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!