I went to a local restaurant recently where they served Seitan BBQ “Wings”.  I had never tried seitan before, but they had them as an appetizer so I decided to try then out.  Oh my goodness these were amazing!! They tasted so good, I regretted not getting them as my meal instead and literally have been craving them ever since.  I’m obviously planning on going back ASAP, but me being me, I knew I had to try and make these myself!

I can’t take full credit for this recipe.  Since I had never made seitan or really knew what it was, I knew I had to follow a recipe to see if I liked it.  I adapted them from baked in blog, where she made them as ribs. I can see these being either fake wings or ribs, but they taste amazing either way!

The great thing about these wings is, you can make the seitan ahead and bring them to a BBQ!  You just slather on the BBQ sauce and throw them on a grill once it’s time to eat.  These are great if you’re invited to any summer parties or cookouts.

I’m sure you’re ready for the recipe already, and am tired of reading my blabbing so here ya go!

Lightly grease an 8×8 baking dish and set aside.
In a medium bowl, stir together the vital wheat gluten, nutritional yeast, paprika, onion powder, garlic powder, and pepper.

PS: This is the vital wheat gluten I bought.  I found it in my regular grocery store in the natural foods aisle.

In another bowl, whisk together broth, peanut butter, liquid smoke, and soy sauce until incorporated. Pour the mixture into the bowl with the dry ingredients, and stir gently until well-incorporated and the mixture has formed a soft dough. Then, knead gently for 2-3 minutes. (I tried using the dough hook on my stand mixer, but kneading with my hands worked much better).

Transfer mixture into greased baking dish and flatten so it’s spread evenly across the entire pan. Use a knife to make one lengthwise cut across the dough, then cut evenly crosswise to make 1-inch slices. You don’t need to pull them apart; you just want the ability to easily separate them after grilling.

Place pan in preheated oven and bake for 25 minutes. If you’re eating them right away, heat up your grill or lightly oil a grill pan while they bake.
Remove from oven and brush the top of the ribs with barbecue sauce. Place sauce side down on heated grill (or grill pan on the stove over medium heat). Brush the top with more barbecue sauce.

 

 

When the bottom of the ribs are deeply browned (about 5-6 minutes), flip over and cook the other side until brown. Remove from heat and serve immediately, with more barbecue sauce if desired.

Ingredients
1 cup vital wheat gluten
2 Tbsp nutritional yeast
1 Tbsp paprika
2 tsp onion powder
1 tsp garlic powder
1 tsp black pepper
¾ cup low-sodium vegetable broth
2 Tbsp natural peanut butter (I used PB2) or tahini
1 tsp liquid smoke
1 Tbsp soy sauce
1 cup barbecue sauce of choice, plus more for serving

Instructions
Preheat oven to 350 F. Lightly grease an 8×8 baking dish and set aside.
In a medium bowl, stir together the vital wheat gluten, nutritional yeast, paprika, onion powder, garlic powder, and pepper.
In another bowl, whisk together broth, peanut butter, liquid smoke, and soy sauce until incorporated. Pour the mixture into the bowl with the dry ingredients, and stir gently until well-incorporated and the mixture has formed a soft dough. Then, knead gently for 2-3 minutes. (I tried using the dough hook on my stand mixer, but kneading with my hands worked much better).
Transfer mixture into greased baking dish and flatten so it’s spread evenly across the entire pan. Use a knife to make one lengthwise cut across the dough, then cut evenly crosswise to make 1-inch slices. You don’t need to pull them apart; you just want the ability to easily separate them after grilling.
Place pan in preheated oven and bake for 25 minutes. If you’re eating them right away, heat up your grill or lightly oil a grill pan while they bake.
If eating right away, remove from oven and brush the top of the ribs with barbecue sauce. Place sauce side down on heated grill (or grill pan on the stove over medium heat). Brush the top with more barbecue sauce.
When the bottom of the ribs are deeply browned (about 5-6 minutes), flip over and cook the other side until brown. Remove from heat and serve immediately, with more barbecue sauce if desired.
If you’re grilling these later, take them out of the oven to cool. Then either transfer to container to bring to your cookout or store in fridge until ready to grill.

Adapated from baked in