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Golden Vegan Wings with Serious Crunch
Golden on the outside and tender at the centre, these vegan wings deliver all the satisfaction of classic wings while leaning into ingredients that create incredible texture and flavour naturally. A carefully balanced blend of vital wheat gluten, jackfruit, nutritional yeast, and warming spices transforms into something surprisingly rich, savoury, and remarkably wing-like.
Build The Wing Base - In a large mixing bowl, combine the vital wheat gluten, plain flour, nutritional yeast, onion powder, garlic powder, smoked paprika, and sea salt. Whisk until evenly distributed and aromatic — this dry blend creates the structure and savoury foundation of your wings.
Prepare The Jackfruit - Drain and rinse the jackfruit thoroughly, then pat completely dry using a clean kitchen towel — removing excess moisture is essential for the best texture.
Pull apart the flesh with your fingers, discarding any tough core pieces and larger seeds. You’re aiming for loose, shredded strands that mimic the pull-apart texture of traditional wings.
Bring Everything Together - Add the shredded jackfruit to the dry mixture and toss to coat.
Pour in the hot broth along with the olive oil and mix until a rough dough forms. Switch to using your hands and gently combine everything until evenly incorporated.
Avoid kneading — this isn’t bread dough. A lighter touch keeps the finished wings tender rather than overly dense.
Simmer For Texture - Bring a large pot of water to a gentle boil.
Divide the dough into small portions and loosely shape into rustic wing pieces — imperfect shapes actually look more natural once cooked.
Carefully lower the pieces into the water and immediately reduce to a gentle simmer.
Cook for 30 minutes, allowing the seitan to firm up while staying juicy inside.
Drain and leave to cool slightly.
Roast Until Golden - Preheat the oven to 190°C (375°F) and line a baking tray with parchment paper.
Once cool enough to handle, gently squeeze excess moisture from each wing.
If using sugar cane sticks, insert them now for that signature drumstick-style presentation.
Arrange on the tray with space between each piece and bake for 15 minutes, allowing the exterior to dry slightly and develop colour.
Prepare Your Sauce - Sticky Ginger Glaze - Combine all sauce ingredients in a small saucepan over medium heat. Bring to a gentle boil, then reduce and simmer for around 10 minutes until glossy, thickened and beautifully sticky.
For the Buffalo Fire Sauce - Melt the vegan butter in a saucepan, whisk in the hot sauce, vinegar, and garlic powder, then simmer for 5 minutes until smooth and fully combined.
Sauce & Finish - Remove the wings from the oven and generously coat them in your chosen sauce.
Return to the oven for a final **10 minutes** to allow the glaze to caramelise and cling to every crisp edge.
For an even deeper finish, lightly brown the wings in a hot pan with a drizzle of olive oil before tossing through the sauce.
Serve Hot - Serve immediately while hot, crisp and glossy.
If cooking ahead, keep warm in a 120°C (250°F) oven until ready to serve.
Leftovers can be refrigerated for up to 4 days and reheated in the air fryer to bring back that irresistible crunch.
A few details make all the difference
01
Dry the jackfruit thoroughly
Excess moisture can make the wings soft. Drain, rinse and pat it completely dry before shredding, removing any tough core pieces or large seeds.
02
Handle the dough lightly
Mix only until everything is evenly combined—do not knead. A gentle touch keeps the seitan tender instead of dense or rubbery.
03
Build the crispness in stages
Gently squeeze out excess water after simmering, leave space between the wings while roasting, then add the sauce for the final 10 minutes so it caramelises without making them soggy.
Why this recipe works
Creates a surprisingly meaty texture using simple plant-based ingredients
• Delivers deep umami flavour without relying on animal products
• Oven-baked for maximum crunch with less fuss
• Perfect for sharing, game nights, comfort-food dinners, or weekend treats
• Feels indulgent while staying entirely plant-based
These aren’t wings pretending to be something else.
They’re just outrageously good wings — that happen to be vegan.
Build The Wing Base - In a large mixing bowl, combine the vital wheat gluten, plain flour, nutritional yeast, onion powder, garlic powder, smoked paprika, and sea salt. Whisk until evenly distributed and aromatic — this dry blend creates the structure and savoury foundation of your wings.
Prepare The Jackfruit - Drain and rinse the jackfruit thoroughly, then pat completely dry using a clean kitchen towel — removing excess moisture is essential for the best texture.
Pull apart the flesh with your fingers, discarding any tough core pieces and larger seeds. You’re aiming for loose, shredded strands that mimic the pull-apart texture of traditional wings.
Bring Everything Together - Add the shredded jackfruit to the dry mixture and toss to coat.
Pour in the hot broth along with the olive oil and mix until a rough dough forms. Switch to using your hands and gently combine everything until evenly incorporated.
Avoid kneading — this isn’t bread dough. A lighter touch keeps the finished wings tender rather than overly dense.
Simmer For Texture - Bring a large pot of water to a gentle boil.
Divide the dough into small portions and loosely shape into rustic wing pieces — imperfect shapes actually look more natural once cooked.
Carefully lower the pieces into the water and immediately reduce to a gentle simmer.
Cook for 30 minutes, allowing the seitan to firm up while staying juicy inside.
Drain and leave to cool slightly.
Roast Until Golden - Preheat the oven to 190°C (375°F) and line a baking tray with parchment paper.
Once cool enough to handle, gently squeeze excess moisture from each wing.
If using sugar cane sticks, insert them now for that signature drumstick-style presentation.
Arrange on the tray with space between each piece and bake for 15 minutes, allowing the exterior to dry slightly and develop colour.
Prepare Your Sauce - Sticky Ginger Glaze - Combine all sauce ingredients in a small saucepan over medium heat. Bring to a gentle boil, then reduce and simmer for around 10 minutes until glossy, thickened and beautifully sticky.
For the Buffalo Fire Sauce - Melt the vegan butter in a saucepan, whisk in the hot sauce, vinegar, and garlic powder, then simmer for 5 minutes until smooth and fully combined.
Sauce & Finish - Remove the wings from the oven and generously coat them in your chosen sauce.
Return to the oven for a final **10 minutes** to allow the glaze to caramelise and cling to every crisp edge.
For an even deeper finish, lightly brown the wings in a hot pan with a drizzle of olive oil before tossing through the sauce.
Serve Hot - Serve immediately while hot, crisp and glossy.
If cooking ahead, keep warm in a 120°C (250°F) oven until ready to serve.
Leftovers can be refrigerated for up to 4 days and reheated in the air fryer to bring back that irresistible crunch.
Cooking mode
Golden Vegan Wings with Serious Crunch
Build The Wing Base - In a large mixing bowl, combine the vital wheat gluten, plain flour, nutritional yeast, onion powder, garlic powder, smoked paprika, and sea salt. Whisk until evenly distributed and aromatic — this dry blend creates the structure and savoury foundation of your wings.
Prepare The Jackfruit - Drain and rinse the jackfruit thoroughly, then pat completely dry using a clean kitchen towel — removing excess moisture is essential for the best texture.
Pull apart the flesh with your fingers, discarding any tough core pieces and larger seeds. You’re aiming for loose, shredded strands that mimic the pull-apart texture of traditional wings.
Bring Everything Together - Add the shredded jackfruit to the dry mixture and toss to coat.
Pour in the hot broth along with the olive oil and mix until a rough dough forms. Switch to using your hands and gently combine everything until evenly incorporated.
Avoid kneading — this isn’t bread dough. A lighter touch keeps the finished wings tender rather than overly dense.
Simmer For Texture - Bring a large pot of water to a gentle boil.
Divide the dough into small portions and loosely shape into rustic wing pieces — imperfect shapes actually look more natural once cooked.
Carefully lower the pieces into the water and immediately reduce to a gentle simmer.
Cook for 30 minutes, allowing the seitan to firm up while staying juicy inside.
Drain and leave to cool slightly.
Roast Until Golden - Preheat the oven to 190°C (375°F) and line a baking tray with parchment paper.
Once cool enough to handle, gently squeeze excess moisture from each wing.
If using sugar cane sticks, insert them now for that signature drumstick-style presentation.
Arrange on the tray with space between each piece and bake for 15 minutes, allowing the exterior to dry slightly and develop colour.
Prepare Your Sauce - Sticky Ginger Glaze - Combine all sauce ingredients in a small saucepan over medium heat. Bring to a gentle boil, then reduce and simmer for around 10 minutes until glossy, thickened and beautifully sticky.
For the Buffalo Fire Sauce - Melt the vegan butter in a saucepan, whisk in the hot sauce, vinegar, and garlic powder, then simmer for 5 minutes until smooth and fully combined.
Sauce & Finish - Remove the wings from the oven and generously coat them in your chosen sauce.
Return to the oven for a final **10 minutes** to allow the glaze to caramelise and cling to every crisp edge.
For an even deeper finish, lightly brown the wings in a hot pan with a drizzle of olive oil before tossing through the sauce.
Serve Hot - Serve immediately while hot, crisp and glossy.
If cooking ahead, keep warm in a 120°C (250°F) oven until ready to serve.
Leftovers can be refrigerated for up to 4 days and reheated in the air fryer to bring back that irresistible crunch.
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