Vegan Buffalo Wings Recipes

CRISPY GARLIC BUFFALO BROCCOLI WINGS

Steps:

• Preheat the oven to 425 degrees Fahrenheit and lightly grease a baking sheet.
• In a bowl, whisk together the non-dairy milk, hot sauce, white rice flour, cornstarch, and salt, and mix until smooth. Add water if needed to make a batter thick enough to coat a piece of broccoli but thin enough that the excess drips off.
• In another bowl, measure out the breadcrumbs and season to taste with salt and pepper.
• One by one, use one hand to dip a piece of broccoli into the batter, gently shake off the excess, and then drop it into the bowl of breadcrumbs. Use your other hand to coat it in breadcrumbs and transfer it onto the prepared baking sheet. Repeat until all broccoli is breaded.
• Bake for 10 minutes, then gently flip over each piece and bake for another 5-7 minutes or until nicely browned.
• Meanwhile, heat the coconut and vegetable oil in a saucepan over medium-low heat. Once warm, add the minced garlic and cook, stirring frequently, for 2-3 minutes or until softened. Add the hot sauce and ketchup, and stir well to combine. Let simmer, stirring frequently, for another 4-6 minutes to thicken and meld the flavors.
• In a small bowl or cup, whisk together the cornstarch with 3 tsp of cold water, then stir the cornstarch slurry into the sauce mixture. Stirring well, continue to cook on medium-low heat until slightly thickened and glossy. Remove from the heat and set aside.

VEGAN BUFFALO TOFU HOT WINGS

Steps:

• Once your tofu has been well-pressed, you can slice it into thin "finger" shapes, slabs, cubes, or whatever shape you like best.
• In a shallow pan or a zip-closing plastic bag, combine the cornstarch, garlic salt, mustard powder and black pepper. Carefully add the tofu, gently tossing to make sure that all sides of the tofu are well coated with the cornstarch mixture.
• Heat the oil in a sauté pan or skillet over medium heat, using a non-stick pan if you have it to reduce the amount of oil needed. Add tofu and pan-fry on all sides just until it is just lightly golden brown. Once the tofu has cooked, remove it from the pan and set it aside.
• Using the same pan (or a different one, your choice), heat the vegan margarine or butter substitute over very low heat. Once it is melted, add in the wing sauce, stirring just until combined well. Add the cooked tofu, gently turning to coat well on all sides with the wing sauce mixture.
• Once that is completely heated, you can take the tofu off of the stovetop heat and serve it while it is warm.
• Serve with some vegan ranch dressing if you'd like.

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!