Step 1

In a bowl, mix together flour and water until a dough forms. Knead for 5-10 minutes until very smooth and elastic. Cover with cool water and rest for 2 hours.

Step 2

Drain water and begin "washing" your flour: cover in water, then stretch and pull flour to release starch (cloudy water), then drain. Repeat 3-5 times. As you go, the thicker starchy bits will become smaller, just keep breaking them apart.

Step 3

Once starchy bits are broken apart and water isn't as cloudy, drain and rest 20 minutes. Stretch and squeeze out excess water.

Step 4

Then, rip apart into small boneless wings (they will grow a bit while cooking), about 14 or so. Stretch as far as you can, and then tie into a knot or two. If you're struggling, let the dough rest a bit longer.

Step 5

Bring vegetable stock and poultry seasoning to a gentle boil over medium heat in a large pot. Add wings and reduce heat to low, simmering for 30 minutes.

Step 6

Remove from stock and preheat oven to 375F.

Step 7

Arrange on a baking tray and bake for 25 minutes. Remove from oven and coat with buffalo sauce on both sides, then continue baking for 10 minutes.

Step 8

Coat in more buffalo sauce and enjoy with dairy-free ranch or your favorite dipping sauce!