Crunchy Vegan Chik'n Wings

Prior to becoming a vegan, I used to love chicken wing and nuggets. Well, since becoming a vegan, my love for them didn't stop. So I decided to figure out how I could have that same pleasure as a vegan.

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Servings: 20

Prep Time: 00:10

Cook Time: 01:15

Dry Ingredients

1 cup vital wheat gluten

1/2 tsp poultry seasoning

1/2 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1/2 tbsp nutritional yeast

1/4 tsp salt

1/4 tsp ground black pepper

Wet Ingredients

1/3 c low sodium soy sauce (or tamari)

2/3 c water

1/4 tsp liquid smoke

Season Your Water!

2.5 qt water

1 tbsp garlic powder

1 tbsp onion powder

2 tbsp vegetable broth/stock/bouillon powder

1/4 cup low sodium soy sauce

Fry Time!

Dry Mix

2 cups all-purpose flour

1 tsp poultry seasoning

1 tsp smoked paprika

1 1/2 tbsp garlic powder

1 tbsp onion powder

1 tsp salt

1 tsp ground black pepper

1 tbsp nutritional yeast

2 tsp cayenne pepper (optional)

Wet Mix

1 cup all-purpose flour

2 cups water

1 tsp turmeric

1 tsp frank's red hot

1/2 tsp salt

1/2 tsp ground black pepper


1Mix all of your DRY INGREDIENTS and place them in a mixing bowl or a food processor. (I used a mixing bowl because my food processor is too small for this amount of food lol. Both methods work fine!)

2Add all of your WET INGREDIENTS to a measuring cup. Mix well!

3Transfer your WET INGREDIENTS to your DRY INGREDIENTS. Then mix thoroughly. At this point, all of the ingredients should be combined and it should be slightly sticky. If it is too sticky or too wet, feel free to add more Vital Wheat Gluten in 1 Tbsp increments until it is no longer wet but just soft yet stretchy.

4Using your hands, grab about a palm sized (maybe a bit bigger or smaller depending on the size of your hands) piece from the ball and do your best to shape it into a chicken wing (it's okay if they don't come out perfect.). They will double in size after boiling so you should get about 20 pieces.

5Bring 2.5 Qt of water to about a simmer. Add the rest of the "SEASON YOUR WATER" mixture to the pot.

6Add all of your "wings" to the pot and let it simmer for about 45 mins.

7Drain the water and allow the wings to cool for about 10-15 mins.

8Combine your DRY MIX into one container and your WET MIX into a separate container.

9We are using the double batter technique to get the crispiest, crunchiest vegan wings on the planet! Start by placing your wings in the DRY MIX first. Then into the WET MIX. Then repeat!

10Set your oil or deep fryer to 375 degrees. If you're using a deep fryer, allow them to fry for 3-4 mins. If you're using a skillet, allow them to cook for about 4-5 mins, flipping them halfway.

11Remove your wings from the oil and place them on a paper towel lined plate or tray. Sprinkle a dash of salt over them. Allow them to cool for 2-3 mins before eating.


Additional Notes

I hope you enjoy this recipe. This is a super basic recipe and can be altered to your liking.

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