Want to make real boneless wings but without the chicken? If you do, follow along this chickenless wings recipe. It’s actually seitan! This fake chicken is going to be stuffed with mushroom fried rice, and it’s going to be amazing! if you like this recipe, check out this one too! and this one!
But First, Stuffing
The first thing we are going to do is start with a king oyster mushroom, cubed up, and added to a hot, dry pan. I let them brown a pinch then I add in a few tablespoons of canola oil. Once that oil is nice and hot I toss in some chopped green onion, just the white part at first. As well as some minced red chili pepper. Once those cook and get a little translucent I add in some garlic, let that cook for a moment, then add some chilled white rice. Now I add some soy sauce, a pinch of msg, stir it up, then add in the green part of the chopped green onion. Mix everything up then toss it into a bowl.
I top it with a little bit of toasted sesame oil, mix it in. Cover that up and set it aside because it’s done! Now time for our seitan. Starting with our dry ingredients, to a bowl I add one cup of vital wheat gluten, two tablespoons of nutritional yeast, and a quarter cup plus about one tablespoon of mung bean protein (you can use any protein powder you like). Now I also add about two teaspoons of chicken seasoning, and this one isn’t really necessary but I like to add it, about a teaspoon of methylcellulose.
I mix up the dry ingredients then add a cup of water and about a tablespoon of olive oil. Mix together then knead it for about five minutes. Add it to a tofu press and let it sit while we get a large pot of braising broth boiling. I start with about four cups of water, two cups of vegetable broth, about a cup of rice vinegar and a teaspoon of chicken flavor broth. I turn this up to a high heat because I want it to start to boil.
It’s been around twenty minutes that the seitan has been resting so I take it out of the tofu press and cut it into eight slabs. With each slab I press them down carefully, try to stretch them out and add a heaping tablespoon of that fried rice to the chicken. Then I stretch the sides over and use a toothpick to kind of seam them together. Around this time the broth should be boiling. I get a pan out with some olive oil so I can sear the chicken pieces on each side, before I pull them out and toss them in the broth.
Give that Chicken some Skin
Once they are all in the broth, I lower the heat, throw a cover on it, and allow them to simmer for around thirty minutes. After they have done their time, I pull them out, throw them on a plate, and allow them to cool down and shrink a bit. Then I cover them up, toss them in the refrigerator and let them rest overnight. The next day they look great! They have shrunk in size and firmed up! I get a pan super hot, add some vegetable oil, about half a stick of vegan butter, and let that melt.
When it’s melted, add your wings! Then in another pan, kick on the heat and add the other half of the butter and some of your favorite sauce. Mine is my own sauce! Not Steak Sauce! I also wanted to add some spice so I used some chipotle tabasco. I whisk that in, turn off the heat, and allow it to thicken up. Now the wings are done cooking, I take the toothpicks out of them, and put them in a bowl. I pour some of the sauce in over the wings, toss them around, add some more sauce and toss again.
They are messy but they look amazing! The skin texture is just like a real chicken wing. They are very juicy and also have a nice easy bite to them. The stuffing adds the perfect hint of more flavor too! There you have it! An awesome chickenless wings recipe! Make these for your friends and family, they will be so impressed when you tell them, it’s not real chicken!! Watch the full video here!
Making Stuff Seitan “Boneless” Wings
- 1 king oyster mushroom
- few tbsp canola oil
- 1 green onion
- 1 red chili pepper
- white rice
- soy sauce
- pinch msg
- toasted sesame oil
- 1 cup vital wheat gluten
- 2 tbsp nutritional yeast
- .5 cup mung bean protein
- 2 tsp chicken seasoning
- 1 tsp methylcellulose
- 5 cup water
- 1 tbsp olive oil
- 2 cup vegetable broth
- 1 cup rice vinegar
- 1 tsp chicken flavoring
- vegetable oil
- 1 stick vegan butter
- Not Steak Sauce
- chipotle tabasco
- Cube up mushroom and add to hot, dry pan. Let it brown a bit.
- Add canola oil, green onion (white part), and red chili pepper. Let those get translucent.
- Add garlic, white rice, soy sauce, msg, stir, then add green part of green onion. Mix together, then add to a bowl.
- Top with toasted sesame oil, cover it and set it aside.
- To a bowl add vital wheat gluten, nutritional yeast, mung bean protein, chicken seasoning, and methylcellulose.
- Mix, then add water and olive oil. Mix again, then knead for five minutes. Let it sit.
- In pot add water, vegetable broth, rice vinegar, and chicken flavoring. Turn it to a high heat so it boils.
- Cut chicken into eight slabs, press them down, try to stretch them out and add fried rice to it.
- Stretch the sides over and use toothpick to hold them closed. Get out a pan and sear chicken on each side.
- Add chicken pieces into broth, lower heat and add a cover overtop. Let them sit for thirty minutes.
- Pull them out, set them on a plate, cover them up and let them refrigerate overnight.
- The next day, get a pan super hot, add some vegetable oil, vegan butter, and add your wings.
- In another pan, turn on heat and add vegan butter, Not Steak Sauce, and chipotle tabasco. Whisk, then turn off heat to allow sauce to thicken up.
- Take wings out, remove toothpicks, add wings to bowl. Add in sauce and toss them around until they are coated well. Enjoy!