Jackfruit Chik'n Drumsticks

 

Makes 4 servings of 2 drumsticks

Ingredients

Drumsticks:

2 cans (19-20oz ) jackfruit, young green, in brine

1 1/2 cups organic vegetable stock/broth

2 T. white whole wheat flour or oat flour, mixed with 4 T. water

1/2 cup vital wheat gluten

2 tsp nutritional yeast flakes

1 tsp onion powder

1/2 tsp paprika

1/4 tsp chili powder

1/4 tsp garlic salt

1/2 tsp liquid smoke

8 sheets of round rice paper

8 cinnamon sticks

Marinade for the drumsticks:

1/4 cup aquafaba (liquid from canned or freshly cooked chickpeas)

1/3 cup white or rice vinegar (or your favorite vinegar)

1/4 cup water

1 T. Worcestershire sauce

1 T. Dijon mustard

1 tbsp maple syrup

1/4 tsp garlic salt

Directions

Drumsticks:

  • Rinse the jackfruit in a colander. Remove the hard edges of the jackfruit flesh with sharp knife.

  • Place jackfruit between 2 layers of paper towels and pat dry to remove brine.

 
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  • Bring the vegetable stock to a boil in a large pan. 

  • Add the jackfruit to the vegetable stock. 

  • Stir frequently, pressing the  jackfruit with a spoon to break it up into the consistency of shredded meat.

  • Simmer for around 15 minutes until all the vegetable stock is absorbed.

  • Remove jackfruit from the heat & place in a large bowl to cool enough to handle.

  • Combine vital wheat gluten, nutritional yeast, onion powder, paprika, chili powder, and garlic salt in a small bowl & set aside.

  • Stir the liquid smoke and the flour mixture into the bowl of jackfruit.

  • Gradually sprinkle and knead the vital wheat gluten mixture into the jackfruit to combine.

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  • Fill a large bowl with cold water. Place two sheets of rice paper on top of each other and hold them into the water for about a minute, until the rice paper has become soft.

  • Spread the rice paper round on the wet towel. Use a pair of scissors to cut the rice paper sheets in half. 

  • Wet a clean cotton kitchen towel with cold water and spread it on a flat surface.

  • Fill a large bowl with cold water. Place two sheets of rice paper on top of each other and hold them into the water for about a minute, until the rice paper has become soft.

  • Spread the rice paper round on the wet towel. Use a pair of scissors to cut the rice paper sheets in half. 

  • Take a cinnamon stick and about 1/8 of the jackfruit mixture and form a drumstick around the stick. Allow part of the cinnamon stick to remain out to form the “bone” of the drumstick.

  • Wrap on half of the the wet rice papers around the drumstick to create a “skin”.

  • Place drumsticks on a nonstick baking sheet that has been spritzed lightly with olive oil cooking spray.

  • Preheat the oven to 375°F.

  • Stir together all ingredients for the marinade. Bring to boil, remove from burner,  and set aside.

  • Baste each drumstick generously with marinade.

 
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  • Place in middle rack of the oven for & bake for 30 minutes. 

  • Remove from oven, turn each drumstick and baste generously.  

  • Return to oven for 15 minutes.

  • Repeat turning and basting for another 15 minutes or until every 15 minutes or until the “skin” is golden and crispy.

 
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Hints:

  • Make sure to get the jackfruit in brine and not in syrup.

  • Use your own favorite marinade or BBQ sauce

  • Make in an air fryer oven for a crispier “skin”

  • Serve with grilled veggies, quinoa, and a salad

  • Don’t have cinnamon sticks- use a popsicle stick

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