1. Using a stand mixer + paddle attachment, mix together the 1 cup vital wheat gluten, 3 tbl brown rice flour. 1 tbl nutritional yeast,1/2 tbl onion powder, 1/2tsp dried thyme, 1/2 tsp dried basil, 1/2 dried oregano, 1/2tsp smoked paprika, 1/4 tsp coriander, 1/2 tsp Old Bay, 1/2tsp garlic powder, 1/4 tsp white pepper, and 1/4 tsp salt with a paddle attachment on low speed until well mixed. If no stand mixer, mix with a wooden spoon till well blended.
2. While mixer runs on low, add in ½ cup warm water + 2 tbl liquid aminos. If using bowl, continue stirring with wooden spoon while adding water + aminos. Next, change the paddle for the dough hook on stand mixer if using. Run the dough hook on low for 10 minutes to knead the dough, add in another 2 tbl of warm water, and run on low for another 10 minutes. If not using a stand mixer, once well mixed with a wooden spoon (about five minutes mixing liquid with dry), pour the mixture onto a flour-lined surface. Knead the dough with hands for about 8-10 minutes until it becomes elastic-like and can be pulled apart without breaking.
3. Once done with mixer (the dough should be super elastic-like) or kneading, form into 10-12 small wings.
4. Bring the 8 cups of broth + 3 garlic cloves to a boil over medium-high heat. Add the wings to the boiling broth and reduce heat to medium. Simmer for 60 minutes until wings double in size.
5. 1. While the wings cook, mix together the thai buffalo sauce (all ingredients). Additionally, in a shallow bowl or plate, mix ½ cup brown rice flour, ½ cup AP flour, and 1 tsp black pepper. Once wings are done cooking, drained, and cooled for a few minutes, dredge in the flour/pepper mixture until well coated. Set onto a plate.
6. 1. Add 2 tbl of vegan butter to a large frying pan. When the butter starts to pop, dip the dredged wing in the thai buffalo sauce and lay on the pan. Repeat until all wings are complete (add another 1 tbl of vegan butter if repeating). Flip after 1-2 minutes when the wings start to brown. I like a little burn on my wings as it adds a nice smoky char. Once browned on both sides, set on paper-towel lined plate.
7. To serve, brush on the buffalo sauce on all wings until gone. Serve warm!