Honey Glazed Spatchcock Quail

Air-fried until perfectly crisp, these quails are coated in a tangy-sweet honey vinegar glaze and served over fresh greens for an easy, elegant dinner.

Why You'll Love Honey Glazed Spatchcock Quail

The honey caramelizes in the pan before the vinegar goes in to make the glaze, and the quail air-fries at 450°F in two quick rounds, getting brushed with glaze each time so the skin lacquers and crisps.

Tips and Tricks

• Stir the glaze constantly to avoid burning the honey.
• If using a convection oven, use the broiler in the final minute to finish the skin.
• Let the glaze cool slightly for a thicker brushable consistency.

Variations

• Swap vinegar for balsamic or sherry for deeper flavor.
• Add chili flakes or Calabrian chili paste to the glaze for heat.
• Grill the quail instead of air frying for a smoky finish.

Substitutions

• Use Cornish hen or chicken thighs if you can't find quail (adjust cook time).
• Maple syrup can stand in for honey.
• Apple cider vinegar works in place of white vinegar.

Best served with

• Roasted potatoes or parsnips
• Garlic-sauteed broccolini
• Toasted sourdough
• A glass of chilled rosé or dry white wine

How to Store Leftovers

• Store cooled quail in an airtight container in the fridge for up to 2 days. Reheat in a 350°F oven or air fryer for 5-7 minutes until warmed and crisp.

Common Questions

Honey Glazed Spatchcock Quail

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Air-fried until perfectly crisp, these quails are coated in a tangy-sweet honey vinegar glaze and served over fresh greens for an easy, elegant dinner.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2

Course: Main Course

Cuisine: Italian, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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• ½ cup honey
• ¼ cup vinegar
• 2 quail
• Salt to taste
• Greens to serve

Equipment

• Air Fryer
• Tongs
• Basting brush
• Small saucepan

Method

 

Honey Glaze

1. In a small saucepan over medium heat, warm the honey, stirring frequently. Watch carefully to prevent burning.
2. Once lightly caramelized, add the vinegar and reduce by ⅓, stirring until slightly thickened.

Quail

1. Preheat air fryer to 450°F.
2. Season quail with salt and cook for 5 minutes skin-side up.
3. Remove and generously brush with the honey glaze.
4. Return to the fryer for 2 minutes, brush again, and finish cooking until the skin is crisp and lacquered.

To Serve

1. Plate over greens, drizzle with remaining glaze, and serve immediately.

Notes

Storage: best served right away while the glaze is glossy and the skin is crisp. Leftover quail keeps in the fridge for a day or two, reheat in the air fryer or oven to bring the skin back, the microwave will make it soggy.

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