Satan's wingz

By Wendy Andresen | Jul 11, 2018
Photo by: Wendy Andresen

These spicy, meaty seitan wings are worth every bit of the work. If you’re preparing them for company, it’s easy to make them ahead of time up to the point where you dunk them in the sauce. Don’t forget to take down your smoke detector before broiling (and replace it afterward) and turn on your exhaust fan. These are the real deal and are far superior to chicken wings in terms of nutrition. You’ll regret that you have but one stomach to give.

Ingredients for the wings:

6 cups vegetable broth

1 cup vital wheat gluten (Bob’s Red Mill makes this; Reny’s has it)

1 Tbsp. poultry seasoning

1 Tbsp. nutritional yeast

1 Tbsp. miso paste

1 cup hot water

3 8-inch-round rice paper wrappers

Ingredients for the sauce:

1 Tbsp. smoked paprika

1 Tbsp. dried minced garlic

1 Tbsp. onion powder

1 Tbsp. brown sugar

1/2 tsp, dried thyme

1/2 tsp. dried oregano

1/4 tsp. freshly ground black pepper

2 Tbsp. hot sauce

2 Tbsp. soy sauce

1/3 cup avocado oil

1/2 tsp. liquid smoke

Directions:

1. In a medium bowl, whisk together vital wheat gluten, poultry seasoning and nutritional yeast.

2. In a measuring cup, whisk together three-quarters of a cup of vegetable broth and miso. Add this liquid to the dry ingredients in step 1 and stir with a scraper until a dough forms. Tip it out and knead it well until no dry spots remain.

3. Divide dough into 12 equal pieces and form them into pieces resembling drumsticks or wings.

4. Bring the rest of the broth to a slow boil and drop in the wings. Keep at a gentle simmer over low heat for 40 minutes.

5. Remove the wings from the broth and let cool, then cover and chill for at least an hour.

6. Add 1 cup of water to a large bowl and soften the rice papers one at a time until pliable. Lay out a rice paper and cut it into four equal triangular pieces. I find this easier to do with scissors than with a knife. Wrap a wing in the piece of rice paper and set aside on a sheet pan covered with aluminum foil and sprayed with nonstick cooking spray. Repeat with all wings. Chill uncovered for at least 10 minutes or much longer if you like to prepare ahead and finish at the last minute.

7. In a medium bowl, whisk together all the sauce ingredients. Dunk each wing in the sauce and place it back on the sheet pan. Save a little of the sauce for finishing.

8. Broil wings on high on the top rack of the oven for 6 to 8 minutes, turning once, until slightly charred. Toss them back in the bowl with the remaining sauce.

I like to garnish these with some chopped scallions or cilantro. A leafy green salad with cucumbers and dairy-free ranch dressing is a fitting complement and helps to cool the heat. These are the ultimate finger food, so get the napkins ready!

Ranch dressing

1 cup vegan mayonnaise, such as Vegenaise or Just Mayo

1/4cup non-dairy milk

1 Tbsp. cider vinegar

2 tsp. chopped fresh parsley

1 tsp. chopped fresh dill

1 tsp. garlic powder

1 tsp. onion powder

1/4 tsp. salt

Whisk together all ingredients. You might like to add other fresh herbs if they’re available.

Comments (1)
Posted by: Kendall Merriam | Jul 12, 2018 13:56

Is the headline to this article a typo or a strange joke?



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