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, or until dough is elastic and cohesive (it will still be lumpy, 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 ingredient for your chosen sauce.
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.