Recipe
Crispy Jackfruit Wings with Sweet Chilli Vegan Mayo
Crisp, savoury jackfruit pieces with a smoky crumb and a creamy sweet chilli dip. This plant-based sharing plate brings contrasting crunch, gentle heat and bright lime to the table.
Ingredients
Method
20 mins prep30 mins cook50 mins total
Heat the oven to 210°C, or 190°C fan, and line a tray. Pull the jackfruit into bite-sized pieces, discarding any hard core.
Put flour in one bowl, plant milk in a second, and mix the panko with garlic granules, paprika and salt in a third. Dip each piece through the flour, milk and crumbs.
Arrange on the tray, drizzle with oil and bake for 25–30 minutes, turning halfway, until crisp and browned.
Mix the vegan mayonnaise with two tablespoons of sweet chilli sauce and lime juice. Serve with the hot jackfruit and remaining sauce.
Notes
Use young green jackfruit packed in water; ripe jackfruit is sweet and will not give the same savoury texture. Press it firmly dry before coating, and keep the pieces spaced apart so the crumb can crisp.
For a hotter dip or crumb, add extra sweet chilli sauce or a pinch of chilli flakes.
About this recipe
These crisp jackfruit wings turn young green jackfruit into a savoury, shareable plate with a light, smoky crumb. The pieces are coated in flour, plant milk and panko seasoned with garlic and paprika, then baked until browned and crunchy rather than fried.
A quick dip of vegan mayonnaise, sweet chilli sauce and lime balances the warm spices with creamy sweetness and a fresh citrus edge. Press the jackfruit dry before coating so the crumb adheres well, and leave space between the pieces on the tray so they colour evenly. They are best served while the coating is still crisp.
