Chicken wings were a big part of my teenage years. Even though Syracuse, New York is not Buffalo, my friends and I saw our fair share of hot chicken wings in the 80’s.
I even worked at a fast food chicken joint in the 80’s and learned the secret hot sauce recipe:
- Hot: 3 parts Tabasco to 1 part butter*
- Medium: equal parts Tabasco and butter
- Mild: 1 part Tabasco to 3 parts butter
*now of course Earth Balance or another vegan butter replacement can be substituted to make it vegan
But all that was long lost since going vegetarian in 1987. And though I did not miss the stringy veiny chicken wings, that sauce….oh, that sauce.
Then I started finding vegetarian “chicken” wings made from seitan (wheat gluten) and I was so happy! They were delicious and all I could hope for. Except for the wheat. Since being gluten-free I’ve had to give up those and THOSE I dearly miss.
I don’t know why it didn’t occur to me earlier, but suddenly this was the year that I thought to use chicken mushroom and try to make those wings. Maybe because I never actually made wings or seitan “wings” myself before (aside from lowering wings into the fryer at the fast food place, then tossing them in a bucket to shake on the sauce. I’ve never deep fried anything in my own home.)
“You can use chicken mushroom in any recipe that calls for chicken,” I’ve seen written and heard said.
Wonderful! Heavenly! Spicy nirvana!
I simply sliced and sauteed the chicken mushroom in olive oil (adding salt), then melted some butter (you can use a vegan butter substitute such as Earth Balance) and mixed in an equal amount of hot sauce (alas, we had no Tobasco at home so I used Frank’s hot sauce), and tossed the mushrooms in the hot sauce at the end of cooking.
This is definitely a keeper.