Sweet & Spicy Vegan Barbeque Chicken* | Korenn Rachelle

Hey food family, I am back with yet another recipe! Gluten-free Vegan Mock Chicken Wings. Were they good, were they bad, are they worth the making… Yes they were delicious, far from bad and completely worth making a big batch of mock chicken thighs freezing 2/3rds for later use and making a few wings the day of production. The fancy bbq sauce was smoky, spicy, and sweet… mmm… the only thing I can recommend is adding maybe a small dash of apple cider vinegar to add a tangy element. I hope you enjoy it and I will see you next week… What will the next post be? It’s a mystery for the both of us, lol. Chat with you soon.

Equipment
Cutting Board
Chef’s Knife
Lined Baking Sheet
Medium-Large Sauté
Tongs
Oven-Mitt/Towel
Serving Dish

Vegan Chicken Wings
Makes approximately 12ea wings

2-3ea Vegan Gluten-free Chicken Thigh (cut into wing size pieces)
1c Spinach (rough julienne)
1c Tomatoes (medium dice)
1-1/2t Garlic (chopped)
2T Leeks (julienne)
2T Brown Sugar
½ T Sriracha
1t Liquid Smoke
2T Olive Oil/ Grapeseed oil (vegetable oil, divided)
Salt tt
Pepper tt

1. Heat 1T of oil on medium-high heat in large sauté pan. Pan sear mock wings until golden brown and crispy. Remove from pan and place on to baking sheet and keep warm in a hot oven.
2. In sauté pan add remaining oil on medium-high heat. Add garlic and leeks and sauté until they turn translucent and begin to brown. Add tomatoes, brown sugar, sriracha, and liquid smoke. Turn heat down to medium and allow sauce to cook until tomatoes have broken down. Season with salt and pepper to taste.
3. Add mock wings to the pan barbeque sauce. Toss and serve.