Though Buffalo wings aren't exclusive to the South, folks down here love 'em. Sometimes, funny Southern accents make "wings" sound like "wangs." That's why I've named this recipe Hot & Spicy Seitan Wangs:
Mmmm-mmmm, these truly were finger-lickin' good! The recipe is definitely going in my cookbook.
I tested the recipe two ways — frying the seitan wings in oil and baking the wings in the oven. After both methods, I threw the fried and baked wings in the wing sauce together and mixed them all up. I wanted to see if I could tell a difference in taste between baked and fried. And honestly, I can't tell at all!
So I'm putting both sets of instructions in the cookbook, but I highly recommend baking since the sauce is loaded with Earth Balance. It's never a good idea to slather a fried food with butter, right? At least not good for the waistline.
I dipped the wings and some organic carrot sticks in Organicsville Non-Dairy Ranch Dressing (didn't have any vegan bleu cheese dressing, but that would have been even better). By the way, I used Frank's Red Hot Sauce for the wing sauce, and I gotta say, it's the best hot sauce I've ever had in my life!
On the side, I veganized my Granny's Creamy Corn Casserole:
That recipe is going in the book too. This stuff is DELICIOUS! It's a casserole of frozen corn, vegan cream cheese, green chilis, and pimentos. That red stuff on top is paprika for a cool 70s retro casserole look. The creaminess of the dish was the perfect compliment to the spicy hot wings.