- We are back.
We're doing another video where I take something and turn it
into something else today.
I'm going to tackle wings
but not with cauliflower, not with tofu.
We're going to make wings out seitan.
- Hi guys.
I'm Candice the edgy veg and welcome back to my channel.
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This is one of my oldest recipes, one
of the first ones that I ever developed, still
very heavily searched when people come to the website
and there's so many people that are new here
that haven't seen this recipe.
So I thought I would share it again.
And it is seitan Buffalo wings.
Now this is probably the closest you're going to get
to a chicken wing that is vegan.
So, you know, put on your seatbelt and let's, let's do it.
So what we're doing today is just taking all
of the basic things that you would put
into a normal seitan and making wigs out of it.
So we have our vital wheat, gluten.
We have our poultry seasoning, our garlic powder.
We have the tahini, nutritional yeast
all of the same stuff that we always use.
And then for our breading
I'm just going to use all purpose flour
but you can use rice flour, almond flour,
whatever you want.
So there you go.
You can.
Well, I guess if you're gluten free, you can have seitan.
if you're gluten free, you can't make this.
I'm sorry.
I don't have a seitan replacement for you.
I mean, you can take the breading
and the sauce and make, I don't know, make it with tofu.
All right.
So the first thing I'm going to do is make my chicken
which I'm going to use gluten flour, vital wheat gluten
and make a seitan.
So I like to do this in my stand mixer because I am lazy.
And I don't like to need things.
You can do this by hand, if you don't have a stand mixer.
So no worries.
First thing we are going to do is take our vital wheat
gluten in our spices and whisk it all together.
We have our salt, poultry seasoning
and garlic powder. Nutritionally yeast.
I love to use this just
because it gives it a nice buttery mouth feel
and flavor, adds a richness to it.
And I'm just going to give this a quick whisk.
That way just all the ingredients are mixed together.
You can use whatever broth you like.
I like to use no chicken broth and do like a double strength
or vegetable broth that works to try
and get something that's a little bit lighter.
I know that there's a couple like darker types
of Boolean on that you can use definitely
use the lighter one.
I know there's a couple
of people that are making like a no chicken broth.
So if you don't have access to the Boolean
maybe you have access to that.
And then again for some moisture
so it doesn't just turn into, you know
like a bread I'm adding tahini
and we're going to give that, that mix again
except I'm going to use my dough hook.
(jazz music)
So we want the fibers to develop here.
So definitely knead it for about five-ish minutes
or so don't go so far as like fifteen
like we do with say, I don't know
if we do big chunks of like, seitan for chicken, just
because you do want the wings to be a little bit tender.
So anywhere between five and 10 minutes is fine.
So you want your dough to be wet, but not sticky.
Like it shouldn't stick to your hand
and then you're good to go.
So keep in mind that this will double in size.
So definitely make size
or shapes that are a little bit smaller
and you can make them, you know
you can try to form them into like a wing
like shape if you want to, but they are going to double.
So be aware of that.
You can also use this recipe, not for wings
but just to make, you know, if you wanted
like fried chicken, for example, you can just make bigger
like breast chicken, breasts, size ones.
We are going to cook this for about 45 minutes
For an hour in the oven.
I'm just using this little dish with a lid, but you can use
you know, if you have a Dutch oven use that
or if you can just also just use like a casserole dish
it doesn't need to be covered with the lid.
You can always cover it with some sort of aluminum foil.
(jazz music)
All right.
So I have just, again, dissolved some, oops, bullion, cubes
water, and that's what we're going to cook it in.
Just covered completely and put that into the oven
for about 45 minutes and then this recipe
it does freeze really well.
So it does take a little bit of time to make this, you know
if you are needing it by hand
so you might as well just double
or triple a recipe and stick it into your freezer.
And then you don't have to do this the next time
that you want wings.
They also make really good, great, you know, nuggets
if you want to bread them with breadcrumbs.
All right.
So what you will end up with are these little nuggets.
I've just taken them out of the broth.
And I like to put them just on a wire cooling rack
with something to catch any liquid that way
they're not getting spongy while you are prepping
and heating up the oil and all of that stuff.
So as you can see they're all different shapes
and sizes, just like you know, traditional meat,
meat having wings are.
And yeah, they're nice and spongy.
They're going to have a nice fibrous consistency
when you bite into them.
This is when you would freeze it.
So if you did make a bunch of extras and you just, you know
you're making enough for two of you, you can just go ahead
throw these into a Ziploc bag
or a container and throw them into the freezer.
Okay, now all we need to do is make our drudging.
And for that, I am using just an egg replacer.
You don't need a lot, but with the egg replacer, I'm going
to in some hot sauce, you can use whatever hot sauce,
buffalo wing sauce that you want.
And then I have some cayenne pepper, chili flakes
and pepper to mix with the flour.
And again, you can use whatever flour you want.
Again, the seitan is not gluten free
so you can't really make it gluten free.
But if you, I don't know, want to limit your flour intake
you can use almond flour, rice flour.
So what I'm going to do is just take my spices
and my flour add it to a little bowl, mix them together
just so that everything is consistent throughout.
My small whisk is in the dishwasher.
So yes, I realize this is a bit aggressive.
And then in a larger bowl I'm going to put my egg replacer
and my hot sauce.
And you can use whatever egg replacer you want.
There's, Bob's red mill, there's energy, there's veg.
There's all kinds of different companies that do this now
and just mix it together if it's been, if you made it.
And it has been sitting around a little while
while you might have to move around or add a little bit
of water or plant milk,
just to make it a little bit liquid-y
in consistency.
So I'm just going to add a little bit of soy milk.
I prefer to cook with soy milk.
If you, you know, I've been here for a while, you know that
and you know why it is
because it has a high protein content.
So especially if you're trying to mimic something like eggs
you want something with a higher protein content.
It's just better for cooking,
baking, in my personal opinion.
But again,
you can use whatever plant milk that you feel like using.
I'm gonna switch to a whisk
and that's about the consistency that you want.
You can also use flax eggs actually as well.
You just, again, are going to get that kind
of like crunchier, hardier, flux, flavor, and consistency.
All right.
So what I like to do is just go in toss
the little chicken bits, seitan bits into the flour, shake
off any excess, and then toss them into the fake egg mixture
that we have here and do that with all of them.
You also want to make sure
that you are preheating your oil at this stage, too.
What I like to do is just go in
with my hands and toss it with our liquid.
That's fine.
It's easier than like dipping
and then putting into the flour again.
It's just, I prefer this.
So you will get these wet little pieces
of protein and then just go in and go into your flour again.
Shake off any excess.
You don't want the, the excess flour to burn in the oil
and then put them on to a cooling rack over a baking tray.
I find this contains some of the mess
and letting them sit for a second.
it gives a nice crunchy, like more consistent fry.
And then obviously I have this tiny little
what do you call it?
An air fryer.
It's not an air fryer.
A deep fryer I have this tiny little deep fryer.
So I'm going to do this in batches.
This isn't a lot.
You might be able to get away with doing half
and half in a normal size, deep fryer, or even
if you have like a pot and you're doing it with some oil
you can probably do this in two batches.
We'll probably need to do this in three or four.
I just wanted to save some space.
I have a lot of kitchen equipment.
There's like, there's no room in this house for any more
kitchen equipment.
Unless you have some kitchen aid, you know,
accessories that you want to send me.
I'll make room for those.
You know what I mean?
Okay. So do that with all of your wings and then
by the time you've done that,
your oil should be nice and hot
and you can go ahead and get frying.
So I'm going to do, i want to see how many I can do.
Maybe I can do two big ones and one small one.
Do you want to cook that for about two to three minutes?
It's not actual chicken, so you don't have to worry
about cooking the inside of the chicken, which is lovely.
You can just worry about cooking the delicious,
crispy breading.
(jazz music)
All right.
So allowing them to just kind of sit here, they get nice
and crispy and you can just serve them like this, but it
wouldn't be buffalo wings, buffalo sauce.
So what I like to do is just cook up my Buffalo sauce.
So you need some Frank's red hot, some vegan butter
a little bit of vinegar. Voila.
Homemade vegan buffalo sauce.
(jazz music)
All right, guys, there you go.
You have some delicious Buffalo wings
completely vegan made out of wheat.
These are delicious.
One recipe will make, it's like an appetizer for two people.
So if you want more definitely double
or triple and again, freeze it.
I will make a huge batch of these. Winston agrees.
I'll make a huge batch of these and then just freeze it
but enough talking let's. That's what they look like.
They are honestly, they are the best vegan wings.
And you know what I remember when I told you I
the best lasagna and you guys made it and you were like
you're right, you do make the best lasagna.
I'm not going to lie to you make these, their the best.
If you liked this video give it a big thumbs up.
If you have a request, put it in the comment section below.
And if you're new here hit the subscribe button
and I'll see you next time.
Bye.