JERK CHICKEN VINGS

Updated: Jan 18


Trust me, these are the best vegan 'chicken' wings you'll ever eat!

They slightly crispy on the outside but still perfectly tender on the inside and the wings are coated with a flavorsome, sweet and sour, sticky jerk sauce.

Just dip it into vegan sour cream and you're in heaven!


RECIPE 2 SERVINGS JERK CHICKEN VINGS

Wings:

-1 can/220g chickpeas, rinsed and drained

-1/2 cup/75g vital wheat gluten

-1/2 TSP dried rosemary

-1 TSP paprika

-1/2 cup/125ml vegetable broth

-salt and pepper to taste

-1/4 cup/30g corn starch for dredging

Jerk sauce:

-5 cloves garlic, peeled

-3 spring onions

-1/4 cup/60ml orange juice

-1 TBSP maple syrup

-1 TBSP white wine vinegar

-1/2 TSP dried thyme

-1/2 TSP chili flakes

-salt and pepper to taste

-1/2 TSP cinnamon


INSTRUCTIONS:

1. First give all the ingredients for the wings except the corn starch to a food processor and pulse until it's a dough, don't blend too long, there should be still a few chunks in there. Preheat the oven to 180 Celsius/360 Fahrenheit.

2. Shape the dough into 10 equal sized wings (I took about 1 TBSP per wing) and dredge them in the corn starch.

3. Heat up a bit of oil in a frying pan and fry the wings for 5-7 minutes.

4. Transfer them to a lined baking tray and bake for 15-20 minutes.

5. In the meantime give all the jerk sauce ingredients to a food processor and blend until it's a paste.

6. Pour this paste in a sauce pan and heat it up until it's slightly bubbly.

7. Then add the baked wings to the pan and glaze them.

8. Enjoy!



Try them yourself and tag me with #fitgreenrecipes on Instagram 💚

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