Instructions

1. Place 1 cup vital wheat gluten, 1/4 cup nutritional yeast, 2 teaspoons garlic powder, 2 teaspoons poultry seasoning without salt, 1 teaspoon onion powder, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper in a medium bowl and whisk to combine. Using a wooden spoon, make a well in the mixture.
2. Crumble 1/2 block drained firm tofu with your hands into a blender. Add 2 tablespoons tahini and 1/2 cup low-sodium vegetable broth and blend until smooth. Pour into the well and mix with the wooden spoon until just combined. Mix with your hands until well combined and form into a ball; kneading is not necessary. It should spring back a little when you press it. If it’s too sticky, mix in a sprinkle of vital wheat gluten.
3. Bring 8 cups low-sodium vegetable broth to a boil in a large pot over high heat. Meanwhile, place the dough on a cutting board and cut into 4 pieces. Use your hands to divide each piece into 4 pieces for a total of 16 (about 1 ounce each). Form each piece into a wing-like shape (a flat oval about 2 1/2 inches long).
4. Add the wings to the boiling broth. Reduce the heat to medium low to maintain a very gentle simmer to prevent the seitan from getting spongy (the air bubbles form pockets in the dough). Simmer for 45 minutes. Meanwhile, prepare the dredging station.
5. Place 1 cup unsweetened soy milk and 1 tablespoon apple cider vinegar in a shallow bowl and let sit until the milk thickens and curdles (this is a vegan “buttermilk”), at least 10 minutes. Place 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tablespoon nutritional yeast, 2 teaspoons smoked paprika, and 1/2 teaspoon black pepper in a large zip top bag and shake or whisk to combine.
6. When the wings are ready, transfer with a slotted spoon to a large plate or baking sheet lined with paper towels and arrange into a single layer. Let cool for 5 minutes. Top with more paper towels and gently press on them to absorb any excess broth.
7. Coat the wings one at a time in the vegan buttermilk and place them in the bag. When all the wings are added, seal the bag and gently shake until all of the wings are coated.
8. Heat 2 cups vegetable oil in a large 12-inch skillet on medium heat until shimmering (about 350ºF). Add the wings to the oil one at a time, placing them in a single layer: Use tongs or your hand to take the wing out of the bag, shake off the excess dredge back into the bag, and place in oil. Fry until golden brown and crisp, 4 to 5 minutes per side.
9. Using tongs, transfer the wings to a wire rack set over a baking sheet. Let cool for 10 minutes. Meanwhile, make the sauce.
10. Place 3/4 cup hot sauce, 4 tablespoons (1/2 stick) vegan butter, 1 teaspoon apple cider vinegar, and 1/4 teaspoon garlic powder in a small saucepan over medium-low heat. Bring to a simmer, whisking together once the butter is melted. Remove the saucepan from the heat.
11. For the crispest wings, brush them all over with the sauce. For saucier wings, transfer the sauce to a large bowl, add the wings, and toss until evenly coated. Serve immediately with vegan ranch dressing and carrot sticks if desired.