Quail drumettes, smaller and more delicate than chicken wings, are marinated in a savory-sweet mixture of honey, soy sauce, garlic, and ginger, then baked or pan-seared until golden and glazed. The result: crispy, sticky bites with a beautiful balance of sweet, salty, and aromatic flavors. Perfect for cocktail parties, tapas spreads, or a gourmet appetizer course.
In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
Add the quail drumettes, tossing to coat well.
Cover and marinate for at least 20 minutes (up to 2 hours in the fridge).
Option A – Bake:
Preheat oven to 400°F (200°C).
Arrange marinated drumettes on a parchment-lined baking sheet.
Bake for 15–18 minutes, turning halfway, until golden and slightly caramelized.
Option B – Pan-Sear:
Heat oil in a skillet over medium-high heat.
Cook drumettes in batches, turning often, until browned and sticky, about 6–8 minutes total.
While cooking, brush or spoon leftover marinade over drumettes in the last few minutes of cooking to intensify flavor.
Once cooked, sprinkle with sesame seeds, scallions, and cilantro.
Serve warm on a platter with cocktail picks — they’re finger-licking good!
Make it spicier: Add 1 tsp chili paste or sriracha to the marinade.
Sticky-sweet finish: Reduce leftover marinade in a small saucepan until syrupy, then drizzle over cooked drumettes.
Alternative proteins: This glaze works beautifully with chicken wings or duck drumettes.
Drink: A crisp Riesling, Japanese lager, or sake.
Side idea: Pair with an Asian slaw or cucumber salad for freshness.
16 servings