1 block tempeh
1 cup (roughly) vegetable oil
1 cup Buffalo-style sauce
fixings (celery, salad dressing, etc.)
This recipe was inspired by The Top in Gainesville.
Heat oil over medium-high heat in a skillet or frying pan - use enough to be at least a half inch deep.
Meanwhile, cut the tempeh into half-inch thick slices. Set up a plate with some paper towels on it next to the stove.
Drop the tempeh into the oil and fry for about 10 minutes, turning it so all the sides get a nice, dark golden color.
When all the "wings" are dark and crispy, use a slotted spoon or spider to pull them out of the oil, and drain them on the paper towels.
Pour your Buffalo sauce into a bowl, then add a few of the tempeh pieces. Mix them around so they're coated, or cover the bowl and shake it. Repeat with the rest of the "wings" until they're all done.
Serve 'em up with celery and carrot sticks, and your favorite salad dressing for dipping.
I had this dish at The Top in Gainesville, FL awhile ago, and I had to try it at home. I was really pleased at how easy it was and how well they turned out. I heartily recommend them with a side of sweet potato fries, just like at The Top.