I’ve veganized chicken drumsticks! Very real, with a spicy and cripsy skin and even with a ‘bone’.
In this recipe I prepare them oven-roasted on fresh vegetables and wedges.
Being in the oven, the mouthwatering skin of the drumsticks becomes nice and crispy. The spicy drumsticks are so delicious with their tender flesh made from jackfruit and seitan.

Ingredients for 4 servings with 2 drumsticks each:


2 cans (500-550 g/19-20oz ) jackfruit, young green, in brine
1,5 cups light vegetable stock
2 tbsp gram flour or soy flower, mixed with 4 tbps water
1/2 cup vital wheat gluten
2 tsp nutritional yeast flakes
1 tsp onion powder
1 tsp salt
1/2 tsp liqiud smoke
16 sheets of round rice paper
8 cinnamon sticks

Marinade for the drumsticks:

4 tbsp oil
4 tbsp ketchup
1 tbsp maple syrup
1/2 tsp garlic powder
1/2 tsp curry powder (Madras)
1/4 tsp chilli powder
1/2 tsp paprika
1 tsp salt

Wedges and oven-roasted veggies:

4 different roots (carrots, beet roots, parsnip …)
6 medium sized potatoes
1/4 cup oil
1 tsp rosemary, dried
2,5 tsp paprika
1 pinch chilli powder
1,5 tsp salt



Rinse the jackfruit. Cut off the hard edges of the jackfruit flesh. Squeeze the jackfruit flesh, so the brine comes out.
Bring the vegetable stock to a boil in a large pan. Add the jackfruit and let it simmer for about 15 minutes, until the jackfruit has fallen apart into it’s streaks and all the stock is absorbed. Stir often in between and press onto the jackfruits with a wooden spoon, so they come apart easier.
Take it from the stove and let it cool off.

Mix the vital wheat gluten with the yeast flakes, salt and onion powder.

Stir the liquid smoke and the gram flour batter into the jackfruit.
Gradually sprinkle and knead the vital wheat gluten into the jackfruit.

Rinse a clean 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 ricepaper on the wet towel. Use a pair of scissors to cut out a piece, that is about 1/4 of the papers size.
Take a cinnamon stick and about 1/8 of the jackfruit flesh and form a drumstick around the stick. Don’t cover all the stick doing so, let the ‘bone’ stick out of the flesh.
Wrap the wet rice paper around the drumstick to create it’s skin.
Check the pictures, to see how all of this is done!

If you really dislike cinnamon (it just releases very little of it’s taste into the drumstick), you can use wooden skewers or wooden ice cream sticks instead.

Stir together all ingredients for the marinade. Generously brush the drumsticks with the marinade.

Wedges and oven roasted veggies:

Preheat the oven to 200°C (390°F) top and bottom heat.
Mix the oil with rosemary and the the spices.
Thoroughly rinse the potatoes and vegetables, then cut the potatoes into wedges and the vegetables into thick stripes.
Turn in the spiced oil and spread on a baking tray.

Place the drumsticks on top of the vegetables and place the tray in the oven on the middle rack and bake for 30 minutes. Turn the chicken legs and bake for another 20-30 minutes until the desired colour of the skin  is achieved and the vegan chicken drumsticks are nicely crisp.

Enjoy your meal!

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Crispy vegan chicken drumsticks on oven-roasted veggies
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