Game Time! Vegan Buffalo Hot Wings
Buffalo wings were created in Buffalo, New York. One story goes, buffalo wings were first prepared at the Anchor Bar by Teressa Belissimo, who owned the bar along with her husband Frank. Upon the unannounced, late-night arrival of their son, Dominic, with several of his friends from college, Teressa needed a fast and easy snack to present to her hungry guests. It was then that she came up with the idea of deep frying chicken wings (normally thrown away or reserved for stock) and tossing them in cayenne hot sauce. This vegan version has all the taste of the original version, but not the meat. Adapted from Joni Marie Newman, a great game snack! Joni has some great recipes!
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INGREDIENTS
Nutrition- 16
Batter
- 1
- 1⁄2
- 1⁄4teaspoon paprika
- 1⁄4teaspoon dried oregano
- 1⁄4teaspoon dried basil
- 1
- vegetable oil (for frying)
Buffalo Sauce
- 1⁄2
- 2 -4tablespoons hot sauce, depending on how spicy you like it (30-60 ml)
- 1teaspoon garlic powder
Cool Ranch Dipping Sauce
- 1
- 1⁄2
- 1⁄2
- 1⁄2
- 1⁄4teaspoon garlic powder
- 1⁄4teaspoon onion powder
- 1⁄4teaspoon ground cumin
- 1⁄8teaspoon salt
- 1⁄8teaspoon black pepper
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DIRECTIONS
- To make wings:
- Cut tofu (or seitan, or tempeh, or gardein strips) into 16 "chicken finger" sized pieces.
- Set up a breading station. In one shallow dish, mix together flour, pepper, paprika, oregano and basil.
- In a seperate dish, place the coconut milk.
- Double dredge one "wing" by first dipping it into the coconut milk, then into the flour mixture, then back into the coconut milk, then back into the batter.
- Place in the hot oil and fry until golden, about 1 minute.
- Transfer to a paper towel lined plate to absorb excess oil.
- Repeat with remaining wings.
- To make the Buffalo Sauce, melt butter and stir in hot sauce, garlic powder and salt and pepper.
- Place fried wings in a bowl and pour Buffalo sauce all over wings.
- Gently toss to coat.
- To make Cool Ranch Dressing, mix all of the ingredients together until well incorporated. This makes about 1 1/2 cups dressing.
- Store dressing in an airtight container for up to two weeks in the refrigerator.
- Enjoy!
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