Vegan Dad's Boneless Chickenless Hot Wings

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 100.5
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 116.9 mg
  • Total Carbs: 10.9 g
  • Dietary Fiber: 1.2 g
  • Protein: 12.8 g

View full nutritional breakdown of Vegan Dad's Boneless Chickenless Hot Wings calories by ingredient



Number of Servings: 12


    - 12 mini bamboo skewers
    - 1 1/4 cup vital wheat gluten
    - 1/3 cup chicken broth powder
    - 1/2 tsp onion powder
    - 1/2 tsp garlic powder
    - 1 tsp paprika
    - freshly ground white pepper
    - 2 tbsp oil
    - 1 to 1 1/4 cup water

    - 1 cup plain soy milk
    - 2 tbsp oil
    - 1 tbsp ground flax seed
    - 1 tsp lemon juice
    - 1/2 tsp onion powder
    - 1/2 tsp garlic powder
    - 1/2 tsp paprika
    - 1/2 tsp salt
    - 1 1/3 cup panko bread crumbs

    Sauce (not included in calorie count):
    -1/4 C hot sauce
    -1/4 C vegetable broth


Preheat oven to 400 degrees
1. Line a dark baking sheet with aluminum foil. Spray with oil.
2. Mix flour, stock powder, and spices together. Add oil and enough water to make a dough. The dough should be somewhat stiff, but able to be kneaded. Knead for a few mins then shape into a log and slice into 12 to 16 pieces. Stick a bamboo skewer into each piece of dough and shape around the stick. Wet your hands if you need to.
3. Whisk together soy milk, oil, lemon juice, and flax seed in a shallow dish. In a separate shallow dish, mix together bread crumbs and spices.
4. Roll seitan in soy milk mixture, then in bread crumbs. When all seitan has been coated, roll again in soy milk and press into the bread crumbs to get a thick coating. Place on prepared baking sheet.
5. Bake for 20 - 25 mins, until crumbs are golden and seitan has plumped up. While seitan is cooking, heat vegetable broth in a small saucepan and add hot sauce. Remove cooked seitan from oven and spoon sauce over each wing. Return to oven and cook for 5 mins.

Number of Servings: 12

Recipe submitted by SparkPeople user DRACULOR.