vegan chicken wings

I used to work in a pub and bar that had a special wings night every Friday. What is it about the wings and beer combination that is so alluring? Is it the cold contrast of bubbly beer after a smoking hot mouth? I used to love eating wings once a week and besides the usually met-free diet I kept, this was something I could happily indulge in.  When I smell a plate of wings walk by my table my mouth still salivates, not for the meat itself, no– it longs for the yummy, spicy, mouth burning sauce, and isn’t that really as chicken wings are– a sauce vehicle? I firmly believe they are just that. We just want the sauce don’t we?


4.7 from 34 reviews
Vegan Buffalo Wings Recipe
Prep time
Cook time
Total time
Give these delicious vegan wings a try-- I promise they will taste JUST like the meat version. The seitan chicken has taken me roughly 2 years to perfect. It is moist, and perfectly spiced. For the "bones" you can use either sugar cane or popsicle sticks; or you can simply have "boneless" wings!
Recipe type: Main
Cuisine: American
Serves: 4 servings
Chicken “Meat”
Spicy Batter
Chicken "Meat"
  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 to about twice their size, so make then smaller then you would normally. Place in a casserole dish, covering them with 2-3 cups vegetable broth.
  6. Bake wings in broth for 1 hour at 350 degrees, flipping at 45 minutes. Allow to cool.
  7. Once cooled skewer your “wing” with a sugar cane “bone” or popsicle stick.
Spicy Batter
  1. Whisk together the egg replacer, hot sauce, red pepper flakes, and cayenne pepper into a medium size bowl.
  2. Put the flour and black pepper into a large zip lock bag.
  3. Dredge chicken wings into the egg mixture then toss into the Ziplock bag of flour.
  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. Toss the wings in remaining buffalo wing sauce and enjoy. Dip onto vegan ranch sauce and follow with celery and carrot sticks.

Vegan Hot Wings

Vegan Buffalo Wings Recipe

Order Edgy Veg Cookbook


  • Fat loss tea says:

    Buffalo wings taste delicious if the breading is tasty and crunchy. If you want a delicious and healthy dish, then you can go with vegan recipe.

    • Sandy Yastrzemski says:

      Alternatively to baking for an hour, I put the cut “raw” dough pieces into a bowl, added vegetable broth until the pieces were submerged, then after covering the bowl with saran wrap microwaved the lot for 5 minutes. The broth steamed and absorbed into the gluten and after it cooled I dredged with egg and flour (+ spices) and fried. It was very juicy and flavorful from absorbing the broth and saved a lot of time.

  • […] 2. Vegan Buffalo Wings: We can barely believe that these wings are vegan. You know what else is great? The fact that they’re easy to serve on a stick. (via The Edgy Veg) […]

  • Kryssie says:

    OMG just made this and it is SOOOOO DELISH!!!!! Thank you!

    • EdgyVeg says:

      THAT IS AWESOME!!!! I am so happy that you like the recipe!!!!!!!

      • eloise says:

        What if u dont have vital wheat gluten? Can you use oat or wheat flour instead?

        • EdgyVeg says:

          The vital wheat gluten is VERY necessary for this recipe, and cannot be substituted.

        • Daniel says:

          Possible, but not recommended: Ignore all the ingredients in the meat and just make a large ball of dough from flour (I used wheat) and water, then knead the dough under water. You are basically washing the starch out of the dough and will end up with a ball of gluten (you’ll have to change your water periodically, this is why you ignore the other ingredients, any added seasonings will get washed out in this process. Just rely on a stronger cooking broth and buffalo sauce to add the missing flavor). You might be kneading for hours, and the dough gets super tough in the end. This is really only a good idea if you’re in a very remote location and want to surprise someone with their favorite food. Otherwise, if you can help it, the amount of work it adds is not worth the dollar you may save. Good luck.

      • Sarah says:

        could you do these in air fryer instead of deep fry?

  • Cristina says:

    Hello!!! sorry for the question… but, how you make the egg replacer?

  • LC says:

    Do not doubt this recipe. Definitely the most delicious buffalo wings I have ever had!!!!!!

  • Julie says:

    Made these tonight from my home made seitan. Great batter! Delicious!

  • How To Make Chicken Wings For Super Bowl 2015: 10 Easy Recipes For Buffalo, Spicy, Asian Barbecue, Vegan And Other Creative Dishes | 24h News says:

    […] Vegan Buffalo Wings: Satisfy your animal-friendly cravings with this recipe done from wheat gluten, nutritive yeast, onion powder and ornithology seasoning. Dip in vegan […]

  • v2erotica Amanda says:

    Could I bake instead of deep fry?

    • EdgyVeg says:

      I have not tried it, but I am sure you could!

    • Melissa says:

      Regarding baking them: what I did was preheat oven to 425 degrees and lined a cookie sheet with parchment paper. I dredged the wings in the hot sauce mixture, then in the flour, then put them on the pan, then used a basting brush to brush them with more hot sauce. Every 10 minutes I would flip them over and baste again – 30-40 minutes total. You need a lot more hot sauce for this method so I just took a bottle of vegan hot sauce and mixed some earth balance butter with it and kept it warm on the top of the stove while the wings were cooking in the oven.
      Hope that helps!

  • Sadie says:

    These are just simply amazing! Even all of my non-vegan friends cannot get enough! Thank you!

  • EdgyVeg says:


  • Shanee says:

    I am transitioning to the vegan lifestyle after struggling with digestive issues. I feel so much better when I exclude meat and dairy products from my diet. I have also had sensitivities to gluten. I am wondering if anyone with gluten insensitivity has any issues with the vital wheat gluten or if they find it more easily consumed as part of the vegan lifestyle.

    • EdgyVeg says:

      That’s a great question. I am not gluten-intolerant so I can’t answer that for you. But try a gluten-free forum, I know there are a ton online. 🙂 Welcome to the vegan lifestyle!

  • Tim says:

    just tried these. Started vegan diet 7 weeks ago and not generally looking for subs for meat, but these are genuinely delicious and have a wonderful texture. The seitan is easy to make and you nailed it with this recipe. Many times my friends and I have gone across the Niagara River to Buffalo for wings. Never again. Thes are better!

  • Sara says:

    Maybe I made these wrong, but I’m a fairly experienced vegan cook and to me these just tasted like chicken flavored bread? Even when I put the buffalo sauce on them they still didn’t taste anything like actual chicken to me.

  • Beth says:

    The recipe says cool them before frying. Cool in the broth or not?

  • Jimmy says:

    Worked for me! Love em!

  • Angelica says:

    Ok, this all confused me and I completely screwed up. The vegetable broth threw me off and I put in both measurements in one bowl with the ingredients and now its just not dough like. I really don’t want to throw this out I hate wasting food so how do I make this doughy..what extra ingredients do I add to get it there?

    • EdgyVeg says:

      You can just add more gluten flour until it forms a dough again 🙂 Don’t forget to add more spices to accommodate.

  • Angelica says:

    So the 3/4 cup of Vegetable stock goes into the dry ingredients mix and the 2-3 cups of Vegetable stock goes in the pan when baking?

    • EdgyVeg says:

      Yes exactly. one for the dough one for cooking/baking

      • Kathryn says:

        I found that two cups of broth to one cup of the gluten/spice mixture was 2x what is needed, so I made a “double batch”, because I kept the same ratio of gluten ingredients AND tahini, but doubledd the amount to get a cohesive mass. The seasonings are really good. I used my homemade garlic vegetable broth which is perfect for your recipe, Edgy Veg!

        * Oh, my apologies! I see now that your recipe calls for 3/4 cup of broth for the seitan moisture!

        • Kathryn says:

          Made these twice already, and they are perfection! Made them for the 4th if July. They were gone in no-time! (Carnivores were SOLIDLY SMITTEN with them!) Thank you for saving the chickens!

  • Michele says:

    So where does the salt go? It’s in the list if ingredients but never in the recipe.

  • Christy says:

    Has anyone had success with these either baking or pan frying? I’m not a huge fan of deep frying. TIA!

  • Eli says:

    Hey Sweetheart,
    Love all your vdos!
    Question, can I replace the 2 tblspns of nutritional yeast for
    Garbanzo flour? And if so, how much should I use?
    Thanks in advance!

  • Emma says:

    I just want to make sure I have this correct… After baking the wings in the oven, you put them in the egg mixture and then put them in the pot of vegetable oil and put the pot back in the oven??

  • Alisa says:

    So awesome and delicious, I make them all the time!! Tip: Skip the Ranch, and use vegan Bleu Cheese dressing instead. More authentic.

  • Nicole Dunbar says:

    Is it sesame Tahini?

  • Rupal says:

    Can I store the Chicken “Meat” before doing the spicy batter or do I need to use it right away? Wanted make the mock meat ahead of time and then make the wings at a later time. Looking froward to making these. Thanks!

    • EdgyVeg says:

      Hi Rupal! You can store the meat beforehand, I often make a bunch and freeze it until I need to use it 😉 Thanks so much for reading my blog!

  • Angie says:

    I just realized my tahini is expired. Could it be left out? What could be used as a substitute?

    • EdgyVeg says:

      You need some sort of fat to get a nice juicy seitan. I don’t know what other type of fat you could use as a replacement. I have only ever tested it with tahini. I’m so sorry!

    • Naomi Bonner says:

      You can use an all nàtural peanut butter. Tahini is just a sesame nut butter. I used the natural peanut butter and wings were delicious!!!!

      • Becki says:

        This is good to know. We have a peanut/tree nut/sesame allergy in the house, but based on your comment I’m thinking I could sub in sunflower seed butter and it would probably be fine.

  • […] NOTE 2.0: This recipe is basically a modification of many different recipes I’ve used to make spicy seitan, most recently this vegan recipe by The Edgy Veg […]

  • Cathy Ruth says:

    Made these today for Super Bowl. The recipe took some time to prepare, but it was well worth it! The recipe is easy to follow, the results are priceless. If you are going to a party of six or more, I would double the batch. I brought them to a carnivore party and they all loved them. I was done preparing them around 3 and the party wasn’t until 5:30, and they held up great. I put a few leftovers in the frig and am hoping that they will be good tomorrow. It seems that they would freeze well, but not sure. Love these!

  • […] that my husband loves me: he made this recipe for vegan buffalo wings totally from […]

  • suz says:

    Once you made the meat and cool them after the oven part…can they be frozen before doing the dredging? Trying this for the first time tonight but thought I try and make an extra batch

  • Patricia Kayden says:

    Made these today. Substituted ketchup for the tahini. Very easy to follow recipe. Came out great. Thanks for posting this.

  • Vincent says:

    I need these in my life every day.

  • Danny says:

    Just made these, absolutely wonderful Great recipe!

  • Mangosz says:

    My parents love gardein wings from Yard House, but they are a bit pricey and sometimes we just aren’t up for the drive. I was soooo excited when I found this recipe!I just tried this recipe last night, was sooooo good!! I didn’t have tahini and I couldn’t find it at the local grocery store. I’m not an experienced cook I just follow recipes online and know nothing about what ingredients do to the food, so I decided to leave it out. It turned out really good. However, after reading the comments about the flavor tahini gives I think I might just go on a hunt for some tahini. But I seriously love this recipe thank you so much for sharing, definitely going to show it off at the next family get together!!

  • […] chicken wings (just typing that has caused a pool of saliva to form in my mouth). I found the perfect recipe that satisfies that buffalo hunger. Keep in mind this is no walk in the park, the whole process […]

  • Vegan SusInIndy says:

    Just made these to top tonight’s Backyard Buffalo Ranch Caesar Salad dinner, though I used store-bought seitan. Better than the wings I’ve been getting from my fav takeout. Well done, wonderful easy recipe. I’ll wait to toss them in the hot sauce until right before serving… if there are indeed any left.

  • Abby says:

    I’ve already made this recipe twice. It’s fantastic, thanks for sharing!

  • Bob K says:

    Should I let the Seiten cool outside the broth? I’m still trying to make good Seiten without making it mushy.

  • […] chicken wings (just typing that has caused a pool of saliva to form in my mouth). I found the perfect recipe that satisfies that buffalo hunger. Keep in mind this is no walk in the park, the whole process […]

  • dana says:

    can someone tell me how I can make this using Westsoy Seitan wheat protein? looks like everyone here makes their own seitan. Westsoy cubed seitan says its already cooked so add it last. so how can I make this recipe work? help.

  • dana gale says:

    not sure where my comment went. I tried to confirm my subscription to this blog, and it said expired. hmmm. anyway. everyone here clearly makes their own seiten. but I’m wondering how I might make this with premade cooked seiten? the box says add it last because its already cooked. anyone??

  • Tom says:

    Considering myself well experienced with vegan cooking, I know the struggles with perfecting a seitan recipe.

    This is absolutely perfect and achieves exactly what it needs for this dish.

    Super appreciative for sharing this.

  • Will says:

    I followed the recipe to a ” T “. It came out tasting like stuffing with hot sauce on it. It wasn’t horrible but it wasn’t the greatest 1st impression of seitan. I’m not saying the recipe is bad at all, It just didn’t have the flavor I was hoping for. The hunt continues….

    • Will says:

      Thank you for sharing anyhow! 🙂

    • Will says:

      I just noticed something. In your recipe it lists the use of “vegetable broth”. So that is what I used “vegetable broth”. However the links for the “vegetable broth” takes us to a product that is a vegetable base, not a broth. Which are not the same thing. So what should we be using a base or a broth? I used an organic unsalted “vegetable broth” because that is what the recipe called for “vegetable broth”. Some clarification may be useful for future visitors or a correction of the link. 🙂

      • Sandra says:

        I was confused too, but now I realize she uses vegetable broth, but added the side note that she created her own broth using bouillon/veg base (which is why it links to that page). So use prepared broth or make your own w/ a base. Does that help?

  • […] If you’re still drooling at the thought of wings, honey-sriracha wings put a fantastic twist on a classic favorite. Shop for pasture-raised, organic, local chicken to reduce your carbon footprint and make your wings healthier. Try the National Honey Board’s honey locator to find local honey, with floral sources unique to where you live. For all the vegetarians and vegans out there who want to try something new this Ssunday, check out this awesome vegan buffalo “wing” recipe. […]

  • Kendra Wolfe says:

    I definitely enjoyed these alot!! Great easy recipe.
    I used only 1 cup of broth and 1 cup of water to cook them in instead of 2-3 cups of broth and after frying them I tossed them in more buffalo and baked them dry! Also I only needed 1 cup of flower but still used the whole teaspoon of pepper and it was PLENTY.

  • Lizzie says:

    These were a hit! Sooo good. Thank you! Any idea on the nutritional facts (e.g. calories), say, per 4 “nuggets” with or without drenching in Franks. Sorry if this question’s been answered-I did try looking.

  • Lizzie says:

    Oops, 5 stars.

  • Wendy says:

    These were delicious! Pretty experienced Seitan cook and this was my first successful bufflalo “wing”
    used peanut butter instead of tahini, and changed up the final hot sauce to make it slightly “hotter”.

  • Janine says:

    VERY good! Used flegg (flax meal and water) as egg replacer. Turned out great! THANK YOU!

  • sam hackenburg says:

    just realize i bought tzatziki and not tahini could i substitute with ranch?

  • Mama says:

    Carnivore here. This is my third seitan and I’m beginning to really love these plant-based dinners. The texture of these is so good, as is the flavor of the homemade buffalo sauce, but I have to agree with the one who said that the “wings” taste a lot like stuffing. Next time, I think I’ll try a substitute for the poultry seasoning. I’m open to suggestions.

    • Monica says:

      Italian seasoning maybe? I’m going to give that a try. Also, I have a vegetable soup/stock powder base that I use. When I add miso paste and nooch to it, it’s a dead ringer for chicken stock.

  • wingding says:

    Made this recipe as precisely as I could, but it came out chewy and bready. Measured out the gluten in grams (1 cup = 144g), and used a dough hook in a stand mixer until it just came together, so I didn’t even knead it as it was instantly elastic.

    Any tips on how to make it juicier and less chewy/tough? Thanks!

    • EdgyVeg says:

      Try cooking it for less time. It shouldn’t be bready as it’s cooked in broth so my only thought is maybe the brand of gluten flour you used doesn’t need to be cooked as much.

  • […] some seitan nuggets using this recipe from the edgy veg although I did different […]

  • Francisco says:

    what is the nutritional content on these?

    • EdgyVeg says:

      we do not calculate or post nutritional value. It’s not part of the way I eat. You can put the ingredients through a nutritional app like my fitness pal etc.

  • Leigh says:

    This recipe is amazing. Long-time vegetarian, only recently started to cook with seitan. Tried another wing recipe before this one; I’ll never look elsewhere again. So mind-blowingly delicious! Thank you.

  • Monica says:

    We made this tonight with homemade buttermilk ranch (We’re lacto-ovo veg). We were completely blown away. Speechless. We’re making another version we came up with tonight, we’ll make chinese cashew chicken and we’ll serve it over rice. Thank you for opening a whole new world of battered, deep fried goodness. The possibilities are endless!!

  • […] can be converted for vegans, including the pulled meats (spoiler alert: mushrooms) and even the wings. Vegan tailgate catering choices are rare, so don’t miss out on these underserved […]

  • Nick says:

    This recipe is so good! Even better than renowned vegan wings that I’ve had at restaurants. Do you think it would also work to air-fry these wings?

  • Sage says:

    This may be a stupid question, but can I just use regular eggs instead of the egg replacer? Haha, I’m a vegetarian (not a full vegan) so I still can eat eggs and just thought it might be easier to use 😛

  • Julian says:

    Hi! This looks delicious and I’m going to make it really soon but I’m a little confused! Do I bake the wings in the 2-3 cups vegetable broth in the oven at 350 degrees, or is “frying” them in the broth at that temperature for that time? The recipe doesn’t really say. Thanks!

  • Melissa says:

    I am super excited to try these but am wondering if there is a way to make them bbq for my picky kids? Just sub bbq sauce and cut some of the spice from the sauce recipe? Still use the egg replacer?

    • EdgyVeg says:

      You can simply skip the sauce recipe and then replace it with BBQ sauce instead (homemade or store-bought)

      • Melissa says:

        So fry straight out of the oven? Sorry for the all questions! I was thinking of dredging through the egg replacer and flour and then fry. My kids have high expectations after trying seitan wings at the Chicago Diner. 🙂

        • EdgyVeg says:

          bake them, then dredge them, then fry them. You can use almond milk or bbq sauce instead of hot sauce for the dredging if you don’t want it to be spicy.

          • Melissa says:

            Just wanted to follow up! Wings turned out great and the whole family gobbled them up! I made bbq for the kids and buffalo for the adults, both turned out fantastic. One weird thing that I noticed was that the buffalo turned out crispier than the bbq. Maybe the sugar in the bbq sauce? Either way, thanks so much for the recipe and for the helpful tips. 🙂

  • Liza says:

    Hey Candice, I love your recipe… I want to make a ton of it so I can bust them out for salads and just to have them ready-made. How would you recommend storing/reheating the chick-non? I’d like to even have the frying part done, if possible to store them that way… I’m thinking freezer? and probably the oven for reheating? Thanks for being so brilliant!

    • EdgyVeg says:

      Hi Liza! Par-fry them and set on a cooling rack to let the excess oil drip off, then when they’re cooled stack them with a square of parchment between each one and freeze. I would bake them to reheat. ENJOY!

  • Momma Hawk says:

    Made these today. This is my 2nd attempt to duplicate our favorite restaurant began wing. These were definitely closer but still not quite there. Mine did not double in size. Any tips on why they might not have? Ty!

  • Cathryn Fontanoza says:

    Hi! My partner is dying for some delicious vegan buffalo wings, and your recipes are always amazing! Unfortunately for me, I only have barely a tbsp left of my nutritional yeast and its expensive where I live. how necessary is it in this recipe? would it change the taste completely if I didn’t use enough? Thank you so much!

    • EdgyVeg says:

      The taste will be slightly different but it should be fine without. Using no nutritional yeast might make the seitan more chewy.

  • Cristina says:

    I am really excited to make these. I may not be able to find an egg replacer here in my hometown (in Mexico), what would you suggest I can substitute it for?

  • […] Vegan Buffalo Wings Recipe | The Edgy Veg […]

  • Shane says:

    I skipped the batter and just pan fried it. Half buffalo and half teriyaki. So so great. The seitan recipe on the vital wheat gluten package was trash, this recipe was golden. Thanks.

  • […] Craving a burger? Here’s 11 of the best veggie burger recipes. Some chicken wings? Try these tasty meatless […]

  • Woody says:

    Great recipe!

    I made some minor substitutions to improve on the recipe – please do check it out!

    In the mixture, use the same wheat flour. However, instead of making it into the shape of a chicken wing, simply coat a chicken wing with the wheat flour instead. It tastes more authentic, just like the non-vegan version.

  • […] 26. VEGAN BUFFALO WINGS:  An excellent dish for your dinner table. This is my all-time favorite recipe for the weekend. […]

  • Tanner says:

    We made these tonight and they turned out a little dense. We still loved them and will try them again. At first I thought maybe I kneaded the dough too much. Only now that I’m reading a lot of the comments did I see that they should cool out of the broth. I wonder if that also added to them being very dense.
    Any advice for a seitan noob on the proper kneading amount?

    • EdgyVeg says:

      Seitan is a tricky food that takes lots of practice! Sometimes even the humidity in the air where you live can impact the final result of your seitan.

  • Nana says:

    I’m a pescatarian. Can I use regular eggs for this recipe?

  • Nana says:

    Made this twice (well my partner did.) We LOVE them. We are ovo-lacto- pescatarians (obnoxious right?) so we used eggs instead of egg replacer. Everyone loved them at our housewarming party! Thank you!

  • Charlie says:

    I was wondering if we can freeze it after we boiled it?

  • […] Buffalo hot “wings” recipe at The Edgy Veg […]

  • SCOTT SMILEY says:

    I recognize I’m a bit late to the game here, but I just now found this. Some of mine floated when I poured the broth over them. Also, do you cover the casserole with tin foil or anything or just put them in the oven? I’m looking forward to trying these.

  • Helaine says:

    I made these for our Super Bowl party and they were a huge hit! I made and fried them a few hours ahead of time and the crisped them up in my Air Fryer when everyone arrived. They were super delicious, thank you for the recipe.

  • Georgina says:

    These are so tasty – thanks a lot for the recipe. I used a different batter mix: dipped in Franks + dairy free butter, then gram flour + cornflour. Then I popped them in the airfryer for 10 minutes then back in the hot sauce mixture before serving. Tasty!

  • Tammy Hawk says:

    Mmmmm… these were great! I used seitan that I’d already made and didn’t have buffalo wing sauce, so I used Texas Pete and vegan butter. My daughter loved chicken wings from the time she was little until we became vegetarians and she absolutely loved these, so did I. Thanks!

  • Clint Russell says:

    Woah. So impressed. Question: can you batch these and freeze before deep frying? If so would you do this before the breading? Or batter them and flash freeze? Then when ready just fry like regular frozen wings ?

    Thank you so much for your time and effort perfecting these!

  • Stephane Lacoste says:

    Do these freeze well if I make a huge batch for my restaurant ?

  • Ryan says:

    These are the best wings!! I’ve tried the other two recipes on google and this one is still the very best!

  • This just upped my seitan game another notch! These wings are so versatile. I’m THRILLED with this one! Only thing I did different was double it!

  • Candy says:

    Can you make ahead and freeze?

    Thank you

Leave a Reply

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hungry for more vegan recipes? Subscribe now!

New recipes from the Edgy Veg every week! Get your fill of vegan awesomeness!

Your information will never be shared with any third party.