Ingredients
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For the chicken wings
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7 oz (200 g) vital gluten Wheat Flour
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2 tablespoons nutritional Yeast
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1 tablespoon Onion Powder
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1 teaspoon Herbamere Seasoning
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½ teaspoon Sea Salt
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½ teaspoon dried Thyme
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½ teaspoon dried Marjoram
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2½ tablespoons (35 ml) Tahini
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⅔ cup (150 ml) Vegetable Broth
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For the Wet Batter Mix
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6 tablespoons flax Flax Egg
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4 tablespoons Chickpea Flour
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2 tablespoons Potato Flour
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6 tablespoons Hot Pepper Sauce
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3 teaspoons Korean Red Pepper Flakes
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For the Dry Batter Mix
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1 cup (120 g) plain/all purpose Flour
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1¾ tablespoons (20 g) Potato Flour
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2 tablespoons Paprika
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1 teaspoon freshly ground Black Pepper
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1 teaspoon Onion Powder
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½ teaspoon Salt
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For the Sauce
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3½ oz (100 g) Coconut Butter
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⅔ cup (150 ml) Hot Pepper Sauce
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2 tablespoons Apple Cider Vinegar
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1 teaspoon Celery Salt
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2 teaspoons Soy Sauce
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1 teaspoon Paprika
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1 teaspoon ground White Pepper
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1 teaspoon Garlic Powder
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6 cups (1.5 litres) Vegetable Broth
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3–4 tablespoons Sunflower Oil
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Vegan Ranch
Directions
Steps
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1
Done
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To make the wings, mix together the dry ingredients in a medium bowl. In a jug/pitcher, mix together the tahini and stock. Make a well in the centre of the bowl, and pour in the stock mixture. Combine the ingredients to make a stiff dough, adding two-thirds of the stock liquid. Add the remaining liquid if needed, the dough should be firm. Knead for a minute or two, then rest for 5–10 minutes. |
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2
Done
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Put the dough onto a well-floured surface and roll out to 2 cm/¾ inch thickness. To achieve a wing-like shape, use a heart-shaped cookie cutter, then make a small cut into the heart shape at the top. Press the dough down on the surface to flatten and shape. |
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3
Done
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Preheat the oven to 180˚C (350˚F) Gas 4. Add the vegetable stock to a deep baking pan and heat in the oven for 10 minutes. Remove the baking pan from the oven and place the chkn pieces into the water bath. Cover with foil and bake in the oven for 40 minutes. Remove the foil, then bake uncovered for a further 10–20 minutes. Remove the cooked chkn pieces and drain on paper towels. |
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4
Done
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Mix together the wet batter mix with 1–2 tablespoons of water. Add more water if needed but it should be fairly thick and cover a spoon well. In a small bowl combine the dry batter mix. Heat the oil in a deep pan or wok over a medium-high heat, 185˚C (350˚F) if using an electric fryer. Gently coat the chkn pieces in the wet batter mixture, then dip into the dry batter mixture. Shake gently to remove excess batter, then lay in the hot oil, frying for 3 minutes on each side until golden and crispy. |
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5
Done
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Lay on paper towels to drain, then put on a baking sheet in a low oven while frying the remaining pieces in batches of four or five. Prepare the sauce by whisking together all the ingredients. Once all the chkn pieces are fried, place in a big bowl and pour over the wing sauce. Serve. |
