Just in time for
the Pats to win the Super Bowl bitter New England vegan food bloggers to update posts that they were drafting hopefully last Sunday, I’m reposting my recipe for vegan Buffalo wings. (I capitalize Buffalo because the wings are named after the city, not the animal.)
To perfect these wings, you absolutely must make your own homemade seitan. I’m sorry, but store-bought just will not be the same. Homemade seitan is perfect for wings, since wings are the easiest shape to make when you’re rolling it into a log and simmering it in broth to cook it.
They’re also made to be with vegan bleu cheese dip, so go ahead and cover some cashews right now for that. Don’t worry; I’ll wait.
Omnis may find the texture of the wings uncanny, and that’s because vital wheat gluten is used as an industrial filler in meat products of all kinds. And why not? It’s cheap, full of protein, and closely resembles the texture of, well, chicken nuggets.
Whatever a nugget is.
Nevertheless, these Buffalo wings are always in high demand (I’m looking at you, Scotty dearest) for events where there’ll be lots of beer and football (American). So whip up a batch and surprise your friends as you watch…
Nothing. The Super Bowl is going to be totally unworthy this year.
Just like omnis eating vegan Buffalo wings.
Tip: If you’re not hosting, then note that these’ll taste best if you can borrow the stove. Make the seitan ahead of time. Mix the flour coating in a ziplock bag. Bring the Buffalo sauce. When you’re at your friend’s, all that you’ll need is a skillet, some oil, a saucepan, and whatever your serving container is.
Vegan Buffalo Wings Recipe
By January 28, 2013Published:
- Yield: 24 Wings (8-12 Servings)
- Prep: 5 mins
- Cook: 20 mins
- Ready In: 25 mins
Tastes like chicken!
- 1/4 c flour
- few dashes salt, pepper, and paprika
- dash cayenne Optional, but excellent
- 1/2 c oil Divided, for frying
- 1 lb homemade seitan Sliced into nuggets (Follow link in second paragraph if you're lacking a recipe)
- 1/3 c Earth Balance (EB)
- 1/3 c hot sauce
- In a large paper or plastic bag, combine the flour, salt, pepper, paprika, and cayenne (if using).
- Heat 1/4 c of the oil in a large skillet over medium-high heat.
- Drop half the seitan wings into the plastic bag. Seal (with lots of air inside) and give it a good shake.
- Using tongs, remove the wings to the oil, taking care not to crowd, and fry until golden brown—3-4 minutes each side. Remove to a plate and repeat for the remaining wings.
- Meanwhile, combine the EB and hot sauce in a medium saucepan over medium-low heat. Heat until the EB is melted and the sauce is blended, then turn off the heat.
- When all the wings are done, add them to the saucepan with the Buffalo sauce. Cover, shake like the dickens, and place on a platter for serving.
- Serve with bleu cheese dip, along side crudités—and plenty of napkins.