Baked Hot Honey Chicken brings together succulent chicken thighs roasted to golden perfection and coated in a luscious sweet-and-spicy glaze that dances on your tongue. Juicy chicken thighs drizzled with a perfectly sweet and spicy hot honey glaze will take your taste buds on a flavorful adventure! When you bite into that crisp skin, you’ll discover the satisfying crackle that gives way to tender meat infused with layers of honeyed heat. This isn’t just any baked chicken dinner—it’s a symphony of flavor built on simple ingredients you likely already have in your pantry: honey, hot sauce, garlic powder, smoked paprika and a hint of apple cider vinegar for brightness.
Whether you’re whipping up a quick weeknight meal or impressing friends over the weekend, this recipe is your ticket to fuss-free deliciousness. Each chicken thigh nests in its own sweet-spicy bath, transforming into a sticky canvas that clings to every nook of the skin. The balance of sugar from the honey and the tangy kick from Sriracha (or your favorite hot sauce) creates a versatile glaze that pairs beautifully with sides like roasted vegetables, creamy mashed potatoes or a crisp green salad. Plus, at only 350 calories per serving, it’s a guilt-free way to enjoy that bold, comforting flavor.
If you’ve been hunting for a beginner-friendly dinner that feels gourmet without the stress, look no further. With just 10 minutes of hands-on prep, 30 minutes in the oven and a short 5-minute rest, you’ll have an impressive dish ready in under an hour. No advanced techniques required—just your oven, a saucepan and a baking dish. And when that butter melts into the hot honey mixture, your kitchen fills with enticing scents that promise something truly special. This baked hot honey chicken is proof that a handful of spices and pantry staples can transform humble chicken thighs into the star of any meal.
KEY INGREDIENTS IN BAKED HOT HONEY CHICKEN
Every great dish starts with top-notch ingredients. Here’s what you’ll need to create that sticky, sweet-and-spicy coating and perfectly roasted chicken thighs that keep you coming back for more.
- Bone-in, skin-on chicken thighs
These are the heart of the dish, offering juicy, tender meat and flavorful skin that crisps beautifully under high heat. The bones help retain moisture, ensuring every bite stays succulent.
- Honey
Natural sweetness gives the glaze its signature gloss and rich flavor. Honey also helps caramelize the chicken skin, creating those irresistible golden-brown edges.
- Hot sauce
A dash of Sriracha (or your favorite) delivers the heat. This tangy kick balances the honey’s sweetness and infuses the chicken with bold, spicy notes.
- Olive oil
Adds a smooth base for the glaze and helps distribute heat evenly in the saucepan. It also encourages crisping of the chicken skin in the oven.
- Apple cider vinegar
Provides a gentle acidity that brightens the glaze, cutting through richness and enhancing the overall flavor complexity.
- Garlic powder
Infuses savory depth and aromatic warmth without the fuss of fresh garlic. It melds seamlessly into the glaze for consistent flavor.
- Smoked paprika
Brings a subtle smokiness and vibrant red hue to the sauce. It complements the heat and adds complexity to each bite.
- Salt
Essential for seasoning the chicken and intensifying all the flavors in the glaze. It also helps draw out excess moisture for crispier skin.
- Black pepper
Offers a mild bite that rounds out the sweetness and highlights the smoky notes from the paprika.
- Butter
Swirled into the warm glaze at the end, butter creates a silky finish and enhances the overall mouthfeel, making it extra luxurious.
- Fresh parsley
Provides a burst of fresh color and a hint of herbaceous brightness when sprinkled on top just before serving.
HOW TO MAKE BAKED HOT HONEY CHICKEN
Let’s dive into the simple steps that transform ordinary chicken thighs into a mouthwatering masterpiece. With straightforward techniques and minimal fuss, you’ll have a dinner that tastes like it took hours of effort.
1. Preheat your oven to 400°F (200°C). Ensuring the oven is fully heated before baking helps the chicken skin become crispy and locks in juices.
2. In a small saucepan over low heat, combine the honey, hot sauce, olive oil, apple cider vinegar, garlic powder, smoked paprika, salt, and black pepper. Stir constantly until the honey fully melts and the mixture becomes smooth.
3. Increase the heat slightly and bring the glaze to a gentle simmer. Then reduce the heat and let it simmer for about 5 minutes, allowing the sauce to thicken slightly. Remove from heat and stir in the butter until melted and fully incorporated. Set aside.
4. Pat the chicken thighs dry with paper towels—this step is key for achieving the crispiest skin. Season both sides with a light sprinkle of salt and black pepper.
5. Place the chicken thighs in a baking dish, skin-side up. Pour about half of the hot honey mixture over each thigh, using a spoon to ensure the glaze coats every piece of skin.
6. Bake in the preheated oven for 25–30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
7. In the last 5 minutes of baking, carefully remove the dish and brush the chicken with the remaining hot honey glaze. This extra layer intensifies the flavor and creates a stunning glossy finish.
8. Return the dish to the oven and continue baking until the skin is golden brown and slightly crispy.
9. Once fully cooked, remove from the oven and allow the chicken to rest for a few minutes before serving—this helps the juices redistribute for even more tenderness.
10. Garnish with freshly chopped parsley and serve immediately.
SERVING SUGGESTIONS FOR BAKED HOT HONEY CHICKEN
When it comes time to present this jewel of a dish, pairing it with the right sides turns dinner into a celebration. From colorful vegetables to creamy sides, these suggestions will elevate your baked hot honey chicken to new heights—perfect for weeknight dinners or entertaining family and friends.
- Roasted seasonal vegetables
Toss Brussels sprouts, carrots, or sweet potatoes with olive oil, salt, pepper, and a sprinkle of smoked paprika. Roast alongside the chicken or separately until tender and lightly charred for a balanced plate.
- Creamy mashed potatoes
Whip Yukon gold potatoes with butter, a splash of milk and a pinch of garlic powder. The silky potatoes are perfect for soaking up that delicious sweet-spicy glaze.
- Crisp green salad
Combine mixed greens, sliced cucumbers, cherry tomatoes and a drizzle of your favorite vinaigrette. The fresh crunch offers a welcome contrast to the rich chicken.
- Warm buttered rice
Fluff cooked white or brown rice with a pat of butter and a handful of chopped parsley. The rice acts like a sponge, absorbing every last drop of the hot honey sauce.
HOW TO STORE BAKED HOT HONEY CHICKEN
Proper storage ensures you can enjoy leftovers that taste just as good as the day you made them. Follow these guidelines to maintain flavor, texture and freshness for up to three days in the fridge or longer in the freezer.
- Refrigeration
Allow the chicken to cool to room temperature. Place thighs in an airtight container or wrap tightly with plastic wrap. Store on a refrigerator shelf (not in the door) to keep a consistent temperature.
- Freezing
For longer storage, line a baking sheet with parchment paper and freeze the glazed chicken thighs in a single layer until firm. Transfer frozen pieces to a zip-top freezer bag, removing as much air as possible to prevent freezer burn. Label with date and consume within two months for optimal taste.
- Glass containers
Using glass storage dishes with tight-fitting lids helps prevent flavor transfer and allows you to reheat in the same container. Make sure containers are cool before covering to avoid condensation.
- Reheating
Preheat your oven to 350°F (175°C). Place refrigerated or thawed chicken in a baking dish and cover loosely with foil. Heat for 10–15 minutes or until warmed through. For extra crispiness, uncover during the last few minutes or finish under the broiler for 1–2 minutes.
CONCLUSION
Baked Hot Honey Chicken is a beginner-friendly dinner masterpiece that delivers unforgettable sweet-and-spicy flavor with minimal effort. From the moment you stir together honey, hot sauce, garlic powder, smoked paprika and butter, you’ll know you’re on track for something special. Each step, from patting the chicken dry to brushing on that glossy glaze, contributes to succulent meat and irresistibly crispy skin. This recipe stands out not only for its mouthwatering taste but also for its simplicity—10 minutes preparation, 30 minutes in the oven, a 5-minute rest, and you’re ready to enjoy a meal that feels straight out of a restaurant. Whether you’re feeding a busy family or hosting friends, this dish fits any occasion, pairing beautifully with roasted veggies, mashed potatoes, crisp salads or fluffy rice.
Feel free to print this article and save it for later—you can tuck it in your recipe binder or display it in your kitchen for quick reference. Below, you’ll find a handy FAQ section to tackle any questions that pop up while making this recipe. If you give this baked hot honey chicken a try, I’d love to hear how it turned out! Drop a comment, share your twists or ask for clarifications if you run into any challenges. Your feedback and stories inspire me, and I’m here to help you perfect every juicy, crispy bite. Happy cooking!
Baked Hot Honey Chicken
Description
Crispy-skinned chicken thighs roasted to perfection and glazed with a tantalizing blend of honey and hot sauce. Each bite offers a delightful kick, balancing sweetness and heat beautifully.
Ingredients
Instructions
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Preheat your oven to 400°F (200°C).
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In a small saucepan over low heat, combine the honey, hot sauce, olive oil, apple cider vinegar, garlic powder, smoked paprika, salt, and black pepper. Stir until well combined and the honey is fully melted and mixed.
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Increase the heat slightly and bring the mixture to a simmer, then reduce the heat and let it simmer for about 5 minutes to thicken slightly. Remove from heat and stir in the butter until melted and incorporated. Set aside.
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Pat the chicken thighs dry with paper towels. Season both sides with salt and black pepper.
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Place the chicken thighs in a baking dish, skin-side up. Pour about half of the hot honey mixture over the chicken, ensuring each thigh is well coated.
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Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
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In the last 5 minutes of baking, carefully remove the dish from the oven and brush the chicken with the remaining hot honey mixture for an extra glaze.
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Return the dish to the oven and continue baking until done. The chicken skin should be golden brown and slightly crispy.
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Once fully cooked, remove from the oven and allow the chicken to rest for a few minutes before serving.
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Garnish with freshly chopped parsley and serve.
Note
- Adjust the amount of hot sauce according to your heat preference.
- Serve with a side of roasted vegetables or mashed potatoes for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
- You can also use this recipe for chicken wings for a game-day favorite.
- To make it even crispier, finish the chicken under the broiler for a couple of minutes after baking.
