Ingredients
Method
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.
Notes
Choose Better Ingredients, Get Better Wings
Seitan is wonderfully simple, which means every ingredient matters. Use a good-quality vital wheat gluten with a fine texture and fresh flavour — it creates a more satisfying bite and helps achieve that proper wing-like chew. Dry Jackfruit = Better Texture
Don’t rush this step. After rinsing, thoroughly pat the jackfruit dry before mixing. Excess moisture can soften the dough and make the finished wings less structured and crisp once baked. Mix Until Combined — Then Stop
Unlike bread dough, seitan doesn’t reward aggressive kneading. Mix only until everything comes together. Overworking develops too much elasticity and can leave you with dense, overly chewy wings instead of tender pull-apart texture. A Gentle Simmer Changes Everything
Keep the cooking water at a soft, steady simmer rather than a rolling boil. Vigorous boiling can cause the wings to expand unevenly, become spongey, or lose their shape. Slow and steady gives the best structure. Roast For Crisp Edges, Not Just Colour
The sweet spot is 190°C (375°F) — hot enough to dry the exterior and build golden edges while keeping the inside moist and tender. Resist the urge to turn the temperature up too early. Control Your Sauce Finish
Sauce texture makes a huge difference. For a glossy glaze, simmer a little longer until it coats the back of a spoon. Prefer something lighter? Pull it off the heat earlier for a looser finish. Sauce Twice For Maximum Flavour
Coating the wings before the final bake allows the glaze to caramelise and soak into every crevice. For extra indulgence, reserve a small amount of sauce and give the wings one final toss just before serving. Let Them Rest Before Serving
Fresh from the oven, the exterior is still setting. Give the wings 2–3 minutes to rest before serving — the texture becomes noticeably crispier and the sauce clings more beautifully. These little details are the difference between “good vegan wings” and “wait… these are vegan?”
Seitan is wonderfully simple, which means every ingredient matters. Use a good-quality vital wheat gluten with a fine texture and fresh flavour — it creates a more satisfying bite and helps achieve that proper wing-like chew. Dry Jackfruit = Better Texture
Don’t rush this step. After rinsing, thoroughly pat the jackfruit dry before mixing. Excess moisture can soften the dough and make the finished wings less structured and crisp once baked. Mix Until Combined — Then Stop
Unlike bread dough, seitan doesn’t reward aggressive kneading. Mix only until everything comes together. Overworking develops too much elasticity and can leave you with dense, overly chewy wings instead of tender pull-apart texture. A Gentle Simmer Changes Everything
Keep the cooking water at a soft, steady simmer rather than a rolling boil. Vigorous boiling can cause the wings to expand unevenly, become spongey, or lose their shape. Slow and steady gives the best structure. Roast For Crisp Edges, Not Just Colour
The sweet spot is 190°C (375°F) — hot enough to dry the exterior and build golden edges while keeping the inside moist and tender. Resist the urge to turn the temperature up too early. Control Your Sauce Finish
Sauce texture makes a huge difference. For a glossy glaze, simmer a little longer until it coats the back of a spoon. Prefer something lighter? Pull it off the heat earlier for a looser finish. Sauce Twice For Maximum Flavour
Coating the wings before the final bake allows the glaze to caramelise and soak into every crevice. For extra indulgence, reserve a small amount of sauce and give the wings one final toss just before serving. Let Them Rest Before Serving
Fresh from the oven, the exterior is still setting. Give the wings 2–3 minutes to rest before serving — the texture becomes noticeably crispier and the sauce clings more beautifully. These little details are the difference between “good vegan wings” and “wait… these are vegan?”
