Buffalo Tempeh "Wings

Ingredients SERVINGS:

8 ounces tempeh 1/3 cup soy milk 1/3 cup flour 1/2 teaspoon salt 1 teaspoon thyme leaves 1 teaspoon paprika 1/2 teaspoon garlic powder freshly ground pepper (to taste) 1 cup panko crumbs (Italian seasoninged) 1/2 cup hot sauce (Louisiana-style) 2 tablespoons butter 1 tablespoon ketchup

Bring 4 cups of water to boil over high heat. Meanwhile, remove tempeh from package. Slice into 8 strips. (If you are a first time tempheh eater and have texture issues, I recommend slicing into 10-12 strips) Once water is boiling, lower heat to medium high, add tempeh, and boil for 15 minutes. Drain and rinse with cool water. Set out 3 bowls. In one, pour in soy milk. In the second, combine flour and seasonings. In third bowl, add panko crumbs. Preheat oven to 400 degrees. Place each strip in milk. Coat in flour mixture, then briefly re-dip into milk. Toss with panko crumbs, coating well. Set on slightly oiled baking sheet. Repeat with remaining tempeh strips. Once all are coated and on baking sheet, lightly spray all "wings" with cooking spray. Place into oven and bake for 10 minutes. Flip "wings" over and bake for an additional 10 minutes. While they are baking, place wing sauce ingredients in a medium sized bowl. Cover with Saran wrap and heat in microwave on medium high setting for a minute and a half. Remove from heat and whisk ingredients together. When wings are finished baking, toss with sauce. Serve immediately.