Clean the mushroom stalks with a slight damp cloth or kitchen paper. Shred the mushroom flesh with a fork and pull apart with both hands. Transfer to a pan with the barbecue sauce, the chicken seasonings and a pinch of salt. Pan fry on medium heat until soft and wilted (5-7 minutes). Set aside to cool down completely.

Prepare the meat mixture by placing all dry ingredients in a bowl. Gently pour over the water and mix until you end up with a dough. Allow to rest for at least 10 minutes.

Once the mushrooms are at room temperature and the dough is rested, we can combine both mixtures. With the hands (or a spatula, but it will be a bit trickier) mix well the two elements until you end up with a sticky but firm dough.

Divide the mixture into 4 and shape each piece into a chicken leg. For the "bone" you can both shape the dough first and place it inside after, or shape it around the stick. This is completely up to you. Remember, if you are using the sugar sticks, to remove them before baking. You will place them back later on before serving.

Preheat the oven at 190°C (375°F).

Soak the rice papers (one at a time) into lukewarm water and wrap around the "meat".

Brush the drumsticks with some vegetable oil and bake in the oven for 30-40 minutes. To crisp up the skin even more you can turn the grill mode on in the last 3-5 minutes.

Serve immediately with your favourite sides and...enjoy!