Hot Wengs with Celery & Carrots
HOT WINGS! HOT WENGS! HOT HOT HOT WENGS! You know what I'm talkin' about. For that "meaty" texture, we froze Extra Firm Tofu overnight (Day 1), then thawed it out, then drained it, then wrapped it in a clean dish cloth with a heavy saucer on it (Day 2), then removed the wet dish cloth, cut the Tofu into 4 slices, then spread Chikn Style Seasoning all around the Tofu, then wrapped it in Cling Wrap/Saran Wrap to REALLY get that flavor all up in there(Day 3)...good things take time, good things take patience. Of course, it doesn't help that we smothered it with Hooters Wing Sauce. Yummy Yummy Yummy! For the full recipe, go the bottom of the page and click HOT WENGS with Carrots & Celery.
Servings: 2
Prep Time: 3 days
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 10 minutes
Equipment Needed: Saran Wrap/Cling Wrap, Cookie Sheet, Heavy Saucer, Clean Dish Cloth, Skillet, Knife, Spoon, Measuring Utensils, Shallow Dish
Ingredients:
Cooking Spray for Cookie Sheet
1 pound Extra Firm Tofu, frozen 1 day, then dried 1 day, then wrapped in Chikn Style Seasoning
3 Tablespoons McCormick's Montreal Chicken Seasoning
3 Tablespoons Cornstarch
3 Tablespoons Chickn Style Seasoning*
1 1/3 Cup Nutritional Yeast Flakes
3 Tablespoons Onion Powder
2 ½ teaspoons Garlic Powder
2 Tablespoons Sea Salt
½ teaspoon Celery Seed
2 Tablespoons Italian Seasoning
1 ½ teaspoon Paprika
1 Tablespoon Parsley Flakes
*Blend together and store in air tight glass container
Directions:
1. Pound of Tofu, frozen 1 day, then dried out 1 day, then wrapped in Chickn Style Seasoning and McCormick's Montreal Chicken Seasoning overnight (3 days total).
2. Slice the Tofu into 12 Weng Sticks and Cook them at 350 degrees for 30 minutes. Meanwhile, cut up the Carrots and Celery Sticks. Once 30 minutes have passed, turn the Wengs Sticks and cook for an additional 30 minutes.
3. When Wengs are done, place them in a shallow dish covering them with 3 Tablespoons Cornstarch and place them in a hot skillet with a little oil on Medium Heat.
4. Place Wengs into hot skillet for 1 minute, then add 3-6 Tablespoons Hooters Wing Sauce (based on your preference) for 1-2 minutes.
5. Serve Hot Wengs with your Favorite Ranch Dressing, Carrots & Celery. NOTE: you can use any Hot Wing Sauce that you like. Eat and Enjoy!
Hot Wengs with Carrots & Celery
Servings: 2
Prep Time: 3 days
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 10 minutes
Equipment Needed: Saran Wrap/Cling Wrap, Cookie Sheet, Heavy Saucer, Clean Dish Cloth, Skillet, Knife, Spoon, Measuring Utensils, Shallow Dish
Ingredients:
Cooking Spray for Cookie Sheet
1 pound Extra Firm Tofu, frozen 1 day, then dried 1 day, then wrapped in Chikn Style Seasoning
3 Tablespoons McCormick's Montreal Chicken Seasoning
3 Tablespoons Cornstarch
3 Tablespoons Chickn Style Seasoning*
1 1/3 Cup Nutritional Yeast Flakes
3 Tablespoons Onion Powder
2 ½ teaspoons Garlic Powder
2 Tablespoons Sea Salt
½ teaspoon Celery Seed
2 Tablespoons Italian Seasoning
1 ½ teaspoon Paprika
1 Tablespoon Parsley Flakes
*Blend together and store in air tight glass container
Directions:
1. Pound of Tofu, frozen 1 day, then dried out 1 day, then wrapped in Chickn Style Seasoning and McCormick's Montreal Chicken Seasoning overnight (3 days total).
2. Slice the Tofu into 12 Weng Sticks and Cook them at 350 degrees for 30 minutes. Meanwhile, cut up the Carrots and Celery Sticks. Once 30 minutes have passed, turn the Wengs Sticks and cook for an additional 30 minutes.
3. When Wengs are done, place them in a shallow dish covering them with 3 Tablespoons Cornstarch and place them in a hot skillet with a little oil on Medium Heat.
4. Place Wengs into hot skillet for 1 minute, then add 3-6 Tablespoons Hooters Wing Sauce (based on your preference) for 1-2 minutes.
5. Serve Hot Wengs with your Favorite Ranch Dressing, Carrots & Celery. NOTE: you can use any Hot Wing Sauce that you like. Eat and Enjoy!
