These are so good, you may cry.
OMG. OMG. These vegan garlic ranch seitan wings are AHHHHMAZING! The easiest 4 ingredient seitan, that is totally foolproof. Crisped up and tossed in a spicy garlic ranch sauce! I want to eat these every day! This really quick seitan dough is combined. Then you just break little pieces off. Boil them for 30 minutes. Then brown in a pan and toss with this super awesome sauce!
Even if you have never made seitan before, you probably can’t mess these seitan wings up. You can use this very easy recipe to make all kinds of wings. You can toss them in whatever sauce you want. A classic buffalo would be amazing!
These vegan garlic ranch seitan wings are the perfect party food. You can make the seitan wings ahead of time. Put them in the fridge and the day you want to serve them, you can brown them until crispy in a pan. Then make the sauce, toss and they are ready.
These vegan seitan wings are the perfect texture. They are really nice and firm and get crispy on the outside, but they are still tender and moist. This is a really great recipe to memorize and throw together. The recipe for the wings is so simple you can really make it any time! I hope ya’ll love these wings as much as I do, well I hope you love anything as much as I love food!
Vegan Garlic Ranch Seitan Wings
Ingredients
Seitan Wings
- 2 Cups Vital wheat gluten
- 1 Teaspoon Garlic powder
- 1 Teaspoon Salt
- 1 1/4 Cups Vegetable broth
Garlic Ranch Wing Sauce
- 1/2 Cup Vegan butter, I used Earth Balance
- 1/3 Cup Hot sauce, I used Frank's
- 6 Cloves Garlic, finely chopped
- 2 Tablespoons Agave syrup
- 1 Teaspoon Parsley, dried
- 1/2 Teaspoon Dill, dried
- 1 Teaspoon Garlic powder
- 1/2 Teaspoon Onion powder
For the Wings
- 2 Tablespoons Olive oil for browning
- Any dipping sauce you may want, I recommend vegan ranch!
Instructions
- Start by making the seitan wings. In a large mixing bowl, add the vital wheat gluten, garlic powder and salt. Stir to combine.
- Then pour about half the vegetable broth into the mixing bowl and start to stir to combine. Then add the rest of the vegetable broth. Continue to stir and when it gets hard to stir, begin to knead with your hands.
- Knead until everything comes together and forms a dough ball. If there is a little bit of dry ingredients let in the bottom of the bowl that is fine!
- Next, bring a large pot of water to a boil.
- Then break the seitan dough ball up into little pieces. They will puff up once cooked, so you want pretty small pieces. Add all the little pieces to the boiling water.
- Stir the seitan pieces and boil them for 30 minutes. Stirring every few minutes.
- Once the seitan pieces have been cooked for 30 minutes, drain the pot and let the seitan cool enough to handle.
- Next, take each small piece of seitan and squeeze as much water out of it as you can.
- Now, if you want firmer wings, preheat the oven to 375 degrees. Then place the wings on a baking sheet sprayed with non-stick spray, or brushed with olive oil. Then bake at 375 degrees for 15-20 minutes. Or until nice and firm and brown.
- If you want them a little more tender, heat the olive oil on medium high in a non stick skillet and add the pieces of seitan to the pan. Brown all the seitan on each side for a few minutes, reducing heat as needed, until each piece of seitan is completely brown and crispy on the outside.
- Remove the seitan from the pan and set aside. Then use the skillet to make the sauce.
- Add the vegan butter to the skillet and heat on medium low. Melt the butter, then add the hot sauce, fresh garlic and agave. Stir to combine. Simmer for a minute to cook the garlic, then add the parsley, dill, garlic powder and onion powder. Stir to combine.
- Then add the seitan to the skillet and toss in the sauce, coating them completely. Cook for another minute, then remove from heat and serve!
Nutrition
I’m crying just from looking at the photos. There’d be more tears shed here while eating this than there are when I watch “Terms of Endearment” with my mother.
Making this now, can’t wait!
Eating these as I type!!!! WOW these are absolutely delicious and were so simple to make!! I can’t wait to serve them at a party
Holy moly, these were delicious! Easiest, yummiest seitan I think I’ve ever made! Thank you!! 🍴✨💯
This recipe is delicious! The wing sauce is perfect, it totally reminds me of something I used to get from pubs. Although, I would recommend boiling the wings the night before and letting the seitan rest in the fridge over night. Improves the texture by A LOT! Either way, this recipe is delicious.
Do you think using an air fryer would work to crisp up an if so what temp an time.
Absolutely! I have cooked them at 400 degrees for about 7-8 minutes, flipped and did another 7-8 minutes or until they are crispy!
How long do you think these will keep in the fridge, post air fryer?
Do you think these can be baked so I can avoid frying?
Definitely! I would just bake them at about 375 until they are nice and firm. Maybe 15-20 minutes. Just check and take them out when they are the firmness you want!
I just made seitan for the first time using this recipe! I baked instead of fried but put some oil in the pan, they were delicious!!!
Soooo how many pieces is one serving? Because pretty sure I ate way more than one serving. These were so good! Ordering more vital wheat gluten so I can make them again next week!
I’ve made this actual recipe once and it was amazing. I have also used the Seitan part of it for stir fry and fajitas. This is the best, easiest Seitan and it’s now our go-to for fake chicken pieces.
Thank you so much for this recipe! I’ve been making seitan in large logs and boiling them for 90 minutes. I never thought of ripping the dough in small pieces (with a lot less time to cook).
They turned out great. I baked mine for a little more bite. I could have eaten the whole batch!
These were absolutely delicious! Thanks so much for the recipe Lauren. I added a splash of white vinegar to the sauce. For me vinegar helps to balance out the “wheaty” flavor of seitan. The texture was amazing (put them in the air fryer for about 10 min after boiling). This totally satisfies any chicken craving a vegan might have. Non-vegan kids loved them too. Will absolutely make again and again. Many thanks for all of your delicious concoctions!
So good. We used the better than bouillon no chicken base and it superb. And standard buffalo because I can’t resist. Air fryer made it extra quick and easy. Thanks!!
These are GREAT! The easiest, most delicious homemade seitan I’ve ever made! I baked mine and they were still a bit soft, but heck! They are tasty!!!
What about boiling the Seiten in broth for added flavor
Yes, I think that is a great idea!
what a fantastic recipe, Lauren! They look so mouth-watering… recommended your seitan wings in my latest blog post so our readers can try your version: https://nutriciously.com/vegan-chicken-wings/
keep up the great work 💚
Made these tonight. Simple and so good. Use the air fryer to brown them. Ate them in a quinoa bowl. That sauce😋. Thanks for sharing.
Simply AMAZING! My husband and kids loved them. It was my first time attempting seitan and I was so pleased with how easy and delicious this recipe was.
I’m curious if this would be good if I took the easy way out and started with store-bought seitan, then did all the seasonings and sauce in the recipe?
Absolutely!
I made this to put in tacos for dinner last night and it was sooooooo goooooood!!!!!!
It was my second time making seitan and I wouldn’t look any other recipe cause I bet this is THE BEST recipe for it!
Thank you so much for creating such an amazing recipe.
Can’t wait to try other recipes of yours too x
I’ve experimented with making seitan a few different ways–the instant pot, baked, fried–and this method of boiling for 30min turned out the best texture and was pretty simple to do. Made a different sauce than the recipe but plan to try this one next! Thanks for the deliciousness, will make again.
I think you could make the sauce while the wings are boiling so it takes less time. LOVED this recipe though! Will make over and over, and use it to impress guests!
My whole family hates spicy, are these really spicy with all that hot sauce? Recommendations for subs on it?
Could you freeze the seitan after boiling it?
I don’t have any agave or maple syrup on hand, would I be able to just add a little bit of sugar?
Sure, I think sugar will work!
The only way I’ve made Seitan before this is by steaming it and then smothering it in a mushroom gravy. Your entire recipe was a totally new experience and WOW…this sauce is incredible! I didn’t have agave on hand, so I added a couple teaspoons of raw sugar (worked just fine). I first tried crisping the pieces up in a wok with grapeseed oil and then adding the sauce; these were good. But the ones I put in the oven came out with a much better texture, firm and crunchier; that’s definitely my personal preference. Thank you so much for sharing this recipe! WINNER, WINNER, CHICK’N DINNER!