Indulge in a plant-based feast with this irresistible recipe! These Soy Curls are lightly seasoned and seared to perfection, wrapped in a crispy and chewy rice paper, followed by a second light searing, and finally slathered in mouth-watering Extra Medium Buffalo Sauce. Say goodbye to mock chicken and hello to the rich, distinctive aroma of Soy Curls as they gently caramelize in the skillet. Get ready for a truly satisfying plant-based wing!
These Soy Curls Buffalo Wings taste great and won’t leave you with that heavy feeling or unsatisfying aftertaste of traditional or heavily processed wings leave you with. They pair great with a Superbowl spread or are a unique way to spice up a Friday night dinner!
Rehydrate & Season the Curls
Not pictured – rehydrate Soy Curls in seasoned water (8oz Soy Curls in 2 cups of water seasoned with 1/2 tsp Kosher salt).
Lightly Sear One Side
Wrap the Wings
Cook The Wings
To dust the Soy Curl wings, you can just pinch the rice flour and sprinkle it by hand, but for easy, even coverage, I always use a snap tea infuser with a bit of rice flour inside.
Soy Curls Buffalo Wings
- Skillet (large)
- Cutting board
- Parchment (optional)
- Heavy pot (optional)
- 1 batch Buffalo sauce
- 8 oz Soy Curls dry
- 2 cups Water
- 1/2 tsp Kosher salt
- 4-6 sheets Rice paper (plus additional warm water for hydrating)
- 1 tsp Rice flour optional for dusting wings
- Make a batch of Extra Medium Buffalo Sauce, or your preferred sauce recipe or bottled sauce.
- In a small saucepan over high heat, add 2 cups water and 1/2 tsp Kosher salt. Stir to dissolve.
- Just as the salted water starts to boil, turn off the heat, add the dry Soy Curls, stir, and cover for 10 minutes. Stir once or twice and re-cover during this time.
- Heat a nonstick skillet over medium heat.
- Add the Soy Curls to the skillet in a single layer, you may need to cook them in 2 or 3 batches. You will only sear one side of the curls to bring out their natural flavor and keep them a bit juicy.
- Optional – cover the soy curls with parchment and add a heavy pot on top to help with sear and to flatten the curls and increase their density.
- Cook for about 2 minutes, check for a light sear and remove from heat. Repeat additional batches if necessary.
- Set up a station to work with the rice paper. From left to right:– Dry rice paper sheets– Plate with warm water– Cutting board– Lightly seared Soy Curls
- Dip a sheet of rice paper in warm water for about 15 seconds to rehydrate.
- Set the rice paper on a cutting board. Wait 30 seconds or so until it's started to soften, then slice it in half.
- Add a wingy amount of Soy Curls (average 8 curls) to one side of the rice paper, and roll and wrap it as tightly as you can without breaking the rice paper (it's okay if it breaks as long as it's mostly intact).
- Repeat with the other half of rehydrated rice paper, and then repeat the process for the rest of the Soy Curls.
- Optional – very lightly dust the wings with rice flour, this will keep them from sticking to the skillet when cooking. You could also use nonstick spray or oil instead.
- Heat the skillet over medium heat again.
- Add Soy Curl wings and cook 2-4 minutes each side, they're done when they're lightly browned and crispy to the touch on just two sides.
- To serve, either dish out the naked Soy Curl wings along with dipping sauces (this will keep them most crispy) or slather Soy Curl wings in your desired sauce and serve with plenty of napkins.
What About Blue Cheese Dressing?
My absolute favorite plant-based blue-cheese dressing is over at https://cleanfooddirtygirl.com/lyndsey-tells-all-blue-cheese-inspired-dressing-plant-based-and-oil-free/, it’s so good you could just eat it with a spoon! Add 1/2 tsp caraway seeds to the blender. SO GOOD.