Remove the quails from the refrigerator a half hour before cooking to allow them to come to room temperature

*Frozen quail should be placed in the refrigerator overnight to thaw.

Preheat your oven to 425 degrees with the oven rack positioned on the second-highest level.

Pat the quail dry with a paper towel, removing any excess moisture

In a small bowl, combine the kosher salt and black pepper.

Coat the exterior of the dry quails with the salt and pepper seasoning blend.

*Make sure the skin is as dry as possible. This will help it crisp during the cooking process.

Place the quails on a foil-lined baking sheet with a wire rack. If you do not have a wire rack, you can just place it on a baking sheet. The wire racks help the air circulate around the bird for a more even cook.

Slice one lemon into quarters.

Chop your rosemary into about two-inch sprigs.

Place the quartered lemon and a sprig of rosemary into each cavity of the quails.

Wrap the ends of the drumsticks together with a small piece of aluminum foil. You can also tie them together with kitchen twine. I find this easier; it also helps keep the skin from shrinking around the leg.

Leave the birds out until the oven is heated to 425 degrees. Preferably in a well-ventilated area to help dry out the skin and the salt to penetrate the skin.

When the oven is heated, place the quail on the second from the top rack and cook for 15 minutes.

While the quail is cooking, heat a sauce pot over medium heat.

Add the butter, white wine, apple cider vinegar, and honey to the saucepan.

Heat over medium heat until the butter has melted and it begins to come to a light boil.

Then simmer for an additional 5 minutes until it shrinks by about half.

Set aside the sauce.

After 15 minutes, brush the quail with the wine sauce. You can pour any remaining over the top of each bird.

Then return to the oven for an additional 10-15 minutes or until it has reached an internal temperature of 165degrees.

Once an internal temperature of 165 degrees is reached, remove from the oven.

Allow to rest for 5— 10 minutes to allow the juices to redistribute throughout the rest of the bird.