BAKED HOT HONEY CHICKEN

This Baked Hot Honey Chicken is juicy, crispy, and coated in a sticky-sweet glaze with just the right kick of heat. Oven-baked until golden and brushed with a homemade hot honey sauce, it’s a no-fry, no-fuss way to enjoy bold Southern-inspired flavor with a healthy twist. Perfect for weeknight dinners, game days, or when you’re craving spicy-sweet comfort food!

The first time I made Baked Hot Honey Chicken, I was trying to recreate that crispy, spicy takeout chicken—but without the mess of deep frying. My husband took a bite, eyes widened, and he went straight back for seconds before even sitting down. My daughter, who’s a little cautious about spice, dipped hers in ranch and said, “It’s sweet but sneaky!” Now it’s a go-to dinner in our house whenever we want something exciting but easy.

Why You’ll Love Baked Hot Honey Chicken

• Crispy Without Frying – baked to golden perfection

• Bold Flavor – spicy, sweet, and garlicky glaze

• Easy & Healthier than traditional fried chicken

• Perfect for Family Dinners or Parties

Ingredients Notes For Baked Hot Honey Chicken

• Chicken Thighs or Drumsticks: Bone-in, skin-on for max flavor and juiciness

• Buttermilk: Tenderizes and adds flavor (or use milk + vinegar)

• Flour + Cornstarch: For a super crispy coating

• Spices: Paprika, garlic powder, onion powder, salt, pepper for a flavorful crust

• Hot Honey Sauce: Honey, hot sauce, butter, red pepper flakes, and a splash of vinegar for tang

Recipe Steps

1. Marinate Chicken: Soak chicken in buttermilk and seasonings for at least 1 hour, or overnight for best flavor.

2. Preheat Oven: Set to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.

3. Dredge Chicken: In a shallow dish, mix flour, cornstarch, and spices. Remove chicken from buttermilk, dredge in the flour mixture, and shake off excess.

4. Bake Until Crispy: Place chicken on the wire rack and bake for 35–45 minutes, turning once, until golden brown and cooked through (internal temp should be 165°F).

5. Make Hot Honey Sauce: In a small saucepan, melt butter. Stir in honey, hot sauce, red pepper flakes, and a splash of apple cider vinegar. Simmer for 2–3 minutes.

6. Glaze & Serve: Brush hot honey over the baked chicken just before serving, or serve it on the side for dipping.

Storage Options

• Refrigerator: Store in an airtight container for up to 4 days

• Reheat: Warm in oven or air fryer to re-crisp

• Freezer: Freeze without glaze for up to 2 months; thaw and reheat before brushing with sauce

Variations & Substitutions

• Make It Extra Spicy: Add cayenne to the flour mix or more hot sauce to the glaze

• Use Chicken Breasts or Tenders: Just reduce the bake time

• Air Fry Option: Cook at 400°F for 18–20 minutes, flipping halfway

Frequently Asked Questions

Can I use store-bought hot honey? Yes! But making your own lets you control the heat and flavor.

What’s the best hot sauce to use? Frank’s, Crystal, or your favorite cayenne-style sauce works great.

Is it super spicy? It’s a balanced sweet-heat—adjust the spice level to your liking!

This Baked Hot Honey Chicken is crispy, sticky, sweet, and spicy—all the flavor of fried chicken, made easier and lighter in the oven. 🍯🔥🍗

BAKED HOT HONEY CHICKEN

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Course: Main Course

Kitchen: American, Southern-Inspired

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Ingredients

 

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• ▢ For the Chicken:
• ▢ 2 lbs boneless skinless chicken thighs or breasts (cut into strips or left whole)
• ▢ 1 cup 0.5 lbs buttermilk (or milk + 1 tbsp vinegar/lemon juice)
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon smoked paprika
• ▢ ½ teaspoon black pepper
• ▢ 1 ½ cups 0.75 lbs panko or regular breadcrumbs
• ▢ ½ cup 0.25 lbs grated Parmesan cheese (optional, for extra crispiness)
• ▢ Cooking spray or olive oil for baking
• ▢ For the Hot Honey Glaze:
• ▢ ½ cup 0.25 lbs honey
• ▢ 2 tablespoons hot sauce adjust to taste
• ▢ **1 tablespoon butter
• ▢ ½ teaspoon red pepper flakes optional for extra heat
• ▢ 1 teaspoon apple cider vinegar for a little tang

Instructions

• Marinate the Chicken:
• In a large bowl or zip-top bag, combine chicken, buttermilk, salt, garlic powder, paprika, and black pepper.
• Mix well and refrigerate for at least 30 minutes, or up to overnight for max flavor and tenderness.
• Bread the Chicken:
• Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
• In a shallow bowl, combine breadcrumbs and Parmesan cheese (if using).
• Remove chicken from marinade, letting excess drip off, and coat in breadcrumb mixture.
• Place on baking sheet and spray generously with cooking spray or brush lightly with oil.
• Bake:
• Bake for 20–25 minutes, flipping halfway through, until golden brown and internal temp reaches 165°F (75°C).
• Make the Hot Honey:
• While the chicken bakes, combine honey, hot sauce, butter, red pepper flakes, and vinegar in a small saucepan.
• Warm over medium heat, stirring until butter melts and everything blends. Don’t boil—just warm through.
• Finish & Serve:
• Once the chicken is out of the oven, drizzle hot honey over the top or toss the pieces in a bowl with the glaze.
• Serve warm with extra hot honey on the side for dipping.