3 servings/2 wings per serving/6 total wings - https://www.myfitnesspal.com/recipe/view/123589336255549
20 oz. Aroy D Young Green Jackfruit, 20 Ounces and squeezed dry
1/2 cup cooked chickpeas drained and rinsed
¼ cup Anthony's Vital Wheat Gluten
⅓ cup onion minced
2 tsp garlic minced
2 tsp nutritional yeast
¼ tsp ground sage
½ tsp oregano
½ tsp thyme
½ tsp coriander
¼ tsp ground black pepper
4 g Better Than Bouillon Vegetarian, No Chicken Base (was 2 tsp)
1 tsp Kroger Simple Truth Organic Tahini Ground Sesame Seed (was 1 tbsp miso paste)
2 tsp Trader Joe's Organic Coconut Aminos Seasoning Sauce Gluten-Free
To Wrap:
1 tablespoon Log Cabin Sugar free maple syrup
1 tsp Trader Joe's Organic Coconut Aminos Seasoning Sauce Gluten-Free (was 1 tbsp soy sauce)
1 tsp Dijon Mustard
1 tsp mustard powder
1 ½ cups warm (not hot!) water
10-12 sheets rice paper
To pan fry (or air-fry):
3 tablespoons Canola oil vegetable oil, or sunflower oil to cook the drumsticks
In a large bowl, shred the jackfruit until it resembles the texture of pulled meat and DRY!
Either by hand or by using a potato masher, smash the chickpeas and add them to the bowl with the pulled jackfruit. The main thing is that they should be broken up enough to no longer resemble chickpeas.
Add the wheat gluten, minced onion, garlic, nutritional yeast, chickpeas, ground sage, oregano, thyme, black pepper, and miso paste to the shredded jackfruit. Use your hands or a fork to mix everything until well combined.
In a wide bowl, mix together the maple syrup, tamari, mustard, hot water and black pepper.
Next, take your rice paper sheets and quickly dip them in the liquid mixture to soften. Place about 3 tablespoons of the jackfruit mixture in the center of two overlapped softened rice paper sheets. Roll them tightly, folding in the sides to enclose the filling and form a drumstick shape. Repeat this process until all the mixture is used.
For frying, heat the oil in a deep skillet or frying pan over medium-high heat. Once hot, carefully place the vegan drumsticks in the oil and pan fry until they're golden and crispy on all sides. This should take takes about 4-5 minutes. Remove them from the oil and drain on a wire rack.
For air-frying, lightly brush or spray the vegan drumsticks with oil. Place them in the air fryer basket, ensuring they're not touching. Cook at 390°F (or according to your air fryer's instructions) until they are golden and crisp, about 10 to 15 minutes. You might need to turn them halfway through cooking.
Serve these vegan drumsticks hot, coated in Korean bbq sauce, bbq sauce, nam prik pao, or just with your choice of dipping sauce.
Notes
Dry Jackfruit Drill:
Start by ensuring your jackfruit is super dry to avoid a soggy mixture. Firmly squeeze the jackfruit over a colander or wire mesh strainer for the best texture.
Rice Paper Pro Tip:
For flawless rice paper handling, dip the sheets in warm (not hot) water. This makes them pliable yet durable enough to snugly wrap your filling.
"Bone" Building Basics:
Amp up the authenticity by using a raw parsnip, cauliflower stem, sugar cane, or wooden dowel as the drumstick "bone." Shape the mixture evenly around your "bone" for a realistic and fun eating experience.
Avoid Donald Clump:
To prevent sticky disasters, don’t overcrowd your cooking space. Give each drumstick its own room to ensure they cook evenly and stay intact.