There is something satisfying about veganizing an old favourite. I am one of those vegans who still likes eating something that approximates meat. Call me less evolved if you must. These wings are perfect and pretty easy to make. Plus, everybody loves eating things off a stick--just ask anyone who has gone to a state fair. This recipe makes 12 wings, but they are fairly substantial. Make smaller ones if you want, but make sure to reduce the cooking time or they will get tough and dry. And, if you like a sticky and sweet sauce, try this recipe.
INGREDIENTS
Wings
- 12 mini bamboo skewers
- 1 1/4 cup vital wheat gluten
- 1/3 cup chicken broth powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp paprika
- freshly ground white pepper
- 2 tbsp oil
- 1 to 1 1/4 cup water
Breading
- 1 cup plain soy milk
- 2 tbsp oil
- 1 tbsp ground flax seed
- 1 tsp lemon juice
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1 1/3 cup panko bread crumbs
Sauce
- 1/2 cup margarine
- 1/2 cup hot sauce
METHOD
Preheat oven to 400 degrees
1. Line a dark baking sheet with aluminum foil. Spray with oil.
2. Mix flour, stock powder, and spices together. Add oil and enough water to make a dough. The dough should be somewhat stiff, but able to be kneaded. Knead for a few mins then shape into a log and slice into 12 to 16 pieces. Stick a bamboo skewer into each piece of dough and shape around the stick. Wet your hands if you need to.
3. Whisk together soy milk, oil, lemon juice, and flax seed in a shallow dish. In a separate shallow dish, mix together bread crumbs and spices.
4. Roll seitan in soy milk mixture, then in bread crumbs. When all seitan has been coated, roll again in soy milk and press into the bread crumbs to get a thick coating. Place on prepared baking sheet.
5. Bake for 20 - 25 mins, until crumbs are golden and seitan has plumped up. While seitan is cooking, melt margarine in a small saucepan and add hot sauce. Remove cooked seitan from oven and spoon sauce over each wing. Return to oven and cook for 5 mins.
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50 comments:
Sorry, maybe I'm out of the loop, but what do you mean by chicken stock powder? Thanks.
Jon,
I forgot to put in the link for the broth/stock powder. Thanks for the reminder.
Yum! I still like something to chew on sometimes too. And yay! Soy free!!
Wow, this is pure genius!
Hi again...I don't have panko in the house. Do you think other crumbs can be subbed with the same result? What's with panko anyway---is there something special about it that makes it more desirable in recipes?
whatagig,
You could use regular breadcrumbs here for a more crunchy breading. Panko makes for a more crisp breading, and in that way is more desireable. I think you could also use crushed cereal--like a flaked cereal or crisp rice.
Hmmm.. this looks a bit too much like "vegan voodoo" for my incredibly omni family to enjoy but I'd wolf it down in second!
OK...crunchy, crisp, crushed. They all sound kinda the same. I'll have to buy that panko some day to see the difference!
Teresa (whatagig)
btw-could dissolving a bouillon in the liquid part of this recipe work instead of the broth powder?
THANKS
Teresa,
Yes on the boullion cube. They just don't have anything like that 'round these parts so I make my own.
You really should try panko sometime. It makes for a light and crispy breading. But, really, any kind of crumb would work well for this recipe.
Thanks for the link to that chicken broth powder recipe, that looks delicious and will be so useful! Thanks for the recipe too, can't wait to try it.
I am so impressed.
This recipe looks great! One question though. Does "freshly ground white powder" refer to arrowroot?
Thanks!
Jeevs,
Pepper, not powder. Ha ha. Man, never blog when you are tired (or get someone else to proof read).
Oooh, they look nice and crunchy. And people do love food on sticks. Except I can't stand when I get to the stick itself, I cringe just thinking about it!
I made these last night and they were delicious (despite the fact that I burned some of them because I need to get our oven fixed). I had no skewars so I stuck them on paddle pop sticks. The kids loved them and were busy asking for more!
Vegetation,
I am so glad they worked out! I can only assume that a paddle pop is what we would call popsicle. That is a great idea for kids since the stick is thicker and would give them more to grab on to.
I'm sure Bryanna is cool with you posting her recipe (she has the recipe posted on her website for all to see, but you should link directly to her site so she gets full credit and the traffic she's earned for developing the recipe.
sgt pepper,
I did not take this recipe from Bryanna. The seitan comes from my many experiments baking seitan, and the sauce is a very standard sauce for any kind of hot wing.
Sorry--misunderstanding.
I meant the chicken broth powder recipe you linked to. Shouldn't that link go directly to Bryanna's site instead of to some message board?
these are awesome! and fun to make, too. i made them when you posted the recipe and again last week when i went to visit my parents. my sometimes-skeptical* non-vegan dad said he would eat them "any time" and is now craving them just like i am.
marian
*i had a lot of cooking misses when i first went vegan.
I made these today for my boyfriend and his father, both not vegan, and we all enjoyed them! I didn't make the sauce since they are pretty spice-phobic, but we dipped them in bbq sauce and ketchup and they were delicious. If any of your readers are watching their fat intake I cut the amount of oil in half for both the seitan and breading and they still turned out perfect.
I think these would make great nuggets too, I can't wait to test them out on my niece. Thanks for the recipe!
Hi. I want to try this....can it work without the lemon juice? I have everything else.
ruth,
some vinegar would work in place of the lemon juice. You need to curdle the soymilk and make it thick.
These were fantastic. Omni husband and my veggie toddler really loved these. Quick and fun to make, too!
I guess the oven temp isn't hot enough to burn up the bamboo sticks? I wondered if I should soak them in water first?
belle dee,
They get a little brown, but don't burn up. You can soak them if you want.
Dear VeganDad,
Thank you so much for the recipe! What do you think I could substitute gluten with? My family is allergic to gluten. We are allergic to soy as well, which makes some/most vegan recipes hard for us to have. Do you think beans would work?
Instead of Panko crumbs, do you think amaranth (gluten-free, not crunchy at all) bread crumbs with some unsweetened coconut flakes (maybe toasted) would work?
Thank you so much and sorry for having to twick your perfect recipe :-)
konul,
Oh, dear. I am afraid you can't substitute the gluten in this recipe. I would say use tofu, but that is a problem for you as well. Beans would be horrible in this--too mushy. I hate to say it, but I don't think this recipe can be modified to suit your allergies.
oh yeah, seitan on a a stick- never occoured to me-thank you!!! these look great.
This recipe looks amazing and I am making it right now, but I was wondering for future use - is there any way to make a sauce that doesn't use so much margarine?
anon,
You can reduce the margarine to your liking (perhaps replace the volume with some BBQ sauce). I have found that lower fat sauces don't coat the wingz as well, an tend to make for a slightly soggier breading, but they still work.
Vegan Dad- please help. I tried making these as I loved hot wings as an omni, but now they are off limits- but when I tried your recipe( and I should admit other seitan recipes) all I get are chewy globs of stuff. Do you have any advice as to what I did wrong?
I am thinking that I should just hang up my attempts at seitan that edible:o(
hsmom_of2,
I will admit these are a bit chewy, but they really shouldn't be "globs of stuff." This recipe came from an attempt to make a quick and easy seitan. The end result is chewier than regular seitan, but still very edible. You could try reducing the liquid a bit, or cooking them longer. Or, make Bryanna's chicken-style seitan (Google it), then bread and bake it as per my recipe.
I have never made seitan before, but i just made these and I love them. I was really lazy and only made the dough and then baked it, but it still turned out really tasty! Maybe next time i will take it the next step and bread them! I love how easy it is too, more so then other recipes for seitan i have found online. Thanks!
It does not say how much flour? I am trying to make the Sweet and Sticky Wingz recipe but it's unclear as to where to start and where to end.
http://vegandad.blogspot.com/2008/06/vegan-sweet-and-sticky-wingz.html
Maria,
The vital wheat gluten is the flour (it's a high gluten flour). Make the seitan and breading as per the wingz recipe, but baste using the BBQ sauce, instead of the hot sauce.
Wow, these look super! I can't wait to try the recipe. (BTW, most of the people I've heard criticize vegetarians for liking fake meat are omnivores! I like fake meat because it adds variety, not because I miss meat. Oh well...)
These wings were fantastic!!!!! Thanks so much for the recipe!
Thanks so much for this recipe. My husband asked for man food, and what's manlier than seitan on a stick? I linked to the recipe on my blog:
mittenmachen.blogspot.com
I'll post some photos of the wings when they're done. Can't wait to try them!
These are great! My husband couldn't get enough of them, and one of my cats kept trying to snatch them when we weren't looking. (Cat approval is, after all, the true test of a recipe.) I stumbled on your blog last week while looking for a vegan "wing" recipe, and now, I'm hooked. On your blog. And on the wings. Thanks much!
is the chicken stock powder essential to the recipe or just to give the seitan a more "chickeny" flavor? i can never find nutritional yeast or soymilk powder ANYWHERE!!
galina,
The soy milk powder is not really necessary, but the nooch does add a nice flavour. Of course, you can do without it. I think the onion and garlic powders, and the poultry spice are probably the most essential.
This Vegan Hot Wingz will just the best chicken recipe,fabulous, my children loved it, i will cook this Wingz again and try the variations...how easy and quick it will to make? my husband will love it and I'm sure it'll be a big hit with the foodies!!
I am so glad I found this site. I am a new vegetarian, and have been craving a chicken flavor. The link to the chicken powder is helpful, and this recipe sounds delish. Still slightly confused on seitan, but I'm running up to the local vegetarian market to ask questions- the guy there is terrif.
i made these tonight without the skewers, and i only had enough panko left to do one round of breading. they were better than perfect! thanks for another awesome recipe.
ooh these look awesome! i will try them for sure!! :D
i'm going to list you on my blog
: )))
Hello. I was wondering about the batter, could this be made ahead of time and kept in the fridge do you think? I know some batters loose 'something' when one does that. Wondering if this one would.
Tyler,
I don't know, but I don't see why not.
Hi Vegan Dad,
I do plan on making these tonight with a bouillon cube, but I wanted to check out the chicken broth powder ingredients just out of curiosity. I discovered that the link no longer works. Just a friendly heads up :)
Thanks for all you do,
Christina
These are awesome. My gf is vegan (I am not) and we made these together and they are always fantastic. 4th time making them. Only downside is it tends to take a while to make them (ie. making the chicken broth and then the wings last night took 2 hours)
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