This is the ultimate Hot Honey Chicken recipe you’ve been searching for. It delivers incredibly crispy, juicy chicken bites without any deep-frying. The real star is the homemade hot honey sauce—a perfectly balanced, utterly addictive blend of sweet heat that clings to every crunchy piece. Prepare for this to become your new favorite weeknight dinner.
Forget the mess and extra calories of frying. We achieve that satisfying crunch right in the oven. This recipe is designed for busy home cooks who crave bold, restaurant-quality flavors without the fuss.
Why This Hot Honey Chicken Recipe is a Must-Try
We’ve all had chicken that promises a lot but falls short. This recipe is different. It’s a game-changer because it focuses on a simple, oven-baked method that guarantees crispiness every single time. The sauce isn’t just an afterthought; it’s a vibrant, multi-layered glaze that hits all the right notes: sweet, spicy, tangy, and rich.
This is more than just a recipe; it’s a reliable technique you’ll use again and again. It’s perfect for a quick dinner, a crowd-pleasing appetizer, or even as a meal prep component for salads and wraps throughout the week.
The Simple Ingredients You’ll Need
We’ll break this down into two parts: the chicken and its crispy coating, and the unforgettable hot honey sauce. You likely have most of these ingredients in your pantry already.
For the Crispy Baked Chicken:
- Chicken: Boneless, skinless chicken thighs or breasts work perfectly. Thighs stay a bit juicier, but both are delicious.
- Cornstarch: This is the non-negotiable secret to a truly crispy baked coating.
- Seasonings: A simple but powerful blend of smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Avocado Oil: Or another neutral oil with a high smoke point.
For the Hot Honey Sauce:
- Honey: The sweet backbone of our sauce.
- Hot Sauce: A cayenne-based sauce like Frank’s RedHot is classic, but Sriracha also works well.
- Butter: Adds richness and a silky smooth texture.
- Apple Cider Vinegar: Provides a tangy kick to cut through the richness and sweetness.
- Garlic: Freshly minced garlic is always best.
Step-by-Step: How to Make Hot Honey Chicken
Making this dish is incredibly straightforward. Just follow these simple steps for a perfect result.
- Prep the Chicken: Preheat your oven to 425°F (220°C). Cut the chicken into uniform 1-inch cubes. Pat them thoroughly dry with paper towels—this is crucial for getting a crispy exterior!
- Coat the Chicken: In a large bowl, whisk together the cornstarch, smoked paprika, garlic powder, onion powder, salt, and pepper. Add the chicken pieces and toss until every piece is evenly coated. Drizzle with avocado oil and toss again.
- Bake to Crispy Perfection: Arrange the chicken in a single layer on a parchment-lined baking sheet. Make sure not to overcrowd the pan. Bake for 20-25 minutes, flipping the pieces halfway through, until they are golden brown, crispy, and cooked through.
- Simmer the Sauce: While the chicken bakes, combine the honey, hot sauce, butter, apple cider vinegar, and minced garlic in a small saucepan over medium heat. Bring to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until the sauce has thickened slightly.
- Combine and Serve: Once the chicken is done, let it cool for just a minute. Transfer the crispy chicken to a large bowl, pour the warm hot honey sauce over the top, and toss gently to coat every piece. Serve immediately while it’s hot and crispy.
Pro Tips for the Crispiest, Juiciest Chicken
Want to take your Hot Honey Chicken to the next level? Follow these expert tips.
- Don’t Skip the Cornstarch: It’s the key ingredient for creating a light, crispy crust that mimics the texture of fried chicken.
- Pat It Dry: Moisture is the enemy of crispy. Use paper towels to get the chicken pieces as dry as possible before coating them.
- High Heat is Your Friend: A hot oven at 425°F (220°C) is essential for quickly cooking the chicken and crisping up the coating without drying it out.
- Don’t Drown the Chicken: Toss the cooked chicken with the sauce right before serving. If it sits for too long, the coating will soften.
What to Serve with Hot Honey Chicken
This versatile dish pairs beautifully with a variety of sides. For a comforting meal, serve it over fluffy white rice to soak up the extra sauce. It’s also fantastic with a side of crispy roasted fingerling potatoes or a heaping scoop of creamy mac and cheese.
For a lighter option, pair it with steamed green beans, roasted broccoli, or a simple side salad. It also goes wonderfully with our creamy honey butter skillet corn, which complements the sweet notes in the chicken.
Variations and Customizations
One of the best things about this recipe is how easy it is to adapt. If you love the flavor profile but want to try something new, consider making honey butter chicken bites for a non-spicy version. For a similar but tangier flavor, check out our popular sweet chili chicken recipe.
Adjusting the Spice Level
You have complete control over the heat. For a fiery kick, add a pinch of cayenne pepper or an extra splash of hot sauce. If you prefer it milder, simply reduce the amount of hot sauce by half. You can always serve extra hot sauce on the side for those who like it extra spicy.
Storing and Reheating Leftovers
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. The coating will soften upon refrigeration. For the best results when reheating, use an air fryer or a conventional oven. Heat at 375°F (190°C) for 5-7 minutes, or until warmed through and the exterior has regained some of its crispiness. Microwaving is not recommended as it will make the coating soggy.
Frequently Asked Questions
Yes! To make it in the air fryer, cook the seasoned chicken pieces at 400°F (200°C) for 15-20 minutes, flipping halfway through, until golden and crispy. Toss with the prepared sauce immediately after cooking.
To make it spicier, add an extra teaspoon of hot sauce or a pinch of cayenne pepper to the sauce mixture. For a milder sauce, reduce the hot sauce by half or use a less intense brand.
The three keys to crispy baked chicken are: 1) Pat the chicken completely dry with paper towels before seasoning. 2) Use a cornstarch coating, which draws out moisture and creates a crisp crust. 3) Bake at a high temperature of 425°F (220°C).
If you don’t have a cayenne-based hot sauce like Frank’s RedHot, you can use sriracha for a different kind of heat or even a tablespoon of gochujang for a Korean-inspired twist. You can also use sweet chili sauce for a much milder version.
Boneless, skinless chicken thighs are excellent because they stay very juicy. However, boneless, skinless chicken breasts also work well. Just be sure to cut them into uniform 1-inch pieces to ensure they cook evenly.
Craving More Amazing Recipes?
We hope you love this crispy baked Hot Honey Chicken as much as we do! It’s a testament to how simple ingredients and smart techniques can create something truly special. If you make this recipe, we’d love to hear about it! Leave a comment below or share a picture of your creation and tag us on Pinterest. Your feedback helps our community of home cooks grow!
Hot Honey Chicken Recipe
Hot Honey Chicken (Crispy, Baked & Unforgettable)
Ingredients
Equipment
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Cut the chicken into uniform 1-inch cubes. Pat them completely dry with paper towels to ensure they get crispy.
- In a large bowl, whisk together the cornstarch, smoked paprika, garlic powder, onion powder, salt, and pepper. Add the dry chicken pieces and toss until every piece is fully coated. Drizzle with avocado oil and toss again to combine.
- Arrange the chicken in a single layer on the prepared baking sheet. Bake for 20-25 minutes, flipping once halfway through, until golden brown, crispy, and cooked through.
- While the chicken is baking, combine the honey, hot sauce, butter, apple cider vinegar, and minced garlic in a small saucepan over medium heat. Bring to a low simmer and cook for 3-4 minutes, stirring, until it thickens slightly.
- Remove the chicken from the oven. Let it cool for one minute before transferring it to a large bowl. Pour the warm sauce over the top and toss gently to coat. Serve immediately.
Notes
Tip 2: The sauce will thicken as it cools. If it becomes too thick, you can reheat it gently on the stove with a splash of water to loosen it up.
Tip 3: Garnish with sliced green onions or sesame seeds for extra flavor and a beautiful presentation.
