Step 1

In a mixing bowl, mix together wheat gluten, salt, nutritional yeast, onion powder and poultry seasoning.

Step 2

In a larger bowl, combine ¾ cup broth and tahini and whisk until smooth.

Step 3

Mix the dry ingredients with the wet and stir until well combined.

Step 4

Knead the dough until it is elastic but not dry. Sprinkle some additional gluten flour if you find you have made your dough too sticky.

Step 5

Divide the dough into small little disks, it’s fun to try and shape them into wing-like shapes. Keep in mind they will grow to about twice their size, so make then smaller then you would normally. Place in a casserole dish, covering them with 2-3 cups vegetable broth.

Step 6

Bake wings in broth for 1 hour at 350 degrees, flipping at 45 minutes. Allow to cool.

Step 7

Once cooled skewer your “wing” with a sugar cane “bone” or popsicle stick.

Step 8

Whisk together the egg replacer, hot sauce, red pepper flakes, and cayenne pepper into a medium size bowl.

Step 9

Put the flour and black pepper into a large zip lock bag.

Step 10

Dredge chicken wings into the egg mixture then toss into the Ziplock bag of flour.

Step 11

Deep fry in a large pot of oil or deep fryer at 350° for 5-8 minutes or until light brown and crispy. Remove wings to a paper towel lined plate or tray.

Step 12

Toss the wings in remaining buffalo wing sauce and enjoy. Dip onto vegan ranch sauce and follow with celery and carrot sticks.