Air Fryer BBQ “Wings”
Servings 6 large “wings” (or 12 small)
Equipment
- air-fryer
- steamer basket
- 3 kabob sticks, cut in half (optional)
Ingredients
- 6 *yuba sheets (AKA bean curd sheets or tofu skins) be sure to check notes if you purchased your sheets dry/dehydrated
- 3/4 cup your favorite barbecue sauce ensure vegan (and gluten or grain free, if necessary)
- 2 20 oz cans green/young jackfruit in brine or water rinsed well and seeds removed
- 1 cup water plus more for steaming and soaking
- “chicken”-flavored vegetable bullion *amount for 2 cups water, WITHOUT the water! (see notes)
- 1/2 cup garbanzo bean flour (AKA chickpea flour)
- 1 Tbsp olive oil
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/8 tsp sea salt
- heavy pinch ground black pepper
- heavy pinch ground ginger
- spray oil or oil of choice for air fryer basket
Instructions
- Take a baking dish or plate wide enough to spread the yuba sheets on flat and brush a little of the barbecue sauce across the surface. Lay your first yuba sheet out ontop of the barbecue sauce, brush the top of the yuba sheet with more barbecue sauce. Then, lay the next yuba sheet on top of the first one, brush the top with sauce, and keep layering the sheets until they are all stacked and brushed with sauce on both sides. Set aside to marinate.
- If using, stick the six kabob stick halves in water. Set aside to let soak.
- Fit a medium saucepan with a steamer basket and fill the bottom of the pan with water (no higher than the bottom of the steamer basket). Place on high heat and once the water bowls, add the jackfruit pieces to the steamer basket, cover the pot with a lid, and steam the jackfruit for 15 minutes.
- Once the jackfruit is done steaming, transfer it to a cutting board. Once cool enough to touch, slice off the hard, triangular chunk (or core) of each piece, leaving the shredded-looking portion of the jackfruit. Discard the sliced off triangular portions.
- In a medium saucepan, add the one cup of water and the “chicken”-flavored vegetable bullion. Heat on high until boiling. Once boiling, turn the heat down to medium, whisk until the bullion has dissolved, and then whisk in the garbanzo bean flour, olive oil, onion powder, garlic powder, salt, pepper, and ginger. Continue to whisk until the mixture is fully combined and has started to thicken (mixture may be somewhat clumpy). Remove from heat.
- Add the jackfruit to the garbanzo bean flour mixture. Using two forks, shred some of the jackfruit, it doesn’t have to be shredded comepletely. Stir well until the jackfruit is completely incorporated with the garbanzo bean mixture.
- Spray or brush your air fryer basket with cooking oil. Lay one of the yuba sheets onto a cutting board. Spoon a sixth of the jackfruit mixture onto the middle of the yuba sheet and mold the misture into your desired “wing” shape. Wrap the jackfruit mixture completely with the yuba sheet, first folding in the top and bottom, then wrapping the sides of the sheet, kind of like a burrito. If using, stab the bottom of the “wing” with a kabob stick. Using tongs, transfer the “wing” to your air fryer basket. Repeat with the remaining yuba sheets and jackfruit mixture to form 6 “wings.”
- Air fry “wings” at 350°F for 5 minutes. Using tongs, flip each “wing” and air fry an additional 2 minutes, or until skin is crispy.
- Brush the “wings” with the remaining BBQ sauce, serve, and enjoy!
Notes
*If you’ve purchased your yuba sheets (bean curd sheets/tofu skins) dried, you will first need to rehydrate them before starting this recipe. To rehydrate, soak the sheets in warm water for 10 to 20 minutes. I suggest whisking in additional barbecue sauce to the water so the sheets absorb more flavor.
*You need the bullion in it’s dried form because we will be only adding half of the water to keep it extra concentrated. The two brands I use are Edward’s & Son’s or Better Than Bullion. The difference will be, if using the Edward’s & Son’s cubes you will need one cube (which is the correct amount for two cups of broth), if using the Better Than Bullion you will need two teaspoons.