Tailgate Honey Glazed Quail Legs with Red Chili Ranch

Game day is more than just about touchdowns and field goals—it’s a celebration that brings people together over food, fun, and football. For those who revel in outdoor cooking, tailgate recipes are crucial to this experience. Today, I’m turning the classic tailgate fare up a notch with a dish as exciting as the game itself— Honey Glazed Quail Legs. In this post, we’ll guide you through crafting this mouthwatering dish, share tips on growing your own chili peppers for that fresh kick, and answer some common quail cooking questions. Whether you’re a seasoned grill master or a newbie to outdoor cooking, get ready to impress your fellow football fans with these delicious quail leg recipes.

Ingredients for Honey Glazed Quail Legs with Red Chili Ranch

• Quail Legs
• Honey
• Soy Sauce
• Garlic
• Eggs
• Rice Flour
• Soda Water
• Fresno Chili
• Mayonaise
• Greek Yogurt
• Buttermilk
• Fresh Herbs, such as Parsley, Dill, and Chives
• Cucumbers
• Shallot
• Rice Vinegar
• Oil for Frying

Along the West Coast, the common quail species is the California quail. This regal bird is a prized find for both birdwatchers and hunters alike. I’m fortunate that a covey as large as 30 quail frequents the manzanita bushes of my backyard daily.

And while I love to watch the family of quail that live on the hillside behind the house, I also find quail super yummy to eat. Quail has more of a gamey flavor than chicken. While some chefs consider quail to have a delicate flavor that is not overpowered, I find the taste to complement a seasoning with a bit of heat and a bit of sweet.

Next to the backyard quail (quite literally), I have been working on growing a small garden. Despite the hot weather in Bend in the summer, the vegetables – tomatoes, lettuce, herbs, squash, and peppers- are taking off.

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Tips for Growing Chili Peppers

• Selecting the Right Peppers // Choosing the right chili peppers depends on the desired heat level. Consider planting a mix to cater to different preferences at your tailgate parties. Seed catalogs and local nurseries can be excellent resources for selecting seeds that thrive in your climate.
  
• Planting and Caring for Your Peppers // Chili peppers require a sunny location and well-drained soil to flourish. Start your seeds indoors 8-10 weeks before the last frost date. Once seedlings have grown a few inches tall, transplant them outdoors, ensuring they’re spaced about 18 inches apart. Regular watering and fertilizing are key—peppers thrive with consistent moisture and nutrient-rich soil.
  
• Harvesting Your Peppers // You’ll know your peppers are ready to harvest when they reach their mature color—vibrant red, yellow, or green. Use garden shears to snip peppers from the plant to avoid damaging the branches. Freshly harvested peppers can be used immediately in your tailgate recipes or dried and stored for later use. They add not only heat but also a world of flavor complexity to your Red Chili Ranch.

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More “Tailgate Perfect” Recipes Featuring Chili Peppers

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This dish truly stands out because of its perfect blend of sweet, spicy, rich, and tangy flavors. With quail being a delicate meat, I prefer to keep the seasoning subtle to highlight the honey’s natural sweetness. The kick comes from Red Chili Ranch, adding just the right amount of heat. And, of course, no wing dish is complete without a refreshing crunch! For these wings, a cool cucumber salad adds that touch of freshness.

FAQs

• Where can I purchase quail legs?
  If you don’t see them at your local market, look to the Internet for quality purveyors. My favorites include Broken Arrow Ranch, Manchester Farm, and Marx Food.
  
• Can I use frozen quail legs?
  Yes, you can use frozen quail legs. Make sure to thaw them properly before cooking. To thaw, place them in the refrigerator overnight. Avoid thawing at room temperature.
  
• How spicy is the red chili ranch?
  The spiciness of the red chili ranch is adjustable to suit your taste. If you’re sensitive to heat, start with a smaller amount of Fresno chilis and gradually increase it until you reach your desired level of spice. Alternatively, you can adjust the spice by using a milder pepper like a jalapeno.

Ta-da! Like that, you have a quail leg recipe that will dazzle at your next tailgate or outdoor gathering. Not only are these little beauties packed with flavor, but they’re also a fun and elegant alternative to the typical grilled fare. Ready to rise to the occasion and surprise your guests with your culinary prowess?

Remember, outdoor entertaining (and especially tailgating) is not just about the food but the memories created around the dining table. So fire up that grill, laugh abundantly, feast gloriously, and always keep it sizzling with flair and flavor. Happy grilling, happy tailgating!

4.20 from 5 votes

Red Chili and Honey Quail Legs with Ranch Dip

Servings 4 people

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Equipment

• Motar and Pestle
• Food Processor or Hand Blender
• Mandolin or Vegetable Peeler

Ingredients

For the quail legs…

• 3 cloves garlic grated
• 2 tbsp soy sauce
• 1 tbsp grapeseed oil
• 1 lbs quail legs
• 1 egg
• 1/4 cup soda water
• 1 cup potato starch

For the honey garlic glaze…

• 1/4 cup honey
• 3 cloves garlic grated
• 2 tbsp butter
• 2 tbsp soy sauce

For the red chili ranch dip…

• 2 Fresno peppers minced
• 1/2 tsp olive oil
• 2 cloves garlic grated
• 1/2 cup mayonaise
• 1/2 cup plain greek yogurt
• 1/2 cup sour cream
• 1/4 cup parsley chopped
• 1 tbsp chives chopped
• 1 tsp white vinegar
• 1/4 tsp paprika
• 1/3 cup buttermilk
• salt and pepper

For the cucumber salad…

• 1 english cucumbers
• 1 shallot minced
• 1/3 cup white wine vinegar
• 2 tbsp honey
• salt and pepper to taste

Instructions

For the ranch dip…

• Heat olive oil in a skillet. Add fresno chilis. Cook for 1-2 minutes or until soft. Using a mortar pestle, make a paste.
• Combine all ingredients, except for pepper paste, in a food processor or blender. Puree until smooth. Spoonful by spoonful add in pepper paste until desired level of spiciness.
• The dip will keep for up to 3 days when kept cold.

For the cucumber salad…

• Cut cucumbers into long ribbons using a mandolin or a vegetable peeler.
• Mix together shallots, vinegar, and honey. Season with salt. Toss cucumbers in dressing and chill for at least 30 minutes.

For the quail legs…

• Mix 2 T. soy sauce, 3 cloves garlic, and 1 T. grapeseed oil. Marinate legs for 30 minutes. While the legs marinate, heat the smoker to 225 degrees.
• Remove the legs from the marinade. Smoke for 12-18 minutes, turning once.
• While the legs smoke, mix together the ingredients for the honey glaze in a small saucepan. Bring to a boil. Reduce heat and simmer for 2-3 minutes.
• Heat oil for frying to 350 degrees.
• In a separate bowl, mix together egg, potato starch and soda water. Dip legs in batter. Let excess batter drip off, and wings stand for 5 minutes.
• Fry legs for 1-3 minutes until golden brown. Toss in glaze. Serve with red chili dip and cucumber salard.

Course: Appetizer, Main Course

Cuisine: American, Asian

Keyword: Make Ahead, Tailgate

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @bewildeats on Instagram and hashtag it #bewildeats.