Combine 1/4 cup chickpea flour, vital wheat gluten, and chickin seasoning in a large bowl and mix by hand while slowly adding the sparkling water. Continue mixing until all ingredients are thoroughly combined.
Add a steaming basket to a large pot and fill with a couple of inches of water then bring to a boil.
Divide the seitan into 6 equal pieces and form into nuggets about a 1 inch thick. Add nuggets to the basket and let steam for about 20 minutes, flipping them half way through.
Combine the remaining chickpea flour, sriracha and water and whisk until smooth.
In a separate bowl, combine the panko flakes and 1/4 cup of flour. Melt 2 tbsp of butter in microwave for brushing the nuggets.
Once the nuggets are soft, let them cool, then brush with melted butter and roll in breading. In a small frying pan add remaining melted butter and pan fry nuggets for about 6 to 8 minutes till golden and crispy. Transfer to paper towels to remove any excess oil and set aside.
Combine remaining flour, baking powder, and agave in a mixing bowl. Add in the milk and whisk until combined. Batter should be thick and sticky. Melt remaining butter for iron.
Heat a waffle iron and bush top and bottom with melted butter. Use about 1/4 cup of batter for each waffle. Cook till edges are golden brown and steam stops rising from iron. Make sure to brush iron with butter between each waffle.
Plate waffles with 2 to 3 nuggets per waffle. Enjoy!