Homemade Vegan Buffalo Seitan Wings

These homemade vegan seitan wings are the ultimate plant-based party food! Made with a high-protein seitan base, baked to crispy perfection, and coated in a vibrant, homemade vegan buffalo sauce, they promise a full wing experience without the meat. Don’t forget your favorite dipping sauces!

Prep Time: 20 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 35 minutes

Yields: 6 servings

Author: Cheryl Malik

Ingredients

For the Seitan 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
• 3 tablespoons olive oil

For the Vegan Buffalo Sauce

• ½ cup Frank’s RedHot sauce
• ¼ cup vegan butter, melted
• 1 teaspoon garlic powder

Equipment You’ll Need

• 2 large mixing bowls
• 2 whisks
• Silicone spatula
• Flat work surface
• Stovetop
• Large pot
• Slotted spoon
• Wire cooling rack
• Oven
• Large baking sheet
• Tongs
• Large plate

Step-by-Step Instructions

1. In a large mixing bowl, combine 2 cups vital wheat gluten, ¼ cup nutritional yeast, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Whisk these dry ingredients together thoroughly until they are well blended.
2. Gradually add 2 cups vegetable broth and 2 tablespoons olive oil to the dry mixture, stirring constantly. Continue mixing until all ingredients are fully combined and form a cohesive, dough-like mixture. Keep stirring until the dough becomes firm and difficult to stir further.
3. Transfer the seitan dough to a clean, flat work surface. Knead the dough vigorously for a few minutes, then shape it into a firm ball.
4. Place a large pot on your stovetop over high heat. Pour in the remaining 5 cups of vegetable broth and bring it to a rolling boil.
5. Once the vegetable broth is rapidly boiling, carefully tear the seitan dough ball into small, wing-sized pieces. Drop these seitan pieces into the boiling broth. Reduce heat slightly to maintain a gentle boil and cook the seitan for 30 minutes.
6. After 30 minutes, use a slotted spoon to carefully remove the cooked seitan pieces from the pot. Transfer them to a wire cooling rack and allow them to cool completely. This crucial step helps them firm up and prepare for crisping.
7. Once the seitan has cooled entirely, preheat your oven to 375°F (190°C).
8. Transfer the cooled seitan pieces to a large baking sheet. Drizzle the remaining 3 tablespoons of olive oil evenly over the seitan. Toss the pieces thoroughly until each one is fully coated in oil.
9. Arrange the seitan pieces in a single, even layer on the baking sheet, ensuring none of them touch or overlap. This allows for even crisping. Place the baking sheet into the preheated oven.
10. Bake the seitan for 20 minutes. After this time, remove the baking sheet from the oven and carefully flip each seitan piece over using tongs.
11. Return the baking sheet to the oven and continue baking for another 25 minutes, or until the seitan pieces are beautifully browned and have developed a firm, crispy texture.
12. While the seitan is baking, prepare your buffalo sauce. In a separate large mixing bowl, combine ½ cup Frank’s RedHot sauce, ¼ cup melted vegan butter, and 1 teaspoon garlic powder. Whisk these ingredients together until they are fully incorporated and smooth.
13. When the seitan wings are golden brown and firm, remove the baking sheet from the oven.
14. Working in batches, add the hot, baked seitan pieces to the bowl of buffalo sauce. Toss the wings thoroughly in the sauce until each piece is completely coated. Transfer the coated wings to a large serving plate and repeat this process until all wings have been deliciously sauced.
15. Serve your homemade vegan seitan buffalo wings immediately with your preferred cooling dipping sauces, such as vegan ranch or blue cheese, along with celery and carrot sticks. Enjoy!

Chef’s Notes & Tips for Perfection

• Sauce Variations: Don’t feel limited to buffalo sauce! These versatile seitan wings are fantastic with a variety of flavors. Experiment with your favorite BBQ sauce, create a zesty lemon-pepper seasoning, or make an irresistible Asian-inspired sriracha-ginger glaze for a different culinary experience.
• Adjusting Cook Time: The baking time for your seitan wings may vary slightly based on the size of your individual pieces and your oven’s calibration. Keep a close eye on them during the final baking stage. They are ready when they achieve a firm texture and a lovely golden-brown crispness.
• Storage & Reheating: For the best taste and texture, these seitan wings are ideal when enjoyed on the day they are made. However, if you have leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days. When reheating, a microwave works, but we recommend adding a little extra buffalo sauce or a splash of broth before warming to prevent them from drying out and to refresh their flavor.

Nutritional Information (per serving)

The following nutritional values are general guidelines based on the ingredients listed and reflect information for 1 serving (out of 6 total servings), not including any optional additions or dipping sauces. Actual macros may vary slightly depending on specific brands and types of ingredients used.

• Calories: 340 kcal
• Protein: 32g
• Fat: 19g
• Saturated Fat: 3g
• Trans Fat: 0.04g
• Total Carbs: 11g
• Fiber: 2g
• Sugar: 1g
• Net Carbs: 9g
• Vitamin C: 15mg
• Sodium: 796mg
• Potassium: 125mg
• Calcium: 61mg
• Iron: 2mg

The number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

To determine the exact weight of one serving, prepare the recipe as instructed. Weigh the finished recipe (excluding the container) and divide by your desired number of servings.

© Author: Cheryl Malik