Bourbon Buffalo Molé Vegan Chicken Wings + Bleu Cheese Aioli & Cilantro Frisée Salad

Thank you all for being patient while we worked the kinks out of the new website. As much as I wish Queer Eye for the Straight Guy would've accepted my web design invitation, I feel like I did well enough adding a little flare and feng shui. The lack of balance was starting to haunt me in my sleep almost as badly as a sink full of unwashed dishes. 

There were some issues with the comment box, but I'm pretty sure it's working now. If you're having difficulties, shoot me an email in the new, extremely stylin' left sidebar. Before you think I'm crazy(er), moving onward...

In my home town, Youngstown, Ohio, Tuesday night meant wing night. Meat-hungry, hormone-driven teenage boys would pile into their F150s and S10s, then make the trek across the state line to Sharon, PA to a popular Nascar-themed spot for "All You Can Eat Wing Night". They would starve themselves for days, take enough bong rips to intensify their already inhuman hunger, then slam down as many chicken wings as their growing bodies could handle in hopes of be crowned Wing Eating Champ (Slob?). I'm not going to say this contributed to my lack of attraction to the male species, but let's just say that the combined aroma of teenage boy B.O. and BBQ sauce wasn't my idea of an aphrodisiac. 

Although the aforementioned wing establishment wasn't located in our home town, my old stomping grounds had no shortage of restaurants where you could consume buckets of poultry appendages. It's nothing shy of disgusting how un-veggie and health-food friendly many Midwesterners could be in the early 2Ks. It really hasn't improved much since I left. 

To frame it differently: On every corner of LA. we have Starbucks. In Ohio, it's Old Country Buffet or McDonalds. I thank my lucky stars that Los Angeles isn't full of red-neck wing & beer restaurants. In any event, no matter where you live, the summer months ring in BBQ Season. Company picnic, family reunions and beach party invitations will flood our inboxes and Facebook event pages. 90% of them will require us to "BYOFSV" (Bring Your Own Food, Silly Vegan). Most vegans have grown accustomed to whipping up a salad and buying a box of veggie burgers for our own peace of mind and hanger. 

We're also well accustomed to the weird stares from everyone chowing down on t-bones, wings and potato salad. Well, not anymore. Stand over those hot coals and grill with pride and a little, mischievous FU glint in your eyes. You'll feel the satisfaction of a job well done when your omnivore friends bite into a cruelty free chicken wing, then jump in amazement of how delicious (and spicy!) vegan BBQ can be.

Bourbon Buffalo Molé Vegan Chicken Wings + Bleu Cheese Aioli & Cilantro Frisée Salad

• 2 batches Chicken Style Seitan, cut into "wing" shaped pieces (or packaged vegan grilled chicken)
• 3 TBSP Vegan Butter
• 1/2 large Shallot, finely diced
• 2 Garlic Cloves, finely minced or pressed
• 2 oz. Bourbon
• 3 TBSP Organic Light Brown Sugar
• 1/2 cup Agave Nectar
• 4 oz. Chili Sauce
• 4 oz. Barbecue Sauce
• 1 1/2 tsp Chili Powder
• 1 1/2 tsp Unsweetened Cocoa Powder
• 1/4 tsp Cinnamon
• 1/4 cup Hot Sauce
• 1/2 tsp Kosher Salt
• Black Pepper, to taste

In a large saucepan over medium, melt the vegan butter. Add the shallot and sauté about 2 to 3 minutes. Add the garlic, and sauté an additional minute. 

Pour in the bourbon, brown sugar and agave, and turn the heat up to medium-high. Let the contents of the saucepan come to a fast simmer while stirring occasionally. Let it simmer 3-5 minutes. The sugar should be be dissolved. *Warning - the alcohol will be cooking out of simmering pan. The fumes are ferocious if you put your face right over the pot and inhale them. Grown men have cried making this in my kitchen.*

Next, stir in the chili sauce, barbecue sauce, chili powder, cocoa powder, cinnamon and hot sauce. Turn the heat down to medium-low, and cook, stirring occasionally, for 8-10 minutes. 

Add in a small pinch of salt and black pepper, stir them in well, then taste to make sure its seasoned to your liking. Keep warm until ready to serve. 

For the "chicken wings"... 

Grill Method: Spray your grill rack or grill pan with non-stick spray, and get the grill or pan pre-heating. In a large mixing bowl, pour the Bourbon Buffalo Molé Sauce over the "wing" shaped pieces of chicken seitan. Toss well to coat. Insert some bamboo skewers or popsicle sticks into the ends of each wing (optional).  Grill each wing for 3-4 minutes on each side until browned and warmed through. 

Fry method: Heat a good amount of oil (at least 2-3 inches) in a very deep, heavy skillet or deep-fryer. Fry the wings until golden brown. Remove the wings from the oil and drain. In a large mixing bowl, pour the Bourbon Buffalo Molé Sauce over the fried wings. Toss well to coat. Insert some bamboo skewers or popsicle sticks into the ends of each wing (optional). 

Vegan Bleu Cheese Avocado Oil Aioli

• 1/2 cup Vegan Heavy Cream (or Plant-Based Creamer)
• 1/2 cup Vegan Sour Cream
• 1/3 cup Vegan Mayo
• 2 cloves Garlic
• 1/4 cup chopped parsley
• 1 package Vegan Bleu Cheese
• 1/4 cup Avocado Oil
• 1 TBSP Fresh Dill
• Salt and Pepper, to taste

First, place the Vegan Bleu Cheese and garlic cloves in a food processor or blender, and pulse about 10 times to break them up a bit. Add the remaining ingredients except the avocado oil to the blender or food processor, and turn the machine on high. While the machine is running, slowly pour in the avocado oil until all the ingredients are fully incorporated. Keep chilled until ready to serve.

 

Cilantro Frisée Salad with Garlic & Cumin Vinaigrette

• 2 medium Carrots
• 4 stalks Celery
• 1 small Red Onion
• 1/2 cup grilled Corn Kernels (canned will work just fine)
• 2 heads Frisee, torn into pieces
• 3 TBSP fresh Lemon Juice
• 2 cloves Garlic, finely minced or pressed
• 2 1/2 TBSP Olive Oil
• 1 tsp ground Cumin
• 3 TBSP Brown Rice Vinegar
• 2 TBSP chopped fresh Cilantro Leaves
• Salt and Pepper, to taste

Cut all veggies (except corn) uniformly into matchstick-size pieces. 

In a mixing bowl, toss Frisée with and touch of salt and pepper, then combine with chopped veggies. 

Heat the olive oil in a large skillet over medium heat. Add garlic and cumin and cook for about 1 minute. 

Remove from heat, then whisk in vinegar and lemon juice. Add dressing and cilantro to veggie/frisee mixture and toss to coat. Season to taste with salt and freshly ground black pepper.