Makes 16 wings

It’s wing season! Any vegan ingredient I look at becomes a wing in my mind. Tempeh wings are magical not just because they?re so yummy, but also because breading isn?t necessary! They crisp up nicely when shallow fried all on their own, then just need to be smothered in sauce. If I were a wing sommelier, I would have a lot to say about the combination of tempeh and peanuts. Something like ?tempeh?s funky and nutty flavor is contrasted yet enhanced by this sweet, tangy, surprisingly savory peanut sauce.? This recipe comes together quickly, in about 30 minutes; while the tempeh wings are cooking, the sauce comes together in the blender and then you’re at the finish line.

Recipe notes:

~If I were to serve these in a restaurant, I would shallow fry in cast iron. However, on a weeknight, if I have no one to impress, tempeh is a prime candidate for air frying. You should still, coat them with a little coconut first to crisp the edges and and sprinkle with a little salt to enhance the flavor. About 15 minutes on medium should do it!
Ingredients

16 oz tempeh (2 8-oz blocks)
3 tablespoons refined coconut oil, and more as needed
1 teaspoon salt

For the peanut sauce:
1 teaspoon minced fresh ginger
1 teaspoon toasted sesame oil 
3 cloves garlic, minced
1/2 cup warm water, plus more to thin
1/2 cup natural peanut butter
1/4 cup fresh lime juice
2 tablespoons tamari
2 tablespoons sriracha
3 tablespoons agave
1/2 teaspoon salt 
To ...