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These vegan buffalo chicken wings are spicy, crispy, and honestly hard to stop eating. They’ve got a nostalgic Southern-style crunch thanks to a cornflake coating that bakes up perfectly golden. I’ve made a lot of vegan chicken, but this seitan + tofu combo is my current go-to—it’s quick, doesn’t require steaming, and the texture is way more realistic than tofu alone.
Why You’ll Love This Vegan Buffalo Chicken
If you’ve tried my Vegan Nashville Hot Chicken or the cracker-crusted buffalo salad in my e-book, you already know I have a soft spot for crispy, spicy vegan chicken with a meaty texture.
This version switches it up with a Southern-inspired cornflake coating that crisps up beautifully in the oven. Whether you shape them into nuggets, vegan wings, or tenders, this vegan buffalo chicken recipe is seriously satisfying. Here are a few reasons we love this recipe—and you will too.
Emily’s Recipe Notes:
- Crispy without deep frying. Thanks to a crushed cornflake coating and a quick bake, these wings or tenders get perfectly crisp without any oil splatter or mess.
- No steaming required. Unlike a lot of seitan recipes, this one skips the extra step.
- High in plant-based protein. Each batch is loaded with protein from the vital wheat gluten and tofu, making this a super filling main.
- Great for meal prep or game days. Make a double batch and freeze after cooking—leftovers reheat well in the oven or air fryer.
Ingredients You’ll Need
Vital Wheat Gluten
This is the main ingredient that gives the wings their meaty, chewy texture—unfortunately, there’s no substitute. It forms the high-protein base of the seitan and is what makes the texture so satisfying. I usually order mine from Anthony’s Goods, which has the best price I’ve found.
Firm Tofu
Tofu helps balance out the chewiness of the gluten and keeps the inside moist and tender. Blending it into the dough also lightens the color, giving the “chicken” a more realistic look once cooked.
Avoid extra firm tofu or super firm tofu. These don’t have enough moisture to blend up smooth.
Flavorings & Seasonings
For savory depth, I use a mix of white miso paste, onion powder, garlic powder, and poultry seasoning. You can swap the dry seasonings for a vegan chicken bouillon powder if that’s what you have. It simplifies things and still gives great flavor. The miso adds umami without darkening the dough or overpowering it like soy sauce sometimes can.
Hot Sauce & Vegan Butter
These two make a quick homemade buffalo sauce that’s spicy, tangy, and 100% dairy-free. I usually reach for Frank’s RedHot, but any vinegar-based hot sauce with similar heat and flavor will work great here.
How to Make Vegan Buffalo Chicken
Blend all the wet ingredients and the firm tofu together until smooth.
Mix all the dry ingredients together and add the blended wet ingredients. Knead to form a smooth ball.
Divide the dough ball into 8 large tenders or 12 smaller vegan chicken wings.
Dip the seitan tender in the dairy-free milk and vinegar.
Coat well in flour, then dip back in the dairy-free milk.
Coat all sides in the crushed cornflakes and place on a parchment-lined baking sheet.
Drizzle or brush generously with oil. Then bake at 375F for 15 minutes. Flip, reapply oil and bake for another 10 minutes.
Melt vegan butter and mix in the hot sauce to make the easy vegan buffalo sauce.
Dip the baked vegan chicken wings in the homemade vegan buffalo sauce.
Let cool for 2-3 minutes then serve!
Serving Suggestions
There are so many ways to serve this vegan buffalo chicken, whether you’re going for something quick and casual or building a full meal. Here are a few of my favorite ideas:
- Serve the seitan wings as an appetizer or party snack, sprinkled with vegan blue cheese or your favorite dairy-free ranch. Add celery and carrot sticks on the side for a classic flavor combo.
- Make vegan buffalo chicken wraps with my vegan ranch dressing and crunchy lettuce. Wrap it all up in a warm tortilla for an easy lunch or dinner.
- Turn them into a vegan buffalo chicken sandwich by layering tenders on a toasted bun with lettuce, pickles, and a drizzle of extra homemade buffalo sauce.
- Top vegan mac and cheese with slices of this vegan chicken.
- Serve alongside vegan cornbread muffins for a delicious summer cookout!
Troubleshooting Tips
Even if you follow the steps closely, seitan can be a little tricky the first time. Here are a few common issues and what might be going wrong:
- Tough or Dry Texture
If your vegan buffalo chicken turns out dry or overly chewy, it’s usually one of two things: too much vital wheat gluten (be sure to use a scale!), or over-baking without enough oil or moisture on the surface. Toughness can also come from over-kneading. Mix the dough just until it comes together—no need to go beyond a few minutes. - Gummy or Stringy Inside
A gummy or overly stringy interior usually means the seitan is undercooked. Make sure the pieces are fully cooked through (they should feel firm and bounce back slightly when pressed). If needed, pop them back in the oven for a few more minutes. - Difficult to Shape (Snaps Back)
If your dough keeps snapping back while you’re trying to shape it into tenders or wings, it’s a sign the gluten is overdeveloped. Let the dough rest for 5–10 minutes before shaping—this relaxes the gluten and makes it easier to work with.
comment below if you have other questions
More Vegan ‘Chicken’ Recipes
Crispy Vegan Buffalo Chicken Wings
Rate this RecipeIngredients
Vegan Seitan Chicken
- 300 grams firm tofu, drained and lightly pressed (roughly 3/4 of a block of tofu—use a scale for best results)
- 5-6 tbsp water
- 1 ½ tbsp white miso paste
- 1 tbsp extra virgin olive oil
- 1 ¼ cup vital wheat gluten, 150g – see note 1
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp each garlic powder, onion powder and poultry seasoning, or use 1 tbsp vegan ‘chicken’ flavored bouillon powder
Cornflake Breading
- 1 cup soy milk, 200g
- 1 tbsp apple cider vinegar, 14g
- ½ cup all-purpose flour
- ⅛ tsp each salt and pepper
- 1 cup crushed cornflakes, about 2 cups whole
- ¼ cup vegetable oil or olive oil, 60g – for baking
Vegan Buffalo Sauce & Ranch
- ½ cup salted vegan butter, like Violife or Country Crock Plant Butter
- ½ cup Frank’s Original Hot Sauce, 80g
- 1 recipe Vegan Buttermilk Ranch Dressing, for serving
Instructions
- Line a large baking sheet with parchment paper.
- Blend Wet Ingredients: Add the drained, lightly pressed tofu to a food processor with 5 tbsp water, miso paste and the olive oil. Blend until smooth.300 grams firm tofu, 5-6 tbsp water, 1 tbsp extra virgin olive oil, 1 ½ tbsp white miso paste
- Mix Dry Ingredients & Knead Dough: In a large bowl, mix the dry ingredients. Make a well in the center and add the blended tofu mixture. Stir to combine, then knead by hand for about 2-3 minutes until a smooth dough forms. Add the extra tablespoon of water if the dough feels dry.Alternatively, add the dry ingredients to the food processor, 1/4 cup at a time, and pulse to combine until a smooth dough ball forms.1 ¼ cup vital wheat gluten, ½ tsp salt, ¼ tsp black pepper, 1 tsp each garlic powder, onion powder and poultry seasoning
- Shape the Vegan Chicken Wings: Divide the dough into 8-12 pieces and shape each into a wing or tender. See note 3 if making smaller vegan chicken wings.
- Preheat the oven to 375°F. In three shallow bowls, place: (1) the soy milk mixed with apple cider vinegar, (2) the flour with salt and pepper, and (3) the crushed cornflakes.1 cup soy milk, 1 tbsp apple cider vinegar, ½ cup all-purpose flour, ⅛ tsp each salt and pepper, 1 cup crushed cornflakes
- Bread the Seitan: Dip each piece first in the buttermilk, then the flour mixture (pressing to coat), back into the buttermilk, then into the cornflakes. Place on the lined tray. Brush or coat all sides with oil.¼ cup vegetable oil or olive oil
- Bake the Seitan: Bake at 375°F for 15 minutes, flip, brush with more oil if needed, and bake 10 more minutes. (See note 3 for cooking time based on the size of the tenders and note 4 for troubleshooting.)
- Make Buffalo Sauce: While cooking, melt vegan butter and whisk in the hot sauce to make the buffalo sauce. Once cooked, toss or dip the wings in buffalo sauce until fully coated. Serve with vegan ranch!Optional: Return to the oven for 3-5 minutes to crisp. They’ll firm and crisp up more as they cool.½ cup salted vegan butter, ½ cup Frank’s Original Hot Sauce
Recipe notes
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