Ingredients
-
For the wings
- 2 x 225g block of Tofoo Seitan
- 1 cup soy milk
- 1 tbsp apple cider vinegar
- 150g plain flour
- 1 tbsp smoked paprika
- 1 tbsp salt
- 1 tsp baking powder
- 1 tsp cracked pepper
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- 2 litres veg oil
-
For the rest
- 4 heaped tbsp mayonnaise/vegan mayonnaise
- 1 tbsp chipotle paste
- 2 tbsp honey/agave
- 1 tsp Sriracha
- 1 lime, cut into wedges
- 1 red chilli, sliced
- Small handful coriander, roughly chopped
Get started
- Tear up Seitan to your preferred wing shape. Mix soy milk with apple cider vinegar and leave to curdle. Heat veg oil in deep fat fryer to 190 degrees.
- In another bowl mix all dry ingredients. Add wings to flour mix and then add to soy milk dredge ensuring each piece is coated. Place pieces back in seasoned flour and set aside on a baking tray.
- Pop wings in the deep fat fryer and cook until golden and crispy (around 6 mins). Meanwhile, mix mayo and chipotle and pop in a dipping pot. Mix honey and Sriracha and pop into a dipping pot.
- Remove wings from fryer and load onto a sharing plate dotted with limes. Sprinkle with chillies and coriander and serve alongside your dips.
