Remove the backbone from the quails and flatten. Pat dry with paper towels.

Combine the fish sauce, wine, soy sauce, garlic, ginger, pepper, five-spice powder and hoisin sauce. Add the quails and marinate overnight in the refrigerator.

Heat grill to high. Grill the quails on a well-oiled grill, skin side up, and cook until almost done. Turn the quails over and cook other side, until skin is brown and crisp. Serve with a salad or rice.