Commercial samples of spicy wheat gluten sticks (n=12) were analyzed to systematically elucidate their flavor characteristics and underlying chemical basis. A sensory wheel was constructed based on sensory evaluation, incorporating 38 characteristic descriptors, and both non-volatile and volatile components were measured. Orthogonal partial least squares discriminant analysis (OPLS-DA) was applied to screen key differential flavor compounds and partial least squares regression (PLSR) was employed to assess the relationship between sensory attributes and flavor compounds. The OPLS-DA model effectively discriminated among different samples and identified 23 potential differential markers, including two non-volatile components, oil and hydroxy-α-sanshool, as well as 21 volatile compounds. PLSR analysis indicated that amino acid nitrogen, oil, capsaicin, and hydroxy-α-sanshool were key compounds influencing taste attributes. Numbing, spicy, and salivation sensations were synergistically enhanced by capsaicin and hydroxy-α-sanshool, amino acid nitrogen contributed to the salty and umami tastes, and the mellow mouthfeel was enhanced by oil. Sweet-umami notes were positively correlated with linalool and α-terpineol. Spicy-numbing aroma was mainly driven by spice-derived terpenes, such as D-limonene and β-myrcene, while the roasted aroma was imparted by pyrazines. The overall aroma intensity was enhanced by (E,E)-2,4-decadienal. Collectively, these findings provide a theoretical basis for the flavor evaluation and quality improvement of spicy wheat gluten sticks.