1 8 oz package of tempeh
1/3 c rice milk
1/3 c flour
1/2 t salt
2 t thyme
1 t paprika
fresh ground pepper, to taste
1/2 t garlic powder
2/3 c panko
4 T margarine, melted
2 1/2 T hot sauce
4 T ketchup
2 T agave nectar
In a small saucepan, boil about three cups of water. Cut the tempeh into four equal blocks, then cut those blocks into triangles, and carefully slice the triangles in half lengthwise. Put the tempeh in the boiling water and cover, for about fifteen mintes or until tempeh is softened. Pour the pan into a colander and rise with cold water. Allow the tempeh to cool enough that you can handle it.
While the tempeh is cooling, make the sauce. In a large pot, combine all of the sauce ingredients and set aside.
Preheat your oven to 400 degrees.
Make your assembly line for the wings. Put your soymilk in the first bowl, your flour and spices in the second, and your panko in the third. At the end of the line, have a greased baking sheet waiting.
Hopefully by now, the tempeh is cool enough to handle. Take a triangle, and dip it in the milk, then coat in flour. Then another quick dip in the milk before thoroughly coating it in the bread crumbs and placing it on the baking sheet. Repeat with the rest of the tempeh.
Spray the tops of the wings with cooking spray, and bake in the oven for ten minutes. Remove, flip over, and bake for ten more. Just before you take the wings out of the oven, heat the sauce over a medium heat until just warm - there’s no need to boil it, we’re just trying to make sure the sauce isn’t cold.
When you take the wings out, immediately transfer them to the pot and coat in the sauce. Serve immediately.