Buffalo, New York must have been too far for the founders of Buffalo Wild Wings in 1981, based out of Ohio, which must have been the impetus to open a restaurant built around chicken wings. The restaurant makes wings... and about a dozen or so different sauces to coat them. Not only are the chicken wings formerly those of..chickens... the sauces are 'thickened' and 'stabilized' using eggs. Neither is necessary.
Last MoFo I attempted to duplicate chicken wings since they have become such a huge staple in our culture; sort of a bonus for the meat-packers ... they get to sell the chicken meat/carcass and now, thanks to the popular Buffalo Wings, not lose money on the previously not-good-for-anything-but-to-make-stock chicken wings. Fantastic. Except for the chickens.
My last attempt to make wings was a little complicated and I wanted to have another go at it. This recipe uses both seitan and pressed tofu very successfully... and easily. The pieces are coated with a little flour and fried. That's it.
The sauces are pretty great. Buffalo Wild Wing's most popular sauce is the Spicy Garlic one, but if the teaspoon of garlic powder is not enough for you (as for me), add three cloves of minced garlic to the bowl you will be tossing the wings in. They will cook well enough with the residual heat from the frying of the pieces.
The second sauce, Parmesan Garlic, makes use of roasted garlic and mayo. You can omit the parmesan if you can't find any good vegan ones (Hint: Tami and Celine's new sandwich cookbook will have a fantastic recipe for one in it! Yes!) just up the roasted garlic and add a teaspoon or two of nutritional yeast.
Serve with fries, celery sticks, a brewskie and ranch dressing. Is it football season, yet?
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| Wings with Spicy Garlic Sauce |
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| Wings with Parmesan Garlic Sauce |
