Seitan Buffalo / BBQ Wings
For the chicken- style seitan
1/2 cup cooked chickpeas
3 tablespoons nutritional yeast
2 teaspoons onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 cup tahini
3/4 cup vegetable broth*
1 1/2 cups vital wheat gluten
*preferably chicken-flavored broth, such as
Better Than Bouillon No-Chicken Broth
For the coating
1 cup all-purpose flour
1 teaspoon paprika
pinch of salt and pepper
vegetable oil, for frying
1/2 - 3/4 cups buffalo sauce (depending on how spicy you like them!)
Make the seitan
In a food processor, pulse chickpeas with nutritional yeast, onion powder, garlic powder and salt until crumbly. (If making by hand, roughly mash chickpeas with the back of a fork.)
Add tahini and vegetable broth and pulse a few more times to combine.
Add vital wheat gluten and process until dough comes together into a rough ball.
Turn dough out onto a cutting board and knead for a minute. Pat dough into a rectangle roughly 1/2” thick, and cut into thin strips. (Alternatively, you can divide the dough and form into individual nuggets.) Note that the seitan will expand when it’s cooked, so make them about half the size you want the finished wings to be.
Bring a pot of salted water or vegetable broth to a gentle boil. Add seitan strips, cover, and simmer for 30 minutes.
Prepare the wings
In a bowl, whisk together flour, salt, pepper and paprika. Dredge each seitan wing with seasoned flour.
Heat about an inch of oil in a pan to 360-375° and fry wings in batches for 5-7 minutes, or until coating is golden brown. Remove to a plate lined with a napkin to blot excess oil. (You can hold the wings in a 200°F oven to keep them warm as you fry them all.)
Toss buffalo wings in buffalo sauce and serve. (Optionally, you can pop them in a 350°F oven for 5-10 minutes to bake the sauce into the wings.) You can also try these with your favorite barbecue sauce!