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Louisiana Style Seitan Vegan Wings

Vegan Recipes Lacto Vegetarian Recipes Plant based Recipes Vegan Wings Recipes Louisiana Style Seitan Vegan Wings

Say hello to your new vegan addiction. These Louisiana Style Seitan Vegan Wings deliver everything you crave from classic hot wings: a shattering golden crust that gives way to tender, meaty seitan, all drenched in a glossy, buttery hot sauce that hits every note perfectly. Spicy, tangy, rich, and utterly addictive, each wing gets coated in that iconic orange glaze spiked with garlic and Cajun spices that clings to every ridge and crevice. Serve them with crisp celery sticks and cool ranch dip, and you've got the ultimate game day spread or weeknight treat that happens to be entirely plant based.


This is the kind of vegan recipe that converts sceptics and delights vegans in equal measure. It's proof that vegan recipes don't mean compromising on texture, flavour, or that satisfying comfort food experience you're after. Whether you're expanding your repertoire of vegan chicken recipes or looking for standout dishes to add to your lacto vegetarian recipes collection, these wings deliver on every front. Make these once and they'll become your most requested recipe, the one everyone begs you to bring to parties.


Table of Contents



Recipe:

Serves: 4 - 6 (makes approximately 18 to 22 wings)

  • Prep time: 30 minutes (plus 45 minutes simmering and cooling)

  • Cook time: 25 mins

  • Total time: 1 hour 40 mins


Ingredients:

For the Seitan Wings

  • 180g (1½ cups) vital wheat gluten

  • 35g (¼ cup) chickpea flour (gram flour/besan)

  • 2 tablespoons nutritional yeast

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • 2 teaspoons smoked paprika

  • 1 teaspoon sea salt

  • 1 teaspoon black pepper

  • ½ teaspoon cayenne pepper

  • ½ teaspoon dried thyme

  • 240ml (1 cup) vegetable stock (cold)

  • 2 tablespoons soy sauce or tamari

  • 1 tablespoon neutral oil

  • 1 teaspoon liquid smoke (optional)


For the Cajun Dry Rub

  • 2 tablespoons paprika

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • 2 teaspoons cayenne pepper

  • 1 teaspoon black pepper

  • 1 teaspoon white pepper

  • 1 teaspoon dried oregano

  • 1 teaspoon dried thyme

  • ½ teaspoon sea salt


For the Crispy Coating

  • 95g (¾ cup) cornflour (cornstarch)

  • 30g (¼ cup) plain flour (all purpose flour)

  • 2 tablespoons Cajun dry rub (from above)

  • 1 teaspoon sea salt

  • ½ teaspoon baking powder

  • Neutral oil for frying


For the Louisiana Hot Sauce Glaze

  • 180ml (¾ cup) Louisiana style hot sauce (Frank's RedHot or similar)

  • 115g (½ cup) vegan butter, melted

  • 4 cloves garlic, minced

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon brown sugar

  • 1 teaspoon Worcestershire sauce (vegan)

  • 1 teaspoon smoked paprika

  • ½ teaspoon cayenne pepper (adjust to taste)

  • ¼ teaspoon black pepper


For the Vegan Ranch Dip

  • 180ml (¾ cup) vegan mayonnaise

  • 60ml (¼ cup) unsweetened plant milk

  • 2 tablespoons fresh dill, chopped (or 2 teaspoons dried)

  • 1 tablespoon fresh chives, chopped (or 1 teaspoon dried)

  • 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)

  • 2 cloves garlic, minced

  • 1 tablespoon lemon juice

  • 1 teaspoon onion powder

  • ½ teaspoon sea salt

  • ¼ teaspoon black pepper


For Serving

  • Celery sticks

  • Carrot sticks

  • Extra hot sauce

  • Lemon wedges





Method:

Step 1: Make the Seitan Wing Pieces

In a large mixing bowl, combine the vital wheat gluten, chickpea flour, nutritional yeast, garlic powder, onion powder, smoked paprika, thyme, cayenne pepper, and salt. Whisk these dry ingredients together thoroughly to ensure even distribution of all the spices and seasonings.


In a separate bowl or jug, mix together the vegetable stock, soy sauce, and olive oil. Make a well in the centre of the dry ingredients and pour in the wet mixture. Using a wooden spoon or your hands, mix everything together until it comes together into a shaggy dough. This will happen quite quickly; seitan forms rapidly when liquid meets vital wheat gluten.


Turn the dough out onto a clean work surface and knead for 2-3 minutes until it becomes smooth and elastic. You're not trying to develop gluten like with bread; you're just working the ingredients together evenly. The dough should be firm but pliable, similar to an earlobe when pressed.


Let the seitan rest for 10 minutes covered with a damp tea towel. This allows the gluten strands to relax, making it easier to shape and giving you better texture in the final product.


After resting, divide the seitan into roughly 16-20 pieces, each about 5-6cm long and shaped somewhat like a chicken wing or drumstick. Don't worry about them being perfectly uniform; rustic shapes actually look more authentic. You can make them flatter and wider like wing pieces or more cylindrical like drumsticks, whatever you prefer.


Step 2: Steam the Seitan

Set up a steamer over a pot of simmering water. If you don't have a steamer, you can use a colander set over a pot of water, covered tightly with a lid or foil. The water shouldn't touch the seitan; you want to steam, not boil.


Arrange the seitan pieces in the steamer basket in a single layer, not touching if possible. Cover and steam for 25 minutes, flipping them halfway through if you can access them easily. This steaming process sets the texture and cooks the seitan through, giving it that characteristic firm-yet-tender chew.


After steaming, remove the seitan pieces and let them cool completely on a wire rack. As they cool, they'll firm up considerably. For the absolute best texture and easiest frying, refrigerate the steamed seitan for at least 2 hours, or overnight.


This rest period allows the proteins to set fully and makes the seitan much easier to handle during coating and frying. The exterior also dries out slightly, which helps the coating adhere better.


Step 3: Prepare the Coating Station

Set up your coating station with three shallow bowls. In the first bowl, place about 100g of plain flour seasoned with a pinch of salt and pepper. This is your initial dry coat.


In the second bowl, mix the plant milk with the apple cider vinegar and let it sit for 5 minutes. This creates vegan buttermilk, which helps the final coating adhere beautifully and adds subtle tang. The acidity in the vinegar also tenderises the exterior slightly.


In the third bowl, combine the remaining flour, cornflour, garlic powder, onion powder, smoked paprika, cayenne, black pepper, oregano, thyme, and salt. Whisk everything together thoroughly. This heavily seasoned flour mixture is the key to that authentic Louisiana spice crust that makes these wings so addictive.


Step 4: Coat the Seitan Wings

Working with one piece at a time, dredge the cooled seitan in the plain flour, shaking off excess. This initial coat creates a dry base for the buttermilk to cling to. Dip it into the buttermilk mixture, letting excess drip off but ensuring it's fully coated. Finally, dredge it thoroughly in the seasoned flour mixture, pressing gently to ensure the coating adheres well and covers every surface.


Place the coated pieces on a wire rack set over a baking tray. Don't stack them or they'll stick together. Continue until all pieces are coated. Let them rest for 10-15 minutes before frying; this allows the coating to set and adhere better, preventing it from falling off during frying.


For even crispier results, you can double-dip: after the first coating rests for 10 minutes, dip each piece back into the buttermilk, then back into the seasoned flour. This creates an extra-thick, extra-crunchy coating that's absolutely magnificent.


Step 5: Fry to Golden Perfection

Heat about 7-8cm of oil in a large, heavy-bottomed pot or deep fryer to 175°C (350°F). Maintaining this temperature is crucial for perfectly crispy wings that aren't greasy. Use a thermometer for accuracy.


Working in batches of 4-5 pieces at a time to avoid overcrowding, carefully lower the coated seitan into the hot oil using tongs or a slotted spoon. Don't drop them from a height as this causes dangerous splashing. Fry for 5-7 minutes, turning occasionally, until the coating is deep golden brown and incredibly crispy. The coating should be crackling and the pieces should float in the oil.


Remove with a slotted spoon and drain on a wire rack set over a baking tray or on kitchen paper. The rack is better as it allows air to circulate, preventing the bottom from going soggy. Continue frying in batches until all the wings are done. Let them rest for just a minute whilst you prepare to sauce them.


Step 6: Make the Louisiana Hot Sauce


Whilst the wings fry, make your sauce. In a large, shallow pan or bowl that's big enough to hold all the wings, combine the Louisiana hot sauce, melted vegan butter, apple cider vinegar, vegan Worcestershire sauce, minced garlic, smoked paprika, cayenne pepper, black pepper, and a pinch of salt.


Whisk everything together until completely smooth and emulsified. The butter should be fully incorporated, creating a glossy, orange-red sauce that's absolutely gorgeous. Taste and adjust the heat level; add more cayenne if you want it fierier, or more butter to mellow it out.


Keep the sauce warm but not hot. If it's boiling, it can split and lose that smooth, glossy texture. A very gentle warmth is perfect.


Step 7: Toss and Serve

Working in batches if necessary, add the hot, freshly-fried seitan wings to the sauce. Using tongs, toss them gently but thoroughly, ensuring every piece is completely coated in that gorgeous, spicy, buttery sauce. The residual heat from the wings will warm the sauce perfectly if it's cooled down.


The key is to do this whilst the wings are still hot from frying. The hot coating helps the sauce cling and creates that characteristic glossy sheen. Don't let the wings sit too long after frying or they'll start to lose their crispiness.


Arrange the sauced wings on a serving platter. Drizzle any remaining sauce from the bowl over the top. Garnish with chopped fresh parsley for colour and a tiny squeeze of lemon juice for brightness, though this is optional.


Serve immediately with plenty of celery and carrot sticks and a generous bowl of vegan ranch or blue cheese dressing for dipping. Have plenty of napkins ready because these are properly messy, and that's exactly how they should be. The best wings always are.


Love the cooking, hate the cleanup?

If you've ever talked yourself out of trying a new recipe because the thought of scrubbing another blender full of cashew cream made you want to cry, I get it. Plant-based cooking is incredible, but let's be honest, the tahini coated food processor, the nutritional yeast everywhere, the stack of cutting boards, it adds up fast. The Capsule dishwasher has become my secret weapon: a compact, portable countertop unit that needs no plumbing and fits right next to your sink. Fill the tank, load everything from your blender to your biggest pan, press start. 15 minutes later, it's all sterilized and dry.


What makes it a game changer? It fits in nearly every kitchen, uses less water than hand-washing, and honestly, it's removed that voice in your head that says "maybe just get takeout tonight." When the barrier between you and that exciting new recipe is just the cleanup, having this on your counter changes everything. Worth checking out if you're curious.


Why it works for plant-based cooking:


  • 🥘 Handles the sticky stuff - tahini bowls, nut milk blenders, nutritional yeast everywhere


  • 🌱 More sustainable than hand-washing - uses a fraction of the water


  • ⏱️ Quick cycle between recipe steps - need that food processor bowl back? 15 minutes


  • 📦 Compact and portable - sits on your counter, move it anywhere, even take it with you


  • 🧘 Actually enjoy cooking again - the mental load of cleanup disappears



Additional Tips:

  • Seitan Resting is Crucial: After steaming, letting the seitan cool and ideally refrigerating it overnight creates the best texture. It firms up considerably and becomes much easier to coat and fry without falling apart.


  • Don't Over-Knead: When making the seitan dough, just knead until smooth, about 2-3 minutes. Over-kneading can make it too tough and rubbery. You want tender wings, not chewing gum.


  • Oil Temperature Matters: Use a thermometer and maintain 175°C. Too cool and the coating absorbs oil and becomes greasy; too hot and it burns before the seitan warms through. Consistent temperature is essential.


  • Coating Adhesion: The three-step coating process (flour, buttermilk, seasoned flour) is crucial for a coating that stays put. Don't skip any steps, and let the coated pieces rest before frying.


  • Hot Sauce Choice: Louisiana-style hot sauce has a specific flavour profile: vinegary, moderately spicy, and deeply savoury. Frank's RedHot, Crystal, or Louisiana Brand Hot Sauce are all excellent. Tabasco is too sharp; sriracha is too sweet.


  • Butter Quality: Good vegan butter makes a noticeable difference. Look for brands that taste properly buttery like Naturli, Violife, or Flora Plant. The butter is half the sauce, so quality matters.


  • Batch Frying: Don't overcrowd the pan. Frying in small batches maintains oil temperature and produces crispier results. Be patient; it's worth it.


  • Sauce Temperature: Toss the wings in warm, not hot, sauce. If the sauce is too hot, it can make the coating soggy. If it's too cool, it won't coat properly. Lukewarm is perfect.


  • Serving Timing: These are genuinely best served immediately whilst the coating is still crispy under the sauce. They're still delicious after sitting, but that fresh-from-the-fryer magic is at its peak for about 10 minutes.


Alternative Cooking Methods:

Oven-Baked Version

  • Preheat your oven to 220°C (425°F). Arrange the coated seitan on lined baking trays, ensuring they don't touch. Spray generously with oil and bake for 25-30 minutes, turning halfway through and spraying again, until golden and crispy. Toss in the sauce. Not quite as crispy as fried but much lighter and easier.


Air Fryer Method

  • Arrange coated seitan in a single layer in the air fryer basket, spray with oil, and air fry at 200°C (400°F) for 15-18 minutes, shaking the basket halfway through, until golden and crispy. Toss in the sauce. This produces excellent crispiness with minimal oil and is perfect for smaller batches.


Grilled Version

  • For a smoky twist perfect for summer, grill the lightly oiled, coated seitan on a barbecue over medium-high heat for 3-4 minutes per side until charred and crispy. Toss in the sauce. The char adds wonderful depth that complements the spicy sauce beautifully.


Gluten-Free Alternative

  • Replace the vital wheat gluten seitan with firm tofu cut into strips, or use shop-bought vegan chicken pieces. Coat and fry exactly as directed. Use rice flour for coating. The texture will be different but still delicious.


Sheet Pan Version

  • For easier cleanup, spread coated seitan on lined baking trays, spray generously with oil, and bake at high heat, turning once. Make the sauce separately, then toss everything together. Less crispy but far more convenient for feeding crowds.


Allergy information / alternatives:

  • Gluten: Seitan is pure wheat gluten, so it's not suitable for gluten-free diets. For a gluten-free version, use firm tofu, tempeh, or shop-bought vegan chicken pieces made from soy or pea protein. Use rice flour for coating and tamari instead of soy sauce.


  • Soy: The soy sauce can be replaced with coconut aminos or additional salt and vegan Worcestershire sauce. Check that your vegan butter doesn't contain soy, as some brands do. Many commercial seitan products also contain soy.


  • Wheat: Same as gluten above; use alternative proteins like tofu, tempeh, or legume-based vegan chicken.


  • Nuts: This recipe is naturally nut-free. However, always check labels on vegan butter and other processed ingredients as some may be manufactured in facilities that process nuts.


  • Nightshades: The hot sauce and paprika contain nightshades. For nightshade-free versions, this becomes challenging as the hot sauce is fundamental to Louisiana-style wings. You could create a completely different sauce, though it won't be Louisiana-style.


  • Garlic and Onions: For low-FODMAP needs, omit garlic and onion powder from both the seitan and coating. Use garlic-infused oil in the sauce instead. Add extra herbs like thyme and oregano for depth.



Nutritional Information (per serving 5 wings):

  • Calories: 520

  • Protein: 45g

  • Carbohydrates: 48g

  • Fat: 18g

  • Fibre: 3g

  • Sugar: 2g

  • Sodium: 1450mg

  • Iron: 6.2mg

  • Calcium: 85mg


Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.


For more bold vegan recipes, explore the Plantiful Palate collection, flavour‑first, weeknight‑friendly, always crowd‑pleasing, and designed to help you cook authentic plant‑based recipes at home that are easy, accessible, and full of flavour.


Louisiana Style Seitan Vegan Wings FAQs


  • Can I use shop-bought seitan instead of making my own?

    Absolutely! Shop-bought seitan works brilliantly and saves considerable time. Look for plain or lightly seasoned varieties. Cut it into wing-sized pieces, coat, and fry as directed. The texture may be slightly different depending on the brand but it's still excellent.


  • Why is my seitan tough and rubbery?

    This usually happens from over-kneading the dough or steaming at too high a temperature with the water boiling too vigorously. Knead just until smooth (2-3 minutes) and steam gently over simmering, not rapidly boiling, water.


  • Can I make this ahead for a party?

    The seitan can be made and steamed up to 3 days ahead and refrigerated, or frozen for up to 3 months. You can also coat the seitan up to a few hours ahead. Fry just before serving and sauce at the last minute for best crispiness.


  • What if I don't like spicy food?

    Use a milder hot sauce and reduce or omit the cayenne pepper. You can also make more of a "Louisiana butter sauce" by using less hot sauce and more vegan butter, creating a tangy, buttery coating without much heat.


  • How do I get the coating extra crispy?

    Double-dip the seitan (dip, coat, rest, dip again, coat again) for an extra-thick crust. Make sure the oil is at the right temperature. Don't overcrowd the pan. Let excess buttermilk drip off before the final flour coating.


  • Can I freeze cooked wings?

    You can, but they're best fresh. Freeze unsauced, fried wings for up to 2 months. Reheat from frozen in a hot oven, then sauce fresh. The texture won't be quite as crispy but they're still tasty.


  • What vegan ranch works best?

    Follow Your Heart, Oatly Creamy Oat Fraiche mixed with herbs, and homemade cashew ranch all work beautifully. The cool, creamy ranch provides essential contrast to the spicy, tangy wings.


  • How do I reheat leftovers?

    An oven or air fryer at 180°C for 10-12 minutes restores crispiness better than microwaving. They won't be quite as crispy as fresh but are still delicious. You can add a bit more sauce after reheating.


  • Can I use this sauce on other things?

    Absolutely! This Louisiana hot sauce is incredible on chips, roasted vegetables, tofu, tempeh, or stirred into mac and cheese. It's wonderfully versatile and keeps in the fridge for up to 2 weeks.


  • What if my coating falls off during frying?

    This happens if the coating wasn't rested long enough before frying, if there was too much moisture on the seitan, or if the oil wasn't hot enough. Make sure the seitan is completely cool and dry, let the coating set for 10-15 minutes, and maintain proper oil temperature.




If you’re looking for more vegan recipes or lacto vegetarian recipes like this one, visit Plantiful Palate’s full recipe library.


Storage Instructions


  • Refrigeration: Store leftover wings (sauced or unsauced) in an airtight container in the fridge for up to 4 days. The coating will soften under the sauce, but they're still delicious. The flavours actually intensify overnight.


  • Freezing Seitan: Uncooked steamed seitan freezes brilliantly for up to 3 months. Wrap pieces individually, then store in freezer bags. Thaw in the fridge overnight before coating and frying.


  • Freezing Cooked Wings: Freeze unsauced, fried wings for up to 2 months. Arrange in a single layer on a tray to freeze, then transfer to freezer bags. Reheat from frozen in a hot oven, then sauce fresh. Don't freeze sauced wings; the coating becomes too soggy.


  • Reheating: An oven at 180°C for 10-12 minutes or an air fryer for 6-8 minutes restores crispiness. Don't microwave; it makes them soggy. For best results, reheat uncovered so steam can escape.


  • Sauce Storage: Leftover Louisiana hot sauce keeps in the fridge for up to 2 weeks in an airtight container. It's brilliant on everything. Warm it gently before using. The butter may separate when cold; just whisk it back together whilst warming.



Recipe Variations


  • Lemon Pepper Wings: Toss the fried seitan in melted vegan butter mixed with loads of black pepper, lemon zest, and lemon juice. Add dried thyme and garlic. Less spicy but incredibly fragrant and zesty.


  • BBQ Wings: Coat the fried seitan in your favourite vegan BBQ sauce (check ingredients) for a sweeter, smokier take. Perfect for those who prefer less heat and more sweetness.


  • Honey Garlic Wings: Toss in a mixture of maple syrup, soy sauce, tons of garlic, ginger, and apple cider vinegar for sweet, sticky, garlicky wings that are milder but equally addictive.


  • Dry Rub Wings: Skip the sauce entirely and season the coating mixture extra heavily with Cajun spices. Serve with lemon wedges and ranch for dipping. Less messy but packed with flavour.


  • Nashville Hot: Add extra cayenne and a touch of brown sugar to the Louisiana sauce for Nashville hot chicken style. Serve on white bread with pickles, just like the tradition.


  • Garlic Parmesan: Toss the fried seitan in melted vegan butter with loads of minced garlic and nutritional yeast. Finish with fresh parsley. Rich, savoury, and utterly delicious without the heat.


  • Buffalo-Louisiana Hybrid: Mix equal parts Louisiana hot sauce and classic Buffalo sauce (hot sauce plus vegan butter) for a variation that bridges both styles beautifully.



Serving Suggestions


As a Main Course:

  • Southern Feast: Serve with mac and cheese, coleslaw, cornbread, and collard greens for a complete Louisiana-style meal that's pure Southern comfort.


  • Wing Platter: Pile high on a platter with celery, carrots, pickles, and multiple dipping sauces. Add chips on the side and you've got the ultimate casual dinner.


  • Po' Boy Sandwich: Stuff the wings into crusty French bread with shredded lettuce, tomato, pickles, and extra ranch for a Louisiana po' boy experience.


As an Vegan Appetiser or Side:

  • Game Day Spread: These are perfect Super Bowl or match-watching food. Serve alongside other finger foods like loaded nachos, jalapeño poppers, and mozzarella sticks (all vegan, of course).


  • Party Platter: Make extra; wings always disappear faster than expected at parties. Serve with plenty of napkins and wet wipes. The messiness is part of the fun.


  • Mardi Gras Celebration: Include these as part of a Mardi Gras spread with jambalaya, gumbo, red beans and rice, and beignets for dessert.


Cultural Context


Louisiana cuisine, particularly from New Orleans, is one of America's most distinctive and beloved food traditions. Born from the melting pot of French, Spanish, West African, Caribbean, and Native American influences, Louisiana cooking is characterised by bold spices, rich sauces, and generous portions that reflect the region's warm, hospitable culture.


Hot wings, whilst not originally Louisiana-specific (they were invented in Buffalo, New York), found a natural home in Louisiana's spice-loving food culture. The Louisiana-style hot wing uses the state's signature hot sauces, which are more vinegary and less intensely spicy than some other varieties, creating wings that are tangy, buttery, and addictively savoury with just the right amount of heat.


This vegan adaptation honours that tradition whilst making it accessible to plant-based eaters. Seitan, with its chewy, substantial texture, is the perfect vehicle for capturing that authentic wing experience. The heavily seasoned coating, the classic Louisiana hot sauce treatment, the traditional celery and ranch accompaniment, all the elements that make Louisiana-style wings special are present here.


The rise of vegan chicken recipes like this reflects both growing interest in plant-based eating and the recognition that classic flavours and techniques can be applied to vegetables and plant proteins with spectacular results. Whether you're vegan, vegetarian, or simply someone who loves good food, these wings prove that Southern soul food can be inclusive, delicious, and deeply satisfying without animal products.



Why This Recipe Works


  • Seitan Texture: Seitan's naturally chewy, meaty texture makes it the ideal choice for mimicking chicken wings. When properly steamed and fried, it achieves that satisfying bite that other proteins can't quite match.


  • Three-Step Coating: The flour-buttermilk-seasoned flour process creates layers that lock together during frying, producing a coating that's thick, crunchy, and stays attached even under sauce. This is fundamental to Southern fried chicken technique.


  • Spice Layering: Seasoning the seitan itself, then the coating, then the sauce creates multiple layers of flavour. Every bite is well-seasoned, not just the exterior.


  • Sauce Balance: The Louisiana-style sauce balances heat (hot sauce, cayenne), acid (vinegar), richness (vegan butter), and savoury depth (Worcestershire, garlic). This complexity makes each bite interesting and prevents flavour fatigue.


  • Temperature Control: Frying at consistent 175°C creates a crispy coating without greasiness. The seitan is already cooked from steaming, so you're just crisping the coating and warming the interior.


  • Butter Emulsion: Properly emulsifying the vegan butter into the hot sauce creates that characteristic glossy, smooth coating that clings to every surface. This is what gives Louisiana wings their signature appearance.


Final Thoughts


In the world of vegan recipes, these Louisiana-style seitan wings stand out as something truly special. They don't apologise for being plant-based, they don't compromise on authenticity, and they absolutely don't hold back on flavour, spice, or that finger-licking quality that makes wings so beloved. They're simply spectacular food that happens to be vegan.


What I love most about this recipe is how it proves that vegan recipes can capture the soul of regional American cuisine. The crispy coating that crackles with each bite, the tangy-spicy-buttery sauce, the substantial, chewy seitan that satisfies in the same way traditional wings do, all served with cool ranch and crunchy celery creates something genuinely special and deeply satisfying.


Whether you're fully plant-based, exploring vegan chicken recipes out of curiosity, or simply someone who loves Louisiana flavours and doesn't want to miss out, these seitan wings deserve a place at your table. They're perfect for game day gatherings, Mardi Gras celebrations, casual dinners with friends, or any time you're craving something spicy, crispy, and utterly delicious.


So heat that oil, steam that seitan, and prepare that gloriously spicy sauce. Your kitchen will smell incredible, your fingers will be properly messy (in the best way), and you'll have discovered a plant-based recipe that captures the spirit of Louisiana cuisine whilst being entirely your own. These aren't just good vegan wings; they're simply brilliant wings that everyone will love.


For more incredible vegan recipes that celebrate bold flavours and bring joy to your table, explore our full collection at Plantiful Palate. From comfort food classics to regional specialities like these wings, we're here to prove that plant-based cooking can be soulful, satisfying, and absolutely delicious.


Happy cooking, and may your wings always be perfectly crispy, your sauce delightfully spicy, and your ranch dressing generously applied!



Made these Louisiana seitan wings? We'd absolutely love to see your creation! Tag us on Instagram @plantifulpalate and share your spicy, crispy masterpiece with our community. Bonus points for showing us those properly messy, sauce-covered fingers and your impressive pile of bones... I mean, sticks!





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