Sweet and Spicy Smoked Quail

Hey everyone! Ready to turn up the heat and sweet at your next family BBQ? Let’s get the smoker fired up for some incredible Sweet and Spicy Smoked Quail. This recipe isn’t just about throwing some quail on the fire; it’s a full-on flavor explosion that’ll have everyone talking.

We’re talking a beautiful balance of smoky, spicy, and sweet that makes these quail nothing short of addictive. With a rub that packs a punch and a glaze that’s the perfect mix of honey’s sweetness and the bold kick of Frank’s Red Hot, these birds are going to fly off the plate!

You’ll start with a dry rub that sets the stage—smoked paprika, garlic, and a hint of Old Bay to bring in that something extra. Smoke them over fruity apple wood chips to infuse just the right amount of sweetness into every bite. And when they come out, get ready to slather them in a sauce that’s so good you might just forget about the napkins.

So, fire up that smoker, and let’s whip up a batch of these sweet and spicy delights that are guaranteed to steal the show!

Sweet and Spicy Smoked Quail

This Sweet and Spicy Smoked Quail recipe is sure to be a hit at your next family gathering!
Prep Time45 minutes
Cook Time1 hour
Total Time1 hour 45 minutes
Course: Appetizer, Dinner
Cuisine: American
Keyword: Quail, Smoked, Spicy, Sweet, wings
Servings: 4
Author: Sophie May


  • fruity wood chips I used apple


Dry Ingredients

  • 10 quail
  • 1 T baking powder
  • 1 T black pepper
  • 1 T smoked paprika
  • 1 T garlic powder
  • 1 T onion powder
  • 2 tsp Old Bay

Sauce Ingredients

  • 4 T salted butter
  • 4 T Frank's Red Hot
  • 4 T local honey
  • 2 tsp Old Bay


  • Preheat smoker to 225℉ for 30-45 minutes.

Prepare Quail

  • Pat quail dry. The drier you get it, the better texture you will have.
  • Combine all the dry seasoning ingredients in a bowl.
  • Once fully mixed, coat each quail extremely well in the seasoning. There should be a bunch of seasoning so don't skimp out!

Prepare Smoker for Quail

  • Fill bowl to water line with water and place on the bottom rack. This will keep your quail nice and moist and tender.
  • Insert fruity wood chips.
  • Place quail on the different racks. There is no need to overcrowd them. There is plenty of space.
  • Cook for 1hr or the internal temp reaches 165℉


  • While the quail is smoking, prepare your sauce by melting the butter in a small saucepan over medium heat.
  • Mix in the remaining ingredients, and stir until fully combined!

Prepare the wings

  • In a bowl, toss the smoked wings with the sauce! The sauce is the best part, so lather those bad boys up! Enjoy!

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