The sort of obvious thing? I have never eaten buffalo wings (never liked chicken).
The ironic thing? I love faux wings.
The bad thing? Most are either made with soy or vital wheat gluten.
The awesome thing? I have a buffalo chick-quin wing that is both gluten and soy free.
I’ve been holding out on you – but today I am making up for it. I have made these more times than I can count, they just get more and more awesome every time, and I am finally sharing with you.
They are great as a warm topper to a crisp cool salad, and I finally tried them on the grill (I used a grill pan in case they fell through or fell apart). They grill perfectly!
Even without the flatbreads, these wings are perfect dipped into that cool ranch. Perfect.
Ever since I posted the latest teaser taco with my cool coconut cabbage slaw, y’all have been asking after these chick-quin wings again. Buffalo flavor on the inside and out with a flavorful crispy coating, these are my new favorite thing.
spicy buffalo chick-quin wings
egg, dairy, soy and gluten free, vegan
makes 12-14 “wings”
2 1/2 cups Erewhon corn flakes, divided
1 1/3 cups chickpeas, peeled
1/2 cup cooked quinoa
1/3 cup nutritional yeast
1/4 to 1/3 cup buffalo sauce
2 teaspoons onion powder
salt and pepper
1 small yellow onion, diced fine
2 stalks celery, diced fine
In food processor, pulse corn flakes to fine crumb; set aside.
In food processor, pulse chickpeas to a crumbly paste. Add 1/2 cup corn flake crumbs, quinoa, nutritional yeast, buffalo sauce, onion powder, salt and pepper, pulse until smooth. Transfer to mixing bowl and mix in onion and celery.
Put remaining corn flake crumb on a plate. Form chickpea – quinoa mixture into “wings” and roll through corn flake crumbs. Place on prepared (parchment / silpat) baking sheet, top with additional buffalo sauce.
Bake @ 325 for 25 minutes, turn and bake another 20 minutes.
Perfect for a Memorial Day weekend party.
or a Thursday…