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Sticky seitan chicken hot wings recipe

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Adjust Servings:
For the chicken wings
7 oz (200 g) vital gluten Wheat Flour
2 tablespoons nutritional Yeast
1 tablespoon Onion Powder
1 teaspoon Herbamere Seasoning
½ teaspoon Sea Salt
½ teaspoon dried Thyme
½ teaspoon dried Marjoram
2½ tablespoons (35 ml) Tahini
⅔ cup (150 ml) Vegetable Broth
For the Wet Batter Mix
6 tablespoons flax Flax Egg
4 tablespoons Chickpea Flour /gram flour
2 tablespoons Potato Flour /starch
6 tablespoons Hot Pepper Sauce , such as Encona
3 teaspoons Korean Red Pepper Flakes
For the Dry Batter Mix
1 cup (120 g) plain/all purpose Flour
1¾ tablespoons (20 g) Potato Flour /starch
2 tablespoons Paprika
1 teaspoon freshly ground Black Pepper
1 teaspoon Onion Powder
½ teaspoon Salt
For the Sauce
3½ oz (100 g) Coconut Butter , gently melted
⅔ cup (150 ml) Hot Pepper Sauce , such as Encona
2 tablespoons Apple Cider Vinegar
1 teaspoon Celery Salt
2 teaspoons Soy Sauce
1 teaspoon Paprika
1 teaspoon ground White Pepper
1 teaspoon Garlic Powder
6 cups (1.5 litres) Vegetable Broth
3–4 tablespoons Sunflower Oil or rapeseed oil, for frying
Vegan Ranch dip, to serve

Sticky seitan chicken hot wings recipe

  • Serves 24
  • Medium


  • For the chicken wings

  • For the Wet Batter Mix

  • For the Dry Batter Mix

  • For the Sauce





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.


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.


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.


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.


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.


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