I seem to be developing a little cooking crush on Tyler Florence maybe. This recipe is originally his and was easy to adapt. Of course, my version borders more on the quick and easy than his, but the flavors are all straight from the original. I’m adding a wingy seitan recipe, but this sauce would work well on any protein. It’s seriously good and really unique. I’ve made it 3 times just to be sure that it’s the way I want it. (If you’re reading between the lines, it’s that addicting!).
Disclosure: the photo above is an early attempt without breading. They taste better with breading, but that photo didn’t come out as well. So just imagine the nice little crumby coating on those to get the full picture.
Red Curry Lime Wings (Sauce)
enough for 8 oz of wings
1 Tbsp earth balance, softened
2 tsp red curry paste
2 tsp agave
1 tsp soy sauce
juice from1/2 a lime
zest from 1/2 a lime
Make sure your eb is soft, because it won’t be cooked on the wings at all. Add the rest of the ingredients and mix well. After your wings are prepared, toss them with the sauce and pour any remaining sauce over top.
makes about 24 oz
1 Tbsp Bryanna’s chicken powder
1 cup vital wheat gluten
1 Tbsp all purpose flour
1 Tbsp whole wheat flour
1 Tbsp tapioca
2 Tbsp nutritional yeast
1/2 tsp onion powder
1/8 tsp white pepper
2 cloves garlic, crushed
1 Tbsp olive oil
1 cup broth (cold)
1/2 tsp kitchen bouquet
1/2 tsp Better than Bouillon No Chicken
6- 8 cups broth (cold)
1 Tbsp nutritional yeast
1/2 Tbsp Better than Boullion No Chicken
1/2 tsp rosemary
1/2 tsp parsley
1/2 tsp thyme
1/2 tsp mustard
enough for 8 oz of wings
1/4 cup flour
1/4 tsp paprika
salt and pepper to taste
1 Tbsp olive oil (for tossing wings)
oil for spraying (if baking) or for panfrying (if feeling indulgent)
Preheat your oven to 400 if you’re baking these. Lightly oil a cookie sheet. (Disregard if frying).
Make seitan as usual by mixing the dry ingredients (chicken powder through white pepper) in a large bowl. Mix the liquid ingredients in a measuring cup, then pour into the dry and knead a few minutes. Shape this into a disk like shape and cut slices about 1/2 inch thick. Cut the slices into triangles. Simmer gently in the broth for 1 hour 15 minutes, then let cool.
When you’re ready to wingify, toss about 1/3 of the seitan wings (8 oz) in the olive oil. Mix the dry ingredients together. Coat the oiled wings with the flour mixture.
These can be cooked in the oven at 400 degrees for about 20 minutes. Lightly spray them with oil and turn them over once about 1/2 way through. When done, toss with sauce and serve.
If you prefer frying, heat just enough oil in a frying pan and fry coated wings. Pat a little of the oil off of them, then toss with sauce and serve.
Notes on these recipes:
Really, the sauce is key here. Use it on any protein you’d like and you’ll probably be happy with the results.
Any seitan would work, I was just in the mood to try to make some triangle wing things. I have a thing about a well-stocked freezer. Because this seitan makes enough for 3 packets at 8 oz each, it’s a quick and delicious snack or appetizer to just grab a pack and go.
I’ll definitely be making these again and again.
Update! Found this semi-decent photo of the breaded versions. The wings on the left are baked and on the right they’re fried.