This Hot Honey Chicken recipe delivers crispy, juicy chicken coated in a sticky, spicy-sweet glaze. It’s a perfect balance of heat and honey that comes together in just 30 minutes. You’ll love how the caramelized sauce creates an irresistible, glossy finish.
Love Hot Honey Chicken? So do we! If you're into Chicken Breast Recipes or curious about Appetizer Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Hot Honey Chicken
Sweet-heat balance: Honey tempers the chili kick for a warm, tingling heat.
Versatile serving: Enjoy over rice, in tacos, or on pizza.
Divine texture: Crispy, seared chicken with a sticky, tender glaze.
Fast & easy: Ready in 30 minutes with minimal fuss.
Ingredients & Tools
- 600 g boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 2 tbsp olive oil, for cooking
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 1/4 cup all-purpose flour
- 1/3 cup honey
- 2 tbsp hot sauce (like Frank’s RedHot or Sriracha)
- 1 tbsp apple cider vinegar
- 1 tsp crushed red pepper flakes
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 tbsp fresh parsley, chopped (for garnish)
Tools: A large skillet (non-stick or cast-iron works great), a small saucepan, a set of measuring spoons and cups, and a pair of tongs.
Notes: Use good-quality raw honey for more complex flavor. Don’t be shy with the hot sauce—it’s the backbone of the spice.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 16 g |
| Carbs: | 35 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Chicken cut matters. I highly recommend using chicken thighs for this recipe. They have more fat, which means they stay incredibly juicy and are more forgiving if you accidentally overcook them a little. If you prefer breast, just be extra vigilant with the cooking time.
- Don’t skip the flour. That light dusting of flour is our secret weapon for achieving a beautifully crispy, golden-brown crust on the chicken. It also helps the sticky hot honey sauce cling to every single piece, ensuring maximum flavor in every bite.
- Your hot sauce is your friend. The type of hot sauce you use will influence the final flavor profile. Something like Frank’s gives a classic, vinegary tang, while Sriracha is a bit sweeter and garlicky. Choose your favorite—this recipe is very adaptable.
- Have everything measured and ready. This recipe moves quickly once you start cooking. Having your chicken seasoned and floured, and your sauce ingredients measured out, will make the process smooth and stress-free. It’s the classic “mise en place” and it really pays off here.
How to Make Hot Honey Chicken
Step 1: Prepare and Season the Chicken. Start by patting your chicken pieces completely dry with paper towels—this is crucial for getting a good sear and not steaming the chicken. Place the chicken in a medium bowl and toss it with the smoked paprika, garlic powder, onion powder, salt, and black pepper. Make sure every piece is evenly coated with the spice mixture. Then, sprinkle the flour over the chicken and toss again until each piece has a very light, even coating. You’re not going for a thick batter here, just a delicate dusting.
Step 2: Sear the Chicken to Golden Perfection. Heat the olive oil in your large skillet over medium-high heat. You’ll know the oil is ready when a flick of water sizzles. Carefully add the chicken pieces in a single layer, making sure not to overcrowd the pan—you might need to do this in two batches. Let the chicken cook undisturbed for 3-4 minutes, until a beautiful golden-brown crust forms on the bottom. Flip the pieces and cook for another 3-4 minutes until cooked through and crispy on all sides. The internal temperature should reach 74°C. Remove the chicken from the skillet and set it aside on a plate.
Step 3: Create the Incredible Hot Honey Sauce. In your small saucepan, combine the honey, hot sauce, apple cider vinegar, crushed red pepper flakes, and minced garlic. Whisk it all together and bring it to a gentle simmer over medium heat. Let it bubble for about 2-3 minutes, stirring occasionally. You’ll notice the sauce will thicken slightly and become wonderfully fragrant. The vinegar will mellow out and the flavors will meld together beautifully. Remove the saucepan from the heat and whisk in the butter until it’s fully melted and incorporated. This adds a lovely richness and helps create a glossy, luscious sauce.
Step 4: Bring It All Together. Return the seared chicken to the large skillet (you can turn the heat off under it). Pour the glorious hot honey sauce all over the chicken. Using tongs, gently toss the chicken until every single piece is thoroughly coated in that sticky, spicy-sweet glaze. You’ll hear a faint sizzle as the hot sauce meets the warm chicken—that’s the sound of success. Let it sit for a minute in the residual heat of the pan so the sauce can really adhere to the chicken.
Step 5: Garnish and Serve Immediately. Transfer your glazed Hot Honey Chicken to a serving platter. Sprinkle the freshly chopped parsley over the top for a pop of color and a hint of freshness. This dish is best enjoyed right away while the chicken is still crispy and the sauce is warm and fluid. Dive in and experience that perfect harmony of flavors and textures.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze (without garnish) for up to 2 months.
- Reviving: Reheat in a skillet or air fryer to restore crispiness.
Serving Suggestions
Complementary Dishes
- Fluffy Jasmine Rice — The plain, slightly sticky rice is the perfect canvas to soak up every last drop of the incredible spicy honey sauce.
- A Simple Arugula Salad — The peppery bite of arugula with a light lemon vinaigrette provides a crisp, refreshing contrast to the rich, sticky chicken.
- Buttery Cornbread Muffins — The sweet, crumbly texture of cornbread is a dreamy companion that helps balance the heat from the glaze.
Drinks
- A Crisp Lager — The cold, clean bubbles of a good lager cut through the richness of the dish and cleanse the palate between spicy bites.
- Sparkling Water with Lime — For a non-alcoholic option, the effervescence and citrus zing are incredibly refreshing against the sweet heat.
- An Off-Dry Riesling — This wine has a touch of sweetness that mirrors the honey, while its high acidity balances the spice and fat perfectly.
Something Sweet
- Vanilla Bean Ice Cream — The cold, creamy vanilla is a classic and effective way to soothe your palate after enjoying the spicy chicken.
- Lemon Sorbet — Its bright, tart flavor is like a reset button for your taste buds, leaving you feeling refreshed and satisfied.
- Warm Chocolate Chip Cookies — You can’t go wrong ending the meal with the comforting, familiar taste of gooey chocolate and a glass of cold milk.
Top Mistakes to Avoid
- Overcrowding the pan. If you put too much chicken in the skillet at once, the temperature will drop dramatically. Instead of searing, the chicken will steam and release its juices, resulting in a pale, rubbery texture instead of a crispy crust. Cook in batches for the best results.
- Using high heat for the sauce. Honey burns very easily. If you cook the hot honey sauce over too high a heat, it can quickly go from golden and delicious to bitter and burnt. A gentle simmer is all you need to meld the flavors and achieve the right consistency.
- Skipping the butter at the end. That pat of butter stirred in off the heat isn’t just for show. It emulsifies the sauce, making it glossy and rich, and helps it cling to the chicken beautifully. Without it, the sauce can be a bit thin and sharp.
- Not tasting the sauce for balance. Before you toss the chicken, dip a spoon in and taste your sauce. Does it need more salt? A bit more vinegar for tang? Maybe another dash of hot sauce? This is your chance to adjust the sweet, spicy, salty, and sour elements to your personal preference.
Expert Tips
- Tip: Let the chicken rest after cooking. After you sear the chicken and before you toss it in the sauce, let it sit on the plate for a few minutes. This allows the juices to redistribute throughout the meat, ensuring every single bite is moist and tender, not dry.
- Tip: Bloom your spices. For an even deeper flavor, you can toast the crushed red pepper flakes and garlic powder in the dry pan for 30 seconds before adding the oil to cook the chicken. This quick step wakes up their essential oils and gives a more robust, toasty flavor to the entire dish.
- Tip: Make a double batch of sauce. The hot honey sauce is so good you’ll want extra. I often make a double portion and keep the leftover in a jar in the fridge. It’s amazing drizzled over pizza, roasted vegetables, grilled shrimp, or even goat cheese on crackers.
- Tip: Use an instant-read thermometer. The most reliable way to know if your chicken is perfectly cooked is to check the internal temperature. Aim for 74°C. This takes the guesswork out and guarantees you won’t end up with undercooked or overcooked chicken.
FAQs
Can I make this Hot Honey Chicken ahead of time?
You can, but it’s best enjoyed fresh. If you need to prep ahead, you can cook the chicken and make the sauce separately. Store them in airtight containers in the fridge for up to 2 days. When ready to serve, gently reheat the sauce, crisp up the chicken in a hot skillet or air fryer for a few minutes, and then toss them together. Reheating them together from cold can make the chicken soggy.
How can I adjust the spice level?
This recipe is very customizable! For a milder version, reduce or omit the red pepper flakes and use a milder hot sauce. For more fire, add an extra tablespoon of hot sauce or include a pinch of cayenne pepper to the spice rub. You’re in complete control of the heat, so tailor it to your taste buds.
Can I use an air fryer for the chicken?
Absolutely! An air fryer is a fantastic tool for this. Toss the seasoned and floured chicken with a tablespoon of oil and air fry at 200°C for about 10-12 minutes, shaking the basket halfway through, until crispy and cooked. Then, just toss with the hot honey sauce as directed. It’s a great way to get crispy chicken with less oil.
What’s a good substitute for honey?
If you need a vegan alternative or simply don’t have honey, maple syrup is your best bet. It will provide a similar sticky sweetness, though the flavor profile will be slightly different—more caramel-like and deep. Agave nectar can also work in a pinch.
Why did my sauce become grainy or separate?
This can happen if the heat is too high when you add the butter, causing the emulsion to break. To fix it, remove the sauce from the heat and whisk in a tablespoon of warm water or chicken broth. This should bring it back together into a smooth, glossy glaze. Always add butter off the direct heat to prevent this.
Hot Honey Chicken
Make crispy Hot Honey Chicken with a perfect sweet-spicy glaze in just 30 minutes. This easy recipe is a guaranteed crowd-pleaser. Get cooking now!
Ingredients
For the Ingredients
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600 g boneless, skinless chicken thighs or breasts (cut into 1-inch pieces)
-
2 tbsp olive oil (for cooking)
-
1 tsp smoked paprika
-
1 tsp garlic powder
-
0.5 tsp onion powder
-
0.5 tsp salt (plus more to taste)
-
0.25 tsp black pepper
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0.25 cup all-purpose flour
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0.33 cup honey
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2 tbsp hot sauce (like Frank's RedHot or Sriracha)
-
1 tbsp apple cider vinegar
-
1 tsp crushed red pepper flakes
-
2 cloves garlic (minced)
-
2 tbsp unsalted butter
-
1 tbsp fresh parsley (chopped, for garnish)
Instructions
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Start by patting your chicken pieces completely dry with paper towels—this is crucial for getting a good sear and not steaming the chicken. Place the chicken in a medium bowl and toss it with the smoked paprika, garlic powder, onion powder, salt, and black pepper. Make sure every piece is evenly coated with the spice mixture. Then, sprinkle the flour over the chicken and toss again until each piece has a very light, even coating. You’re not going for a thick batter here, just a delicate dusting.01
-
Heat the olive oil in your large skillet over medium-high heat. You’ll know the oil is ready when a flick of water sizzles. Carefully add the chicken pieces in a single layer, making sure not to overcrowd the pan—you might need to do this in two batches. Let the chicken cook undisturbed for 3-4 minutes, until a beautiful golden-brown crust forms on the bottom. Flip the pieces and cook for another 3-4 minutes until cooked through and crispy on all sides. The internal temperature should reach 74°C. Remove the chicken from the skillet and set it aside on a plate.02
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In your small saucepan, combine the honey, hot sauce, apple cider vinegar, crushed red pepper flakes, and minced garlic. Whisk it all together and bring it to a gentle simmer over medium heat. Let it bubble for about 2-3 minutes, stirring occasionally. You’ll notice the sauce will thicken slightly and become wonderfully fragrant. The vinegar will mellow out and the flavors will meld together beautifully. Remove the saucepan from the heat and whisk in the butter until it’s fully melted and incorporated. This adds a lovely richness and helps create a glossy, luscious sauce.03
-
Return the seared chicken to the large skillet (you can turn the heat off under it). Pour the glorious hot honey sauce all over the chicken. Using tongs, gently toss the chicken until every single piece is thoroughly coated in that sticky, spicy-sweet glaze. You’ll hear a faint sizzle as the hot sauce meets the warm chicken—that’s the sound of success. Let it sit for a minute in the residual heat of the pan so the sauce can really adhere to the chicken.04
-
Transfer your glazed Hot Honey Chicken to a serving platter. Sprinkle the freshly chopped parsley over the top for a pop of color and a hint of freshness. This dish is best enjoyed right away while the chicken is still crispy and the sauce is warm and fluid. Dive in and experience that perfect harmony of flavors and textures.05
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