Make the dough: Add the vital wheat gluten, tofu, water, nutritional yeast, onion powder, vegetable broth powder, garlic powder, and salt to a food processor. Pulse until everything is well mixed and the dough forms a ball.*Alternatively, if you do not have a food processor, in a large bowl, mash the tofu using a potato masher until smooth. Add the water, nutritional yeast, onion powder, vegetable broth powder, garlic powder, and salt, and mix. Then, mix in the vital wheat gluten to form a dough.

Use scissors to cut the dough into small wing-sized pieces (they will almost double in size, so keep them on the smaller side). One batch should make 25-30 wings.

Steam the wings: Add several inches of water to a large pot with a steamer basket and bring to a simmer. Lightly grease the steamer basket and layer in the vegan chicken wings, generously spraying each layer with spray oil to prevent sticking.Steam at a simmer for 25 minutes. The seitan bites will merge together into one lump.

Cool and separate: Let the seitan cool and shrink up a bit. Once cool, you will be able to pull apart the seitan bites from each other. If any stick, use a knife or scissors to cut them apart. Let the wings cool, covered in the fridge for a minimum of 30 minutes or up to 3-4 days before frying. Seitan gets more tender and juicy as it rests in the fridge.

Make the sticky garlic sauce: In a small pot, whisk together the garlic, syrup of choice, apple cider vinegar, soy sauce, and cornstarch while everything is still cold. Turn on the heat to medium and cook for about 5 minutes, whisking often until the sauce thickens a bit.

Make the buffalo sauce: In a microwave-safe dish, add the hot sauce and vegan butter. Microwave on high in 20-second increments until the butter is melted and the sauce is hot. Whisk to combine. Alternatively, warm the sauce in a small pot on the stove.

Fry the wings: Heat two tablespoons of light oil in a large skillet or frying pan over medium-high heat. When hot, add steamed and cooled vegan chicken wings and fry for a couple of minutes per side, turning as needed until they are golden brown all over. You may need to do this in batches depending on the size of your pan, adding more oil if needed.

Toss in sauce: Toss half of the vegan chicken wings in the sticky garlic sauce and the remaining half in the buffalo sauce.Serve hot with vegan blue cheese dip, celery, and carrot sticks.