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Tailgate Honey Glazed Quail Legs with Red Chili Ranch
4.20 from 5 votes

Red Chili and Honey Quail Legs with Ranch Dip

Servings 4 people
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

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