Super Bowl Goodies…but mostly wings
I’ve posted my vegan potato skin recipe here before. And the other interesting looking things covered in an interesting yellow sauce are the innards of the skins, mixed with veggie sausage, rolled into balls and baked for 45 minutes. The yellow sauce is my go-to vegan cheese. But enough about potatoes. The wings stole the show, and they’re stealing the majority of this blog post too. Enjoy!!
Ultimate Vegan Buffalo Wings
During this most recent Super Bowl season, I felt inundated by ads for wings. Apparently, there’s nothing quite like the sweet marriage of the big game and innocent little chickens’ body parts smothered in hot sauce. Not for me. But wait! I’d had insanely tasty vegan buffalo wings made from seitan at the Chicago Diner! With f’ing awesome ranch dressing! I’d tasted the incredibleness with my own mouth, and I was going to do it in my kitchen!
After searching the web high and low for Chicago Diner’s signature recipe for buffalo wings and ranch, I came up empty handed. So instead, I pieced together my own recipe with various online sources, and holy buffalo…these tasted SO similar to the Diner’s! They’re a tad involved and take some time, but all the steps are pretty easy…and trust me, the end result is worth every minute!
Step 1 – make seitan from scratch (recipe borrowed from the Post Punk Kitchen)
1 cup vital wheat gluten flour
3 tablespoons nutritional yeast flakes
1/2 cup cold vegetable broth
1/4 cup soy sauce
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 cloves garlic, pressed or grated on a microplane grater
For the simmering broth:
4 cups vegetable broth
4 cups water
1/4 cup soy sauce
To make the simmering broth, fill a stock pot with the water, broth and soy sauce, cover and bring to a boil.
In the meantime, mix together gluten and yeast in a large bowl. In a smaller bowl, mix together broth, soy sauce, lemon juice, olive oil and garlic. Pour the wet into the dry and combine with a wooden spoon until most of the moisture has absorbed and partially clumped up with the dry ingredients. Use your hands and knead for about 3 minutes, until it’s an elastic dough. Divide into 3 equal pieces with a knife and then knead those pieces in your hand to stretch them out. Let rest until the broth has come to a full boil.
Once boiling, lower the heat to a simmer. Add the gluten pieces and partially cover pot so that steam can escape. Let simmer for 45 minutes, turning occasionally. Turn the heat off and take the lid off, let sit for 15 minutes.
Remove from broth and place in a strainer until it is cool enough to handle. Slice into “wing” sized pieces.
In a medium skillet (I use iron), add oil until there is a very thin layer covering the bottom. Heat skillet to medium and add about a third of the seitan pieces. Cook about 5 min on each side, until nicely browned. Repeat process with the rest of the seitan pieces, adding more oil to the skillet each time. These will be your wings.
Step 2 – make your hot sauce
2 cups Frank’s hot sauce
4 Tbsp vegan margarine
3 cloves fresh garlic
1 tsp salt
½ tsp black pepper
Other seasonings to make your own flavor blends
Put all ingredients in blender or food processor and blend until smooth. I wanted to try a multitude of sauces, so once I had the base sauce made, I split it equally into four different bowls. To one, I whisked in about a Tbsp of curry. To another, 2 tsp of chipotle powder and 1 tsp of cumin. To a third, 1 tsp garlic powder and 2 tsp smoked paprika. To the last one, for a sweet kick, 1 to 2 Tbsp of sugar. Set aside for the baking process.
Step 3 – coat the wings
1 cup flour (I used buckwheat but any kind will do)
1 cup water
1/4 to 1/3 cup Frank’s hot sauce
Spray a 9x13 dish with cooking spray and preheat oven to 450. In a medium bowl, whisk ingredients together until a nice thick batter forms (adjust water or flour amounts as needed for consistency). Drop a few wing pieces at a time into the batter and toss a little with a fork until well coated. Place in an even layer in the dish. They can be smushed close together so they all fit. Bake for 15 to 20 min, until the coating has formed a nice crust on the wings. Remove from oven, pour some of your step 2 hot sauce in a thin, even layer on top of the wings (you’ll have sauce left over), and place under broiler for 5 min, until the sauce just starts to brown. Each quadrant of the wings got a different sauce. So there was a whole array to sample! Serve with ridiculous vegan ranch (below).
Step 4 – dip in ranch
1 cup vegan mayo (whatever kind you like)
½ cup almond or soy milk
½ tsp salt
1 tsp garlic powder
½ tsp onion powder
½ tsp black pepper
1 tsp dried parsley
¼ tsp dried dill
1 ½ tsp apple cider vinegar
Add all ingredients to blender or food processor and blend until smooth…the perfect way to round out a perfect vegan wing!
Step 5 - enjoy the f out of these