Chicago Diner Vegan Wings Recipe: Easy & Delicious Guide

If you’re a fan of classic diner comfort food but follow a vegan lifestyle, you’re in for a treat with this Chicago Diner Vegan Wings recipe. Inspired by the beloved Chicago Diner, known for its hearty and flavorful plant-based dishes, these vegan wings deliver all the crispy, spicy, and tangy goodness you’d expect from traditional wings—without any animal products.

Whether you’re hosting a game day party, craving a snack, or simply want to indulge in some guilt-free comfort food, this recipe hits all the right notes.

Using ingredients like vital wheat gluten, chickpea flour, and a blend of bold spices, these wings have a satisfyingly chewy texture and a crispy exterior. Tossed in a zesty buffalo sauce or your favorite wing sauce, they’re perfect for dipping and sharing.

Plus, they’re easy to customize and make ahead of time, making them a fantastic addition to any plant-based cookbook.

Why You’ll Love This Recipe

This recipe brings together the best of both worlds: the iconic flavors of Chicago diner wings and the wholesome benefits of a vegan diet. The seitan-based wings offer a meaty texture that’s both filling and exciting for vegans and non-vegans alike.

They’re crispy on the outside and tender on the inside, making every bite a delight.

You’ll appreciate how simple the ingredients are and how straightforward the cooking process is, despite the complex flavors. This recipe is also highly versatile—you can easily swap the sauce to suit different tastes, from classic buffalo to tangy BBQ or even a sweet maple glaze.

It’s perfect for those looking to impress guests or just treat themselves to a delicious plant-based snack.

Plus, it’s a great way to try something new if you’re tired of the usual tofu or tempeh dishes. For more vegan inspiration, check out my Thelma Sanders Squash Recipe and Pecan Crackers Recipe.

Ingredients

• 1 cup vital wheat gluten
• 1/4 cup chickpea flour
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 3/4 cup vegetable broth
• 2 tablespoons soy sauce or tamari
• 1 tablespoon olive oil
• 2 tablespoons vegan butter, melted
• 1 cup hot sauce (such as Frank’s RedHot)
• 1 tablespoon maple syrup or agave nectar
• Optional: celery sticks and vegan ranch dressing for serving

Equipment

• Mixing bowls
• Whisk
• Measuring cups and spoons
• Steaming basket or large pot with steamer insert
• Baking sheet lined with parchment paper
• Brush for applying sauce
• Large skillet or air fryer (optional for extra crispiness)

Instructions

1. Prepare the dry and wet ingredients: In a large bowl, whisk together the vital wheat gluten, chickpea flour, nutritional yeast, garlic powder, onion powder, smoked paprika, and black pepper.
2. Combine wet ingredients: In a separate bowl, mix the vegetable broth, soy sauce, and olive oil.
3. Make the dough: Pour the wet mixture into the dry ingredients and stir until a dough forms. Knead the dough in the bowl for about 2-3 minutes until it becomes elastic and slightly firm.
4. Shape the wings: Tear or cut the dough into wing-sized pieces (about 2-3 inches each). For a more authentic wing shape, pinch one end slightly.
5. Steam the wings: Arrange the pieces in a steaming basket, making sure they don’t touch. Steam for 30 minutes over boiling water, checking occasionally to keep the water level consistent.
6. Preheat your oven: Set to 400°F (200°C). Once steamed, let the wings cool slightly on a baking sheet lined with parchment paper.
7. Prepare the buffalo sauce: In a small bowl, combine the melted vegan butter, hot sauce, and maple syrup. Whisk until smooth.
8. Coat the wings: Using a brush or tongs, coat each wing generously with the buffalo sauce.
9. Bake for crispiness: Place the sauced wings on the baking sheet and bake for 20 minutes, flipping and basting with more sauce halfway through.
10. Optional crisp-up: For extra crunch, finish the wings in a hot skillet with a little oil or pop them into an air fryer for 5 minutes at 400°F.
11. Serve: Serve immediately with celery sticks and vegan ranch or blue cheese dressing.

Tips & Variations

For the crispiest wings, try air frying after baking, or double brush on sauce for a thicker coating.

• Gluten-free option: Use a combination of chickpea flour and cooked shredded jackfruit or mushrooms for the base (note: texture will differ).
• Spice it up: Add cayenne pepper or chipotle powder to the dry mix for a smoky heat.
• Different sauces: Swap buffalo sauce for BBQ, teriyaki, or a maple sriracha glaze to mix things up.
• Make ahead: Steam the seitan wings and refrigerate for up to 3 days before baking and saucing.

Nutrition Facts

Serving Suggestions

These vegan wings are a perfect appetizer or snack for any occasion. Serve them hot alongside crisp celery sticks and a creamy vegan ranch or blue cheese dressing to balance the heat.

They also pair wonderfully with a cold beer or a refreshing iced tea.

For a full meal, add a side of crispy fries, coleslaw, or a fresh garden salad. You might also enjoy pairing these wings with other vegan diner classics like my Bariatric Meatloaf Recipe for a hearty, satisfying spread.

Conclusion

The Chicago Diner Vegan Wings recipe is a fantastic way to enjoy a plant-based take on a classic comfort food favorite. With its crispy texture, bold flavors, and ease of preparation, this dish is sure to become a staple in your recipe collection.

Whether you’re vegan, vegetarian, or just curious about delicious meatless options, these wings offer a satisfying alternative that doesn’t compromise on taste or texture.

Don’t hesitate to get creative with the sauces and spices to make this recipe uniquely yours. And if you love experimenting with vegan cooking, check out other creative dishes like the Pickled Cherry Pepper Recipe or the indulgent Peanut Butter Gelato Recipe.

Happy cooking, and enjoy your flavorful journey into vegan diner classics!

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