4.9
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Export 11 ingredients for grocery delivery
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.
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