Spicy Buffalo Chick-Quin Wings – a vegan “wing” that is both gluten and soy free, and has great flavor! Perfect for tacos, sandwiches, or dipped in ranch…
The sort of obvious thing? I have never eaten buffalo wings. (I 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.
I have sandwiched them between my spicy buffalo flatbreads, cooled down a bit with celery ranch dressing.
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.
For you:
Spicy Buffalo Chick-Quin Wings
egg, dairy, soy, oil, and gluten free, vegan
makes 12-14 “wings”
INGREDIENTS:
2 1/2 cups Erewhon corn flakes, divided
1 1/3 cups cooked 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
INSTRUCTIONS:
If using oven, preheat to 325 °F. Line baking sheet with parchment.
In food processor, pulse corn flakes to fine crumb; remove and 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.
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.
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.
Bake at 325 °F for 25 minutes, turn and bake another 20 minutes.
Perfect for a Memorial Day weekend party.
or a Thursday.
printable recipe:
- 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
- If using oven, preheat to 325 °F. Line baking sheet with parchment.
- In food processor, pulse corn flakes to fine crumb; remove and set aside.
- 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.
- 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.
- 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.
- Bake at 325 °F for 25 minutes, turn and bake another 20 minutes.
Amal Mashal says
I’ve made this twice already and love it so much. So simple and delicious. Having spaghetti tonight and wanted to make some sort of ‘meat’ball and didn’t like the recipes I found. Remembered this and made it while substituting the buffalo sauce for some tomato sauce and added some Italian herbs. Currently in the oven waiting to be devoured!!
Kristina Sloggett says
oh, THANK YOU Amal! so happy to hear when people like one of *our* favorite recipes. and your changes sound PERFECT for spaghetti. cheers! Kristina
jody w says
We made this this afternoon. Only change I made was subbing panko for the erewhorn as I didn’t have any corn flakes in the house. They were amazing, everyone loved them.
Kristina Sloggett says
so happy to hear that, thank you! 🙂
Kim - Liv Life says
These look awesome!! Have you been to a Veggie Grill?? They have the most awesome version there… give it a go and see what you think! But in the mean time, I’m thrilled to have a recipe to make at home.
Arman @ thebigmansworld says
you are damn talented! When I first saw the title, I thought it may have been some epic American product but nope…It’s a spabettie original.
Kristina Sloggett says
heh. THANK YOU! this recipe was borne out of a want for a gluten free “meat” item – I do so enjoy my seitan, but it really messes with me. these are one of our favorites, I make them often!