Ingredients
Units
Scale
- 1 and 1/2 cups vital wheat gluten
- 1/4 cup chickpea flour
- 2 Tbsp. nutritional yeast
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. sweet paprika
- 1/4 tsp. salt
- 3 cups vegetable broth, divided
- 1 tsp. low-sodium soy sauce
- 1 Tbsp. oil
Instructions
- In a large bowl mix vital wheat gluten, chickpea flour, nutritional yeast, garlic powder, onion powder, sweet paprika, and salt.
- Add 1 cup of the vegetable broth and soy sauce and knead the dough until rubbery and firm.
- Preheat oven to 350°F.
- Prepare a deep 9 x 13-inch baking pan.
- Take a small piece of the dough and roll it in your hands into the shape of a chicken wing. Place in the baking pan and continue shaping “chicken wings” until all dough is gone. You should have 25-30 “wings.”
- Cover wings with remaining 2 cups of vegetable broth. Bake for 30 minutes, flip, and bake another 30 minutes.
- Remove vegan chicken wings from the pan.
- Preheat frying pan, add oil, and heat then add wings.
- Cook for 3-5 minutes on low-medium heat on each side to get them crispy.
- Toss with your favorite vegan sauce.
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