Crispy Seitan Wings

The Vegan Stoner's Crispy Seitan Wings


Jennifer Bliss said...

Wow! This is really thinking outside the box! LOVING it! I haven't worked with Seitan from scratch before but would LOVE to try these!
Jennifer @

Rita The Cheetah said...

I heart Rob The Glob.

Dabbing Pro said...

Mmmmm this sounds delicious with the mustard-agave dip.

Josiah said...

Just made this on a whim and holy cow. Best seitan I've ever had. They're not spicy at all but thats ok. They tasted similar to Morningstar's Chick'n nuggets.

Melissa said...

My husband was craving fried "chicken" glad I found this...he loves it.

Robert Smith said...

Regards for helping out, superb info.

Anonymous said...

These came so rubbery inside with no taste..not sure why it happened I followed the recipe exactly.

The Vegan Stoner said...

Hi Anonymous,

The texture can be adjusted in Step 3 depending on how dense you want your seitan. The longer you knead it, and the less water goes into it, the denser it will be. We should also say that seitan is somewhat "rubbery" and won't be an exact replica of meat texture.

If you'd like to try something completely different, you could experiment with substituting a portion of the vital wheat gluten with chickpea flour. We've read that chickpea flour can help create a "lighter" texture, which is what you might prefer.

As far as the flavor, you can always increase the amount of seasonings that go into it in Step 2. If you're not tasting anything, you can probably even double the seasonings. We tend to keep seasonings to a neutral amount since we're writing these recipes for so many ranges of palates. Feel free to change the seasonings altogether, too! You can add herbs like basil or thyme, hot sauce, cumin or onion powder.

Please feel free to write back if you try this again. We hope you find the perfect combination to satisfy your munchies.


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We read every comment and try to respond to direct questions within a week. If we take longer, it's probably because you suggested something for the recipe or posed a problem, and we are re-making the recipe to double check its effectiveness. Sometimes messages get lost in the spam filter, so feel free to drop us a line on our Facebook page. Thanks for the comments, and happy cooking! —The Vegan Stoner