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:



