Step 1

Prepare your dough ball for washing. New to washing flour? Check out the video or follow steps 1-7 here. To get the shreddy texture you see in the image, you'll want to wash the flour to the cloudy/hazy stage.

Step 2

While your dough ball is resting in water, prepare your simmering liquid. I add everything into my slow cooker and get it heating up. A 6 qt Instant Pot on the slow cooker "less" setting works great, too. IMPORTANT: My broth stayed at a steady temperature of about 180-190F (82-85C). If cooking on the stove make sure it stays below a simmer after adding in the seitan. You want it to be barely bubbling or you could wind up with spongey results.

Step 3

Once your gluten has drained for at least 20 minutes after washing, wring it out really well to make sure there's no extra water and add it to a processor (working in batches if necessary) with 3T of chickun bouillon. Blitz until those ingredients are evenly incorporated.

Step 4

After processing, divide your gluten into 24 pieces and let it rest for about an hour or two on the counter or until the gluten has developed enough so you can stretch it without breaking. You'll want to be able to stretch each little gluten ball into a long string so you can wrap it around the skewers, twisting the dough as you wrap. Regardless of whether you're interested in making the "drumettes" or the "flats," stretch the gluten as far as you can and wrap it around the stick. Add more to either the center or the top depending on your preference, and finally leave enough to stretch the gluten lengthwise over the top and bottom of the stick to secure everything in place. It may take a few to get the hang of it, but they will all be delicious! If you'd prefer to go "boneless" (no sticks,) tie each gluten string in a few knots, twisting each as you go.

Step 5

Add your wrapped or knotted wings to the preheated broth and let them slowly cook for about 30 mins - 1 hr. Check them to make sure they're not overheating (simmering at too high a temperature) or sticking to the bottom. You're looking for barely a bubble here and there. They should all be floating once fully cooked.

Step 6

When they're done, pull them out of the broth. You can flatten knotted balls some with a rolling pin while they're still hot if you prefer a flatter nugget. Rest them overnight out of the broth in the fridge.

Step 7

When ready to serve, heat up about 1 cup of frying oil (anything with a high smoke temp like peanut or grapeseed works great) or enough to coat at least half of each wing.While the oil is heating, prepare the wing sauce by putting the ingredients into a small pot. Heat the sauce over medium/low until the butter is melted and the sauce is hot.

Step 8

Working in batches, cook the wings in the hot oil for about 1 minute total, flipping once halfway through so they're slightly browned on both sides. Finally, transfer the warmed wing sauce to a bowl and toss the wings, in batches as necessary, until they are all evenly coated. Serve as hot as possible!