Enoki Wings

Wet batter

• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon Cajun seasoning
• 1 tablespoon coconut aminos
• 1/2 cup cold oat milk
• 1/2 cup ice-cold water

Dry dredge

• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon Cajun seasoning
• 1/2 teaspoon baking powder
• 1/4 teaspoon cayenne (optional)

You will also need enoki mushrooms and a neutral high-smoke-point oil for frying. The original post does not state a mushroom weight; 8–12 oz fills these batters comfortably.

Method

1. Trim the tough root ends off the enoki and pull the bunch apart into small clusters. Pat them thoroughly dry — surface water is what makes batter slide off.
2. Whisk each seasoning blend in its own bowl. Add the coconut aminos, cold oat milk, and ice water to the wet-batter bowl and whisk to a pourable, lump-free batter. Keep it cold.
3. Coat a cluster lightly in the dry mix, dip it in the wet batter, then bury it in the dry mix again. Press the flour into the mushrooms with your fingertips so shaggy, craggy edges form — those are the crunchy bits.
4. Heat neutral oil to 350°F. Fry in small batches for 3–4 minutes, turning occasionally, until golden. Crowding the pot drops the oil temperature and gives you soggy wings.
5. Drain on a wire rack, not paper towels, so steam escapes from underneath.
6. For extra crunch, rest the wings a few minutes and fry a second time for 30–60 seconds.

Garlic coconut aminos sauce

• 2 tablespoons vegan butter
• 5–6 garlic cloves, minced
• 1/4 cup coconut aminos (or soy sauce)
• 1 tablespoon vegan fish sauce
• 2 tablespoons maple syrup or agave
• 1 tablespoon apple cider vinegar
• 1 tablespoon ketchup
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes (optional)
• 1 teaspoon cornstarch mixed with 1 tablespoon cold water

1. Melt the vegan butter over medium-low heat. Add the garlic and cook 30–45 seconds, just until fragrant — browned garlic turns the sauce bitter.
2. Add the coconut aminos, vegan fish sauce, maple syrup, vinegar, ketchup, paprika, garlic powder, and pepper flakes. Simmer 1–2 minutes.
3. Stir in the cornstarch slurry and simmer another 1–2 minutes until glossy and lightly thickened.
4. Off the heat, add the fried enoki and toss to coat. Serve immediately — battered mushrooms soften fast in sauce — and garnish with green onions.