SERVING SIZE 158 g ( 1/6 of Jackfruit Wings )
SERVINGS PER RECIPE 6
- ½ cup CT Baking Mix
- 1 cup non-dairy creamer or rice milk
- 1 tsp granulated garlic
- Salt and pepper to taste
- 1 20 oz can Jackfruit in brine, well rinsed and patted dry
- 1 cup Lo-protein breadcrumbs
- 6 oz coconut aminos (amino acid contribution to recipe is estimated)
- 3 Tbs brown sugar
- 1 Tbs Fig Butter (can be found at Trader Joes and Fresh Thyme Stores)
- 2 cloves garlic, minced
- 1 Tbs Cornstarch
- Sliced green onions for garnish
- Preheat oven to 400 degrees. Line a baking sheet with foil and spray with cooking spray.
- While oven is heating up combine the baking mix, garlic, salt and pepper, and non-dairy creamer in a shallow bowl. Whisk until well combined. In another shallow bowl add the breadcrumbs.
- Place the jackfruit pieces first into the batter and make sure to coat them well. Then coat the battered jackfruit in the breadcrumbs and place on prepared baking sheet. Bake jackfruit until well toasted, about 20-25 minutes. Be sure to turn the jackfruit over half way through baking time to ensure even toasting.
- While jackfruit is baking, make the sauce. Combine coconut aminos, brown sugar, fig butter, garlic, and corn starch into microwaveable safe bowl. Lightly whisk to combine. Microwave for one minute. Carefully remove from microwave and stir. If not thickened much, then microwave for 30 second intervals until the sauce thickens enough to coat the back of a spoon.
- Once jackfruit is nicely toasted, remove from oven. Using a basting brush, lightly brush each piece of jackfruit with the sticky sauce. Be sure to coat all sides of the jackfruit. Return to oven for about 5 minutes, enough time to make the sauce caramelize a little. Remove from oven and allow to cool for 2 minutes. Garnish with green onions and serve.
Recipe developed by Amber Gibson, HCU Mom and HCU Network Recipe Coordinator