Buffalo-Style Seitan Wings with Spicy Vegan Sauce

For the Wings

• 2 cups vital wheat gluten
• ¼ cup nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 cups vegetable broth
• 2 tablespoons olive oil

To Cook the Wings

• 5 cups vegetable broth (for boiling)
• 3 tablespoons olive oil (for baking)

For the Buffalo Sauce

• ½ cup hot sauce (such as Frank’s)
• ¼ cup vegan butter, melted
• 1 teaspoon garlic powder

1. Add the vital wheat gluten, nutritional yeast, garlic powder, onion powder, salt, and black pepper to a large mixing bowl and whisk to combine.
2. Slowly add the 2 cups vegetable broth and 2 tablespoons olive oil while stirring until a dough forms. Continue working the mixture until it becomes firm and difficult to stir.
3. Turn the dough out onto a flat surface, knead briefly, and shape into a ball.
4. Bring 5 cups vegetable broth to a rolling boil in a large pot over high heat.
5. Tear the dough ball into small, wing-sized pieces and drop them into the boiling broth. Boil the seitan pieces for 30 minutes.
6. Using a slotted spoon, remove the seitan and place the pieces on a wire cooling rack. Let them cool completely.
7. Preheat the oven to 375°F (190°C).
8. Place the cooled seitan pieces on a large baking sheet and drizzle with 3 tablespoons olive oil, tossing to coat evenly.
9. Arrange the pieces in a single layer without overlapping and bake 20 minutes. Remove the sheet, flip the pieces, then bake an additional 25 minutes or until browned and firm.
10. While the seitan bakes, whisk together the hot sauce, melted vegan butter, and garlic powder in a large bowl to make the buffalo sauce.
11. When the seitan is browned and firm, work in batches to toss the baked pieces in the buffalo sauce until fully coated. Transfer coated wings to a large plate.
12. Serve immediately with your favorite dipping sauces.

• Sauce: Swap buffalo for BBQ or a sriracha-based glaze to change the flavor.
• Cook Time: Oven time may vary with the size of your seitan pieces—remove when golden and firm.
• Storage: Best eaten the day made. Store in an airtight container in the refrigerator up to 2 days; reheat gently and add a bit more sauce to prevent dryness.