Root Beer Barbecue Seitan Wings Recipes

SLOW COOKER ROOT BEER CHICKEN WINGS RECIPE BY TASTY

Steps:

• Season chicken wings with salt and pepper.
• Spray your slow cooker pot with cooking spray, add chicken wings, bbq sauce and root beer. Cover, cook on low for 4 hours.
• Remove wings from slow cooker, place on parchment lined tray. Brush more bbq sauce onto wings, sprinkle on some brown sugar. Place under broiler for 8 -10 minutes.
• Enjoy!

THE BEST VEGAN BARBECUE SEITAN WINGS

Steps:

• To make the seitan wings, stir together the vital wheat gluten, garlic powder, and salt in a large bowl.
• Slowly stir in the broth, and when the gluten becomes too hard to stir, knead it with your hands until the seitan comes together and forms a ball.
• Bring a large pot of salted water to a boil over high heat. Pull tiny pieces of seitan from the dough ball and drop them in the water. Continue this process until all the dough is used. (The seitan will expand; the smaller the pieces you pull off, the better.)
• Boil the seitan, reducing the heat if needed, for 30 minutes. Drain the pot and let the seitan cool completely.
• While the seitan cools, preheat the oven to 375°F (191°C).
• When the seitan pieces are cool enough to handle, squeeze as much liquid out of them as possible with your hands. Place the wings on a medium baking sheet. Drizzle the oil onto the wings and toss to coat them.
• Bake the wings for 20 minutes, flip them and bake for 20 to 25 minutes more, or until they are brown and firm.
• When the wings are almost done, make the barbecue sauce. In a small saucepan over medium-low heat, whisk together the tomato sauce, vinegar, maple syrup, mustard, brown sugar, onion powder, garlic powder, salt, and cayenne pepper. Bring the sauce to a simmer, reduce the heat to low and simmer for 10 to 15 minutes. Taste and adjust the seasonings. Remove the saucepan from the heat
• When the wings are done, toss them in the barbecue sauce and serve them topped with the chives (if using).

SUNNY'S ROOT BEER BBQ WINGS

Steps:

• For the glaze: In a pot on medium-high heat, add the root beer, ketchup, sugar, lime juice, garlic and ginger. Whisk together until the mixture begins to boil and the ketchup and sugar are dissolved into the root beer. Lower to a simmer and when it begins to reduce in volume and thicken, turn off the heat and add the pepper. Allow to steep in the residual heat for 10 minutes, then discard the pepper and stir the glaze.
• For the wings: In a large paper bag, add the flour, cornstarch, a nice pinch of salt and a few grinds of black pepper. Crimp it shut and gently toss it to mix the contents. In batches, add a few wings and toss them from side to side to fully coat. Remove to a wire rack and allow to rest until the flour soaks into the skin, about 15 minutes. Repeat the process for 2 dry coats. After the second resting period, the wings are ready to fry.
• In a deep fryer or deep heavy pot, add enough oil to fill to about 4 inches. Heat the oil until a deep-fry thermometer registers 350 degrees F. Add the wings in batches to keep the temperature and fry each batch 12 minutes. Remove the wings to a paper towel-lined plate and sprinkle immediately with a pinch of salt.
• In batches, add a bit of the glaze to a large bowl and a few wings, then toss them to coat. Remove the wings to a platter, top with a spritz of lime and a sprinkle of sesame seeds and serve.

ROOT BEER BARBECUE SEITAN "WINGS"

Steps:

• Preheat oven to 400°.
• Add sauce ingredients to small mixing bowl and whisk until combined.
• Bring sauce to boil in saucepan and reduce to a simmer. Heat until it starts to thicken, about 15 minutes.
• Mix sauce and seitan in mixing bowl until thoroughly coated.
• Line baking sheet with parchment paper and place wings in single layer.
• Bake until wings begin to crisp, about 25 minutes.