Vegan Jerk Chickpea Wings with Sweet Mango Dip

1 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. 
2 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. 
3 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). 
4 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. 
5 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. 
6 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. 
7 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. 
8 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. 
9 Serve immediately with the mango dip!