Ingredients:

  • 2 cans (20 oz each) young green jackfruit in brine
  • 1 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp baking powder
  • 1 cup unsweetened soy milk
  • 2 tsp apple cider vinegar
  • 1 cup panko breadcrumbs
  • 1/2 cup cayenne-based hot sauce
  • 1/4 cup vegan butter, melted
  • 1 tbsp maple syrup
  • 1/2 tsp garlic salt

Instructions:

  1. Drain the canned jackfruit and rinse thoroughly under cold water to remove the brine flavor.
  2. Place the jackfruit in a clean kitchen towel and squeeze firmly to extract maximum moisture without pulverizing the chunks.
  3. Trim off the hard inner core (the pointed tip) of each jackfruit chunk, keeping the fibrous petals intact.
  4. Toss the squeezed jackfruit with 1 tbsp avocado oil, garlic powder, and smoked paprika. Spread on a parchment-lined tray and par-roast at 400°F (200°C) for 15 minutes to desiccate the fibers.
  5. Whisk together the all-purpose flour, cornstarch, baking powder, soy milk, and apple cider vinegar in a medium bowl to create a thick batter.
  6. Dip each par-roasted jackfruit piece into the batter, then dredge in panko breadcrumbs until fully coated.
  7. Return the coated pieces to the baking sheet and bake for an additional 20 minutes, flipping halfway through, until the exterior is golden brown and crispy.
  8. In a small bowl, whisk together the hot sauce, melted vegan butter, maple syrup, and garlic salt.
  9. Toss the crispy jackfruit wings in the buffalo glaze and serve immediately on a wire rack to maintain crunch.