Makes 6-8 wings


  • 1 Can Jackfruit (Drained)
  • 20gm dried mushrooms (easily available from any Asian grocery store)
    - Soak them in boiling water for 10 minutes and squeeze out as mush water as possible before using.
  • 1 cube chicken flavored stock (Massel brand is Vegan)
  • 2 tbsp Nutritional yeast
  • 6 tbsp Gluten flour
  • 2 tsp oil
  • Salt to taste


  • 1 cup panko bread crumbs
  • 1 cup Vegan butter milk
    - 1 cup soy milk + 1 tbsp Apple cider vinegar, mix and leave aside for 10 min


  • 130 ml Frank’s hot sauce (can replace with vegan Sriracha sauce) + 1 tbsp maple syrup, mix well and keep aside.


  • Pre-heat the oven to 180C/350F.
  • Heat up the oil in a non-stick frying pan
  • Add jackfruit and mushrooms and cook for 4-5 minutes on medium heat to get rid of excess moisture. Break the jackfruit chunks with the back of the wooden spoon during cooking. Taste and adjust salt if needed.
  • Stir in the nutritional yeast and chicken stock cube (crush it before adding), and cook for about a minute.
  • Keep the mixture aside and let it cool for few minutes.
  • Once cooled, add the mixture and gluten flour into a food processor and blend until it becomes a dough. There shouldn’t be any lumps and it should be easy to mould.
  • Make 6-8 wings like shapes and steam them for 10 minutes (I use a Bamboo steamer)
  • Let the wings cool down for few minutes. Dip into buttermilk, and then roll them in breadcrumbs.
  • Press gently to make sure the breadcrumbs stick
  • Line a baking tray with Aluminum foil and some spray oil, place the wings on top and bake for 20-25 minutes, or until you see a tinge of golden*
  • Toss the wings into the hot sauce until coated well, serve hot with vegan ranch sauce (recipe coming soon)

*I turn the wings over after 15 minutes to get even crunch on all sides, but it’s optional.

Older post Newer post