Preheat the oven to 400 degrees(F).
Drain your tofu and squeeze as much liquid out of the block of tofu as you can over the sink. Then add the tofu to a food processor.
Add the remaining ingredients for the seitan to the food processor.
Process, until the seitan, comes together, smooths out and forms a dough ball. This may take a few minutes, just keep processing until it all comes together.
Now, put the panko , salt and pepper for the coating into a medium sized bowl.
Pull about 1-2 inch pieces of seitan off the ball of dough. Then roll them in the panko and pat it down so the seitan "wings" are coated in panko.
Place each piece of seitan onto a baking sheet lined with parchment paper or sprayed with non-stick spray. Repeat with all of the seitan.
Now, brush the tops of the seitan wings with olive oil or spray with more nonstick spray.
Bake for 15 minutes, flip the wings and bake another 10-15 minutes. Or until they are brown and firm. They should feel firm, but you don't want to over bake them.
While the wings bake, make the sauce. First, make some vegan honey mustard. In a small mixing bowl, combine the vegan mayo, mustard and agave. Whisk to combine. Set aside.
Now, in a medium sized sauce pan, heat the vegan butter on medium. once the butter has melted, add the hot sauce and whisk to combine.
Simmer for a minute, reduce heat to low and then pour the "honey" mustard you made into the sauce pan. Whisk to combine, then simmer for another minute. Turn off the heat.
Once the wings are done, add them to a bowl and start pouring the sauce over the top and toss until you have them coated in as much sauce as you want. Reserve any extra sauce for dipping.
Serve immediately with vegan ranch if desired.