Thanks, all!
I use a combination of various recipes and I always eyeball things, so I hope this wordy explanation actually helps.
For the seitan, I use the V'con simple seitan recipe with a couple extra tablespoons or so of vital wheat gluten to make it firmer.
For the breading I mostly use the Vegan Dad hot wingz recipe (
http://vegandad.blogspot.com/2009/08/ultimate-vegan-hot-wingz.html). My modifications: I sometimes use cornflakes but usually use bread crumbs and a little panko. I generally nearly double both the dry and wet portions so that I can sort of double coat them. I substitute plain almond milk for soy and add a tiny bit extra apple cider vinegar to the wet portion. Extra cracked black pepper, seasoning salt, and garlic powder go into to the dry mix as well.
For the sauce, throw in a saucepan a few tablespoons of ketchup, about two tablespoons of earth balance, and maybe a half cup or so of Frank's Red Hot (I made the mistake of using a different hot sauce once and it was too spicy and the flavors were off). I always run out of sauce so make more than you think is enough!
After coating in the batter, I bake them for about 20 minutes at 425 in a toaster oven or really close to the top of the oven, flip them around in the sauce several times and bake them in the sauce for 20 minutes or so more. I haven't tried deep frying them before saucing yet but I think that would be even more amazing!
