Vegan Jerk Chickpea Wings with Sweet Mango Dip

entrees | June 27, 2017 | By

Spicy, sticky, sweet and crispy. These vegan chickpea wings are amazing. Jerk sauce, sweet mango dip. Need I say more?!

I actually can not think of anything more delicious than these vegan jerk chickpea wings. They literally have the most amazing flavor and dipping them in sweet mango dip makes them an out of control masterpiece! It is a flavor explosion. I know that sounds cheesy,  but it is the only way to describe what will happen.

The jerk sauce is spicy, but gloriously spicy. The sauce also has orange juice and agave, cutting through some of the heat and then creating a perfect sweetness and stickiness to the wings once they are coated in the jerk sauce! It is a super quick process, just throw everything in a food processor and puree!

You then use the food processor to make the chickpea “chicken” wings. Just chickpeas, vital wheat gluten and spices. They taste amazing on their own and would be super hard to mess up! You can definitely just eat the chickpea wings plain, but I promise, this jerk sauce is one not to be ignored!

Tossing these super crispy wings in the jerk sauce is the greatest idea I have ever had! This sweet mango dip is also outrageously delicious. All three of these recipes can stand on their own, but they really like being together! Jerk sauce, chickpea wing, sweet mango dip, a menage a trois if you will.

You can bake or fry these wings, I like to fry them, because frankly, I like fried food, but if you want to go a little healthier, by all means, bake them until crispy and firm. I love all things jerk spiced in the summer time, and this is absolutely perfect for any summer cookouts. Impress all the naysayers, you know the ones. The ones who say you must eat meat. I promise this recipe will prove them wrong!

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Vegan Jerk Chickpea Wings with Sweet Mango Dip
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 

Super crispy and delicious wings made with chickpeas. Tossed in the most amazing jerk sauce and served with sweet mango dip!

Course: Main Course
Author: Lauren Hartmann
Ingredients
Sweet Mango Dip
  • 1 Mango, peeled and chopped
  • 1/4 C. Coconut milk
  • 1 Tbsp. Agave nectar
  • 1 Tbsp. Lime juice
  • 1 tsp Salt
  • 1/4 tsp. Black pepper
Jerk Sauce
  • 5 Cloves Garlic, peeled
  • 1 Scotch bonnet pepper, seeded
  • 4 Scallions, ends removed
  • 1 tsp. Thyme
  • 1/2 tsp. Allspice
  • 1 Tbsp. Agave
  • 1/4 C. Orange juice
  • 1 Tbsp. Red wine vinegar
  • Salt and Pepper to taste
Chickpea Wings
  • 1 Can (15oz) Chickpeas, drained
  • 1/2 C. Vital wheat gluten
  • 2 tsp. Poultry seasoning
  • 1/4 C. Vegetable broth
  • 3/4 C. Corn starch, for dredging
  • Oil for frying
Instructions
  1. If you want to make the mango dip, make that first. Put all the ingredients into a blender and blend on high until nice and smooth and creamy, scraping down the blender as needed. Taste and adjust flavor. Place in fridge while you make the wings. 

  2. Now make the jerk sauce. in a food processor, add all the ingredients for the sauce and process until the sauce is smooth and all the ingredients are very fine and paste/sauce like. It make take a few minutes, scrapping down as need. Pour into a bowl and set aside. 

  3. Wipe out processor, make the wings . Add the chickpeas, vital wheat gluten, veggie broth and seasonings to the food processor (DON'T add the cornstarch, this is for coating the wings later). 

  4. Process until the mixture comes together and is dough like but still has a bit of texture, it will take a minute or so to break down the chickpeas. It should hold together very easily if you squeeze it together with your hands. If it is not holding together add another 1-2 Tbsp. of veggie broth, and pulse to combine, but 1/4 cup should be enough. 

  5. Form the chickpea "dough" into wing shapes by taking about 1-2 Tbsp. dough and rolling into a ball, flatten out a bit and shape into a "wing". Repeat until all of it chickpea mixture has been used. Make sure the wings are not too thick. 

  6. Heat about an inch of oil in a cast iron skillet on medium high and while the oil is heating, place the cornstarch in a bowl, and toss the wings in the cornstarch lightly coating them. Shake off excess. 

  7. Once oil is hot, add the chickpea wings. Fry on each side for 2-4 minutes until nice and crispy and brown and cooked through. Reducing heat as needed. Remove from oil and set aside. 

  8. Now, in another skillet pour the jerk sauce in. Heat on medium for a minute or 2 stirring until it starts to bubble a little. Now add the wings into the skillet and toss in the sauce until they are all completely coated. 

  9. Serve immediately with the mango dip!

Recipe Notes

If the chickpea wings are too thick they won't cook evenly, so make sure they are only about 1/2 inch or less thick. 

22 Comments

  1. April

    July 23, 2017 at 2:54 pm

    Mine were not as pretty, but wickedly good👅👅thank you for what will now be a staple recipe for my kitchen

    Reply
    • Lauren Hartmann

      July 23, 2017 at 2:57 pm

      Yay! I am so glad you liked them! That makes me so happy!

      Reply
  2. Carmen

    July 29, 2017 at 11:11 pm

    Why the wheat gluten? Can I sub for something else so it’s gluten free?

    Reply
    • Lauren Hartmann

      July 29, 2017 at 11:21 pm

      The vital wheat gluten gives it a “meaty” texture. Like seitan, seitan is made entirely from vital wheat gluten. It also helps hold the wings together as it makes it kind of stretchy. There isn’t really anything you can replace it with to get that texture. However, you could kind of change it up and make the mixture in to balls(or whatever shape) by using some gluten free flour or gluten free bread crumbs and a flax egg to hold it together. Shape them and then cook them in a pan and add the jerk sauce like you would with the wings. I hope that is helpful! Let me know if you aren’t a fan of that idea and I can try to come up with a different way to do it!

      Reply
      • Candace

        August 18, 2017 at 7:43 pm

        I had to use Tvp. For some odd reason vital wheat gluten makes me really sick. If you use tvp you have to add a binder the mixture. So I added two flaxseed eggs and flour. Oh and for an awesome extra crunch I coated my “chicken” in panko and eliminated the cornstarch. Mine came out looking more like chicken fingers, but they tasted really good. Thanks for the recipe.

        Reply
        • Lauren Hartmann

          August 19, 2017 at 12:02 am

          Wonderful! I’m so glad it worked out!😀

          Reply
  3. The Lash & Brow CEO

    August 7, 2017 at 9:40 pm

    Hoping mine will still come out ok…because I mixed the cornstarch into the mixture…the recipe didn’t specify that it was to be used for coating…😩

    Reply
    • Lauren Hartmann

      August 7, 2017 at 9:48 pm

      The recipe doesn’t say to put the cornstarch into the food processor, and the next step is to add the cornstarch to a bowl to coat the wings. Sorry if it was confusing, I think I will just add a “don’t add the cornstarch to the food processor” so it isn’t confusing. I think they will still turn out fine, but I’m not sure! I hope they are still good, and thanks for letting me know it was hard to understand!

      Reply
  4. Jaclyn

    August 9, 2017 at 12:05 am

    Is there something I’m missing? Mine didn’t come out like a dough.. it was very grainy and it held together just enough for the starch but as soon as I fried they fell apart into little pieces and I ended up with crispy bits 🙁 was I supposed to add water to the wheat gluten to make a Seiten type consistency first?

    Reply
    • Lauren Hartmann

      August 9, 2017 at 2:06 pm

      I’m so sorry this happened! Did you make sure to add the veggie broth? It is supposed to be a seitan like consistency. The mixture that goes in the food processor is the chickpeas, vital wheat gluten and veggie broth. Then just the seasonings. It should be wet enough to form a nice dough, and be shaped. Then dredged into the corn starch. Let me know if that is what you did, but it still didn’t work out, so I know if I need to retest this recipe. Thank you for letting me know!

      Reply
      • JACLYN GORDON

        August 9, 2017 at 10:27 am

        Hmm, yep that’s what I did. only 1/4c. Liquid? but for some strange reason it didn’t come out like Seitan..maybe it was because I used water and a veggie boullion.. I will try again

        Reply
        • Lauren Hartmann

          August 9, 2017 at 2:34 pm

          Well darn. I have tested this recipe a number of times, but I will check again and make sure that it is right! I would try just adding a little more liquid at a time until you get the right consistency! So sorry again! I have been thinking about why it wouldn’t work out , but I am not sure. Using water and boullion should work out fine. I am going to test them again today, and I will let you know!

          Reply
          • JACLYN GORDON

            August 9, 2017 at 2:56 pm

            No problem, thanks for getting back so quickly! I look forward to getting these right 🙂

          • Lauren Hartmann

            August 9, 2017 at 3:38 pm

            So, I was already recipe testing in the kitchen today, so I quickly whipped up some chickpea wings. It worked well for me, but my suggestions would be make sure to run the food processor long enough to break up the chickpeas and it to turn into dough. That may take longer depending on the processor. Then if they don’t hold together really easily, add another tablespoon or 2 of veggie broth,then pulse together until they hold together. 1/4 cup of veggie broth worked for me, but I would add a little more if you need it. I hope that is helpful, and I updated the recipe to reflect my suggestions! Thank you again for letting me know 😊

  5. Jaclyn

    August 9, 2017 at 7:19 pm

    I gave these another go with better success! I must not have been patient enough last time and didn’t mix enough. Got the dough consistency this time! Thank you so much 🙂

    Reply
    • Lauren Hartmann

      August 9, 2017 at 11:30 pm

      Yay! That makes me super happy!

      Reply
  6. Christine

    August 29, 2017 at 11:10 pm

    do you use canned coconut milk or regular coconut milk?

    Reply
    • Lauren Hartmann

      August 29, 2017 at 11:20 pm

      I used canned, I like the thickness of it! It makes the dip nice and thick and creamy.

      Reply
  7. Lil

    September 2, 2017 at 1:03 am

    How do leftovers hold up to reheating?

    Reply
    • Lauren Hartmann

      September 2, 2017 at 5:29 pm

      I have reheated, and they still taste delicious, just not as crispy. However, I did reheat them in the oven once, and it helped crisp them back up a bit!

      Reply
  8. Dana Hemmings

    September 5, 2017 at 7:20 pm

    Hi. I want to bake them instead of frying. Do you have a suggestion for temp & timing?

    Reply
    • Lauren Hartmann

      September 5, 2017 at 11:24 pm

      I actually bake them often. My suggestion would be at 375 degrees. Spray with cooking spray to brown them a bit. Bake for about 15 minutes, flipping them over half way through!

      Reply

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