Baked Hot Honey Chicken (Crispy, Sweet & Spicy)

why make this recipe

Baked Hot Honey Chicken is a fantastic dish that brings together the perfect balance of crispy, sweet, and spicy flavors. This recipe is ideal for a busy weeknight dinner or a weekend feast. The chicken is baked to golden perfection, making it healthier than fried options. Plus, with the hot honey sauce, each bite is packed with flavor that will keep you coming back for more!

how to make Baked Hot Honey Chicken

Ingredients:

• 2 lbs boneless, skinless chicken thighs (cut into 1.5-inch pieces)
• 1/2 cup cornstarch
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup honey
• 3 tbsp sriracha (or more, to taste)
• 1 tbsp apple cider vinegar
• 1 tbsp soy sauce
• 2 tbsp butter (melted)
• 2 cloves garlic (minced)

Directions:

1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Pat the chicken thighs dry with paper towels and cut them into 1.5-inch pieces.
3. In a large bowl, whisk together the cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper. Add the chicken pieces and toss to coat them evenly.
4. Drizzle the coated chicken with olive oil and toss again. Arrange the chicken in a single layer on the prepared baking sheet, ensuring the pieces do not touch.
5. Bake for 20-25 minutes, flipping halfway through, until the chicken is golden brown, crispy, and cooked through (the internal temperature should reach 165°F or 74°C).
6. While the chicken bakes, make the hot honey sauce. In a small saucepan over medium heat, combine honey, sriracha, apple cider vinegar, soy sauce, melted butter, and minced garlic.
7. Bring the sauce to a simmer and cook for 2-3 minutes, stirring until it thickens slightly. Remove from heat.
8. Transfer the hot, crispy chicken to a large bowl. Pour the warm sauce over the chicken and toss gently to coat each piece.
9. Serve immediately, garnished with sliced green onions or sesame seeds if desired.

how to serve Baked Hot Honey Chicken

This dish is perfect on its own or served with rice or noodles. It also pairs well with a side salad or steamed vegetables. For a fun twist, use it as a filling for wraps or sandwiches!

how to store Baked Hot Honey Chicken

Store any leftover chicken in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. Reheat in the oven or microwave until heated through.

tips to make Baked Hot Honey Chicken

• Make sure to dry the chicken well before coating to achieve a crispier texture.
• Feel free to adjust the amount of sriracha in the sauce based on your preferred spice level.
• For extra flavor, marinate the chicken in the seasoning mix for a couple of hours before baking.

variation

You can substitute chicken thighs with chicken breasts if you prefer a leaner option. Additionally, try adding different spices or herbs to the coating for a unique flavor twist.

FAQs

1. Can I use frozen chicken for this recipe?
Yes, but it’s best to thaw the chicken first for even cooking.

2. What if I don’t have cornstarch?
You can use flour instead of cornstarch, though the texture might be slightly different.

3. Is there a way to make this dish spicier?
Absolutely! You can increase the amount of sriracha or add crushed red pepper flakes to the sauce for more heat.

Baked Hot Honey Chicken

Baked Hot Honey Chicken is a delicious balance of crispy, sweet, and spicy flavors, perfect for weeknight dinners or weekend feasts.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

  

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Chicken and Coating

• 2 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
• 1/2 cup cornstarch
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Hot Honey Sauce

• 1/2 cup honey
• 3 tbsp sriracha (or more, to taste)
• 1 tbsp apple cider vinegar
• 1 tbsp soy sauce
• 2 tbsp butter, melted
• 2 cloves garlic, minced

Method

 

Preparation

1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Pat the chicken thighs dry with paper towels and cut them into 1.5-inch pieces.
3. In a large bowl, whisk together the cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper. Add the chicken pieces and toss to coat them evenly.
4. Drizzle the coated chicken with olive oil and toss again. Arrange the chicken in a single layer on the prepared baking sheet, ensuring the pieces do not touch.

Cooking

1. Bake for 20-25 minutes, flipping halfway through, until the chicken is golden brown, crispy, and cooked through (the internal temperature should reach 165°F or 74°C).
2. While the chicken bakes, make the hot honey sauce. In a small saucepan over medium heat, combine honey, sriracha, apple cider vinegar, soy sauce, melted butter, and minced garlic.
3. Bring the sauce to a simmer and cook for 2-3 minutes, stirring until it thickens slightly. Remove from heat.
4. Transfer the hot, crispy chicken to a large bowl. Pour the warm sauce over the chicken and toss gently to coat each piece.
5. Serve immediately, garnished with sliced green onions or sesame seeds if desired.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gSodium: 600mgFiber: 1gSugar: 18g

Notes

Make sure to dry the chicken well before coating to achieve a crispier texture. Adjust the amount of sriracha in the sauce based on your preferred spice level. For extra flavor, marinate the chicken in the seasoning mix for a couple of hours before baking.

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