Montag, 6. Januar 2014

Chicken Wings - Without Chickens or Wings

A lot of people call vegetarians or vegans who eat products that taste and look like meat "hypocrites" because they indulge in things that look like something they would never eat. I did not go vegetarian because I did not enjoy the taste of animals. I stopped eating animals because I did not like a) that they were killed for my pleasure and b) how they were raised before they were slaughtered. In fact, I really like the taste of meat, but I do not want to eat animals. To cut a long story short: I loved chicken wings before I went vegetarian. And I found a lovely alternative that allows me to get a great taste without the consequences. Omnivore-approved and the instant love of every guest at our birthday party! (And the most requested recipe after the party!)


"Chicken" spice salt - can be bought for a lot of money... or simply be
mixed for a fraction of what you would have paid at the supermarket!

  • 150g of dried soy medaillons
  • Water
  • 6 tablespoons of soy sauce
  • 100g of tomato paste
  • 1 table spoon of yeast extract
  • 2 table spoons of salt
  • 100g of ketchup (not pictured)
  • 100g of BBQ sauce (not pictured)
  • chicken seasoning (instead of store bought stuff, I just mix the following: 1 tsp of salt,  1tsp of sweet paprika, 1tsp of hot paprika, 1 tsp of powdered curry)
  • oil for frying

What's all that?

Dried soy medaillons - about the size
of a chicken wing. ;)

Yeast Extract - Gives your food a
meaty flavor without meat!


  • Get a big pot and fill it with 1 or 1 1/2l of water. 
  • Add yeast extract, tomato puree, soy sauce and salt. Stirr well until everything has dissolved. 

  • Heat up the mixture. 
  • Add soy medaillons and cook for ca.15 minutes. If you're not in a hurry, you can just leave the soy in the pot so the pieces can soak up more stuff before you proceed.

  • Remove soy pieces from the pot. They should have soaked up quite a bit of the liquid they were cooked in. 

  • Take a big pan and generously fill it with oil and heat it up.
  • Fry the soy pieces until they are nice and crisp on each side. 
  • When a portion is ready, put the fried soy pieces in a bowl and seasoning them with your awesome home made chicken seasoning.
  • Repeat until all of the soy pieces are fried and seasoned. (Here is where we stopped with the recipe today and just ate the results with fries! YUM!)
  • Pour ketchup and barbecue sauce into the bowl with the soy pieces and mix well until every piece is nicely coated. 
  • Heat your oven to 220°C/425°F. 
  • Place the soy pieces on a baking sheet (don't forget the baking paper). 
  • Bake the "wings" for 10 minutes, take them out, turn them over (so both sides get nice and crispy) and put them back in the oven for another 3 minutes.
Oooh, the pretty chickenless, wingless chicken wings!

Either serve them hot, reheat them in the oven for 2 minutes (220°C/425°F), or serve them cold. They taste awesome regardless of the temperature! If they sit in the fridge for too long, they get a bit soggy. You can get rid off that sogginess by putting the in the oven for a little bit.

The "wings" are great party food, go well in bentos and are wonderful for picnics.


  1. Where did you get the megapack of soysauce?

    1. Heh, yeah, pretty impressive, isn't it? I bought it at an Asian supermarket. We have a few of those around here and some carry the bigger bottles. I used to have the 1l bottles, but let's face it. That stuff is just too good and it is more environmentally friendly to only have one big bottle instead of many small ones. ^^ (Yeah, the environment was my main motivation. It certainly wasn't my insatiable love for good soy sauce.)

      It's always worth asking the person who runs the supermarket if they can get you the big one.