These chicken vegan drumsticks will soon become your guilty pleasure! They are meaty, succulent, tender and crispy.
Companies like All Vegetarian, Be Leaf and May Wah all make a version of the chicken drumstick. More or less, they are of the same quality, have similar texture and when treated right, can produce the right flavor. The real magic lies in the preparation!
The Best Way To Cook Vegan Chicken Drumsticks
I’ve taken up the challenge of figuring out how to make the best vegan drumsticks like my reputation depends on it. Studiously, I’ve batch tested a few methods and taken notes so that you don’t have to.
While trying out different methods, I’ve found that when vegan meat is treated with the same patience and care that chefs put into traditional meat options, it can be elevated to the same flavor level.
My preferred preparation uses steaming to soften the vegan meat fibers, and then relies on baking the drumsticks and basting them over the span of 30 minutes.
When they’re done baking in the oven, you’ll have perfectly cooked drumsticks every time. Serve with vegan ranch, cut celery and julienned carrots for the classic combo. The cooked wings keep well in the fridge for up to 3 days. Beyond that I’m unsure, as they’ve never lasted that long in my home.
These chicken drumsticks are tender, moist, meaty, slightly chewy and really hit the spot. They’re the perfect finger foods for gatherings and effortless dinners. If you make vegan drumsticks using my way of preparation, don’t forget to tag the Plant Based Dog Guy in your post!
Craving other “meaty” vegan dishes? Try some of my other go-to recipes:
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