I first made these jackfruit "wings" on a weeknight when I wanted the crunch of boneless wings without the fuss of frying. Tender young green jackfruit shreds into meaty strands, and when breaded and baked until golden, it gives you that perfect bite-and-sauce combo. These plant-based wings are quick, wallet-friendly, and endlessly sauced — great for game day, family dinners, or a casual party where veg-forward snacks are welcome.

Why you’ll love this dish

Jackfruit wings hit a sweet spot: they’re crispy on the outside, tender and slightly fibrous inside, and they soak up sauce like a champ. They’re also forgiving for cooks who want a simple throw-together recipe that still feels indulgent.

"Crunchy, saucy, and shockingly satisfying — even my meat-eating friends asked for seconds."

Reasons to try it today:

Fast: ready in about 35–40 minutes from start to finish.
Budget-friendly: a single can of jackfruit goes far.
Kid-approved: breaded, saucy pieces often beat out vegetables alone.
Flexible: works with hot sauce, BBQ glaze, or Asian-style sauces.

How this recipe comes together

Drain and rinse the canned young jackfruit, then pull it apart into bite-sized pieces.
Make a seasoned flour mix, set up a wet dip (plant milk), and prep breadcrumbs for coating.
Triple-dip each piece: flour, plant milk, then breadcrumbs to get that sturdy crust.
Arrange on a baking sheet, brush or drizzle with oil, and bake until golden and crisp.
Toss the hot pieces in your favorite sauce and serve immediately for best texture.

Gather these items

1 can young green jackfruit in water or brine — drained and rinsed (avoid ripe/sweet jackfruit).
1 cup flour (all-purpose or gluten-free 1:1 mix).
1 cup plant-based milk (unsweetened soy, oat, or almond).
1 cup breadcrumbs (Panko gives extra crunch; gluten-free if needed).
1 tablespoon olive oil (or neutral oil like avocado).
1 teaspoon garlic powder.
1 teaspoon onion powder.
1 teaspoon smoked paprika (for depth; regular paprika works too).
Salt and pepper to taste.
Your favorite hot sauce or BBQ sauce for tossing.

Substitution notes:

To make these gluten-free: use a GF flour blend and gluten-free panko or crushed GF cereal for crumbs.
For extra binding, add 1–2 tablespoons of chickpea flour or a tablespoon of ground flax to the flour mix.
If you prefer less oil, use an oil spray to coat instead of drizzling.

Directions to follow

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment or a silicone mat.
Drain and rinse the jackfruit well. Use your fingers or two forks to pull pieces into bite-sized shreds or chunks.
In a bowl, whisk together flour, garlic powder, onion powder, smoked paprika, salt, and pepper.
Pour plant-based milk into a shallow dish. Place breadcrumbs in a separate shallow bowl.
Coat each jackfruit piece: first toss in the seasoned flour, shake off excess, dip into the plant milk, then press into breadcrumbs until well coated.
Arrange the coated pieces on the baking sheet in a single layer. Drizzle evenly with olive oil or spray lightly with oil.
Bake for 25–30 minutes, flipping once halfway through. Look for a golden-brown crust and crisp edges.
Transfer hot jackfruit wings to a bowl and toss with your favorite hot sauce or BBQ sauce until evenly coated. Serve immediately.

What to serve it with

Classic pairings: celery sticks, carrot sticks, and vegan ranch or blue cheese-style dip.
Sandwich idea: pile sauced jackfruit wings onto toasted burger buns with shredded lettuce and pickles for a sloppy wing sandwich.
Sides: sweet potato fries, coleslaw, or a simple green salad balance the richness.
Beverage pairings: an IPA cuts through the sauce, while a crisp lemonade or iced tea is refreshing for non-alcoholic options.
Presentation tip: serve on a platter with small bowls of extra sauce and a sprinkle of chopped scallions or sesame seeds for contrast.

Storage and reheating tips

Refrigerator: Store cooled wings in an airtight container for up to 3–4 days.
Freezing: Freeze un-sauced baked jackfruit wings on a tray until solid, then transfer to a freezer bag for up to 2 months. Sauced wings don’t freeze as well because sauces change texture.
To reheat: For best crispness, reheat frozen or refrigerated wings on a baking sheet at 375°F (190°C) for 8–12 minutes, flipping once. An air fryer at 350°F (175°C) for 5–8 minutes also works beautifully.
Food safety: Cool leftovers within two hours and reheat to at least 165°F (74°C) before serving.

Pro chef tips

Remove excess liquid: After rinsing, press the jackfruit between paper towels to remove excess moisture so the coating adheres.
Size consistency: Aim for uniform piece sizes so everything crisps at the same rate.
Double-dip trick: For extra crunchy results, repeat the milk + breadcrumb dip once for a thicker crust.
Heat distribution: Use the middle oven rack and avoid overcrowding the tray — air needs to circulate for crisping.
Flavor infusion: Toss shredded jackfruit in a tablespoon of soy or tamari before breading for a deeper savory note.
Oil control: Use a light brush or mister instead of pouring oil; this keeps the coating crisp without being greasy.

Creative twists

Buffalo-style: Toss in a classic hot sauce + vegan butter mix and serve with celery and vegan ranch.
Korean BBQ: Mix gochujang, soy sauce, and a touch of maple for a sweet-spicy glaze.
Lemon pepper: Skip the smoked paprika; add lemon zest and extra cracked black pepper to the flour mix.
BBQ sticky: Use a thick, smoky barbecue sauce and finish under the broiler for a minute to caramelize.
Air-fryer variant: Cook at 375°F (190°C) for about 10–12 minutes, shaking halfway through, for an even crispier result.
Make it mini: Cut pieces smaller for kid-friendly nuggets; they’re fun for dipping and lunchboxes.

Your questions answered

Q: Can I use the sweet (ripe) canned jackfruit?
A: No — ripe jackfruit is sweet and pulpy and won’t shred or mimic the neutral, meat-like texture of young green jackfruit. Always buy "young," "green," or "in brine/water" for this recipe.

Q: Is this recipe actually vegan and allergy-friendly?
A: Yes, the base recipe is vegan. For gluten-free needs, swap the flour and breadcrumbs for certified gluten-free versions. Check labels for cross-contamination if you have severe allergies.

Q: Can I prepare these ahead for a party?
A: Prep the jackfruit and bread it up to a day ahead; keep coated pieces on a tray covered in the fridge. Bake just before guests arrive for best crispness. Alternatively, fully bake and reheat in the oven or air fryer to restore crunch.

Q: My jackfruit turned out soggy. What went wrong?
A: Likely excess moisture or overcrowding on the baking sheet. Pat jackfruit dry, avoid too-thick pieces, and give them room on the tray. A light oil spray and hotter oven help crisp the coating.

Q: How spicy will they be?
A: The base recipe is neutral until you toss in sauce. Control the heat level by choosing your sauce — use a milder BBQ for less heat or a hot buffalo sauce for more kick.

Conclusion

If you want more inspiration for buffalo-style jackfruit wings, check out Jackfruit Vegan Wings in Buffalo Sauce – The Cheeky Chickpea for a saucy, tangy take. For nugget-sized ideas and a slightly different method, see Buffalo Wing Jackfruit Nuggets Recipe – Any Reason Vegans.

Jackfruit Wings

These jackfruit wings are a crispy and satisfying alternative to traditional wings, perfect for game day or family dinners.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Appetizer, Snack

Cuisine American, Vegan

Servings 4 servings

Calories 250 kcal

Ingredients

Main Ingredients

1 can young green jackfruit in water or brine, drained and rinsed Avoid ripe/sweet jackfruit.
1 cup flour (all-purpose or gluten-free 1:1 mix)
1 cup plant-based milk (unsweetened soy, oat, or almond)
1 cup breadcrumbs (Panko for extra crunch; gluten-free if needed)
1 tablespoon olive oil (or neutral oil like avocado)

Seasoning

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika For depth; regular paprika works too.
Salt and pepper to taste

For Serving

Your favorite hot sauce or BBQ sauce for tossing

Instructions

Preparation

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment or a silicone mat.
Drain and rinse the jackfruit well. Use your fingers or two forks to pull pieces into bite-sized shreds or chunks.
In a bowl, whisk together flour, garlic powder, onion powder, smoked paprika, salt, and pepper.
Pour plant-based milk into a shallow dish. Place breadcrumbs in a separate shallow bowl.

Coating

Coat each jackfruit piece: first toss in the seasoned flour, shake off excess, dip into the plant milk, then press into breadcrumbs until well coated.
Arrange the coated pieces on the baking sheet in a single layer. Drizzle evenly with olive oil or spray lightly with oil.

Baking

Bake for 25–30 minutes, flipping once halfway through. Look for a golden-brown crust and crisp edges.
Transfer hot jackfruit wings to a bowl and toss with your favorite hot sauce or BBQ sauce until evenly coated. Serve immediately.

Notes

Store cooled wings in an airtight container for up to 3–4 days in the refrigerator. For best crispness when reheating, place wings on a baking sheet at 375°F (190°C) for 8–12 minutes or in an air fryer at 350°F (175°C) for 5–8 minutes.

Keyword Game Day Snacks, healthy snacks, Jackfruit Wings, Plant-Based Appetizer, Vegan Wings