Monday, May 26, 2008

Vegan Boneless Chickenless Hot Wings

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
- 1/2 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.

76 comments:

Jon Daries said...

Sorry, maybe I'm out of the loop, but what do you mean by chicken stock powder? Thanks.

Vegan Dad said...

Jon,
I forgot to put in the link for the broth/stock powder. Thanks for the reminder.

Vegetation said...

Yum! I still like something to chew on sometimes too. And yay! Soy free!!

Carrie said...

Wow, this is pure genius!

whatagig said...

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?

Vegan Dad said...

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.

Teresa said...

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

Maureen said...

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!

Vegan Dad said...

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.

Jon Daries said...

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.

Jeevs said...

This recipe looks great! One question though. Does "freshly ground white powder" refer to arrowroot?

Thanks!

Happy Herbivore! said...

I am so impressed.

Vegan Dad said...

Jeevs,
Pepper, not powder. Ha ha. Man, never blog when you are tired (or get someone else to proof read).

Erin said...

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!

Vegetation said...

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!

Vegan Dad said...

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.

sgt pepper said...

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.

Vegan Dad said...

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.

sgt pepper said...

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?

Anonymous said...

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.

Lily Girl said...

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!

Ruth said...

Hi. I want to try this....can it work without the lemon juice? I have everything else.

Vegan Dad said...

ruth,
some vinegar would work in place of the lemon juice. You need to curdle the soymilk and make it thick.

veggieknife said...

These were fantastic. Omni husband and my veggie toddler really loved these. Quick and fun to make, too!

belle dee said...

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?

Vegan Dad said...

belle dee,
They get a little brown, but don't burn up. You can soak them if you want.

Konul said...

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 :-)

Vegan Dad said...

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.

Kel said...

oh yeah, seitan on a a stick- never occoured to me-thank you!!! these look great.

Anonymous said...

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?

Vegan Dad said...

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.

hsmom_of2 said...

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(

Vegan Dad said...

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.

Tricia said...

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!

Maria said...

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

Vegan Dad said...

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.

Anna Graham Shonle said...

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...)

KatAnyaka said...

These wings were fantastic!!!!! Thanks so much for the recipe!

Mary said...

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!

Cicada Boom said...

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!

galina said...

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!!

Vegan Dad said...

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.

Rumela said...

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!!

cheflaurel said...

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.

leslie said...

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.

Giusi. said...

ooh these look awesome! i will try them for sure!! :D
i'm going to list you on my blog
: )))

Tyler said...

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.

Vegan Dad said...

Tyler,
I don't know, but I don't see why not.

Kris said...

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

Vatican Abortion Clinic said...

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)

VeganFoodLover said...

Oh my these were amazing. It was such a quick seitan recipe and very easy. I am going to make these for my omni friends at the next house party. I think I will use this to make nuggets too. Thank you so much. I LOVE your blog.

Jenn said...

I know this post is old, but I'm just getting around to trying it! Your link for the broth powder isn't valid anymore. I am wondering if I can use chicken bouillon powder and how much should I use? I have the Knorr brand.

Vegan Dad said...

Jenn,
I am pretty sure that Knorr chicken bouillon has actual chicken in it. The now defunct link was for a powder that was essentially onion powder, garlic powder, poultry spice, and nutritional yeast. I usually just fire some of this stuff into the seitan rather than make the actual broth powder.

Doreen said...

We use a product called McKay's chicken or beef style broth (powder) base. We love the stuff. Also, we have found a wonderful product here called Field Meats/Roasts. Wonderful product for those of us who have family who are veggies and need quick meals on the run. They are fabulous....look em up. I still love to play with sietan recipes however and continue to look here for inspiration! TY for all you do VeganDad!

Sarah said...

We made these and they could not have been easier, or more tasty! We really enjoyed. The only thing that takes some time is to measure out the ingredients for the Chicken broth powder, but other than that, its a breeze. Loved em!

Mjsk said...

Vegan Dad,

What is a good seitan dough supposed to be like? Ours usually turns out very rubbery and doesn't change much after cooking. This has happened most times except for when we made one of you sausage recipes and for some reason that time the end result was not rubbery. What are we doing wrong?

kro said...

hey all these mock meat recipes sound great and i want to try them but i cant seem to find wheat gluten, i was wondering if i could use glutionus rice flour since it also has a very chewy consistancy.. i will try it an tell u if it works [wich cuold be good for people that cant eat glutwen :)]

GREG HXC said...

Just another "made this and loved it!" comment. Didn't have everything on hand for the chicken broth powder and - as many of the spices are shared w/ the rest of the recipe - sort of eyeballed it and it turned out great. I left a couple in a little longer to see if the panko would brown up a little more, and the texture was much less appetizing. As I should know by now, it never pays to overcook seitan.

Kristen said...

Made this last night with my boyfriend and it was AMAZING!!! We also made the crispy cajun chickpea patties which were also to die for. Love the blog! Can't wait to try out other recipes!

Loca4crafts said...

I love your blog. I just made this recipe this weekend and blogged about it here: http://newrecipeproject.blogspot.com/2011/02/seitan-hotwings.html

Awesome recipe. Thanks.

nathaniel said...

Link for Vegan Chicken broth is out of date.

http://www.plantbasedpeople.com/showthread.php?383-Vegan-Chicken-Style-Broth-Powder&highlight=chicken+broth

Get Skinny, Go Vegan. said...

So great that you have recipes for all the "boxed" vegan food in the store that is kind of pricey! Anyone can afford this! And this is the type of food that lots of people transitioning may like. You don't have to give up "wings", you just have to tweak them a little.
Wings of Compassion.

katyh said...

I tried your amazing sweet & sticky BBQ sauce over the weekend. My daughter loved it. She's been looking at your blog with me this evening and asked me to make these wings for dinner tomorrow.

We love your blog btw! I'm also a Peter Reinhart fan.

c men said...

Hola! Do you think I could omit the chick broth powder and use no-chick stock instead of water?

Janine said...

Wow -these are amazing! I've just discovered your blog recently and it has already changed my cooking life. I am a veggie who is tired of buying expensive fake meat products that don't taste all that so I am loving your recipes. These wings were a winner, even with the meat eating hubby who ate at least 3 in a go! Keep up the good work :)

Lady said...

Chicken Broth Powder is maybe NOT vegan! I think you should mention it in your post if this blog is to be meant for vegans.
Here is the reason why: The ingredients are ".... Disodium guanylate" and this is made from fish!
Wikipedia: "Since it is often produced from fish,[1] vegans and vegetarians may wish to avoid it ..."
The "Disodium Inosinate & Disodium Guanylate" are not suitable for children and are n genetically modified...

;))

Tapioca said...

Hey just so you know the link for the 'chicken broth' is not working. I am very curious! I must try this recipe, it looks so good :D

www.tapiocasoul.com
-food for the vegan soul

Emmy said...

Question- don't you have to boil chicken to get the broth, thus turned into powder? So wouldn't that be using chicken?

Alex said...

The original link went to a forum that referred to Bryanna Clark Grogan's chicken stock recipe, so it would definitely be vegan! I buy faux chicken stock powder that is vegan. I bet you could use vegetable stock (vegan) instead.

Here is the original recipe from Bryanna:

BRYANNA'S HOMEMADE VEGAN CHICKEN-STYLE BROTH POWDER
makes about 1 and 1/2 C.
Blend in a dry blender:
1 and 1/3 c. good-tasting nutritional yeast flakes
3 T. onion powder
2 and 1/2 T. sea salt
2 and 1/2 tsp. garlic granules or powder
1 T. soymilk powder
1 T. white beet sugar
1 tsp. dried thyme
1 tsp. finely crumbled dried sage (NOT powdered)
1 tsp. paprika
1/2 tsp. tumeric
Store in an airtight container and use 1 level tablespoon per cup of water.

mizpahlouise said...

Upon looking at the photo, I thought that the ingredient will be a real chicken, which cause me to be curious if chicken is already "in" on vegans. Yet, after I read this,I finally realize that the beauty of the photo just deceived me from the real ingredients.haha. Love this recipe.

Thanks for sharing,
Mizpahlouise@cheap digitizing

Tasha said...

I'm new to this vegan lifestyle....like just starting. Can I use almond milk in place of soy milk?

RHG said...

Tasha, I just made his seitan roast recipe with almond milk instead and it came out fine. I don't think it made a difference.

Terri said...

4 mos. old vegan here. Having a hard time finding recipes that my children will eat. SUPER HARD TIME! So glad I found this recipe! My vwg is still a little bubble gum like----but the taste was great. All three boys loved it. Thanks!:0)

Elizabeth@NTD said...

These were fantastic. I used regular breadcrumbs instead of Panko because I didn't have those, the wet mis made the breading stick perfectly - no loss whatsoever! I didn't have sticks so I made chicken nuggets out of these. The texture is great - I can see myself using this in SO many different ways. Chicken Marsala, etc. They seem like they would hold up perfectly in a baked wet mix. Thank you SO MUCH. I'm also in love with your BBQ Sauce. :)

The Zen Chick said...

These are SO SO SO amazing. I have made them on more than one occasion. I used the same recipe to make "chicken fingers" but just dunked them in barbecue sauce.

Le Petite Arbre said...

This link is bad for the broth powder. I printed it at one time, but can't find it.