So this blog is called “Wings To Weeds” for a reason. Chicken wings used to be my guilty pleasure. If I had to pick my favorite, it would be buffalo style. Whew! Man, did I love those things. So I of course found a way to recreate it with veggies.

DISCLAIMER: This is by no means a “healthy” dish nor is it a low calorie one. This is for when you are feeling naughty and just want to eat this dish anyway.

1- Take a large portobello mushroom cap and thinly slice it.

2- Dredge the mushroooms with corn starch (mixed with a litte water) and whole wheat flour. Be sure to coat both sides with the corn starch/water mix FIRST…then coat both sides through the flour.

3- Deep fry in hot canola oil until golden brown and cooked through.

4- When done, remove mushrooms and pat dry on a paper towel. Sprinkle a pinch of sea salt and pepper.

5-Toss mushrooms with your favorite hot sauce or buffalo style mix. Add celery and ranch dressing if you need it and enjoy!