F*ck, That's Vegan?! #13
13. "Wing-ing It"
Wings, they're as varied as the types of people who love biting into them and getting sauce in the corners of their mouths. In F*ck, That’s Delicious, Action Bronson names wings as one of the most incredible foods in existence, no matter where in the world they're coming from. We'd like to agree, just as long as there are no real birds involved.
Follow week 13's FTV?! recipe, and you can proudly add "your kitchen" to the list of places across the globe that a wonderful wing can be found. The beauty of these seitan wings is that they're basically a blank, crispy slate ready for dressing up any way you like, whether it's BBQ, lemon pepper, jerk, teriyaki, a classic buffalo, or something more unique.
Seitan Wing* Ingredients:
2 cups vital wheat gluten
nutritional yeast
Vegeta
1 1/2 cups no-chicken broth
dash white pepper
1/2 tsp salt
2 tbsp sunflower oil, plus more for frying
For crispy coating:
rice paper sheets, broken into quarters
1/3 cup cornstarch
2 tbsp nutritional yeast
1 tsp onion powder
1 tsp garlic powder
1/4 tsp paprika
1/4 tsp salt
dash cumin
dash white pepper
*adapted from this vegan wing recipe
It may look a little creepy pre-cooking, but less creepy than bones and veins at least!
Instructions:
Add vital wheat gluten, nutritional yeast, salt, Vegeta, and white pepper to a bowl or dough-capable blender. Mix together well. Add vegan chicken broth and sunflower oil, then knead or blend until dough is moderately springy.
Cut the dough into strips roughly 1/2 inch thick and 2-3 inches long. Shape the wings by twisting the dough strips at both ends until the dough is in a longer tight rope, and then tie into a small knot. Press each one down some.
Bring a large pot containing a few inches of vegan no-chicken broth to a boil. Add the shaped wings to the boiling broth and bring down to medium. Cook for about 30 minutes, then remove wings.
Talk about a transformation...
Wait for the boiling liquid to cool some, then dip rice paper pieces into the liquid long enough to soften. You can put a few pieces into the liquid at a time, but if you wait too long to retrieve them they may stick together. Wrap each wing in softened rice paper.
Whisk remaining ingredients for crispy coating together. Dip each rice-paper-wrapped wing into the coating.
Add an inch or 2 of sunflower oil, or frying oil of your choice to a pot. Fry wings until golden and crisp on all sides. Place wings on a rack, or paper towels to catch excess oils.
Toss wings in whatever sauce you love most, then enjoy!
Buffalo-clad beauties.
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