Combine all ingredients for the sauces (respectively, don't combine them all into the same bowl, unless you wanna do a Sauce Kamikaze, be my guest!) and set aside. Can be refrigerated overnight.

Gently press your thawed tofu with your hands, wrap the tofu in paper towels first. Then press for 20 minutes in a tofu press.

Slice the tofu lengthwise in thirds. Gently pull off wing sized pieces. You should be able to get 6 wings per tofu slice, so in total you should have 18. You could also just "WING IT" and pull chunks from the entire block of tofu, your call!

Bring a pot of oil to 375 degrees.

Prepare your dredging station. Combine the plant milk, hot sauce, and apple cider vinegar in one bowl, let it sit for 5-10 minutes to form the buttermilk. Make sure it's thick enough to stick to the chick'n, if not, add more vinegar. Combine the flour, cornstarch, baking powder and seasoning in another bowl. An extra step, you can dip the fork in the wet mixture and flick it a few times into the dry, then whisk to form little clumps. This will help give you more craggly texture.

Once oil is up to temperature, dip the wings into the wet, then dry, shaking off any excess, and then repeat to double dredge.

Carefully add to the pot and fry all the pieces until golden brown. Don't crowd the pot though! I was doing 5 - 6 at a time.

Once fried, let them rest on a cooling rack for 5 - 7 minutes.

I recommend brushing on a light coating of sauce to avoid getting the breading soggy at this point. You can also totally dip them in sauce as well!

ENJOY!

Combine all ingredients for the sauces (respectively, don't combine them all into the same bowl, unless you wanna do a Sauce Kamikaze, be my guest!) and set aside. Can be refrigerated overnight.

Gently press your thawed tofu with your hands, wrap the tofu in paper towels first. Then press for 20 minutes in a tofu press.

Slice the tofu lengthwise in thirds. Gently pull off wing sized pieces. You should be able to get 6 wings per tofu slice, so in total you should have 18. You could also just "WING IT" and pull chunks from the entire block of tofu, your call!

Prepare your dredging station. Combine the plant milk, hot sauce, and apple cider vinegar in one bowl, let it sit for 5-10 minutes to form the buttermilk. Make sure it's thick enough to stick to the chick'n, if not, add more vinegar. Combine the flour, cornstarch, baking powder and cajun seasoning in another bowl. An extra step, you can dip the fork in the wet mixture and flick it a few times into the dry, then whisk to form little clumps. This will help give you more craggly texture.

Dip the wings into the wet, then dry, shaking off any excess, and then repeat to double dredge.

Line your air fryer basket with some parchment paper. Poke some holes in the paper. Remember to never put the parchment paper in without any food on it, otherwise it can get fly up into the coils and cause a FIRE and that's no fun!

Add your wings to the air fryer basket. Spray them lightly with some oil. Don't crowd the basket, you will probably have to do these in batches unless you have a giant air fryer! Just make sure they aren't overlapping or touching each other.

Set your air fryer to 390 degrees and cook your wings for 12 minutes.

After 12 minutes, flip them and spray any dry areas where you can see white flour with some more oil. Cook for another 12 minutes.

Once air fried, let them rest on a cooling rack for 5 - 7 minutes.

I recommend brushing on a light coating of sauce to avoid getting the breading soggy at this point. You can also totally dip them in sauce as well!

ENJOY!