Spicy Hot Honey Butter Chicken

Most ‘hot honey’ recipes are just sweet syrup with a pinch of pepper. Not this one. This is Spicy Hot Honey Chicken for people who actually want to feel the heat. We pan-sear the chicken until the skin is shatteringly crisp, then drown it in a bubbling glaze made with honey, butter, and a heavy hand of cayenne and hot sauce. The butter mellows the burn just enough so you can keep eating, but trust me, your lips will be tingling! This is a family favorite.

What is a hot honey sauce? And why this is better.

Hot Honey is exactly what it sounds like. Honey infused with chili peppers to create a “swicy” (sweet and spicy) condiment. But here is the problem with most recipes, honey, on its own, is just a thin syrup. It runs right off the meat and pools sadly at the bottom of the pan.

To fix this, I use a technique called emulsification. By whisking in cold butter near the end of cooking, we transform that runny syrup into a thick, glossy glaze. This is the GAME CHANGER. It forces the sauce to actually cling to the crispy chicken skin without making it soggy. It’s the difference between “chicken with sauce” and a sticky, restaurant-quality glaze that perfectly balances the spicy cayenne heat with rich, creamy fat… sorry fans this one is indulgent.

What’s In Hot Honey Chicken 

You’ve tried our Browned Butter Honey Garlic Chicken and our Garlic Teriyaki Chicken, now imagine the merging of those two dishes with a good kick of chili. Sweet and salty with the perfect amount of HEAT! The best part is you don’t need a long list of ingredients for this hot honey butter chicken recipe.

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• Chicken Breasts (Boneless, Skinless) Because breasts are lean, they can turn dry and rubbery in seconds. To fix this, you must pound the chicken to an even thickness (about ½ inch) before cooking. This ensures they cook evenly and stay juicy. Pat the chicken completely dry with paper towels before seasoning, moisture is the enemy of a golden crust.
• Honey Use a standard, pourable clover honey (like Nature Nate’s or Sue Bee). Don’t waste expensive raw honey, we are simmering it, so the delicate flavors will fade.
• Hot Sauce The best brand I highly recommend Frank’s RedHot Original. It has that classic vinegar tang that cuts through the sugar perfectly.
• Butter Use unsalted butter so you control the salt.

What to do for less spice, substitutions

If I want to tone down the heat but keep that flavor, here is exactly what I do:

• Cut the Cayenne. I reduce the cayenne pepper to just a pinch, or swap it entirely for Sweet Paprika. You get the beautiful red color without the burn.
• Mild Sauce: Use half the amount of chili paste/hot sauce, or swap it for a mild ketchup mixed with a little vinegar.
• If I’ve already made the sauce and it’s too hot, I whisk in an extra tablespoon of butter and a drizzle more honey. The extra fat and sugar help neutralize the spice immediately.

*Note see recipe card at the bottom for full list of ingredients and measurements

How Do You Make Hot Honey Chicken

1. Pound the chicken This is the most important step, Place the chicken breasts between two sheets of plastic wrap (or in a large ziplock bag). Use a meat mallet or a rolling pin to pound them to an even ½-inch thickness.

2. Dry out the chicken Pat the chicken completely dry with paper towels, if the chicken is wet it will steam instead of sear, and you won’t get that golden brown color.

3. Flour: You’re going to season our chicken fillets in salt and pepper, then dredge them in flour. It doesn’t have to be caked on, a light coating will be enough. This gives the chicken a slightly crispy exterior after it’s been cooked while sealing in the juices.

4. Golden: You’re then going to heat up half of your butter and oil in a skillet. Place chicken in skillet and cook for 2–3 minutes on each side until golden. Remove chicken and set aside.

5. Sauce: Heat the remaining butter in the pan. Add the garlic and cook until fragrant, about 1 minute. Add soy sauce, chili paste (Sriracha or hot sauce) and honey. Stir well to combine.

6. Combine: Add the chicken back into the pan and let simmer in the sauce for a further 30 seconds while coating the chicken with the sauce. Season with the chili flakes to your taste, and a little extra salt and pepper.

Note* If the sauce gets too thick, mix through 1-2 tablespoons of water to thin it out.

What to Serve with Spicy Hot Honey Butter Chicken

You can pair this Hot Honey Recipe with a variety of delicious sides to make your meal even more satisfying! Try it with some fluffy Fried Rice, crispy Roasted Cauliflower , or a serving of Mashed Potatoes. If you’re in the mood for bread, Buttery Garlic Naan Bread or Easy Cheesy Garlic Bread would complement the flavors perfectly. For something lighter, serve it alongside a refreshing Chickpea Salad. Whatever you choose, these sides will bring the perfect balance to this sweet and spicy dish.

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