For the Seitan Wings

• ▢ 2 cups vital wheat gluten
• ▢ ¼ cup nutritional yeast
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon black pepper
• ▢ 2 cups vegetable broth
• ▢ 2 tablespoons olive oil

To Cook and Crisp the Wings

• ▢ 5 cups vegetable broth
• ▢ 3 tablespoons olive oil

For the Spicy Buffalo Sauce

• ▢ ½ cup Frank’s red hot sauce
• ▢ ¼ cup vegan butter melted
• ▢ 1 teaspoon garlic powder

• In a large mixing bowl, combine the dry ingredients for the seitan: 2 cups vital wheat gluten, ¼ cup nutritional yeast, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Whisk these ingredients together thoroughly until they are uniformly blended, ensuring the spices are well distributed.
• Gradually add the wet ingredients to the dry mixture: 2 cups vegetable broth and 2 tablespoons olive oil. Stir constantly as you add them until all ingredients are fully combined into a cohesive, dough-like mixture. Continue mixing vigorously until the dough becomes quite firm and hard to stir, indicating the gluten is developing.
• Transfer the seitan dough from the bowl to a clean, flat work surface. Knead the dough gently for a few minutes to ensure it’s well-formed and elastic, then shape it into a compact ball. This helps to create the desired chewy texture.
• Place a large pot on your stovetop over high heat. Add the remaining 5 cups vegetable broth to the pot and bring it to a vigorous rolling boil. This will be the simmering liquid for your seitan, infusing it with flavor.
• Once the vegetable broth is boiling, begin tearing the seitan dough ball into small, irregular pieces, roughly the size and shape of chicken wings. Carefully drop these seitan pieces into the boiling broth. Reduce the heat slightly to maintain a gentle simmer (not a hard boil) and boil the seitan for 30 minutes. This step is crucial for cooking the seitan through and giving it a tender, yet firm, interior.
• After 30 minutes of simmering, carefully remove the cooked seitan pieces from the pot using a slotted spoon. Transfer the seitan to a wire cooling rack, allowing excess liquid to drip off. It is imperative to let the seitan cool completely to room temperature before proceeding. This cooling process helps firm up the seitan and prepares it for optimal crisping in the oven.
• Once the seitan has completely cooled, preheat your oven to 375° Fahrenheit (190°C). This ensures the oven is at the correct temperature for even baking and crisping.
• Arrange the cooled seitan pieces on a large baking sheet. Drizzle the remaining 3 tablespoons olive oil evenly over the seitan pieces. Toss the seitan thoroughly with your hands or tongs until all pieces are lightly and evenly coated in oil. This oil layer is key for achieving that desirable golden-brown and crispy exterior.
• Spread the oiled seitan pieces in a single, even layer on the baking sheet. It’s important to ensure that no pieces are touching or overlapping, as this allows air to circulate and promotes uniform crisping. Place the baking sheet into the preheated oven.
• Bake the seitan for 20 minutes. After this initial baking period, carefully remove the baking sheet from the oven and, using tongs, flip each seitan piece over to ensure even browning on all sides.
• Return the baking sheet to the oven and continue baking the seitan for another 25 minutes, or until the seitan pieces are beautifully browned, firm to the touch, and wonderfully crispy. Keep a close eye on them during the last few minutes to prevent over-browning.
• While the seitan is baking to perfection, prepare your buffalo sauce. Add ½ cup Frank’s red hot sauce, ¼ cup vegan butter (melted), and 1 teaspoon garlic powder to a large mixing bowl. Whisk these ingredients together vigorously until they are fully incorporated and the sauce is smooth and emulsified.
• Once the seitan wings are golden-brown and firm, remove the baking sheet from the oven. The aroma will be incredible!
• Working in batches if necessary, add the hot, baked seitan pieces directly into the bowl of prepared buffalo sauce. Using tongs, toss the wings thoroughly in the sauce until every piece is completely and evenly coated. Transfer the sauced wings to a large serving plate and set aside. Repeat this process until all of your delicious seitan wings have been lovingly coated in the spicy buffalo goodness.
• Serve your crispy vegan buffalo seitan wings immediately while they are still warm and at their peak crispiness. Don’t forget to offer a variety of your preferred dipping sauces, such as vegan ranch or creamy garlic dip, and some fresh celery sticks for the ultimate wing experience. Enjoy!

• Sauce Customization: While the buffalo sauce provides a classic flavor, feel free to experiment with other flavor profiles. Try tossing these seitan wings in a sweet and sticky BBQ sauce for a smoky twist, or create an Asian-inspired sriracha-ginger glaze for a different kind of heat. A tangy lemon-herb sauce would also be delightful!
• Adjusting Cook Time: The exact cooking time for your seitan wings may vary slightly depending on the size and thickness of the pieces you’ve torn, as well as the calibration of your oven. It’s best to keep a close eye on them during the baking stage. They are ready when they are firm to the touch, gloriously golden-brown, and boast a satisfying crispiness.
• Storage and Reheating Tips: For the best texture and flavor, seitan wings are ideally enjoyed on the same day they are made. However, if you have leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm them in the microwave or oven. To prevent them from drying out, we recommend adding a little extra buffalo sauce or a splash of vegetable broth before reheating to restore their juiciness and flavor.