There’s something wildly satisfying about that sweet-heat combo that hits you right in: Hot Honey Chicken Recipe. It’s the kind of dish that feels like a weekend indulgence but is surprisingly easy to whip up on a random Wednesday night. Crispy on the outside, juicy inside, and drizzled with a sticky-spicy glaze that keeps your fork returning for more. It’s not just a trend. It’s a staple you’ll crave again and again. And if you’re anything like us, you’re already thinking of pairing it with creamy sides like our Mashed Potato Cups or Pot Roast with Mashed Potatoes for the complete comfort food experience.
What makes this hot honey magic work? It’s all about the balance. The chicken gets coated in a crispy, golden crust, either baked or fried, depending on your mood and then comes the warm drizzle of honey infused with chili flakes or hot sauce. The result? It has a sticky-sweet finish with just the proper burn. And because we like to keep things flexible here at Oooh Delish!, you can easily turn this into sliders, serve it over waffles, or toss it into a bowl with slaw and rice. Oh, and if you’re watching your macros or want to compare cuts, here’s a handy guide to chicken calories that’ll help you portion wisely.
This recipe lives in the same flavor-forward world as our Sriracha Meatballs. It’s bold and punchy and brings that heat in a not-too-serious way. Whether you’re spicing things up for date night or meal-prepping for the week ahead, this kind of chicken does the heavy lifting. And honestly, once you’ve made your hot honey, there’s no going back. Ready to get messy in the best way possible?
Hot Honey Chicken Recipe
Equipment
- Mixing bowls
- Whisk
- Baking sheet or frying pan
- Saucepan (for hot honey)
- Wire rack (optional for crisping)
- Tongs or spatula
Ingredients
- For the Chicken:
- 1.5 lb boneless skinless chicken thighs (or breasts), cut into pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper adjust to heat level
- Cooking oil for frying or spraying
- For the Hot Honey Sauce:
- 1/3 cup honey
- 2 tbsp hot sauce like Frank’s or Sriracha
- 1/2 tsp red pepper flakes
- 1 tbsp butter
- 1 tsp apple cider vinegar optional, for tang
Instructions
1- Marinate Chicken: In a bowl, mix chicken pieces with buttermilk. Let sit for at least 15 minutes (or up to overnight in the fridge).
2- Coat Chicken: In another bowl, combine flour, paprika, garlic powder, salt, pepper, and cayenne. Dredge each chicken piece in the flour mix, pressing to coat well.
3- Cook Chicken:
- To fry: Heat 1/2 inch oil in a skillet over medium heat. Fry chicken 3–4 minutes per side, until golden and internal temp hits 165°F.
- To Bake: Place on a baking sheet sprayed with oil. Bake at 425°F for 20–22 minutes, flipping halfway.
4- Make Hot Honey Sauce: In a saucepan, warm honey, hot sauce, red pepper flakes, butter, and vinegar over low heat. Stir until combined; don't boil.
5- Coat & Serve: Drizzle or brush hot honey over cooked chicken. Let rest 5 minutes to let the sauce cling. Serve warm with sides like Mashed Potato Cups or Green Juice Detox for balance.
Notes
🔢 Nutrition (Per Serving)
Calories: ~450 kcal(See calories in chicken for specific cut details.)
📝 Recipe Notes
This recipe works beautifully for meal prep, just keep the sauce separate and reheat chicken in an oven or air fryer to keep it crispy. The hot honey stores well in a jar in the fridge for up to a week.
Share Your Twist on This Hot Honey Chicken!
Went full Nashville-style? Swapped the honey for maple syrup? Maybe air-fried instead of deep-frying, or turned it into a spicy waffle sandwich? We’re dying to know.
📸 Tag us on Instagram or Facebook using #OoohDelishTwist so we can see your heat-filled creations. Seriously, we’ll be reposting the best ones!
💌 Got a killer combo? Shoot it over to contact@ooohdelish.com. If we test and fall in love with it, we’ll post it with a shoutout to you as the credited kitchen genius.
Let’s keep the sweet heat rolling!
FAQs: Hot Honey Chicken Recipe
Can I make this recipe in the air fryer?
Yes! Spray the coated chicken generously and cook at 400°F for about 12–14 minutes, flipping halfway for even crisping.
Can I use chicken breasts instead of thighs?
Totally. Just slice them thinner or into strips so they cook evenly; and check they hit 165°F inside before serving.
What’s the best hot sauce to use?
Frank’s RedHot is a classic, but if you love bold flavor, try Sriracha or even chili crisp for a twist!
How do I store leftovers?
Keep in an airtight container in the fridge up to 3 days. Reheat in the oven or air fryer to keep the coating crispy.
Can I make it less spicy?
Of course—use less hot sauce and skip the red pepper flakes. The honey still makes it flavorful without the burn.
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