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 36 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

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  • Sydney says:


    This recipe was a huge success with my family. Cut back the amount of red pepper flake & cayenne in the egg wash to make it toddler friendly. To ensure ultimate chicken flavor, i used no-chicken flavored bouillon cubes. 10/10 would recommend.

  • Ashley says:

    Welp, I’m still in shock after having this last night for dinner. This tastes exactly like chicken and I’m so confused and in amazement. I used a bit less cayenne / pepper Flakes in the batter and only 1/2 tablespoon of hot sauce bc I can’t handle my heat, and put them in an air fryer at 370 for 10 mins each side. Also put a tiny bit of the hot sauce on them in the fryer and spread it so it had a thin layer. I can’t get over how the texture and crispy bite into flavorful tenderness is spot on.

  • Tammy says:

    Mine came out like rubber. Not appetizing at all. Is there something I can do differently?

    • EdgyVeg says:

      Sometimes the gluten can over-develop if the dough is worked with too much. Try kneading just until it comes together and gets sticky, then let rest. Hope this helps!

  • NIna says:

    Can I use store bought seitan? I do not have the appropriate things to make it myself.

  • Sherlyn says:

    Hi i have several questions:
    1. What is the purpose of nutritional yeast and tahini?
    2. Is there any cheaper alternatives for nutritional yeast and tahini?
    3. The vital wheat gluten colour i used give off a dull yellowish/brown “meat” colour at the end which doesn’t look good. Any suggestions?
    4. The vital wheat gluten note is also pretty strong towards the end. What can i put to cover that taste and give it a more “chicken”/”meaty” flavour

    • EdgyVeg says:

      1. the nutritional yeast gives the recipe an umami flavour, while the tahini is used for flavour and texture of the seitan
      2. these are some of the cheapest pantry items available, particularly if you get them from bulk stores
      3. using a darker coloured tahini can help with the brown colour of the product
      4. adding seasonings and broth can help cover the gluten taste and leave you with a meaty flavour, particularly poultry seasoning and vegan chicken flavoured broth

      I hope this helps!

    • Terilynn says:

      What is used in your recipe, t substitute the wings?

  • Adrienne says:

    Thanks so much for this recipe!! They’re absolutely delicious. However, for some reason my little nuggets didn’t grow at all. Do you have any suggestions/advice for next time? Not sure what I did wrong. Thank you!

  • Alocasia says:

    Cannot wait to try these. Any thoughts on substituting cashew or almond butter for the tahini?

  • Andrew says:

    These look awesome can’t wait to try making them! One question around the batter: do you have advice for making the batter “plain” instead of buffalo? I would simply leave out the 1-2Tbsp of buffalo sauce, but I suspect that would negatively impact the batter’s consistency. Thoughts?

  • Candy says:

    Can you make ahead and freeze?

    Thank you

  • 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!

  • Ryan says:

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

  • Stephane Lacoste says:

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

  • 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!

  • 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!

  • 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!

  • 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.

  • 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.

  • Charlie says:

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

  • 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!

  • Nana says:

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

  • 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.

  • 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.

  • 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.

  • 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?

  • 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.

  • 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!

  • 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!

  • 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. 🙂

  • 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!

  • 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 😛

  • 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?

  • 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!!

  • 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.

  • 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.

  • 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.

  • 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.

  • sam hackenburg says:

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

  • Janine says:

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

  • 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”.

  • Lizzie says:

    Oops, 5 stars.

  • 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.

  • 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.

  • 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?

  • 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.

  • 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??

  • 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.

  • Bob K says:

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

  • Abby says:

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

  • 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.

  • 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!!

  • Danny says:

    Just made these, absolutely wonderful Great recipe!

  • Vincent says:

    I need these in my life every day.

  • Patricia Kayden says:

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

  • 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

  • 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!

  • 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.

  • 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!

  • Nicole Dunbar says:

    Is it sesame Tahini?

  • 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.

  • 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??

  • 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!

  • Christy says:

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

  • Michele says:

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

  • 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!

  • 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.

  • Jimmy says:

    Worked for me! Love em!

  • Beth says:

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

  • 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.

  • 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!

  • 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!

  • EdgyVeg says:


  • Sadie says:

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

  • 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!

  • Julie says:

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

  • LC says:

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

  • Cristina says:

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

  • 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?

  • 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.

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