This is absolutely the best gluten-free vegan wings recipe! (It’s kind of hard for us to say “vegan chicken wings”, so we won’t, except right here to say that it’s hard to say.) Our vegan wing recipe has got just one ingredient, you make it in three easy steps, and the texture is fantastic! Dip them (or slather them) in our Copycat Primal Kitchen Buffalo Sauce!
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It’s frustrating to us how many vegan “meat” products are full of gluten, not to mention all sorts of other additives. And that’s why we get so excited when we develop a really clean recipe to share with you. And this is one of those recipes. Made with the water-packed tofu that you find in the refrigerator section of the grocery store (we use the organic House brand of tofu, available at Costco) it doesn’t get much cleaner than that!
If you are a regular reader of our site you may already have seen (and even made!) our I Can’t Believe it’s Not Chicken Vegan Fried Chicken (over 70 shares and counting) in which case you will be familiar with the step of freezing, thawing, freezing again, and thawing again, your tofu. But even if you’re not familiar, that’s exactly what it is: you freeze your tofu (right in the package), then you thaw it, then you freeze it again, and then when you are ready to use it, you take it out and thaw it again.
The process of being frozen and thawed twice does a magical alchemy to the texture of the tofu, making it have a very chicken-like texture. Perfect for our vegan fried chicken recipe and for, yep! Vegan chicken wings!
Thank you! ❤️
*Receipts will come from ISIPP.
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The Best Vegan Wings Recipe
Ingredients
1 package water-packed firm tofu, twice frozen and twice thawed
Directions
Press the tofu under enough pressure to really press out the liquid, which will be a lot (another bit of magic from the freeze twice, thaw twice process). If you have the tofu press that we use bring it through levels 1 and 2 (a few minutes at each) and then let it sit at level 3 for at least 15 minutes.
Preheat your oven to 425° and line a baking sheet with parchment paper. Spray the parchment paper liberally with olive oil spray.
When the tofu is done pressing set it on its end, and gently dig your two thumbs into the center, and tease it apart as much as you can into two pieces. Now tear each of those two pieces into wing-size pieces.
Place the pieces, with space between them, on the baking sheet, and liberally spray olive oil on top of the pieces.
Put them in the preheated oven and bake for 15 minutes, then flip them over and bake for another 10 minutes until the outside is golden brown.
Remove and serve with our Copycat Primal Kitchen Buffalo Sauce or your favorite dipping sauce (which we’re pretty sure will be our copycat Primal Kitchen sauce once you try it. :~) ).
The Happy Gluten-Free Vegan is always free, always reader-supported. Your tips via CashApp, Venmo, or Paypal are appreciated. Receipts will come from ISIPP.
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