Chickpea "Wings" Recipe (Adapted from Veganomicon's Chickpea Cutlet Recipe)
1 cup cooked chickpeas
2 tablespoons olive oil
1/2 cup vital wheat gluten
1/2 cup plain breadcrumbs
1/4 cup vegetable broth or water
2 tablespoons soy sauce
2 clove garlic, pressed or grated with a Microplane
Whatever seasonings you want to shake in (I think I did red onion powder and paprika)
Oil (lots if frying, less if baking)
Mash the chickpeas and oil together until no whole chickpeas remain (I do this step in my food processor to them extra smooth). Add remaining ingredients and knead for 3 minutes until strings of gluten have formed (do this step by hand- they always come out funny when I 'knead' in the food processor). Preheat large nonstick skillet over medium heat if frying. Divide dough into equal pieces and stretch/form into bite sized "nugge" shape.
PAN-FRYING: Add a layer of oil to the pan. Place "wings" in the pan and cook on each side for 3 to 4 minutes. They are ready when lightly brown and firm to the touch. Toss in sauce.
BAKING: Preheat oven to 375F, and lightly oil baking sheet. Brush both sides of each patty with olive oil, place on baking sheet, and bake 20 minutes. Remove "wings" from oven, toss in sauce, and bake another 5-10 minutes until heated through.
If making ahead, toss in wing sauce right before serving. They do get a bit soggy if left in sauce overnight.
Wing Sauce (Thai Peanut Sauce):
One 13.5 ounce can of coconut milk
2 ounces (approx 1/4 cup) of Thai red curry paste
3/4 cup unsweetened (natural) peanut butter - the kind that has a layer of oil on the top.
1/2 tablespoon salt
1/2 cup sugar
2 tablespoons apple cider vinegar or white vinegar (Do not use any other type of vinegar, including rice vinegar)
1/2 cup water
Combine all ingredients in a medium pot and bring to a very gentle boil over medium heat, whisking constantly. Reduce the heat to low, and let the mixture simmer for 2-5 minutes, again whisking constantly. Be careful not to let the mixture scorch at the bottom of the pot. Remove from heat and let the sauce cool to room temperature or slightly warmer before serving.
Try this up and let me know what you think in the comments below.