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Wild West Wings

Wild West Wings
Wild West Wings

These wings are simply incredible. After a trip to LA we created this recipe inspired by a Gordon Ramsay video. Our talented foodie friend Clare Gray suggested we try oyster mushrooms instead of seitan, and our Wild West Wings were born! You can also try other mushrooms, such as shiitake. Our chilli sauces are spectacular and keep in a jar in the fridge for up to 2 weeks.

Ingredients
Method

Before you start

Whisk | 2 large mixing bowls | Large saucepan | Cooking thermometer, optional | Kitchen paper

Ingredients

  • 200ml unsweetened plant-based milk
  • 100g coconut yoghurt (the thicker the better)
  • 1 tsp salt
  • 1–2 lemons
  • 500g oyster mushrooms
  • 175g plain flour
  • 1⁄2 tsp black pepper
  • 2 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • fresh chives, to garnish
  • 1 fresh red chilli, to garnish
  • vegetable oil, for frying

For the chilli sauce

  • 2 large garlic cloves
  • 2cm piece fresh ginger
  • 1 tbsp sesame oil
  • 3 tbsp maple syrup
  • 1 tbsp soy sauce
  • 3 tbsp sriracha

Method

  1. 1.

    First make the marinade for the mushrooms | Put the milk, coconut yoghurt and salt in a large mixing bowl | Slice the lemons and squeeze in the juice reasonably sparingly, catching any pips in your other hand | The batter shouldn’t be too thin | Whisk until there are no lumps| Add the mushrooms and stir to coat | Leave for 10 minutes to marinate

    To make a dry coating, put the flour, pepper, cayenne pepper, smoked paprika and garlic powder in the second mixing bowl and mix together with a fork

    If you’re making your own chilli sauce, Peel and grate the garlic | Peel the ginger by scraping off the skin with a

    spoon and grate | Put the small pan on a medium heat and pour in the sesame oil | Add the garlic and ginger and cook for 3 minutes, until starting to soften | Pour into a dish and add the maple syrup, soy sauce and sriracha | Stir everything together well

    Pour oil into the saucepan to a depth of 8cm and heat to 180°C, or until a wooden spoon dipped into the oil sizzles around the edges | Pick the mushrooms out of the marinade and transfer them to the bowl of dry ingredients | Toss until really well coated

    Place the mushrooms in the pan, in batches, making sure not to overcrowd the pan | Cook for 4–5 minutes, turning regularly, until deep golden brown | Transfer to the kitchen paper with a slotted spoon for 2 minutes to soak up the excess oil

    Place the wings on a serving platter | Drizzle over some chilli sauce and serve the rest in a bowl for dipping | Finely chop the chives and sprinkle over | Rip the stem from the chilli, cut it in half lengthways and remove the seeds if you prefer, then finely chop and scatter over the Wild West Wings