Quarter tempeh. Cut quarters diagonally creating triangles. Cut the triangles in half – thickness wise – this creates more servings and the thinner slices are nicer bite size portions.(Can be done at home)
Boil for 10-15 minutes. Drain water and let cool. Store in container if done at home.
Put panko bread crumbs and spices in a ziplock bag.
Set up foil packets and put a little oil at the bottom. Make sure the foil is large enough to fold over completely and close firmly. You will have to flip the packets on the grill. Set aside.
Pour oil over tempeh to coat all sides. Dip each triangle into the panko spice mix and cover all sides. Place in foil packet. Repeat for each tempeh triangle. Note: each piece should lay flat inside the packet – do not stack them.
Place on grill over campfire. You want a hot fire but no direct flames. Leave on grill for 5-10 mins and then check how “browned” or crispy the wings are getting. Flip over to other side once the panko crumbs are starting to brown or char slightly.
Make ranch sauce. Mix together vegenaise, wataer, lemon juice, garlic powder, dried dill, onion powder, and paprika. Season with salt and pepper. Taste and adjust as necessary.
Make hot sauce. Put hot sauce and butter into pot at medium/low heat and stir to mix. Once mixture boils, turn off heat and cover to keep warm.
Remove foil packet from fire and open. Put wings into buffalo sauce and gently toss. Serve immediately.