📝 About This Recipe
Redefine your game-day spread with these remarkably meaty seitan wings, featuring a tender, fibrous interior and a shatteringly crisp exterior. By simmering the wheat gluten in a rich savory broth before frying, we infuse every bite with deep umami notes that rival any traditional poultry dish. Tossed in a classic, tangy cayenne pepper sauce, these plant-based powerhouses offer the ultimate sensory experience for vegans and meat-lovers alike.
🥗 Ingredients
The Seitan Dough
- 1 1/2 cups Vital Wheat Gluten (the essential protein base)
- 1/4 cup Nutritional Yeast (for savory depth)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 cup Vegetable Broth (cold or room temperature)
- 1 tablespoon Soy Sauce (for color and salt)
The Simmering Broth
- 6 cups Vegetable Stock (high quality)
- 1 piece Kombu (optional, for extra umami)
- 2 tablespoons Soy Sauce
Battering and Frying
- 1 cup All-Purpose Flour (for the dry dredge)
- 1/2 cup Cornstarch (makes the coating extra crispy)
- 1/2 cup Unsweetened Non-Dairy Milk (for the wet wash)
- 3 cups Neutral Oil (such as canola or grapeseed for frying)
The Wing Sauce
- 1/2 cup Cayenne Pepper Hot Sauce (like Frank's RedHot)
- 1/3 cup Vegan Butter (melted)
- 1 teaspoon Agave Nectar (to balance the heat)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the vital wheat gluten, nutritional yeast, garlic powder, and onion powder until well combined.
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2
Combine the 1 cup of vegetable broth and 1 tablespoon of soy sauce. Pour the liquid into the dry ingredients and stir with a sturdy spatula until a thick, elastic dough forms.
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3
Knead the dough by hand for about 3-5 minutes. You are looking to develop the gluten strands which create that 'meaty' texture. The dough should be very bouncy.
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4
Let the dough rest for 10 minutes, then pull it apart into bite-sized, irregular pieces (about 2 inches each) to mimic the look of boneless wings.
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5
Bring the 6 cups of vegetable stock and soy sauce to a gentle simmer in a large pot. Carefully drop the seitan pieces into the liquid.
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6
Simmer the seitan for 40 minutes. Do not let the broth reach a rolling boil, as this can make the seitan rubbery or spongy. Once done, remove with a slotted spoon and pat dry thoroughly.
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7
Prepare your dredging station: one bowl with the non-dairy milk, and another bowl with the flour, cornstarch, and a pinch of salt/pepper mixed together.
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8
Heat the frying oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C).
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9
Dip each simmered seitan piece into the milk, then dredge thoroughly in the flour mixture, pressing firmly to ensure a thick coating.
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10
Fry the pieces in batches for 3-5 minutes, turning occasionally, until they reach a deep golden brown and feel very crisp to the touch.
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11
While the wings fry, whisk together the hot sauce, melted vegan butter, and agave in a large tossing bowl.
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12
Drain the fried seitan on a wire rack for 1 minute, then toss immediately in the Buffalo sauce until every nook and cranny is coated.
💡 Chef's Tips
Always pat your simmered seitan completely dry before dredging; excess moisture will cause the coating to slide off during frying. Avoid over-kneading the dough beyond 5 minutes or it may become too tough to chew comfortably. For the crispiest results, use a thermometer to ensure your oil stays at 350°F; if the oil is too cool, the wings will absorb too much grease. If you prefer a 'bone-in' style, you can wrap the seitan dough around sugar cane sticks or bamboo skewers before simmering. Make a double batch of the seitan and freeze the simmered pieces; they fry up perfectly straight from the freezer for a quick snack.
🍽️ Serving Suggestions
Serve with cold celery and carrot sticks to provide a refreshing crunch against the spicy sauce. Pair with a creamy vegan blue cheese or ranch dressing for dipping. A crisp, cold Lager or an IPA helps cut through the richness of the fried coating and the heat of the Buffalo sauce. Serve alongside a heap of sweet potato fries or a charred corn salad for a complete meal. Garnish with freshly chopped chives or scallions for a pop of color and mild onion flavor.