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Appetizers & Snacks

Spice Up Your Snack Game with These Sambal Oelek Seitan Wings

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Consider these seitan wings an instant upgrade to your snack game. While some might buy pre-made veggie wings, we suggest making your own seitan from scratch, incorporating the first hit of sambal oelek directly into the mixture. More sambal gives the wing sauce its distinctive flavor and heat.

Sambal oelek is a spicy chili paste of Indonesian origin – and if you like sriracha, you’re going to enjoy it. The easiest-to-find brand in most U.S. supermarkets is Huy Fong Foods – the same company behind the green-tipped, rooster-bedecked sriracha bottle you’ve certainly seen around  – but there are plenty of other makers out there.

Could you get crazy with this recipe and experiment with other types of chili pastes, like a Chinese chili crisp or Tunisian harissa? We wouldn’t stop you. Whatever you do, however, be sure to serve the wings with some crunchy celery and carrot sticks and a tasty dip A basic hot wing sauce gets its punch from sambal oelek. Serve the wings hot with celery sticks and your favorite dip.


More Related Recipes to Try Next:
Carolina Barbecue Seitan Wings
Stir-Fried Seitan with Lemongrass and Shallots
Indonesian Tempeh with Green Beans and Crushed Peanuts


Sambal Oelek Seitan Wings

Servings
24

Ingredients

Wings

  • 1 Tbs. low-sodium soy sauce
  • 1 cup vital wheat gluten
  • 1/2 cup plus 2 Tbs. all-purpose flour, plus more for dusting work surface
  • 1 1/4 tsp. garlic powder, divided
  • 1 1/4 tsp. onion powder, divided
  • 1/4 tsp. poultry seasoning
  • 1/8 tsp. freshly ground black pepper
  • 1 tsp. sambal oelek
  • 1 Tbs. vegetable oil
  • 4 3/4 cups low-sodium vegetable broth, divided

Sauce

  • 1/3 cup sambal oelek
  • 1/4 cup butter or margarine
  • 1 tsp. cider vinegar or unseasoned rice vinegar

Preparation

1. To make Wings: Combine 3/4 cup broth and soy sauce in small bowl; set aside.

2. Stir together vital wheat gluten, 2 Tbs. flour, 1/4 tsp. garlic powder, 1/4 tsp. onion powder, poultry seasoning, and pepper in bowl. Stir in broth mixture until soft dough comes together. Transfer to flour-dusted work surface, dust top with flour, and flatten to 9- x 4-inch rectangle. Cut rectangle in half lengthwise, then cut each piece crosswise into 12 short strips.

3. Bring remaining 4 cups broth, 1 tsp. garlic powder, 1 tsp. onion powder, and sambal oelek to a boil in medium saucepan over medium heat. Add seitan pieces, cover, and bring to a boil. Reduce heat to medium-low, and simmer 30 minutes. Drain seitan pieces, and cool. (Discard or reserve broth for another use.)

4. To make Sauce: bring all ingredients to a simmer in small saucepan. Remove from heat, and set aside.

5. Combine 1 tsp. Sauce with vegetable oil in medium bowl. Add seitan pieces, and toss to coat. Sprinkle with remaining 1/2 cup flour, and toss until all pieces are coated with flour.

6. Preheat oven to broil. Lay seitan pieces in single layer on baking sheet. Broil 6 to 8 minutes, or until browned and crisp-looking, turning once.

7. Transfer hot seitan pieces to bowl, and toss with Sauce.

Nutrition Information

  • Calories 61
  • Carbohydrate Content 5 g
  • Cholesterol Content 5 mg
  • Fat Content 3 g
  • Fiber Content 0.5 g
  • Protein Content 4 g
  • Saturated Fat Content 1 g
  • Sodium Content 118 mg
  • Sugar Content 0.5 g