Hot Honey Glazed Chicken
Hot Honey Glazed Chicken
Hot honey glazed chicken is the easiest way to put a sticky, sweet-and-spicy chicken dinner on the table, and the glaze comes together from one bottle of hot honey, a splash of vinegar, and a little butter and garlic. The trick is to roast the chicken until the skin is crisp, then toss it in the warm glaze and give it a minute under the broiler so the honey sets into a lacquer instead of a puddle. This version uses real chile-infused hot honey for the heat and a spoonful of raw wildflower honey to round it out, both live and in stock. It serves four and takes about 45 minutes start to finish.
The honeys that make this work
Hidden Hollow Hot Honey
This hot honey is made in house with pure local honey and fresh ghost peppers, hand-packed for natural sweetness up front and a subtle ghost-pepper heat on the finish. The maker recommends it for drizzling over chicken and wings, which makes it a natural base for this glaze. Start with the amount below and add more at the end to taste, since the heat builds.
Week's Hawt Honey
If you want a different heat level, this raw, chile-infused hot honey from Weeks Honey Farm is made with just two ingredients, raw Southern honey and chiles, and comes in Hawt for an everyday kick or Xtra Hawt for a bigger burn. The maker specifically suggests whisking it into a glaze with soy sauce for sticky wings, which is exactly the technique used here. Use it in place of, or alongside, the Hidden Hollow hot honey.
Georgia Wildflower Honey
A spoonful of raw wildflower honey balances the heat and helps the glaze cling. It is bold, complex, and floral, and Weeks lists glazes among its best uses. It keeps the sauce from being all spice, giving it a rounder honey flavor underneath the chile.
Ingredients
- 8 bone-in, skin-on chicken thighs (about 2.5 lbs)
- 1 tablespoon neutral oil
- Salt and freshly ground black pepper
- 1/3 cup hot honey (Hidden Hollow Hot Honey or Week's Hawt Honey)
- 2 tablespoons raw wildflower honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce or tamari
- 3 tablespoons butter
- 3 cloves garlic, minced
- Optional: fresh thyme leaves and flaky salt, to finish
Instructions
- Heat the oven to 425°F. Pat the chicken thighs very dry, then season all over with salt and pepper. Dry skin is what crisps, so do not skip this step.
- Set the thighs skin-side up on a foil-lined, lightly oiled sheet pan, leaving space between them. Roast for 30 to 35 minutes, until the skin is golden and the internal temperature reaches 175°F.
- While the chicken roasts, make the glaze. Melt the butter in a small saucepan over medium heat, add the garlic, and cook for about 1 minute until fragrant. Whisk in the hot honey, wildflower honey, apple cider vinegar, and soy sauce, then simmer for 3 to 4 minutes until slightly thickened. Taste and add more hot honey if you want more heat.
- When the chicken is cooked, brush a generous layer of the warm glaze over each thigh. Switch the oven to broil and return the pan to the top rack for 2 to 3 minutes, watching closely, until the glaze bubbles and darkens into a sticky lacquer.
- Let the chicken rest for 5 minutes. Drizzle with the remaining glaze and an extra thread of hot honey, then finish with fresh thyme and flaky salt if using. Serve warm.
Tips and variations
For a lighter version, use boneless skinless thighs or chicken breasts and reduce the roasting time, glazing as soon as they reach 165°F. The same glaze works on chicken wings: toss roasted wings in the warm sauce, then broil briefly. If the heat is too much for the table, lean on the wildflower honey and use less hot honey, or set a bottle of hot honey on the table so guests can add their own. Leftover glaze keeps in the fridge for a few days and is good on roasted vegetables or cornbread.
Frequently asked questions
What is hot honey and how do you make a glaze with it?
Hot honey is honey infused with chile peppers, sweet up front with heat on the finish. To make a glaze, gently warm the hot honey with butter, garlic, a little vinegar, and soy sauce until it thickens slightly, then brush it onto cooked chicken and broil briefly so it sets. Weeks Honey Farm specifically recommends whisking its hot honey into a glaze with soy sauce for sticky results.
How spicy is hot honey glazed chicken?
It is moderately spicy and easy to adjust. Hidden Hollow Hot Honey has a subtle ghost-pepper heat that builds, and Week's Hawt Honey comes in Hawt and Xtra Hawt levels. For a milder dish, use less hot honey and more raw wildflower honey; for more fire, add extra hot honey to the glaze at the end or drizzle more over the finished chicken.
Can I use this glaze on chicken wings instead?
Yes. The glaze is essentially a wing sauce, and both honeys are recommended by their makers for wings. Roast or fry the wings until crisp, toss them in the warm glaze, and broil for a minute or two so the honey sets into a sticky coat. Serve right away with extra hot honey on the side.
What should I serve with hot honey chicken?
It pairs well with cooling, starchy, or fresh sides that balance the heat: cornbread, roasted potatoes, rice, or a crisp slaw. A simple green salad or quick-pickled cucumbers also cut the richness. Any leftover glaze is good drizzled over roasted vegetables served alongside.
How do I store and reheat leftovers?
Refrigerate leftover chicken in an airtight container for up to 3 days. Reheat in a 350°F oven until warmed through to keep the skin from going soft, and add a fresh drizzle of hot honey just before serving since the glaze mellows in the fridge. Store any extra glaze separately and warm it gently before using.
Related
Shop the collections: Honey and Honey, Syrup, Jams & Jellies.
More guides: The Best Hot Sauces for Chicken Wings and The Best Raw Honey for Tea and Baking.