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These vegan seitan wings get slow cooked in broth, then fried right before serving for an amazingly tasty result! I love them for game days, parties, or just about any time! (I mean, really, when are wings ever not awesome?!?)

This recipe using bread flour made 24 juicy and delicious pieces. Using AP flour may result in less yield. I cut long bamboo skewers into 3-inch pieces to make the "bone" because that's what I had. It was tough to cut off the pointy end and some of the skewers frayed a bit, so I'm not sure I'd recommend doing the same, but they are generally easy to find. Wooden chopsticks may also work, but next time I think I'll buy these food safe dowels. They don't have the pointy end and can simply be cut in half to make each piece.

Finally, when it comes to wing sauce I'm a bit of a traditionalist. I don't eat them very often but when I do it's partly because I'm craving that Frank's Red Hot flavor. When it comes to the ratio of butter and garlic powder to the Red Hot I usually just "wing" it lol, but I've written down my best guess.


Ingredients

Broth
 2 qts wateror more if needed to cover
 2 large onions, roughly chopped
 2 large carrots, roughly chopped
 3 cloves garlic, smashed or chopped
 6 sprigs parsely
 2 bay leaves
 1 tsp whole peppercorns
 3 tbsp nutritional yeast
 3 tsp salt or more to taste
 1 tsp dry sage
 4 sprigs fresh thymeor 2 tsp dry
 1 sprig rosemaryor 1 tsp dry
Seitan
 1.3 kg/about 11-12 cups bread flour**NOTE: I used bread flour with 12.7% protein. I would not recommend using flour with less than 11% protein for this, or your gluten yield will be much smaller.
 4 ½ cups waterstart with 4 and add a little more as needed
 3 tbsp chickenless bouillon I always have this stored in a jar in my fridge, but you can sub your favorite powder
Wing Sauce
 3 tbsp vegan butter
 1 tsp garlic powder
 PLUS oil for frying

Directions

1

Prepare your dough ball for washing. New to washing flour? Check out the video or follow steps 1-7 here. To get the shreddy texture you see in the image, you'll want to wash the flour to the cloudy/hazy stage.

2

While your dough ball is resting in water, prepare your simmering liquid. I add everything into my slow cooker and get it heating up. A 6 qt Instant Pot on the slow cooker "less" setting works great, too.

IMPORTANT: My broth stayed at a steady temperature of about 180-190F (82-85C). If cooking on the stove make sure it stays below a simmer after adding in the seitan. You want it to be barely bubbling or you could wind up with spongey results.

3

Once your gluten has drained for at least 20 minutes after washing, wring it out really well to make sure there's no extra water and add it to a processor (working in batches if necessary) with 3T of chickun bouillon. Blitz until those ingredients are evenly incorporated.

4

After processing, divide your gluten into 24 pieces and let it rest for about an hour or two on the counter or until the gluten has developed enough so you can stretch it without breaking. You'll want to be able to stretch each little gluten ball into a long string so you can wrap it around the skewers, twisting the dough as you wrap.

Regardless of whether you're interested in making the "drumettes" or the "flats," stretch the gluten as far as you can and wrap it around the stick. Add more to either the center or the top depending on your preference, and finally leave enough to stretch the gluten lengthwise over the top and bottom of the stick to secure everything in place.

It may take a few to get the hang of it, but they will all be delicious!

If you'd prefer to go "boneless" (no sticks,) tie each gluten string in a few knots, twisting each as you go.

5

Add your wrapped or knotted wings to the preheated broth and let them slowly cook for about 30 mins - 1 hr. Check them to make sure they're not overheating (simmering at too high a temperature) or sticking to the bottom. You're looking for barely a bubble here and there. They should all be floating once fully cooked.

6

When they're done, pull them out of the broth. You can flatten knotted balls some with a rolling pin while they're still hot if you prefer a flatter nugget. Rest them overnight out of the broth in the fridge.

7

When ready to serve, heat up about 1 cup of frying oil (anything with a high smoke temp like peanut or grapeseed works great) or enough to coat at least half of each wing.
While the oil is heating, prepare the wing sauce by putting the ingredients into a small pot. Heat the sauce over medium/low until the butter is melted and the sauce is hot.

8

Working in batches, cook the wings in the hot oil for about 1 minute total, flipping once halfway through so they're slightly browned on both sides. Finally, transfer the warmed wing sauce to a bowl and toss the wings, in batches as necessary, until they are all evenly coated. Serve as hot as possible!


Nutrition Facts

Servings 6

More Chickun Recipes

Vegan Seitan Chicken Tikka MasalaBy JenThis seitan Tikka Masala recipe actually uses washed flour chicken, but you can use any of your favorite seitan in this flavorful dish. I love the warm, spicy flavors and richness in Indian foods, and this recipe ticks all those boxes, only veganized!
Crispy Seitan LegsBy JenCrispy rice paper around a seitan, jackfruit, and lentil stuffing makes up this dish from A Veg Taste From A to Z. This recipe proves that you don't have to give up your favorite foods just because you gave up meat!
10k Vegan ChicknBy JenAn awesome chickun recipe that produces about 12 cutlets for use in any recipe you'd normally use chicken breast meat. Go to Pizza is Lovely for the recipe instructions and more.
1 2 3 4

Ingredients

Broth
 2 qts wateror more if needed to cover
 2 large onions, roughly chopped
 2 large carrots, roughly chopped
 3 cloves garlic, smashed or chopped
 6 sprigs parsely
 2 bay leaves
 1 tsp whole peppercorns
 3 tbsp nutritional yeast
 3 tsp salt or more to taste
 1 tsp dry sage
 4 sprigs fresh thymeor 2 tsp dry
 1 sprig rosemaryor 1 tsp dry
Seitan
 1.3 kg/about 11-12 cups bread flour**NOTE: I used bread flour with 12.7% protein. I would not recommend using flour with less than 11% protein for this, or your gluten yield will be much smaller.
 4 ½ cups waterstart with 4 and add a little more as needed
 3 tbsp chickenless bouillon I always have this stored in a jar in my fridge, but you can sub your favorite powder
Wing Sauce
 3 tbsp vegan butter
 1 tsp garlic powder
 PLUS oil for frying

Directions

1

Prepare your dough ball for washing. New to washing flour? Check out the video or follow steps 1-7 here. To get the shreddy texture you see in the image, you'll want to wash the flour to the cloudy/hazy stage.

2

While your dough ball is resting in water, prepare your simmering liquid. I add everything into my slow cooker and get it heating up. A 6 qt Instant Pot on the slow cooker "less" setting works great, too.

IMPORTANT: My broth stayed at a steady temperature of about 180-190F (82-85C). If cooking on the stove make sure it stays below a simmer after adding in the seitan. You want it to be barely bubbling or you could wind up with spongey results.

3

Once your gluten has drained for at least 20 minutes after washing, wring it out really well to make sure there's no extra water and add it to a processor (working in batches if necessary) with 3T of chickun bouillon. Blitz until those ingredients are evenly incorporated.

4

After processing, divide your gluten into 24 pieces and let it rest for about an hour or two on the counter or until the gluten has developed enough so you can stretch it without breaking. You'll want to be able to stretch each little gluten ball into a long string so you can wrap it around the skewers, twisting the dough as you wrap.

Regardless of whether you're interested in making the "drumettes" or the "flats," stretch the gluten as far as you can and wrap it around the stick. Add more to either the center or the top depending on your preference, and finally leave enough to stretch the gluten lengthwise over the top and bottom of the stick to secure everything in place.

It may take a few to get the hang of it, but they will all be delicious!

If you'd prefer to go "boneless" (no sticks,) tie each gluten string in a few knots, twisting each as you go.

5

Add your wrapped or knotted wings to the preheated broth and let them slowly cook for about 30 mins - 1 hr. Check them to make sure they're not overheating (simmering at too high a temperature) or sticking to the bottom. You're looking for barely a bubble here and there. They should all be floating once fully cooked.

6

When they're done, pull them out of the broth. You can flatten knotted balls some with a rolling pin while they're still hot if you prefer a flatter nugget. Rest them overnight out of the broth in the fridge.

7

When ready to serve, heat up about 1 cup of frying oil (anything with a high smoke temp like peanut or grapeseed works great) or enough to coat at least half of each wing.
While the oil is heating, prepare the wing sauce by putting the ingredients into a small pot. Heat the sauce over medium/low until the butter is melted and the sauce is hot.

8

Working in batches, cook the wings in the hot oil for about 1 minute total, flipping once halfway through so they're slightly browned on both sides. Finally, transfer the warmed wing sauce to a bowl and toss the wings, in batches as necessary, until they are all evenly coated. Serve as hot as possible!

Vegan Chicken Wings | Washed Flour Seitan