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5 from 3 votes

Vegan Jerk Chickpea Wings with Sweet Mango Dip

Super crispy and delicious wings made with chickpeas. Tossed in the most amazing jerk sauce and served with sweet mango dip!
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Main Course
Author: Lauren Hartmann


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


  • 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. 
  • 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. 
  • 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). 
  • 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. 
  • 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. 
  • 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. 
  • 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. 
  • 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. 
  • Serve immediately with the mango dip!


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.