Sunday, February 6, 2011

Tuffalo Hot Wings - Perfect for Gameday!

No money bets this year, but my husband and I have our own pool for house chores, back rubs, and other unmentionables.  Ha!

A small affair today.  Just us, my sister and my nephew, so we won't be making anything major.  BUT we will be making wings!  Toffalo Hot Wings to be exact.  This recipe is from The Complete Guide to Vegan Food Substitutions!

Tuffalo Hot Wings

Serve with Cool Ranch Dipping Sauce (below) and a few stalks of celery for an even more realistic experience.

A deep fat fryer comes in handy here, but if you don't have one, a pot with oil heated to 350°F (180°C) will do just fine.

Yield: 16 wings and about 1 1/2 cups (350 ml) Cool Ranch Dipping Sauce

16 "finger" sized chunks of extra firm tofu, drained and pressed (or seitan, or tempeh, or gardein strips)

For the batter:
1 cup all purpose flour
1/2 teaspoon fresh cracked pepper (more if you like lots of pepper)
1/4 teaspoon paprika
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 cup (235 ml) full fat coconut milk
Vegetable Oil for frying

For the Buffalo Sauce:
1 stick (1/2 cup, g) nondairy butter, melted
2 to 4 tablespoons (30 to 60 ml) or even more hot sauce, like Tobasco, depending on how spicy you like it
1 teaspoon garlic powder
Salt and pepper to taste

For the Cool Ranch Dipping Sauce:
1 cup (225 g) vegan mayo, store-bought or homemade
1/2 cup (120 g) nondairy sour cream, store-bought or homemade
1/2 teaspoon dried parsley
1/2 teaspoon dried dill
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon black pepper

To make the wings, Cut your tofu (or seitan, or tempeh, or gardein strips) into 16 "chicken finger" sized pieces.
Set up a breading station. In one shallow dish, mix together flour, pepper, paprika, oregano and basil.
In a separate dish, place the coconut milk.
Double dredge one "wing" by first dipping it into the coconut milk, then into the flour mixture, then back into the coconut milk, then back into the batter.
Place in the hot oil and fry until golden, about 1 minute.
Transfer to a paper towel-lined plate to absorb excess oil.
Repeat with the remaining wings.
To make the Buffalo Sauce, melt butter and stir in hot sauce, garlic powder and salt and pepper.
Place fried wings in a bowl and pour Buffalo sauce all over wings.
Gently toss to coat.
To make the Cool Ranch Dressing, mix all ingredients together until well incorporated.
Store dressing in an airtight container for up to two weeks in the refrigerator.


betty said...

Perfect for the game!, thanks!

dreaminitvegan said...

Ahhh man I forgot about this one. Oh well next year there was too much chaos in the kitchen this year anyways.

Montaj Securitate said...

I love chicken wings a lot prepared in any possible way. This recipe looks so great and it is mouth watering. So I guess I have to thank you for sharing this incredible recipe.

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