad
Let’s create something Innovative and Delicious together
Food Research Lab strives for excellence in new Food, Beverage and Nutraceutical Product Research and Development by offering cutting edge scientific analysis and expertise.