Preheat the oven to 400°F/204°C convection bake and line a large baking sheet (or 2 medium) with parchment paper.
Combine the vegetable broth, garlic powder, onion powder, smoked paprika, and poultry seasoning in a large measuring cup or bowl. Whisk well to combine.
Then place the soy curls in a large mixing bowl and pour the broth mixture on top and mix well. Let this rest for 10 minutes, stirring every few minutes until the liquid is absorbed.
While you wait for the curls to hydrate, add the hot sauce and almond butter to a small bowl and mix well until smooth. Then pour the buffalo sauce you just made over your hydrated curls and mix until evenly coated.
Arrange thm in a single layer on your baking sheet, without overlapping. Bake for 20 minutes, then flip them and bake another 12-15 minutes longer until desired crispiness is reached.
Serve with ranch dressing, carrots, and celery sticks.
Notes
Don't dump the buffalo curls from your mixing bowl onto your baking sheet. You don't want any excess liquid to pool on your tray and make them less crispy.
Arrange them in a single layer with a little space in between each one so they bake up nice and crispy.
When flipping your soy pieces, again, make sure to arrange the pieces in a single layer with space in between each one for maximum crispiness.