Vegan Chicken Wings

Make vegan buffalo wings, Barbeque wings, sweet chili wings, or vegan honey garlic wings from seitan.

Course Appetizer

Cuisine American

Keyword seitan wings, vegan buffalo wings, vegan chicken wings, vegan wings

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 194kcal

7 ounces tofu (This is 1/2 a 14oz block of tofu) (or one 15.5 oz can of white beans drained)
1 cup not chick'n broth (reconstituted) or other vegan chicken-style broth or veggie broth
2 tablespoons nutritional yeast (optional)
2 tablespoons neutral-flavored oil
1 1/2 teaspoon poultry seasoning
1 1/4 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 1/2 cup vital wheat gluten
1/2 cup vegan buffalo sauce (or any sauce of choice)

Add 7 oz (1/2 block) of extra-firm tofu to a food processor or blender along with broth, oil, poultry seasoning, garlic powder, and onion powder.
Blend until smooth, then transfer to a glass mixing bowl.
Stir in 1 cup of vital wheat gluten, then add the remaining 1/2 cup of wheat gluten and knead with your hands for about 1 minute, until a firm dough forms. * Don't eat it until it has been cooked.
Divide the dough in half, flatten each half into round pieces about 3/4 inch thick, and wrap them tightly in heavy-duty foil.

Place the 2 wrapped seitan rounds in a steamer basket and steam for 45 minutes.
Turn off the heat, remove the lid, and allow to cool for about 10 minutes; then remove the seitan from the steamer basket. Use tongs if necessary. (At this point, you can cut and fry the seitan or store it in the fridge for up to 5 days.)
Cut the rounds into triangular wedges about the size of chicken wings.
Pan-fry the cut "wings" in a tablespoon of oil for 3-5 minutes on each side, until golden brown.
Coat the wings in your favorite wing sauce. Like buffalo, BBQ, vegan honey garlic, sweet and sour, teriyaki, orange sauce, or sweet chili sauce.

You can swap out the tofu for any beans that you want.
For a denser "meat," allow the steamed seitan to rest overnight in the fridge before frying.
Gluten needs to be cooked; don't eat it raw. You know it has cooked enough when it is firm and meat-like, no longer doughy.
Wheat gluten is a very fine powder that can get messy. When pouring the flour into the bowl, hold it low in the bowl so it doesn't splash out or make a cloud of dust.
Use only a glass bowl and a silicone spatula. Wet gluten is very sticky and hard to clean.
Wash your bowl and utensils in very hot water. This will help to reduce the stickiness of the gluten. You may want to use an old rag that you can throw away after you clean up.