As promised in the review for “Bringing Home The Seitan,” here is the recipe for Buffalo Chik’n Wings. This recipe is a bit more involved then the rest, but the payoff at the end is well worth it. It’s broken up into two parts, the first being for the seitan wings themselves, then how to prepare them buffalo style and make a dip for them.
This recipe is everything you need to make chicken wings of all kinds—sautéed, marinated, breaded, stir-fried. However you cook ’em, they’re tasty!
Makes 4 to 6 servings
1 1⁄2 cups vital wheat gluten
1⁄4 cup chickpea flour
1⁄4 cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1⁄2 teaspoon paprika
1⁄2 teaspoon sea salt
1 cup low-sodium vegetable broth
1⁄2 cup shredded onion
1⁄4 cup soy sauce
2 tablespoons tomato paste
2 tablespoons olive oil
Ready 12 pieces of tin foil, large enough to wrap up each chick’n wing well, with overhang to twist each end shut.
In a large bowl, combine the wheat gluten, chickpea flour, nutritional yeast, garlic powder, onion powder, paprika, and salt. In a smaller bowl, whisk together the vegetable broth, onion, soy sauce, tomato paste, and olive oil.
Whisk the wet ingredients into the dry, and knead until well-incorporated and it comes together into a cohesive dough. The dough should feel pretty elastic and fairly smooth.
Let the dough rest for a few minutes while you prepare your steaming setup.
Bring water to a boil and cover.
Divide the dough into 4 pieces, then each of those into
3 smaller pieces, to resemble chicken wings. Wrap in tin foil and twist ends to secure. Place a plate on top of them and weigh it down to help them flatten slightly.
Place in the basket of the steamer and cook for 25 minutes, covered. If you can place them in a single
layer, that’s ideal. If you have to stack them, rotate them halfway through. (Be sure to check the water level and to add water as needed, as it may steam itself dry.)
Remove from steamer and let rest for 15 minutes before unwrapping and using.
Store leftover chick’n wings, wrapped in tin foil, in fridge for up to a week.
Aaaand now for the good part….
Buffalo Wingz with Perfect Ranch Dipping Sauce
These buffalo wings are baked, adding even more health factor to this updated version—no meat, less grease, all flavor. Adjust the spiciness to your preferred level and enjoy with Perfect Ranch Dipping Sauce, some celery and carrot sticks, and your favorite beer to wash it all down.
Makes 5 to 6 servings
1 cup unbleached all-purpose flour
1 teaspoon garlic powder 1 teaspoon paprika
1⁄4 to 1⁄2 teaspoon cayenne pepper (optional)
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground pepper
1 cup non-dairy milk (unsweetened is best)
1 recipe Chick’n Wings
3 tablespoons unsalted butter (Earth Balance is my preferable vegan butter)
3⁄4 cup cayenne pepper hot sauce (I love Frank’s RedHot)
Perfect Ranch Dipping Sauce (recipe follows)
Preheat the oven to 450°F. If you have an oven-safe cooling rack, place on top of a rimmed baking sheet. Otherwise, a sheet of parchment paper is a good helper.
In a bowl, combine the flour, garlic powder, paprika, cayenne, if using, salt, and pepper, and whisk to combine. Add the milk and whisk until a thin batter comes together.
Dip each Chick’n Wing in the batter, coating well, then place on the prepared baking sheet (on the rack, if using). Repeat, leaving a little space between them.
Bake for 15 to 20 minutes, until the batter is set and slightly golden, flipping halfway through. While the Chick’n is baking, melt the butter and whisk together with the hot sauce.
Carefully remove the wings from the baking sheet and dip in the pepper sauce, returning to cookie sheet. Bake for 15 to 20 more minutes, flipping halfway (drizzle extra sauce on them after flipping if the sauce sticks to pan). They should look a little dark on the edges.
Remove and serve immediately with Perfect Ranch Dipping Sauce and crudités.
Perfect Ranch Dipping Sauce
Makes 1 1⁄2 cups
1⁄2 cup mayonnaise (I prefer Just Mayo, but you can use any vegan brand you prefer)
1 cup sour cream (my preference is Tofutti, but again it’s up to you)
2 tablespoons fresh chopped chives
1⁄2 teaspoon dried parsley
1⁄2 teaspoon dried dill
1⁄4 teaspoon garlic powder
1⁄4 teaspoon onion powder
1⁄8 teaspoon dried basil
1⁄8 teaspoon freshly ground pepper
1⁄8 teaspoon salt
In a small bowl, combine the mayonnaise and sour cream. Add the herbs and spices and mix until well incorporated. Let it sit in the fridge for at least 30 minutes before using to let the flavors meld.
Variation: Reduce the mayonnaise to 1⁄4 cup and thin with a little non-dairy milk to use as a dressing.
There you go, let me know how they come out for you. I plan to make these this week and will post my thoughts on them here as a comment. Feel free to leave one yourself!