They are absolutely delicious! Flavorful chicken-style seitan wrapped in a rice paper “skin” then fried until crisp. Yum!

Tikka Masala Wings [Vegan]

Serves

12 wings

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Ingredients

For the “Chicken” Wings:

  • 1 1/4 cup Vital Wheat Gluten
  • 1/2 cup Silken Tofu
  • 3/4 cup Vegan No-Chicken Broth, I recommend No-Chicken Bouillon Base
  • 1 teaspoon Salt
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Dried Sage
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Onion Powder
  • 1/4 teaspoon Black Pepper
  • 8-10 cups Vegan Chicken Broth

For the Rice Paper and Dredge:

  • 6 Sheets Rice Paper, cut in half to make 12
  • 1/2 cup Non-Dairy Milk, or sub Aquafaba
  • 3/4 cup All Purpose Flour
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Onion Powder
  • 1/4 teaspoon Garlic Powder
  • Pinch of Black Pepper
  • Oil, for frying

For the Tikka Masala Sauce:

  • 2 tablespoons Oil
  • 1 Medium Sized Onion
  • 2-3 Garlic Cloves
  • 2 tablespoons Tomato Paste
  • 1 tablespoon Garam Masala
  • 2 teaspoons Coriander
  • 1 teaspoon Cumin
  • 1 1/2 teaspoon Salt, or more to taste
  • 1/2 teaspoon Turmeric
  • 1 cup Water or Vegan No-Chicken Broth
  • 1 teaspoon Ground Chili Pepper
  • 15oz Can Tomato Sauce
  • 1 can Full-Fat Coconut Milk
  • 1/2 – 1 teaspoon Red Pepper Flakes
  • Cilantro, for serving
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Preparation

For the “Chicken” Wings:

  1. Add the silken tofu, nutritional yeast, vegan chicken broth, salt, onion powder, sage, thyme, and black pepper to a food processor. Blend until smooth. Add mixture in to a medium sized bowl along with the vital wheat gluten.
  2. Mix to combine with a wooden spoon. Knead the mixture with clean hands for a few minutes until the dough has come together and the gluten is developing.
  3. Bring a large pot of vegan no-chicken broth to a boil.
  4. Divide the dough in to 12 pieces and shape them in to wings. See video above.
  5. Carefully place them in the no-chicken broth and boil for 40 minutes. Remove from boiling broth and place on a wire rack to cool.

For the Tikka Masala Sauce:

  1. Add 1-2 tablespoons of oil to a large pan on medium-high heat. Mince the onion and add to the pan. After about 10 minutes, add the minced ginger and minced garlic. Cook for another 2 minutes or until fragrant.
  2. Then, add the tomato paste, garam masala, coriander, cumin, turmeric, and salt. Mix well and cook for about 2 minutes. Mix frequently and be careful not to burn.
  3. Deglaze the pan with the can of tomato sauce, no-chicken broth, & chili powder. Simmer for 20 minutes, uncovered.
  4. After 20 minutes of simmering, whisk in the can of coconut milk. Simmer for 15 more minutes. Add red pepper flakes and more salt, if desired. Turn off heat and set aside.

For the Rice Paper “Skin” and Dredge:

  1. Add hot water to a large bowl. Or use leftover warm no-chicken broth that you used to cook the wings once it has cooled.
  2. Dip 1 piece of rice paper in hot water and soak for a few seconds until soft. Cut it in half. Then, wrap one “chicken” wing in the rice paper. Try to cover all sides. Set wing back on wire rack. Once the rice paper dries and gets slightly sticky, you’ll be able to press the rice paper down to coat more evenly. Continue until all wings have been wrapped in rice paper.
  3. In a small shallow bowl, add the non-dairy milk or aquafaba. Then, in a separate shallow bowl, add the all purpose flour and seasonings.
  4. Toss one wing in to the dry flour mixture, coat evenly, and shake off excess. Then, toss in non-dairy milk. Toss back in to the dry mixture, evenly coat the wing, and shake off excess. If using, place your skewer stick in to the bottom part of the wing. Set back on wire rack. Continue until all wings have been tossed in the dredge.

For Frying Wings and Serving:

  1. Place a small pot filled halfway with oil on medium-high heat. * I use a small pot so I can use less oil. Just fry 2 or 3 at a time.
  2. Once oil is about 300°–325°, fry the “chicken” wings about 3-5 minutes OR until golden brown and crispy. Flipping with tongs, if needed. Remove golden brown “chicken” wings and place on a wire rack with a baking tray underneath to catch the oil. Continue until all wings have been fried.
  3. Return the sauce to a simmer to heat up and toss the fried “chicken” wings in the tikka masala sauce. Once the wings have been coated and the sauce is warm, remove from heat and serve immediately!
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