Vegan Buffalo Hot Wings Recipes

VEGAN BUFFALO HOT WINGS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• To make the Chicken Seitan, mix together Vital Wheat Gluten (1 cup), Salt (1/2 teaspoon), Onion Powder (1 teaspoon), Nutritional Yeast (2 tablespoon), and Poultry Seasoning (1/2 teaspoon).
• In a larger bowl, combine Vegetable Broth (3/4 cup) and Tahini (2 tablespoon) and whisk until smooth.
• Mix the dry ingredients with the wet and stir until well combined.
• Knead the dough until it is elastic but not dry. Sprinkle some additional gluten flour if you find you have made your dough too sticky.
• Divide the dough into small little disks, it's fun to try and shape them into wing-like shapes. Keep in mind they will grow to about twice their size, so make then smaller then you would normally.
• Place in a casserole dish, covering them with Vegetable Broth (2 cup).
• Bake wings in broth for 1 hour in the preheated oven, flipping at 45 minutes. Allow to cool.
• Once cooled skewer your "wing" with a sugar cane "bone" or popsicle stick.
• To make the spicy batter, whisk together 2 eggs worth of Egg Replacer (2), Buffalo Sauce (1 tablespoon), Crushed Red Pepper Flakes (1/2 tablespoon), and Cayenne Pepper (1 teaspoon) into a medium size bowl.
• Put the Unbleached All-Purpose Flour (2 cup) and Ground Black Pepper (1 teaspoon) into a large zip lock bag.
• Dredge chicken wings into the egg mixture then toss into the Ziplock bag of flour.
• Deep fry in a large pot of oil or deep fryer at 350 degrees F (180 degrees C) for 5-8 minutes or until light brown and crispy. Remove wings to a paper towel lined plate or tray.
• Toss the wings in remaining buffalo wing sauce.
• Dip onto vegan ranch sauce and follow with celery and carrot sticks. Enjoy!

VEGAN BUFFALO WINGS

Steps:

• Drain the jackfruit and rinse under running water. Place on a clean, lint-free towel. Gather up the ends of the towel, hold it over the sink, and squeeze the jackfruit VERY well to remove as much brine as possible.
• Use your hands to separate the seeds and tough pieces from the stringy parts of the jackfruit (refer to process photos in the post above as needed). The seeds and tough parts can be discarded. Once you have a pile of the meaty, stringy parts of the jackfruit, make sure it is all well shredded and separated. Set aside.
• In a blender or food processor combine the wet ingredients. Blend until smooth, stopping to scrape down the sides as needed. Set aside.
• In a large mixing bowl whisk together the dry ingredients. Add the shredded jackfruit to the bowl, and toss well. Pour the blended tofu mixture into the mixing bowl, and stir to form a dough. Next use your hands to make sure all the dry ingredients are incorporated. It will be a fairly dry dough. NOTE: there's no need to intentionally knead the seitan.
• Place the dough ball on a cutting board and pat into a square shape. Cut into 4 pieces, then cut each of those into 5 somewhat equal-size pieces (you'll end up with 20 wings). Use your hands to shape each piece of dough into varied shapes like wings or large nuggets.
• Add about an inch of water to a pot with a steamer basket. Lightly spray the basket with oil (optional). Arrange the wings in a single layer. I use a 2-tiered steamer, and it's the perfect capacity for 20 wings. If using a smaller steamer, it's okay if the wings overlap a bit, or steam them in batches.
• Steam the wings for 30 minutes, flipping at the halfway point, then remove from heat.
• Preheat a large cast iron pan or other heavy bottomed skillet over medium heat. If using oil, add the tablespoon of oil to the pan. Cook the wings 2 to 3 minutes per side or until golden. Transfer to a plate.
• Turn off the heat. Add the butter to the hot pan and allow to melt. Add Franks' hot sauce and the cayenne and garlic powder, if using. Stir to combine. Return the wings to the pan, and toss to coat with sauce. Serve with vegan ranch and fresh celery and carrot sticks.

GAME TIME! VEGAN BUFFALO HOT WINGS

Steps:

• To make wings:.
• Cut tofu (or seitan, or tempeh, or gardein strips) into 16 "chicken finger" sized pieces.
• Set up a breading station. In one shallow dish, mix together flour, pepper, paprika, oregano and basil.
• In a seperate dish, place the coconut milk.
• Double dredge one "wing" by first dipping it into the coconut milk, then into the flour mixture, then back into the coconut milk, then back into the batter.
• Place in the hot oil and fry until golden, about 1 minute.
• Transfer to a paper towel lined plate to absorb excess oil.
• Repeat with remaining wings.
• To make the Buffalo Sauce, melt butter and stir in hot sauce, garlic powder and salt and pepper.
• Place fried wings in a bowl and pour Buffalo sauce all over wings.
• Gently toss to coat.
• To make Cool Ranch Dressing, mix all of the ingredients together until well incorporated. This makes about 1 1/2 cups dressing.
• Store dressing in an airtight container for up to two weeks in the refrigerator.
• Enjoy!