In this dish, in a tantalizing culinary journey with our Baked Quail Wings are infused with Chili Oil and , accompanied by the rustic charm of Roasted Sweet Potato and Onions. This recipe promises a symphony of flavors and textures, all effortlessly prepared in your kitchen. Whether it's a cozy dinner for two or a delightful family meal, these baked quail wings will surely elevate your dining experience.
Recipe for Roasted Quail Legs with Chili oil and Sweet Potatoes
Ingredients:
- 1 pack Campo Grande Quail Legs
- 3 tablespoons olive oil (approximately 1.5 oz)
- 1.5 tablespoons chili oil (approximately 0.75 oz)
- 1 large sweet potato (approximately 12 oz)
- 8 yellow onions
- Salt and pepper to taste
Preparation:
- Preheat the oven to 400°F (200°C).
- Begin by washing the quail legs and pat them dry with kitchen paper. Arrange them on a baking sheet lined with aluminum foil.
- Generously brush the quail legs with chili oil, ensuring an even coating. Season with salt and pepper to taste.
- Wash and peel the sweet potato and onions, then proceed to cut them into small, uniform pieces. Spread them out on another baking sheet.
- Drizzle the sweet potato and onions with a touch of olive oil, ensuring they're evenly coated. Season with salt and pepper to taste.
- Slide both trays into the preheated oven and let them bake for approximately 25-30 minutes. Keep an eye on them until the quail wings turn a glorious golden brown and are thoroughly cooked, while the sweet potato achieves a tender, golden hue.
- Once perfectly baked, serve the quail wings alongside the roasted sweet potato and onions for a visually stunning and delectable presentation. For an extra kick, drizzle a hint of chili oil over the dish.