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Whether you like it spicy and tangy or sweet with a kick, these seitan wings are sure to be a hit. With 2 flavors to choose from (buffalo or Sriracha), they’re perfect for game day, movie night, or just when you’re craving a crispy snack. Dunk them in your favorite creamy dip and devour!
save this recipe!The Perfect Appetizer Doesn’t Exi…
Whoever said, “The perfect appetizer does not exist,” clearly never tried seitan wings. We take our appetizers seriously around here, and these vegan-friendly wings always top the list.
They’ve got a perfectly chewy, meaty texture (from seitan!) and taste fantastically crispy once sautéed. The real kicker is the choice of sauce because seitan absorbs seasonings like a sponge!
For today’s wings, you’ve got two mouthwatering options: zingy buffalo or sticky Sriracha. (I know, I know, how can you possibly choose?) Well, that’s the beauty of it—you don’t have to! Both sauces are made with kitchen staples, so you likely have everything you need to whip up both flavors. Let’s dive in!
Reader rating
“I’m genuinely so grateful to have a recipe like this in rotation now. To anyone hesitating — please just make these!! And maybe double batch it lol. You’ll be so happy you did!!” —Ricky
Grab These Ingredients
Seitan wings consist of three components: dough, broth, and sauce. Each one contains ingredients that are super simple to find. (Jump to the recipe for exact measurements!)
- Vital Wheat Gluten: We’ll start things off with 1 cup of vital wheat gluten. This is the ingredient for creating seitan!
- Chickpea Flour: ¼ cup of chickpea flour will thicken the dough and transform it into “wings.” You should be able to find it in most grocery stores or online.
- Nutritional Yeast: We’ll add ¼ cup of nutritional yeast for texture and cheesy flavor. You can usually find nutritional yeast at any bulk food store!
- Seasonings: Finally, add 1 teaspoon of each seasoning: salt, garlic powder, onion powder, and smoked paprika for savoriness.
- Liquids: To simmer about 20 wings and infuse them with flavor, we’ll use 6 cups of veggie broth. We’ll use 2 tablespoons of white vinegar to add a slight bite and ½ teaspoon of liquid smoke for extra smoky notes.
- Sauce: The buffalo mixture consists of ½ cup of Frank’s buffalo sauce, 2 tablespoons of melted, unsalted butter or margarine, and ½ teaspoon of garlic powder. For the sticky Sriracha, you’ll need ¼ cup of Sriracha, ¼ cup of brown sugar, 1 tablespoon of lime juice, and 1 teaspoon of soy sauce.
Let’s Make Wings
Seitan wings aren’t as complicated as you think! Once you make the dough, they come together quite quickly. Jump to the recipe card for the full printable instructions.
Step 1: Form The Dough
In a large bowl, stir together the dough ingredients until a ball forms. Transfer the ball to a clean surface and knead until it’s elastic and cohesive.
Step 2: Shape The Wings
Next, portion the dough into about 20 pieces. Let the seitan wings rest while you prepare the broth.
Step 3: Simmer In Broth
Add all of the broth ingredients to a large pot and bring to a simmer. Gently lower the seitan wings into the broth, making sure they’re covered with liquid. Partially cover and simmer for 30 minutes.
Step 4: Create The Wing Sauce
While the wings simmer, choose your flavor and whisk together all of the ingredients for that specific sauce in a bowl.
Step 5: Sauté The Wings
Remove the wings from the pot and let them cool enough to touch. Grease a large sauté pan over medium heat, then cook the seitan wings.
Step 6: Toss And Serve
Toss the wings in your wing sauce and serve warm.
Dip, Dunk, Devour!
If you’re flavoring your seitan wings with spicy buffalo or Sriracha sauce, you need to dunk them into something creamy and cooling! For the best combo, I recommend pairing them with one of the following:
- Chipotle Ranch Dressing borrowed from our baked avocado fries recipe.
- Vegan Ranch Dressing made with tofu for an extra protein boost!
- Garlic Mayo from our oven-baked sweet potato wedges recipe.
Include a side of carrots and celery for bonus points!
Hosting On Game Day?
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Air Fryer Fried Pickles
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Creamy Buffalo Chickpea Dip
30 minutes
Sticky Sriracha Seitan Wings
Ingredients
Dough
- 1 cup vital wheat gluten, 120 g
- 1 cup water, 236 mL
- ¼ cup chickpea flour, 30 g
- ¼ cup nutritional yeast, 15 g
- 1 tsp each salt, garlic powder, onion powder, smoked paprika
Broth
- 6 cups vegetable broth, 1.4 L
- 2 Tbsp white vinegar, 30 mL
- ½ tsp liquid smoke, 2 mL
Wing Sauce (Pick One)
- Buffalo Wings: ½ cup Frank's buffalo sauce, 2 Tbsp melted unsalted butter or margarine, ½ tsp garlic powder
- Sticky Sriracha: ¼ cup sriracha, ¼ cup brown sugar, 1 Tbsp lime juice, 1 tsp soy sauce
Instructions
- Dough: In a large bowl, stir together all dough ingredients until a ball forms. Transfer to a clean surface and knead for about 5 minutes until the dough is elastic and cohesive (it will still be lumpy, but that's okay!)
- Shape: Portion dough into about 20 pieces, then roughly form into nugget shapes (they will expand when cooking, so make them smaller than you think you'll want them!). Let hot wings rest while you prepare the broth.
- Broth: Add all broth ingredients to a large pot and bring to a simmer. Gently lower the seitan wings into the broth, ensuring the dough is covered by the broth (if not, transfer to a smaller pot). Partially cover and simmer for 30 minutes.
- Wing Sauce: Meanwhile, pick your wing sauce and whisk together all the ingredients for your chosen sauce on the stove until warm and cohesive.
- Saute: Remove from pot and let cool enough to touch. Grease a large saute pan over medium heat, then add the hot wings. Cook, flipping once while cooking, until wings are golden brown on all sides.
- Serve: Toss wings in your wing sauce and serve warm.
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Is there another flour to use besides chickpea flour? I have bought other flour options for other recipes, but will get the chickpea flour if it’s necessary. I look forward to trying this!
Hi Judy! I sometimes omit the chickpea flour and that can work well, but I haven’t tried other types of flour to see how those would go.
Epic. So good! Thank you 🤩
So thrilled to hear it, Katie!
I made these last night for my vegetarian wife and myself. They are delicious and have a great texture/consistency. We’ve tried several different seitan recipes for wings and this has been the best one so far.
lawd these are good. I am not veg/vegan – just a lover of a good plant based recipe. Caveat that I subbed beef stock because I had a dusty carton in my pantry. The TEXTURE! This nugs are moist as can be and the little crunch from the pan fry – perfect. Also – SO much protein per serving – great for those of us trying to get strong!
While I was sautéing the first batch of wings I thought “this is what my air fryer was born for”. I tried the other half in there. A spritz of oil and about 10 minutes on 350 did it. That worked nicely.
I have been seitan curious for a while after enjoying some seitan wings from a local pizza place that get rave reviews. These blew those wings out of the water.
They are not the quickest to make which turned me off a little, but after eating I will definitely be making these again. Perfect for a little night-in treat, or at your next party.
I’m so happy to hear it, Rebecca! We’ve got a handful of seitan recipes here on the site, I hope you love them all! 😀
After a failed attempt at making seitan a few years back, I’ve been tentative to give it another go ever since. But after finding this recipe, I don’t think I can ever go back to store-bought seitan ever again.
After the first attempt went really well, I adjusted things just slightly for my own convenience/taste the second time around! And this is where the magic really happened. I didn’t have any more veggie stock on hand, so I just eyeballed some veggie soup flavoring powder into the water to season it, as well as (accidentally) pouring in twice the amount of vinegar to the boiling liquid. I also kneaded the dough an extra 5 minutes, to develop the gluten more & give the seitan a little more of a bouncy bite.
And ohmygoooodness when I finished sautéing them after they were boiled, it took everything in me not to eat them all in one sitting. They were JUICY, delicious, flavorful, crisp, & just an absolute delight. Not to mention the amount of protein in one serving is INSANE!
I just ate them with some dipping sauces like chicken nuggets, & I’m genuinely so grateful to have a recipe like this in rotation now. To anyone hesitating — please just make these!! And maybe double batch it lol. You’ll be so happy you did!!!!
Wow I’m SO happy you loved the recipe and made it your own! Thanks so so much for taking the time to leave such a thoughtful review. It means the world!
Instead of saute in a frying pan,can these be baked?
I haven’t tested that with this recipe, but I think it could work! You might just brush them with a little oil to help them turn brown and a bit crispy 🙂
I was pleasantly surprised on how quickly these came together. This was my 1st time making seitan wings but it won’t be my last. These are delicious! I reduced the salt to 1/2 tsp and found the wings still savory and flavorful.
So glad you enjoyed the wings Barbara!
Going into our regular supper rotation for sure! These taste amazing and were very easy to whip up with pantry ingredients. Thank you so much for sharing!
Happy you enjoyed them Stacey, thanks for cooking with us!