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:
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Preheat the oven to 400°F.
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Wash the quail legs and pat them dry with a paper towel. Arrange them on a
baking sheet lined with aluminum foil. - Brush the quail legs with chili oil, ensuring an even coating. Season with salt and pepper.
- Wash and peel the sweet potato and onions, then cut them into small, uni- form pieces. Spread them out on another baking sheet.
- Drizzle the sweet potato and onions with olive oil, ensuring they’re evenly coated. Season with salt and pepper.
- 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.
- Serve the quail legs alongside the roasted sweet potato and onions. For an extra kick, drizzle a hint of chili oil over the dish.