Spicy Buffalo Chick-Quin Wings
Recipe type: Entree
Serves: 12-14 "wings"
egg, dairy, soy, oil, and gluten free, vegan
  • 2½ cups Erewhon corn flakes, divided
  • 1⅓ cups cooked chickpeas, peeled
  • ½ cup cooked quinoa
  • ⅓ cup nutritional yeast
  • ¼ to ⅓ cup buffalo sauce
  • 2 teaspoons onion powder
  • salt and pepper
  • 1 small yellow onion, diced fine
  1. If using oven, preheat to 325 °F. Line baking sheet with parchment.
  2. In food processor, pulse corn flakes to fine crumb; remove and set aside.
  3. In food processor, pulse chickpeas to a crumbly paste. Add ½ 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.
  4. 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.
  5. Oil Free Air Fryer Instructions: Preheat air fryer to 370 °F. Arrange Spicy Buffalo Chick-Quin Wings in single layer. Cook at 370 °F for 6 minutes. Remove and turn wings / shake basket. Return to air fryer for another 4-5 minutes, or until crisp and golden brown.
  6. Bake at 325 °F for 25 minutes, turn and bake another 20 minutes.
Recipe by spabettie at https://www.spabettie.com/spicy-buffalo-chick-quin-wings-gluten-and-soy-free/