Vegan Buffalo Wings
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
5 servings
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Calories
254 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Vegan Buffalo Wings
Description
This recipe starts by draining and shredding young jackfruit, removing seeds and tougher parts to retain the stringy flesh. The wet ingredients including tofu, vinegar, water, and optional liquid smoke are blended to form a smooth mixture. Vital wheat gluten, nutritional yeast, and seasoning spices are combined with the jackfruit and the tofu blend to create a pliable dough that approximates the texture of poultry.
The wings are shaped and cooked, then tossed in a sauce made from vegan butter and hot sauce, with optional cayenne and garlic powder to adjust heat and flavor. The texture is chewy and fibrous, reminiscent of traditional buffalo wings, but fully plant-based.
These vegan wings can be served as a snack or in wraps and salads. Proper heating develops a golden exterior and melts the flavors together. They can be stored refrigerated for several days or frozen for later use.
Using a hot, preheated skillet helps achieve a seared crust if pan-frying them, and an oil-free method is possible by using high-quality pans and alternative buffalo sauce recipes without butter.
Ingredients
- 1 (20 oz.) can jackfruit If you can only find a smaller can (14 oz.) that's fine, too, young, in brine
Wet ingredients:
- 7 ounces tofu Do not press, firm, drained
- 1 Tablespoon white wine vinegar or apple cider vinegar
- ½ teaspoon liquid smoke optional
- ½ cup water
Dry ingredients:
- 150 grams vital wheat gluten 1 ¼ cups
- ¼ cup nutritional yeast If necessary, can replace with 2 tablespoon flour.
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon poultry seasoning Or a few dashes each of ground sage and thyme, blend
- ¼ teaspoon ground ginger
- scant 1 teaspoon salt fine sea salt
Finishing the wings:
- 1 Tablespoon cooking oil optional
- 3 to 4 Tablespoons vegan butter See Notes for oil-free option, preferably Miyoko's
- ½ cup hot sauce Frank's Red Hot Original
- a few dashes cayenne pepper optional, to taste
- a few dashes garlic powder optional, to taste
Instructions
Prepare the jackfruit:
- Drain the jackfruit and rinse under running water. Place on a clean, lint-free towel. Gather up the ends of the towel, hold it over the sink, and squeeze the jackfruit VERY well to remove as much brine as possible.
- Use your hands to separate the seeds and tough pieces from the stringy parts of the jackfruit (refer to process photos in the post above as needed). The seeds and tough parts can be discarded. Once you have a pile of the meaty, stringy parts of the jackfruit, make sure it is all well shredded and separated. Set aside.
Blend wet ingredients:
- In a blender or food processor combine the wet ingredients. Blend until smooth, stopping to scrape down the sides as needed. Set aside.
Make vegan wings:
- In a large mixing bowl whisk together the dry ingredients. Add the shredded jackfruit to the bowl, and toss well. Pour the blended tofu mixture into the mixing bowl, and stir to form a dough. Next use your hands to make sure all the dry ingredients are incorporated. It will be a fairly dry dough. NOTE: there's no need to intentionally knead the seitan.
- Place the dough ball on a cutting board and pat into a square shape. Cut into 4 pieces, then cut each of those into 5 somewhat equal-size pieces (you'll end up with 20 wings). Use your hands to shape each piece of dough into varied shapes like wings or large nuggets.
- Add about an inch of water to a pot with a steamer basket. Lightly spray the basket with oil (optional). Arrange the wings in a single layer. I use a 2-tiered steamer, and it's the perfect capacity for 20 wings. If using a smaller steamer, it's okay if the wings overlap a bit, or steam them in batches.
- Steam the wings for 30 minutes, flipping at the halfway point, then remove from heat.
- Preheat a large cast iron pan or other heavy bottomed skillet over medium heat. If using oil, add the tablespoon of oil to the pan. Cook the wings 2 to 3 minutes per side or until golden. Transfer to a plate.
- Turn off the heat. Add the butter to the hot pan and allow to melt. Add Franks' hot sauce and the cayenne and garlic powder, if using. Stir to combine. Return the wings to the pan, and toss to coat with sauce. Serve with vegan ranch and fresh celery and carrot sticks.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days; reheat gently or enjoy cold.
- These wings freeze well; thaw overnight in the refrigerator and reheat before serving.
- To make oil-free wings, preheat a heavy-bottomed pan thoroughly and avoid adding oil when cooking the seitan.
- For butter-free buffalo sauce, substitute with an oil-based recipe or use plain hot sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Serving | 4wings | |
| Calories | 254kcal | 13% |
| Carbohydrates | 11g | 4% |
| Protein | 29g | 58% |
| Fat | 10g | 15% |
| Fiber | 24g | 96% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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