Thomas woke up with a craving for hot wings. More specifically boneless hot wings, and probably if we’re being honest, those Foodswings drumsticks with a hot sauce on them. So he immediately started looking up seitan hot wings. Coincidentally I still had about a pound’s worth of my chickenesque seitan left that needed using up, so I pulled out the Veganomicon’s Hot Sauce Glazed Tempeh recipe for a quick marinade.
Here’s my slightly adapted version of the Veganomicon sauce:
1/2 c. white wine
1/4 c. hot sauce (I used half Tabasco & half sriracha)
1 tbsp. olive oil
1 tbsp. Braggs
Juice of 1 lemon
1/2 tsp. garlic powder
1 tsp. cumin
1/2 tsp. orgeano
shake of cayenne
1 package or about a lb of chicken flavor seitan (I used the remainder of my Chickenesque Seitan recipe)
1. Pre-heat oven to 375*F. Rinse off seitan and place in a shallow bowl or dish. Whisk all marinade ingredients, and pour to mostly cover seitan. Let marinate at room temperature for about 25 minutes. If seitan is not completely submerged, make sure to turn seitan or shake container periodically.
2. Spray a glass 8×8 pan with olive oil and add seitan pieces. Pour a bit of the sauce over the pieces. Reserve marinade. Bake for 20 minutes. After 20 minutes, flip pieces and spoon additional marinade over top. Bake an additional 25 minutes. Reserve sauce as an optional dipping sauce.