Seitan Buffalo Wings.

I made these the other day for some friends and I as a snack. This was also ripped out of "The Everything Vegan Cookbook,' but again I made mine a little differently. I didn't coat them in the buffalo sauce, but rather kept them dry, so more so as popcorn "chicken" and made my own dipping sauces. I'll include the buffalo sauce in the recipe though. I also made these very lazily and instead of dipping them in soy milk then rolling in the flour, I instead put all the seitan in the soy milk at the same time and poured it all into the flour and mixed it all up. Also I used vanilla soy milk instead of regular. You can do either way. These turned out pretty tasty, and I had ketchup, tomato sauce, and a blend of veganaise and Australian habenero sauce to dip them in.

Ingredients: (serves 4)

• 1/3 cup vegan margarine (for buffalo sauce)
• 1/3 cup Louisiana hot sauce (for buffalo sauce)
• 1 cup flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon pepper

(You can use more or less spices, depending on how seasoned you like it, I used extra)

• 1/2 cup soy milk
• Oil for frying
• 1 16-ounce package seitan or mock chicken, chopped

1. Over low heat, combine the margarine and hot sauce, just until margarine is melted. Set aside.
2. In a small bowl, combine the flour, garlic powder, onion powder, pepper, and other spices of choice. Place soy milk in a separate bowl and heat the oil.
3. Dip each piece of seitan in the soy milk, then dredge in flour mixture. Carefully place in hot oil and deep-fry in oil until lightly golden browned on all sidees, about 4-5 minutes +.
4. Coat friend seitan with margarine and hot sauce mixture.