Press the extra-firm tofu for 20–30 minutes to remove excess water. Once pressed, slice into 8–12 wing-shaped pieces (about 1–1.5 cm thick rectangles or tapered strips).

Make seitan-like dough

In a large bowl, whisk together vital wheat gluten, chickpea flour, smoked paprika, garlic powder, onion powder, salt and black pepper. In a separate bowl combine vegetable broth, soy sauce and maple syrup. Pour wet into dry and mix until a cohesive, slightly sticky dough forms — knead in the bowl 1–2 minutes to develop structure. Divide dough into 8–12 pieces and shape into wing-like pieces roughly the same size as the tofu slices.

Assemble layers

Wrap each tofu slice with a piece of the seitan-like dough: press dough around the tofu so the tofu is partially encased (this creates a meaty interior with a chewy exterior). Ensure seams are pressed closed.

Steam the wings

Arrange assembled pieces on a lightly oiled heatproof tray or parchment in a steamer basket, leaving slight gaps. Steam over simmering water for 25 minutes to cook the gluten and set the texture. After steaming, let pieces cool 10 minutes so handling is easier.

Coating & Frying

Prepare batter

In a medium bowl whisk together all-purpose flour, cornstarch, baking powder and salt. Gradually whisk in cold sparkling water to make a smooth batter slightly thicker than pancake batter. Chill 10 minutes if time allows — this helps crisping.

Fry or roast

Option A — Deep-fry: Heat oil in a deep pot or fryer to 180°C (350°F). Pat steamed wings dry, dredge each in batter, and carefully lower into hot oil. Fry in batches 3–5 minutes until golden and crisp. Drain on a wire rack or paper towels. Option B — Oven roast (lower oil): Preheat oven to 220°C (425°F). Brush or spray oiled sheet with oil. Dip steamed wings in batter and place on sheet, spray tops with oil. Roast 18–22 minutes, flipping once, until crisp and browned.

Crisp check

If using oven and wings are not sufficiently crisp, broil 1–2 minutes while watching closely. For extra crunch after frying, place fried wings in a 200°C (400°F) oven for 4–6 minutes to drain excess oil and firm up.

Barbecue Sauce

Make sauce

In a small saucepan combine ketchup, apple cider vinegar, brown sugar, smoked paprika, chili powder, mustard, soy sauce, minced garlic and 2 tablespoons water. Bring to a gentle simmer over medium-low heat and cook 4–6 minutes, stirring occasionally, until slightly thickened and glossy. Taste and adjust sweetness or acidity as desired (add up to 1 tsp more sugar or 1 tsp more vinegar). Remove from heat.

Toss wings in sauce

Place hot, crisp wings in a large bowl. Pour 3/4 of the sauce over wings and gently toss until evenly coated. Reserve remaining sauce for serving or brushing more layers.

Optional glaze finish

For a sticky glazed finish, arrange sauced wings on a baking sheet and bake at 200°C (400°F) for 4–6 minutes to set the sauce, then baste with remaining sauce and bake another 2 minutes.

Finishing & Garnish

Transfer wings to a serving platter. Sprinkle with chopped parsley or cilantro and sesame seeds if using. Serve immediately with lime wedges and remaining barbecue sauce on the side for dipping.