Sunday, August 30, 2009

Ultimate Vegan Hot Wingz

Seitan is back, baby! I have to give props to my father in law for the idea of putting mushrooms into seitan to make it more tender. I have revised the method, but this recipe is still as easy as the original and is less "bouncy" and chewy. I also revised the coating to make it a little more durable and more able to absorb the sauce. While they won't fool anyone into thinking they are actually chicken, I think they will go over well with vegans and omnis alike.

INGREDIENTS
Makes about 30

Seitan
- 1 cup sliced mushrooms
- 1 small onion, chopped (about 1/3 cup)
- 1 garlic clove, chopped
- 2 tbsp olive oil
- 2 tsp poultry spice
- 1 tsp salt
- 1/2 cup water
- 1 cup vital wheat gluten

Breading
- 1/2 cup fine corn flake crumbs
- 1/2 cup flour
- 1/2 tsp paprika
- 1/2 tsp salt
- fresh ground pepper
- 2 tsp oil
- 1 cup soy milk
- 1/2 tsp apple cider vinegar

Sauce (heat these ingredients in a saucepan)
- 1/2 cup margarine
- 1/2 cup hot sauce
- 1 tbsp vinegar
- 1 tbsp ketchup

METHOD
Preheat oven to 400 degrees. Line a sided cookie sheet with foil and lightly oil.
1. Place mushrooms, onion, and garlic in a food processor and process until finely chopped. Add oil, spice, salt and water and process into a smooth paste. Add gluten and process into a smooth dough.
2. Remove dough from food processor and roll into a cylinder about 14" long. Slice into 1" pieces and roll them into a smaller cylinders. Slice that in half if they are too long, then flatten slightly.
3. Mix together ground corn flakes, flour, paprika, salt, and pepper in a bowl. Combine soy milk and vinegar in a separate bowl.
4. Toss seitan in 2 tsp of oil. Toss seitan in corn flake mixture.
5. Dip seitan soy milk mixture, then toss in cornflake mixture again. Place on prepared cookie sheet.
6. Bake for 10 mins, turn over, then bake for another 10 mins.
7. Coat wingz with all but 1/4 cup of the sauce. Bake for 5 mins, then use a spoon to scoop up excess sauce and recoat the wingz. Bake for another 3-5 mins, until bubbling. Remove from oven and let cool 5 mins. Toss in remaining sauce and serve.

UPDATE: Some people have commented that their dough is too wet and the end product too soft. I made these again to make sure the measurements were right and they came out perfectly. So here is my advice: 1. Make sure you use a small onion so the liquid measurement is not thrown off (about 1/3 cup). 2. Save the water for the end. Process the onions, shrooms, spices, and oil, then add the gluten and process. Add enough water to get a soft but still durable dough.

50 comments:

caribbeanvegan said...

they look so good. I will make these soon I love your seitan post

jocelyn said...

Those look wonderful!

emmers. said...

As if your hot wings recipes could get any better! Can't wait to try it!

Desdemona said...

TOTALLY doing this for my kids this week; I especially love that it's so fast!

Alison said...

yum. Looking forward to trying these out! We recently had some at a local restaurant and they were good, but a little dry as you mentioned!

nora said...

yum! these will be next in line for me after the chickpea cutlet hot wingz by celine :)

Sherril said...

This sounds great. I bet you could use it for chicken fingers if you eliminated the sauce. Do you think it would need more cooking if I did this?

Vegetation said...

Yay Seitan!!! Yum! Mushrooms for tenderness? Absolutely genius! I can't wait to make some!

JohnP said...

You have my full attention! I must try this

cuteanddelicious said...

these look so good, honestly. i think i must make them today. yum.

Carrie™ said...

Hot Wingz! Sounds incredible except I'm not a lover of the mushroom. Can you taste it in the wingz?

pjginfl said...

Looks amazing... very glad I saw your tweet! I want to buy your cookbook, too... looks fantastic.

I've been DYING to find a good "meatloaf" recipe... the ones I have aren't too great.

Thanks!

Bianca said...

Yum! I actually posted my seitan hot wings recipe for my cookbook testers this week...great minds think alike. I do love the idea of using mushrooms in seitan. I had the same too-chewy problem at first, which I fixed by adding a little chickpea flour in place of some of the gluten flour in my recipe. But I'll have to try your version using mushrooms. I bet that is soooo good!

erikmarcus said...

Yummy looking recipe. Blogged at Vegan.com.

Northern Vegan said...

They will star at my next patio party!

nick said...

I know that it's not really your type of thing but I'd love to see a fat-free/low-fat hot wing recipe. I can't seem to find one anywhere and I don't know how I'd make the sauce...
These look excellent though!

Shirah said...

This looks delicious! I just have one simple question: I haven't been able to find VWG anywhere. Can I use regular flour instead (one with a relatively high protein content)? I'm dying to try all of your seitan recipes!

chow vegan said...

I have got to try these!

vegoutwithus said...

Wow! I am not usually a seitan fan, but these looks yummy!

Renee said...

I made these last night, and they are awesome! After sitting in the fridge overnight, they are even better!! At the end of your steps, I left them on the baking sheet and broiled them for another 5 minutes (turning once). I haven't tried the original recipe, but I want to try it now just to see the difference! Thanks for the great recipe!

mozartspeaks said...

looks real good!

kelkme said...

Hi VeganDad! I just finished making half a batch of these and I think I did something wrong... the dough didn't stay together at all and was almost the consistency of banana bread- very gooey and porous. Looking back, I did use "chicken broth powder" instead of poultry seasoning-- is there a difference and might that have accounted for lack-o-dough? (i added some more gluten and tried to bake them anyway and see if they would firm up-- but they didn't) Any ideas? Thanks!

H said...

Made these last night. They were my second ever seitan attempt (my first attempt a few years ago was a miserable failure). But these were so easy and really really really good. I figured they would be nice in sandwiches the next day but my boyfriend ate most of them in record timing. I think I will have to hide some away next time.
Will definately be making these again. Thanks for an amazing recipe.

Jessica said...

I am making these tonight! I just wish I could find a good vegan bleu cheese recipe. Grrr. I'm sure these will be fab without it, though!

Shoebotmom said...

I made these for my family last night and they were great. The kids liked them okay--I just don't put sauce on some of them and then let them dip them in something more kid friendly. They were much like chicken nuggets. I found that, like a previous poster, mine were really mushy. I ended up adding nearly a half a cup extra of wheat gluten to the mix when all was said and done. They still seemed a little soft, but were good. I will probably try adding some regular flour next time.

Vegan Dad said...

Carrie,
You can't taste the shroom at all.

Vegan Dad said...

Sherrill,
20-25 mins will do the trick. The extra cooking time is really to get the sauce to thicken and glaze.

Shirah,
You really need wheat gluten or it will come out like bread instead of like seitan.

Kelkme and Shoebotmom,
I just posted an update to the recipe. I made these again (to be sure I wrote the recipe right) and they came out great. So, perhaps my gluten is more "gluteny", or you have really juicy onions and mushrooms. Something is throwing the wet:dry ratio off. Check out the update, and I hope this solves your problem.

Nicola said...

Hi Vegan Dad - what exactly is poultry spice made of? I'm in NZ, and the closest I could find (namewise) was chicken seasoning - but it had real chicken in it. Any ideas on a possible substitute? Thanks :-)

Sean Osman said...

Made these for my vegan wife for a picnic. They were great.

I'm from Buffalo and they the recipe for wing sauce on the ceilings above our cribs here. It's margarine and franks red hot with a little celery salt. If you want it hot, add more franks. The celery salt is not necessary.

April said...

Another fantastic recipe. These came together really easily. I cut the soy milk down to 1/2 cup and that was plenty. I loved the texture the mushrooms brought to the dish. Not chewy at all. Thanks for posting such a tasty dish!!!

Vegan Dad said...

Nicola,
Poultry spice is mainly sage and thyme.

SaraMonster said...

Tried these today and they were quite good. Might try frying them before before coating them in the sauce next time. I like my wings a little crispy.

Anonymous said...

how do you store setian and how long is it good for?

Roadbike said...

Instead of cornflakes I'd suggest try out cornchips crushed. I find I like them a little more for dishes like this, having the hint of salt rather than the hint of sweet that I associate with cornflakes, and being a little more rigid and thick giving for some extra crunch.

pukingduck said...

I have a question of the VeganDad concerning seitan:

I live in the UK and can't easily get my hands onto vital gluten flour. So instead, I was just going to start from scratch making my own seitan by purging the starch and bran from normal wholewheat flour. However, once I've gotten the finished product of raw uncooked seitan, can I store (I'd assume freeze) it at this stage? I want to be able to create a large batch of seitan at once and then create varied dishes with it afterward.

Thanks so much if you can help. I'm utterly addicted to your blog. Thank you for the incredible recipes!

Tyler said...

To: Shirah

-If you can't find Vital Wheat Gluten, there are recipes online for making gluten out of plain flour. The process takes hours and is very labor intensive, but it can be done. (It's basically soaking a ball of dough in water, kneading it in the water, draining water, repeating that process a whole bunch of times.) Probably you can find it by doing a couple google searches for making Seitan.

Eddie said...

Hello! I felt I had to let you know that your recipes for Seitan have really made me change my perception, I am experimenting with all sorts of different ways to make/eat it, all seeded from your Seitan recipes. Just yesterday however, I have hit a gold mine of Seitan goodness. I mixed in some Couscous that had been soaked in broth/tamari/olive oil mixture with the dry and the wet ingredients, and the Seitan turned out in a way I never thought possible, not only was it tender, it also had a sort of that 'flaking' quality that some people miss about meat (ugh I hate writing that word but not sure how else to describe it). So I decided to both recommend you try it, and also thank you for 'giving' me Seitan. :D

Chelsea said...

Oh. my. gosh. These were INCREDIBLE! I actually didn't see the note when I made them, and I threw what I thought was a small onion in my food processor and whizzed away. Well... my dough was really spongy, so I just kept adding more gluten. I was a little worried about how they would turn out, but they were SO GOOD!!! Everyone raved about them, even our non-vegan house guest who was politely skeptical. Thank you so much for developing and sharing this recipe! This is going to be a weekly or bi-weekly meal tradition in our house!

Teak Patio Furniture said...

With this kinds of recipe around, being a vegetarian is not at all difficult. Thanks for posting.

Anonymous said...

This is such an amazing dish! I am from the Buffalo area and grew up having wings every friday night. It's what we do. Wings were one of the foods that I missed first as a vegetarian and now as a vegan because of the flavor. However, these are absolutely wonderful. I have made this recipe 3 times now and they are perfect every time! Thanks for another great recipe.

Chelsea said...

I am prepping a bunch of meals for the weeks after our daughter is born, and I was wondering if these would freeze well... Have you frozen these or something similar? Any clue if they would freeze well?

Thanks!

Derek said...

I made these this morning. It was my first foray into seitan and it couldn't have been easier. They were delicious. I enjoyed the flavor and smell during the whole process (my wife commented that they smelled like StoveTop stuffing--in a good way). Thank you for the recipe. My wraps this week will be so much less boring now thanks to you!

Cilantro in Canada said...

I just tried these. They are fantastic. For half the wings I made as written, for the other half, I used a store bought honey garlic sauce. Both ways were great. On the next batch, I want to try Thai sweet chili sauce. We found these even have more flavour than real chicken wings. Thank you.

M. said...

Just to clarify: the 1 cup sliced mushrooms is uncooked mushrooms?

tamara said...

To anyone that has made these..I just made them and they turned out real gooey. I kept cooking them, figuring that would take care of it, but it didn't. Anyone out there know what I did wrong? I didn't put mushrooms in it because I don't like them and I didn't do was poultry spice, since I didn't have any...I threw in some other "21 spice". Would this make such a difference? Also...when I blended the onions in the beginning and added the water, it was not a paste but liquid.

Urban Turnip said...

Just made these. So amazing. I have a pathological inability to follow recipes exactly though. I added cayenne pepper to the breading mixture. Substituted regular breadcrumbs. Used hempmilk instead of soy. and left off the sauce and dipped the finished chick'n nuggets into the sauce instead.

Vegan Dad, you always have the best fake meat recipes. I also regularly make your vegan lunchmeat recipe

M. said...

My wings turned out a bit bouncy and spongy, with large holes in them. I wonder if my dough was too thin, too thick, or if I "kneaded" it too little or too much... I did not add all the liquid in the recipe, as it seemed soft enough to me. They were still good, but not as good as I was hoping for.

Justin said...

Made these at my house, and it was absolutely delicious! I was concerned near the beginning because it didn't look like enough food, but I was stuffed by the end of dinner.

Amy said...

These were outstanding! Mine were perfect. I left a few plain for the kiddos and coated the rest. Thanks :)

Poonam Sharma said...

These look great! Just wondering though, do you have to use soy milk? I'm not vegan, so I want to substitute regular milk in.