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 of Campo Grande Quail Legs (drums & thighs)
• 2 tablespoons chili oil
• 1 large sweet potato
• 8 small yellow onions
• 3 tablespoons olive oil
• Salt, to taste
• Freshly ground black pepper, to taste

Preparation:

1. Preheat the oven to 400°F.

2. Wash the quail legs and pat them dry with a paper towel. Arrange them on a 

   baking sheet lined with aluminum foil.
3. Brush the quail legs with chili oil, ensuring an even coating. Season with salt and pepper.
4. Wash and peel the sweet potato and onions, then cut them into small, uni- form pieces. Spread them out on another baking sheet.
5. Drizzle the sweet potato and onions with olive oil, ensuring they’re evenly coated. Season with salt and pepper.
6. Slide both trays into the oven and bake for 25-30 minutes. Quail legs should reach a golden-brown color and sweet potatoes should have a golden hue.
7. Serve the quail legs alongside the roasted sweet potato and onions. For an extra kick, drizzle a hint of chili oil over the dish.