boneless buffalo “wings”

Adapted from The Edgy Veg.



  • 1 cup vital wheat gluten
  • 2 tbsp nutritional yeast
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp poultry seasoning
  • 3/4 cup no chicken broth
  • 2 tbsp tahini
  • 2-3 cups of no chicken broth
  • 2 eggs or flax eggs
  • 1-2 tbsp buffalo hot sauce + about 1/4 cup more (Noble Made makes a really good vegan buffalo sauce)
  • 1/2 tbsp crushed red pepper
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 2 cups flour


  1. In a mixing bowl, mix together wheat gluten, salt, nutritional yeast, onion powder and poultry seasoning.
  2. In a larger bowl, combine ¾ cup broth and tahini and whisk until smooth.
  3. Mix the dry ingredients with the wet and stir until well combined.
  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.
  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 a bit, so make then smaller then you would normally. Place in a casserole dish, covering them with 2-3 cups broth.
  6. Bake wings in broth for 1 hour at 350 degrees, flipping at 45 minutes. Allow to cool.
For the batter:
  1. Whisk together the egg, buffalo sauce, red pepper flakes, and cayenne pepper into a medium size bowl.
  2. Put the flour and black pepper into a large container.
  3. Dredge chicken wings into the egg mixture then toss into the container of flour. Repeat this step if you want your wings to be extra crispy.
  4. 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.
  5. (update, because I actually like this cooking method more:) Alternatively, the wings can be air fried or baked in a convection oven. Bake at 500°F for 6 minutes, then flip and continue cooking until crispy, about 4-6 more minutes.
  6. Toss the wings in additional buffalo wing sauce and enjoy with celery or carrot sticks!

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