Ingredients:

  • 2 cans (20oz) Young Green Jackfruit in brine
  • 4 cups Vegan Chicken-style Broth
  • 1 tsp Poultry seasoning
  • 1 cup Unsweetened soy milk
  • 1 tbsp Apple cider vinegar
  • 2 cups All-purpose flour
  • 1/2 cup Cornstarch
  • 1 tbsp Smoked paprika
  • 1 tbsp Garlic powder
  • 1 tsp Onion powder
  • 0.5 tsp Cayenne pepper
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 1/2 cup Frank’s RedHot sauce
  • 1/4 cup Melted vegan butter
  • 1 tbsp Agave syrup

Instructions:

  1. Drain and rinse jackfruit. Remove any hard, triangular core pieces and any large seeds that look like beans. Simmer pieces in 4 cups vegan chicken-style broth and 1 tsp poultry seasoning for 20 minutes until tender and easily pierced.
  2. Drain jackfruit and wrap in a clean towel. Apply a heavy weight to press out excess moisture until no visible moisture escapes.
  3. Whisk unsweetened soy milk and apple cider vinegar in a shallow bowl. Let it sit for 2 minutes until it looks slightly thick and curdled. In a separate bowl, combine flour, cornstarch, and spices.
  4. Double-dredge by dipping jackfruit in dry mix, then wet batter, then back into dry mix, pressing firmly to create texture until fully and thickly coated.
  5. Heat the oil in a skillet or preheat your oven to 180°C (350°F). Fry in 350°F oil for 5 minutes per side, bake for 20 minutes at 350°F, or air fry at 400°F for 12 minutes until golden brown.
  6. Whisk hot sauce, melted vegan butter, and agave. Toss wings quickly in the glaze and serve immediately until every cranny is filled with buffalo goodness.