Vegan Chicken Wings

My Vegan Chicken Wings can be made ahead of time, and so can the sauces. When you are ready to feast you can just fry up the seitan and toss in the pre-made sauces. Or they actually reheat very well too! Meaning you could even make Vegan Chicken Wings fully prepared with sauces and all, then just reheat, covered in a pot along with the sauce, over medium-low heat. How easy is that!?

How To Make Vegan Chicken Wings:

First, start by making the recipe for Vegan Seitan Tenders. Instead of forming the seitan into oval shapes, use scissors to cut the dough into small wing sized pieces (they will almost double in size, so keep them on the smaller size). One batch of seitan tenders should make about 25 to 30 wing sized pieces. Spread the pieces out on a well-greased steamer basket. Use spray oil to generously coat the seitan wings to stop them from sticking to each other as you layer them. Steam at a simmer for 25 minutes. The seitan will merge together into one lump, but don't worry, let the seitan cool and shrink up a bit. Once cool you will be able to pull apart the seitan wings from each other. If any stick, simply use a knife or scissors to cut pieces. *Alternatively, if you have already prepared Vegan Seitan Tenders, you can use a knife or scissors to chop the tenders into wing-sized pieces. Let cool, covered in the fridge for a minimum of 30 minutes or up to 3 - 4 days before frying. To fry the Vegan Chicken Wings, heat two tablespoons of light oil in a large skillet or frying pan over medium-high heat. When hot, add the bites and fry a couple minutes per side, turning as needed until they are golden brown all over. You may need to do this in batches depending on the size of your pan, adding more oil if needed.

How To Make Sticky Garlic Sauce:

In a small pot, whisk together the garlic, syrup of choice, apple cider vinegar, soy sauce, and corn starch while everything is still cold. Turn on the heat to medium, and cook for about 5 minutes, being careful not to burn, whisking often until the sauce thickens a bit. Toss half of the fried seitan bites in the sticky garlic sauce.

How To Make Buffalo Sauce:

Whisk together the hot sauce with the melted vegan butter. Toss the remaining half of the seitan wings in the buffalo sauce. Serve hot with celery and carrots sticks, my vegan blue cheese dip, and a lot of napkins!

These Vegan Chicken Wings Are...

• Saucy, scrumptious, and addictive
• Can be dunked in a vegan blue cheese or vegan ranch dressing
• Perfect for parties
• The best vegan bar food

More Vegan Chicken Recipes You Might Like:

• Chicken-style Tofu Bites
• Vegan Chicken Nuggets
• Vegan Orange Chicken
• Buttermilk Fried Oyster Mushrooms
• 2-Ingredient Vegan Seitan "Chicken"
• Vegan BBQ Shredded Tofu (Vegan Shredded Chicken)
• Vegan Seitan Tenders (Vegan Chicken Breasts)

If you try this recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. Bon appetegan! Sam Turnbull.

4.89 from 35 votes

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Vegan Chicken Wings - Sticky Garlic and Buffalo

This classic bar food served with vegan blue cheese dip and all! Make ahead recipe. Perfect for Superbowl Sunday, game night, or a party appetizer. 

Prep: 20 minutes mins

Cook: 35 minutes mins

Cooling time 30 minutes mins

Total: 55 minutes mins

Servings: 4 (makes 25 - 30 seitan bites)

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Ingredients

 

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For the Vegan Chicken Wings:

• ▢ 1 ½ cups vital wheat gluten
• ▢ 1 block (10.6oz/ 300g) soft or silken tofu, (1 ¼ cups)
• ▢ 2 tablespoons water
• ▢ 2 tablespoons nutritional yeast
• ▢ 1 tablespoon onion powder
• ▢ 2 teaspoons vegetable broth powder, vegetable instant stock mix powder, or 1 vegetable bouillon cube
• ▢ 1 teaspoon garlic powder
• ▢ ½ teaspoon salt
• ▢ 2 tablespoons light oil, (such as canola or vegetable), for frying

Sticky garlic sauce (optional):

• ▢ 6 cloves garlic, minced
• ▢ ⅓ cup agave, maple syrup or corn syrup
• ▢ 2 tablespoons apple cider vinegar
• ▢ 2 tablespoons soy sauce
• ▢ ½ tablespoon cornstarch

Spicy buffalo sauce (optional):

• ▢ ⅓ cup Franks red hot, (or similar hot sauce)
• ▢ 2 tablespoons vegan butter

US Customary - Metric

Instructions

 

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To make the Vegan Chicken Wings

• Make the dough: Add the vital wheat gluten, tofu, water, nutritional yeast, onion powder, vegetable broth powder, garlic powder, and salt to a food processor. Pulse until everything is well mixed and the dough forms a ball.

  *Alternatively, if you do not have a food processor, in a large bowl, mash the tofu using a potato masher until smooth. Add the water, nutritional yeast, onion powder, vegetable broth powder, garlic powder, and salt, and mix. Then, mix in the vital wheat gluten to form a dough.
  
• Use scissors to cut the dough into small wing-sized pieces (they will almost double in size, so keep them on the smaller side). One batch should make 25-30 wings.
  
• Steam the wings: Add several inches of water to a large pot with a steamer basket and bring to a simmer. Lightly grease the steamer basket and layer in the vegan chicken wings, generously spraying each layer with spray oil to prevent sticking.

  Steam at a simmer for 25 minutes. The seitan bites will merge together into one lump.
  
• Cool and separate: Let the seitan cool and shrink up a bit. Once cool, you will be able to pull apart the seitan bites from each other. If any stick, use a knife or scissors to cut them apart.

  Let the wings cool, covered in the fridge for a minimum of 30 minutes or up to 3-4 days before frying. Seitan gets more tender and juicy as it rests in the fridge.
  

For the Sauces (optional, or use your preferred sauce):

• Make the sticky garlic sauce: In a small pot, whisk together the garlic, syrup of choice, apple cider vinegar, soy sauce, and cornstarch while everything is still cold. Turn on the heat to medium and cook for about 5 minutes, whisking often until the sauce thickens a bit.
  
• Make the buffalo sauce: In a microwave-safe dish, add the hot sauce and vegan butter. Microwave on high in 20-second increments until the butter is melted and the sauce is hot. Whisk to combine. Alternatively, warm the sauce in a small pot on the stove.
  

To Cook and Serve the Vegan Chicken Wings:

• Fry the wings: Heat two tablespoons of light oil in a large skillet or frying pan over medium-high heat. When hot, add steamed and cooled vegan chicken wings and fry for a couple of minutes per side, turning as needed until they are golden brown all over. You may need to do this in batches depending on the size of your pan, adding more oil if needed.
  
• Toss in sauce: Toss half of the vegan chicken wings in the sticky garlic sauce and the remaining half in the buffalo sauce.

  Serve hot with vegan blue cheese dip, celery, and carrot sticks.
  
• * Learn my secret tricks to making perfect seitan in my free masterclass. Click here to learn more and register.

Notes

Vegan Chicken Wing Flavors: If you would prefer your vegan chicken wings to be all one flavor, make a double batch of the sauce of your choice and skip the other sauce recipe. Toss all of the vegan chicken wings in your double batch of sauce.

Make-Ahead: The vegan chicken wings and sauces can be made ahead of time. When you're ready to serve, simply fry up the seitan bites and toss them in the premade sauces. They also reheat very well! You can fully prepare the vegan chicken wings with sauces, then reheat them covered in a pot over medium-low heat.

Freezing: to freeze  the chicken wings, let them cool completely after steaming. Freeze in an airtight freezer bag or container. Thaw in the fridge overnight, and fry them fresh and toss with the sauce.

Vital wheat gluten is essential to this recipe, and there is no substitute. Therefore, this recipe cannot be made gluten-free. For a vegan gluten-free chicken-inspired recipe try my Baked Tofu Bites recipe.

Steaming tips: you need to steam the vegan chicken wings before using them. I recommend getting a steamer pot if you plan to make seitan often, or you can use a DIY method if you do not have a steamer.

Cleaning tips: vital wheat gluten is very sticky and can destroy dish brushes and cloths. So what I like to do is save old clothes, sheets, or towels that are too shabby to donate, and cut them into rags. I use these rags to clean up after preparing a seitan recipe and discard the rag once finished.

Nutrition

Serving: 1 serving (recipe makes 4 servings) | Calories: 415kcal | Carbohydrates: 28g | Protein: 40g | Fat: 15g | Saturated Fat: 2g | Sodium: 1891mg | Potassium: 318mg | Fiber: 1g | Sugar: 13g | Vitamin A: 265IU | Vitamin C: 1.8mg | Calcium: 102mg | Iron: 3.5mg

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Author: Sam Turnbull

Cuisine: American, Canadian

Course: Appetizer, Main Course