Go Back
–+ servings
Plates of buffalo seitan wings and cauliflower wings with dipping sauce, celery, and carrot sticks sit on a red table, accompanied by a nearby bottle of hot sauce.
Print Recipe
5 from 7 ratings

Sticky Sriracha Seitan Wings

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!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Appetizers, Main Dishes, Snacks
Cuisine: American
Diet: Diabetic, Halal, Hindu, Kosher, Vegan, Vegetarian
Keyword: seitan hot wings, seitan wings, vegan hot wings, vegan wings, vegetarian hot wings
Diet: Dairy-Free, Vegan, Vegetarian
Occasion: Birthdays, Game Day
Time: 60 minutes or more
Servings: 4 servings
Author: Sarah Bond

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!)
    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.
    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.
    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.
    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.
    Serve: Toss wings in your wing sauce and serve warm.

Video

Nutrition

Serving: 1serving (without sauce) | Calories: 262kcal | Carbohydrates: 20.1g | Protein: 37.4g | Fat: 3.9g | Saturated Fat: 0.7g | Cholesterol: 0mg | Sodium: 400mg | Potassium: 672mg | Fiber: 4.8g | Sugar: 2.6g | Calcium: 77mg | Iron: 5mg
QR Code linking back to recipe