These Air Fryer BBQ “Wings” have great flavor, great texture, are cruelty-free, and gluten-free! They’re an all-around win and perfect for game-time snacking, or as the main course for a vegan “meat” and potatoes style meal.
I first created these “wings” to make on Super Bowl Sunday. I don’t really watch the game so instead I played in the kitchen and brought out the yumminess as each dish was ready. These were served somewhere in the line up with my Grain-Free Pizza Roll-Ups, Twice Baked Fiesta Potatoes, and couple of other dishes which have yet to make it on the blog.
Not only did they turn out just as I’d hoped, but the photots I posted recieved a lot of hype so I decided I’d have to make them some more and get the recipe ready to share. The next time I made them, I had them my entree, along with mashed cauliflower and steamed broccoli, like a barbecue “chicken” meal. Looooved it!
Some of the ingredients in these, though staples in my home, may be a little out of the ordinary to many of you. I thought I’d go over them and hopefully help you know what you’re looking for and where to look. These ingredients include jackfruit, garbanzo bean flour, yuba sheets and “chicken”-flavored vegetable broth.
The jackfruit I buy canned and the most important part is that you make sure it is green (or young) jackfruit which is sold canned in either brine or water. Either is fine for this recipe. When the jackfruit is in syrup it is ripe, and that will NOT work for savory recipes. Ripe jackfruit is sweet, similar to mango, and does not have the shredded-like texture we love for our mock meats.
The best place to buy canned jackfruit is at Asian markets, if you’re lucky enough to have one locally. It is, however, becoming more and more common, making it easier to find. The easiest place to find it (depending on where you live) would be Trader Joe’s, but you can also find it at health food stores, or order it online. For whatever reason it always seems to be more expenisive online, so if you can find it locally that’s the best choice economically.
Garbanzo bean flour (or chickpea flour) used to be hard to find. When I first went to buy it I lived in a tiny mountain town and had to order it online, but now-a-days I see it everywhere. Along with all grocery stores and Walmart, I also can find it when I go back to that small town I mentioned. The most common brand is probably Bob’s Red Mill.
Yuba sheets (AKA bean curd sheets or tofu skins), are probably the hardest to find item in the recipe. Again, if you have an Asian market near you, you’re set! Otherwise the only store I’ve found them in has been Whole Foods. If you can’t find them locally, you can order dried yuba sheets online (which again is unfortunately going to be more expenisive). If you order or buy them dried, you will first need to rehydrate the sheets by soaking them in warm water. I suggest whisking in some extra barbecue sauce to the soaking water, this will help them absorb more flavor.
Lastly, for this recipe you will need “chicken”-flavored vegetable bullion (not broth!). You need the bullion in it’s dried form because we will be only adding half of the water to keep it extra concentrated. The two brands I use are Edward’s & Son’s or Better Than Bullion. The difference will be, if using the Edward’s & Son’s cubes you will need one cube (which is the correct amount for two cups of broth), if using the Better Than Bullion you will need two teaspoons. Both of these items I find at Whole Foods or other health food stores.
Hopefully, you’re like me and these items are already staples in your gluten-free, vegan kitchen. If not, I hope you don’t run into any complications. It makes me happy that everyday I’m finding more and more vegan options at regular major supermarkets, making it unnecessary to visit a specialty store.
Once you have the items, this recipe is pretty simple to make, and the extra shopping is really worth it because you end up with these incredible vegan and gluten-free “wings!” If you enjoy this recipe, please let me know in the comments below, or take a pic and tag me on Instagram, @veggiesattiffanis.
Air Fryer BBQ “Wings”
Equipment
- air-fryer
- steamer basket
- 3 kabob sticks, cut in half (optional)
Ingredients
- 6 *yuba sheets (AKA bean curd sheets or tofu skins) be sure to check notes if you purchased your sheets dry/dehydrated
- 3/4 cup your favorite barbecue sauce ensure vegan (and gluten or grain free, if necessary)
- 2 20 oz cans green/young jackfruit in brine or water rinsed well and seeds removed
- 1 cup water plus more for steaming and soaking
- “chicken”-flavored vegetable bullion *amount for 2 cups water, WITHOUT the water! (see notes)
- 1/2 cup garbanzo bean flour (AKA chickpea flour)
- 1 Tbsp olive oil
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/8 tsp sea salt
- heavy pinch ground black pepper
- heavy pinch ground ginger
- spray oil or oil of choice for air fryer basket
Instructions
- Take a baking dish or plate wide enough to spread the yuba sheets on flat and brush a little of the barbecue sauce across the surface. Lay your first yuba sheet out ontop of the barbecue sauce, brush the top of the yuba sheet with more barbecue sauce. Then, lay the next yuba sheet on top of the first one, brush the top with sauce, and keep layering the sheets until they are all stacked and brushed with sauce on both sides. Set aside to marinate.
- If using, stick the six kabob stick halves in water. Set aside to let soak.
- Fit a medium saucepan with a steamer basket and fill the bottom of the pan with water (no higher than the bottom of the steamer basket). Place on high heat and once the water bowls, add the jackfruit pieces to the steamer basket, cover the pot with a lid, and steam the jackfruit for 15 minutes.
- Once the jackfruit is done steaming, transfer it to a cutting board. Once cool enough to touch, slice off the hard, triangular chunk (or core) of each piece, leaving the shredded-looking portion of the jackfruit. Discard the sliced off triangular portions.
- In a medium saucepan, add the one cup of water and the “chicken”-flavored vegetable bullion. Heat on high until boiling. Once boiling, turn the heat down to medium, whisk until the bullion has dissolved, and then whisk in the garbanzo bean flour, olive oil, onion powder, garlic powder, salt, pepper, and ginger. Continue to whisk until the mixture is fully combined and has started to thicken (mixture may be somewhat clumpy). Remove from heat.
- Add the jackfruit to the garbanzo bean flour mixture. Using two forks, shred some of the jackfruit, it doesn’t have to be shredded comepletely. Stir well until the jackfruit is completely incorporated with the garbanzo bean mixture.
- Spray or brush your air fryer basket with cooking oil. Lay one of the yuba sheets onto a cutting board. Spoon a sixth of the jackfruit mixture onto the middle of the yuba sheet and mold the misture into your desired “wing” shape. Wrap the jackfruit mixture completely with the yuba sheet, first folding in the top and bottom, then wrapping the sides of the sheet, kind of like a burrito. If using, stab the bottom of the “wing” with a kabob stick. Using tongs, transfer the “wing” to your air fryer basket. Repeat with the remaining yuba sheets and jackfruit mixture to form 6 “wings.”
- Air fry “wings” at 350°F for 5 minutes. Using tongs, flip each “wing” and air fry an additional 2 minutes, or until skin is crispy.
- Brush the “wings” with the remaining BBQ sauce, serve, and enjoy!