This recipe is metric AND imperial because I love to confuse you. Just kidding. It’s because the source seitan recipe is from a French friend and the French generally use the metric system for cooking. If you need a unit converter, here’s one. Blayne and I converted/translated the recipe for y’all. The gluten in this recipe is one of the best I’ve had in terms of texture and works well for our wings. According to my partner Blayne, who is a connaisseur of fake meats “this recipe is second only to Foodswings itself in terms of deliciousness”. He’s not kidding. It’s soooo tasty and will definitely give a stomach ache.
For about 600g of seitan “chicken” you will need:
130g (1/2 cup) of gluten flour
50g (1/4 cup) of ground almond
50g (1/4 cup) of rice flour
25g (1/4 cup) of nutritional yeast flakes (+ more for sprinking)
150ml (2/3 cup) of water + 50ml (1/4 cup) of almond milk
For the bouillon
1.5 litres of water (6 1/3 cups)
1 tbsp soy sauce
1 large onion cut in 4
4 bay leaves
1 sprig of thyme
3 tbsp of sunflower oil
Throw together the bouillon ingredients in a large pot and set it to boil on medium heat. In a separate large bowl or pot, add the dry ingredients and mix well. Pour in your water/almond milk and mix well to form a blobby mass of seitan. Let stand for 15 min.
Once the seitan has settled, ‘flour’ a surface with nutritional yeast and roll a thick sausage sized portion in the yeast, then cut it up with some clean scissors, keeping in mind that these pieces will double in size and try to cut them a little triangular so they look like wings. Keep the pieces mingling with the yeast, this will keep them from sticking back together and add flavour. Dump these pieces into the bouillon and boil them on medium for a low boil about 35 min. Turn off the heat and the seitan cool down, either in the bouillon or draining separately in a colander.
Leave it for a few hours or overnight in the fridge before you move to the wings step! You can prepare your sauces and coating in the meantime.
5 carrots, chopped into sticks
10 celery stalks, chopped into sticks
Wing hot sauce (half for drizzling on cooked wings, half for dipping)
1/2 cup vegan butter
1/4 cup Encona original hot pepper sauce
1 tbsp any BBQ sauce
2 tbsp apple cider vinegar
salt and black pepper (white pepper tastes like dust)
1 tsp chili or cayenne powder
2 tbsp agave (this is only if you like sweet wing sauce, otherwise, don’t add it!)
Put all this into a small saucepan for around 5 min and then turn off heat.
2 cups of sunflower oil for frying in a medium pot
Wet (put half in a bowl for coating and the other half in a serving bowl for dipping the carrots and celery, this doubles as your ‘blue cheese’ dressing even though actual blue cheese is DISGUSTING)
2 cloves garlics minced
2 tbsp lemon juice
3/4 c vegan cream
2 tbsp flour
1 tsp corn starch
2 tbsp soy sauce
1 tsp black pepper
1 tbsp dill (or parsley if you don’t have dill)
2 tbsp water
2 tsp agar agar (optional)
1/2 cup of cornflakes, crushed
1 cup of breadcrumbs- homemade or otherwise (careful, storebought ones often contain cheese)
1 tsp salt
1 tsp chili or cayenne
1 tsp black pepper
1/3 cup flour
1 tbsp corn starch
1 tsp onion flakes
1 tsp bouillon powder
1 tbsp of nutritional yeast
Prepare a wet and a dry coating bowl for an assembly line of wings. Get out a large plate with paper towel spread on it to soak up your extra wing oil after frying. Heat your oil to between medium and high (hot enough to fry, not to scorch). Wait 5 min for the oil to get hot. Dip your seitan in the wet coating, then dredge in the dry coating and slowly slide them into the hot oil. You should be able to do 5 or 6 wings at a time. Brown them about 1-2 min each and remove from oil, placing them on the paper towel to absorb excess oil.
After cooling the wings for about 5 mins, arrange them in a on a lettuce leaf, then drizzle them in some of the wing hot sauce, putting the rest aside in a serving bowl. Serve with carrot and celery sticks and the blue cheese dip. So good you’ll rip your shirt off.