I have always been a fan of all things buffalo.

Pre-vegan and pre-vegetarian, boneless wings were my go to when we went out to eat.

I love, love, loved boneless buffalo wings with a big side of ranch dressing.

Over the years I have made different vegan variations of wings using an easy basic seitan recipe, and often crispy tofu.

None of the variations have been bad, but none have been and tasty as this version.

A while back I kind of perfected an easy vital wheat gluten/tofu chicken. By perfected, I just mean its perfect for me. You may disagree or have a recipe you like better, but this one is so super quick and easy, the texture is spot on, and the flavor is well, chicken like. So to me that is the perfect seitan chicken.

I has already used the recipe to make my kids fun shaped nuggets but hadn’t made wings with it yet.

I am often on autopilot so I had just kept making crispy tofu wings and never really thought to use the seitan chicken in its place, until recently.

Man am I a dummy sometime.

These vegan boneless wings are SOOOOOO FLIPPING GOOD!!!!!

I have given instructions for oil frying and air frying. Depending on the day and my mood, determines how I cook mine. Sometimes I pan fry them oil to free up my air fryer for French fries. Other times I don’t want to deal with the mess of the oil so forgo the fries and just make the wings in my air fryer.

If you choose to air fry them you will need to at least give them a spray of oil so they don’t stick to the fryer. If they stick the coating will rip off and nobody wants a naked wing..am I right?!?!

People often as if my oil fried recipes can be made in the air fryer so I just decided to try and give instructions for both methods.

No matter how you choose to fry these vegan buffalo wings, both methods will yield a super crispy, dippable, delicious wing! And really that was all I was ever looking in a vegan boneless wing.

INGREDIENTS:

1 cup vital wheat gluten
1 block super firm tofu (16 oz) the kind that is vacuum sealed in not much water
2 -3 teaspoons No Chicken Better Than Bouillon, or any vegan chicken flavored bouillon powder or seasoning
1 teaspoon garlic powder
1-2 teaspoons onion powder
1 teaspoon all purpose greek seasoning or any all purpose seasoning you like
1/2 teaspoon smoked paprika
2 teaspoons liquid smoke
2 tablespoons tapioca or corn starch
1/4 cup nutritional yeast
2 tablespoon neural flavored oil
1/2 to 3/4 cups water (you might not need much water at all. Add a little at a time just until the dough comes together and is smooth)
1 teaspoons salt

COATING:

1 cup all purpose flour
1 cup panko bread crumbs
1/2 cup tapioca or corn starch
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon salt
1/2 cup vegan yogurt or sour cream
1 cup unsweetened plant milk
1 and 1/2 cups vegan buffalo sauce (we used Franks) plus 2 teaspoons vegan butter
Oil if you are choosing the pan fry method

INSTRUCTIONS:

Preheat oven to 350 degrees Fahrenheit

Break up the tofu and place it into a food processor with the regular metal blade. Run the processor for around a minute until the tofu is broken down.
Add all of the remaining ingredients and let the food processor run for a couple of minutes. You want the mixture to form a dough. Letting the processor run will help knead the dough. We want this seitan to be firm so we need it to knead for a bit. If you dough seems a bit too dry, you can add another few tablespoons of water, just don’t add too much more! I start at 1/2 cup and work from there.
Once dough has come together, transfer to a clean counter top or cutting board. Press the dough out to a large 1/4 inch thick circle. Divide the circle into 4 pieces. Divide each of the 4 pieces into 8 pieces. You will get 32 nice sized vegan wings from the dough.
Shape the seitan pieces into a nugget shape. Just any ol blob like nugget shape will do. Don’t think too much about it!
Line 2 baking sheets with parchment paper. Spread the vegan wings out on the 2 pans and give them a spray or brush with some oil. Tightly cover each pan with foil. You need to make sure the pan is all sealed up so the seitan can steam inside will baking.
Bake the vegan wings for 25 minuets. Remove from oven and allow to cool some at room temperature before transferring to the fridge to rest for AT LEAST 3 HOURS. Seitan needs to rest for the texture to improve. Trust me, let those wings rest y’all!

COOKING INSTRUCTIONS:

To coat wings, whisk the vegan sour cream or yogurt with 1 cup of plant milk in a medium sized bowl.
In another medium sized bowl, whisk the flour, starch, panko, and seasoning.
Begin by dipping the wings one at a time in the wet mixture then pressing them into the flour mixture making sure all sides are well coated.
Once all of the vegan wings are coated you can pan fry them in oil or air fry them.
Air frying instructions: To air fry, place the wings in the air fryer basket. Depending on the size of your fryer, you will need to work in batches. Place a single layer of wings on the tray and give them a spray with oil so the coating doesn’t stick. Fry at 375 for 5-10 minutes (this just depends on how big your fryer is, and how many wings you crammed in there). I always open up my fryer a few times and give it a shake to make sure nothing is sticking. They are done once the coating is crispy and begging to brown.
Pan frying instructions: Add a couple of inches of a neutral flavored oil that is good for frying to a medium sized high sided skillet. I use a cast iron. Heat the oil over medium heat until it is good and hot. You can tell if the oil is ready by poking a chop stick or wooden skewer into the oil and touching the bottom of the pan. If little bubbles form around the chop stick the oil is ready. Line a baking sheet with paper towels and place a wire cooling rack on top. Fry the wings in batches for several minutes on each side until crispy and browned. Place the nuggets on the wire cooling rack to allow the excess oil to drip off.
Fill a microwave safe bowl the wing sauce and butter. Microwave for 2 minutes or until the butter has melted and the sauce is warm.
Toss the wings in the sauce and serve with vegan ranch or blue cheese dressing and celery.

If you like this recipe, then try these:

If I can find a way to use buffalo sauce, trust me, I will. Tofu buffalo “wings” may be one of my favorite quick and easy meals. They make a great snack, perfect sandwich, or a delicious salad topping. My pantry is never without a bottle of Franks buffalo sauce because it is vegan, and I always have plenty of tofu on hand making this recipe a regular.

I learned early on making tofu, the best and easiest way to get super crispy tofu is to use starch mixed with flour. No matter if you pan fry it in oil, or toss into your air fryer you will get super crispy, perfect tofu every time!!

You can serve these tofu wings with vegan ranch or blue cheese dressing if you like, and big side of celery. You can dice it into cubes and use it to top your favorite salad. You can slice it into a square and use it for a delicious buffalo tofu sandwich!

So if you love buffalo everything too, this recipe could not be easier, crispier, or more delicious! Buffalo tofu might become one of your quick and easy go to recipes as well!

INGREDIENTS:

1 block extra firm tofu (I use the high protein tofu that is vacuum sealed in very little liquid. It is extra super firm, and has the best chewy texture of any I have tried)
1/4 cup tapioca starch
1/4 cup white flour
1 teaspoon onion salt
1 teaspoon garlic powder
oil for frying
1/3 cup buffalo sauce. We use Franks.
1 teaspoon vegan butter

INSTRUCTIONS

Drain tofu and wrap in a few paper towels or clean kitchen towel. Place a few cookbooks or heavy pan on top and let tofu press for about 10 minutes. This helps remove some of the moisture from the tofu.
Cut tofu into strips.
Whisk together the flour, starch, garlic and onion salt.
Dredge the tofu strips into the mixture until they are fully coated.
Heat a skillet over medium heat with a few inches of oil. Allow the oil to get nice and hot.
Line a baking sheet with a few paper towels and place a wire cooling rack on top. Place next to the stove.
Fry the tofu on each side for several minutes or until they seem nice and crispy. Remove finished tofu and place on the wire cooling rack.
In a small bowl, microwave the buffalo sauce with the butter for about a minute. Toss the tofu in the heated sauce and serve immediately.
Serve with vegan ranch or blue cheese dressing. (side note: these “wings” reheat really well in an air fryer or in the oven)

If you like this recipe, try these:

Vegan Buffalo Mac n Cheese

Vegan Buffalo “Chicken” Dip

Vegan Buffalo “Chicken” Bites