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:

1. Preheat the oven to 400°F (200°C).
2. Begin by washing the quail legs and pat them dry with kitchen paper. Arrange them on a baking sheet lined with aluminum foil.
3. Generously brush the quail legs with chili oil, ensuring an even coating. Season with salt and pepper to taste.
4. Wash and peel the sweet potato and onions, then proceed to cut them into small, uniform pieces. Spread them out on another baking sheet.
5. Drizzle the sweet potato and onions with a touch of olive oil, ensuring they're evenly coated. Season with salt and pepper to taste.
6. 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.
7. 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.