Name: Crispy Baked Hot Honey Chicken
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 4 servings
Ingredients: 4 pieces Chicken Breasts or Thighs; 1 teaspoon Salt; 1 teaspoon Black Pepper; 0.5 tablespoon Nonstick Cooking Spray; 1 cup All-purpose Flour; 0.5 cup Light Brown Sugar (for glaze); 2 large Eggs; 2 tablespoons Hot Sauce (for dredge); 4 cups Crushed Cornflakes; 1 teaspoon Paprika; 2 teaspoons Seasoning Mix (e.g., salt, chili powder, black pepper, cayenne pepper); 0.5 cup Honey (for glaze); 2 tablespoons Additional Hot Sauce (for glaze); 4 tablespoons Butter (for glaze); 0.25 cup Light Brown Sugar (for glaze); Fresh chopped green onions (optional, for garnish); Toasted sesame seeds (optional, for garnish)

Crispy Baked Hot Honey Chicken is not just a dish; it’s an experience that promises to tantalize your taste buds and become an instant family favorite. Imagine perfectly cooked chicken, boasting an irresistibly crunchy skin, coated in a luscious glaze that delivers the perfect dance of sweet and fiery heat. This harmonious blend of flavors and textures is truly unforgettable.

The hot honey phenomenon has swept culinary scenes across the nation, evolving from a secret restaurant drizzle to a beloved home kitchen staple. While traditionally paired with fried chicken, I’ve discovered the magic of baking it, transforming a decadent treat into a dish that’s both healthier and remarkably straightforward to prepare without sacrificing any of that coveted crispiness. This isn’t merely a twist on a classic; it’s an innovation that brings gourmet flavors into your home with minimal fuss.

People adore this dish because it combines the crave-worthy elements of savory chicken with the addictive kick of hot honey, all while achieving that satisfying crispiness without the mess of deep-frying. The tender, juicy interior contrasts beautifully with the crackling exterior, making every bite an absolute delight. Preparing your own Crispy Baked Hot Honey Chicken at home means you get to control the spice level, ensuring a perfect meal tailored to your preference, ready to impress guests or elevate a weeknight dinner. Get ready to fall in love with your new go-to recipe!

Ingredients:

For the Crispy Chicken:
- 8-10 pieces bone-in, skin-on chicken (thighs and/or drumsticks), about 3-4 pounds total. I find that bone-in, skin-on pieces really deliver on both flavor and that coveted crispy texture we’re aiming for with our “Crispy Baked Hot Honey Chicken.”
- 1 cup all-purpose flour. This forms the foundational layer of our dredge, helping to create a beautiful crust.
- ½ cup cornstarch. This is our secret weapon for achieving truly remarkable crispiness, far beyond what flour alone can provide. It helps absorb moisture and gives the crust a delicate, shattering quality.
- 1 tablespoon baking powder. Don’t skip this! It reacts with the moisture in the chicken and the batter, creating tiny bubbles that expand and contribute significantly to that light, airy crisp texture.
- 1 tablespoon smoked paprika. For a lovely color and a subtle smoky depth that complements the heat and sweetness.
- 1 tablespoon garlic powder. An essential aromatic for any savory dish, adding warmth and complexity.
- 1 teaspoon onion powder. Another fantastic flavor enhancer that rounds out our spice blend beautifully.
- 2 teaspoons sea salt, divided. We’ll use some for seasoning the chicken directly and some for the dredge.
- 1 teaspoon freshly ground black pepper. For a subtle bite and classic seasoning.
- ½ teaspoon cayenne pepper (optional, or adjust to taste). If you like an extra kick right in the crispy coating, this is your friend.
- 2 large eggs. These act as a binding agent, helping the dry dredge adhere perfectly to the chicken.
- ½ cup buttermilk. The acidity in buttermilk not only tenderizes the chicken but also helps create a thicker, more adherent coating, leading to an even crispier result. If you don’t have buttermilk, you can make your own by adding a tablespoon of white vinegar or lemon juice to regular milk and letting it sit for 5-10 minutes.
- 2 tablespoons hot sauce (e.g., Frank’s RedHot, Texas Pete). This adds another layer of flavor and a touch of heat to our wet dredge.
- 2 tablespoons olive oil or other high smoke point oil (like avocado oil) for drizzling. This helps the chicken skin crisp up in the oven and develop that gorgeous golden-brown color.
For the Hot Honey Glaze:
- ½ cup honey. The star of our glaze, providing that luscious sweetness that balances the heat. I always opt for a good quality, local honey if possible.
- ¼ cup unsalted butter. Adds richness and a beautiful gloss to the glaze, making it incredibly decadent.
- 2-4 tablespoons hot sauce (e.g., Frank’s RedHot, Crystal). This is where the “hot” in “Hot Honey” truly shines. Adjust the amount to your desired spice level. I usually start with 2 tablespoons and add more if I’m feeling adventurous.
- 1 tablespoon apple cider vinegar. This is crucial for cutting through the sweetness of the honey and the richness of the butter, adding a bright, tangy counterpoint that makes the glaze incredibly addictive.
- ½ teaspoon garlic powder. Just a touch to deepen the savory notes in the glaze.
- Pinch of red pepper flakes (optional, for extra heat and visual appeal). If you really want to bring the heat, these are fantastic.
For Garnish (Optional):
- Fresh chopped green onions or chives. Adds a fresh, oniony bite and a pop of color.
- Toasted sesame seeds. For a lovely nutty crunch and elegant presentation.

Prepping the Chicken and Coating for Crispy Baked Hot Honey Chicken:

Prepare Your Chicken: First things first, let’s get our chicken ready for its transformation into glorious “Crispy Baked Hot Honey Chicken.” Take your bone-in, skin-on chicken pieces. I usually prefer thighs and drumsticks because they stay wonderfully juicy even with the high heat baking, and their skin crisps up beautifully. Inspect each piece, and trim any excessive, floppy skin or large pockets of fat. We want a good amount of skin for crispiness, but not so much that it becomes greasy. Once trimmed, this step is absolutely crucial for crispiness: pat the chicken pieces very, very dry with paper towels. You want them as dry as possible. Any residual moisture will create steam in the oven, hindering that perfect crispy crust we’re aiming for. Place the dried chicken on a plate or cutting board and season them lightly all over with about ½ teaspoon of sea salt and a good grind of black pepper. This initial seasoning ensures flavor penetrates beyond just the coating.
Set Up Your Dredging Stations: We’re going to use a classic three-station dredging method, but with our special crispy twist. Grab three shallow dishes or wide bowls.
- Station 1 (Dry Mix): In the first dish, whisk together the all-purpose flour, cornstarch, baking powder, smoked paprika, garlic powder, onion powder, the remaining 1½ teaspoons of sea salt, and the ½ teaspoon of cayenne pepper (if using). Make sure everything is thoroughly combined. The cornstarch and baking powder are your secret weapons here, working together to achieve that incredible “Crispy Baked Hot Honey Chicken” texture.
- Station 2 (Wet Mix): In the second dish, whisk together the eggs, buttermilk, and 2 tablespoons of hot sauce until well combined. This wet mixture will provide the perfect sticky surface for our dry coating to adhere to.
- Station 3 (Empty for Coated Chicken): The third dish will be where you place your coated chicken pieces, ready for baking.
Coat the Chicken Thoroughly: Now for the fun part – coating! Working with one piece of chicken at a time, first dredge it in the dry mix (Station 1), ensuring it’s completely covered. Shake off any excess flour – we want a nice, even layer, not a thick, clumpy one. Next, dip the flour-coated chicken into the wet mix (Station 2), letting any excess drip off. Finally, return the chicken to the dry mix (Station 1) for a second dredge. This double-dredging technique is key to building a substantial, crispy crust that can stand up to our delicious hot honey glaze. Gently press the dry mixture onto the chicken to ensure maximum adhesion. Repeat this process for all chicken pieces, placing each fully coated piece onto your empty dish (Station 3). Make sure the chicken pieces are not touching on this plate; if they are, they might stick together. Once all pieces are coated, let them rest for about 10-15 minutes at room temperature. This resting period allows the coating to hydrate slightly and adhere even better, preventing it from flaking off during baking.

Baking for Ultimate Crispiness:

Preheat and Prepare Your Baking Sheet: While the chicken rests, preheat your oven to a robust 400°F (200°C). This high temperature is essential for achieving that beautifully crispy skin and perfectly cooked interior for our “Crispy Baked Hot Honey Chicken.” Line a large baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze. Even more crucial for crispiness: place an oven-safe wire rack directly on top of the parchment paper. Baking the chicken on a wire rack allows air to circulate completely around each piece, ensuring that the bottom gets just as crispy as the top. Without it, the bottom of the chicken would steam in its own juices and remain soggy, which is the antithesis of crispy!
Arrange and Drizzle: Carefully arrange the coated chicken pieces on the wire rack in a single layer, ensuring there’s ample space between each piece. Overcrowding the pan will also lead to steaming, which we want to avoid at all costs. Give each piece a light drizzle of olive oil or avocado oil. This helps promote browning and crispiness, enhancing the golden color we’re looking for.
First Bake for Golden Perfection: Transfer the baking sheet to the preheated oven. Bake for 30 minutes. During this initial bake, you’ll start to see the coating firm up and begin to turn a beautiful golden hue. The baking powder will be working its magic, creating those air pockets that contribute to a light, crunchy texture.
Flip and Finish Baking: After 30 minutes, carefully remove the baking sheet from the oven. Using tongs, flip each chicken piece to ensure even browning and crisping on all sides. Return the baking sheet to the oven and continue baking for another 20-30 minutes, or until the chicken is deeply golden brown, incredibly crispy, and cooked through. An instant-read thermometer inserted into the thickest part of the chicken (avoiding the bone) should register 165°F (74°C). This extended baking time at high heat is what truly locks in the crispiness, transforming the humble chicken into a magnificent “Crispy Baked Hot Honey Chicken.”
Rest the Chicken: Once cooked, remove the chicken from the oven and transfer it to a clean plate or cutting board. Let it rest for at least 5-10 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring that every bite is tender and flavorful. While the chicken rests, we’ll whip up our incredible hot honey glaze.

Crafting the Hot Honey Glaze:

Combine Glaze Ingredients: While the chicken is resting, grab a small saucepan. Into the saucepan, add the honey, unsalted butter, 2-4 tablespoons of hot sauce (depending on your heat preference), apple cider vinegar, and garlic powder. If you’re using red pepper flakes for an extra kick, now’s the time to toss them in as well.
Simmer to Perfection: Place the saucepan over medium-low heat. Stir constantly until the butter is completely melted and all the ingredients are well combined. Bring the mixture to a gentle simmer, but do not let it boil vigorously. We want to gently cook the glaze to meld the flavors and thicken it slightly, creating that perfect glossy coating for our “Crispy Baked Hot Honey Chicken.” Let it simmer for about 3-5 minutes, stirring occasionally. The glaze will thicken slightly as it simmers and will coat the back of a spoon.
Taste and Adjust: Remove the saucepan from the heat. This is your chance to taste the hot honey glaze and adjust it to your liking. Does it need more heat? Add another dash of hot sauce or a few more red pepper flakes. Do you prefer it a bit tangier? A tiny splash more apple cider vinegar can work wonders. Is it too sweet? A bit more hot sauce or vinegar will balance it out. Aim for a perfect harmony of sweet, spicy, and tangy. This glaze is truly what elevates our crispy chicken to “Crispy Baked Hot Honey Chicken” status!

Glazing and Finishing Your Crispy Baked Hot Honey Chicken:

Glaze the Crispy Chicken: You have a couple of options here, depending on your preference for how much glaze adheres and how crispy you want the chicken to remain.
- Option A (My Preferred Method for Maximum Crispiness and Glaze Adhesion): Gently place the rested crispy chicken back onto the wire rack (you can reuse the same one from baking, or a clean one if you prefer). Using a pastry brush, generously brush the hot honey glaze over each piece of chicken, ensuring all sides are coated. Make sure to get into all the nooks and crannies.
- Option B (For a Lighter Glaze and Immediate Serving): You can also gently toss the warm, crispy chicken pieces in a large bowl with the hot honey glaze. This provides a more even, but sometimes slightly less substantial, coating. If you choose this method, serve immediately to preserve crispiness.
Optional Final Bake/Broil for Glaze Setting: If you opted for Option A (brushing), return the glazed chicken to the oven for a quick final step. You can either bake for another 5-7 minutes at 375°F (190°C) to allow the glaze to set and become slightly caramelized, or, if you’re feeling adventurous and watching closely, you can broil on low for 1-3 minutes. Be extremely careful if broiling, as honey can burn very quickly. You just want the glaze to get slightly bubbly and sticky. This final heating helps the hot honey glaze adhere beautifully to the crispy crust, making for an irresistibly sticky and flavorful “Crispy Baked Hot Honey Chicken.”
Final Rest and Garnish: Once the glaze is set, remove the chicken from the oven. Let it rest for another 2-3 minutes. This final rest allows the flavors to truly meld.
Serve Your Crispy Baked Hot Honey Chicken: Transfer the glorious pieces of “Crispy Baked Hot Honey Chicken” to a serving platter. Garnish generously with fresh chopped green onions or chives for a bright, fresh counterpoint, and a sprinkle of toasted sesame seeds for an extra nutty crunch and visual appeal. Serve immediately and prepare for rave reviews! This chicken is fantastic on its own, with a side of creamy mashed potatoes to soak up the extra glaze, or alongside a crisp green salad to balance the richness. Enjoy every sweet, spicy, and wonderfully crispy bite!

Conclusion:

Well, friends, we’ve reached the sweet and savory grand finale of our culinary journey, and I genuinely hope you’re feeling as excited as I am about this incredible recipe. If there’s one dish I could implore you to try this week, it’s definitely the one we’ve explored together. This isn’t just another chicken recipe; it’s a game-changer, a showstopper, and an absolute delight for your taste buds. The perfect balance of crispy skin, succulent, juicy meat, and that irresistible hot honey glaze creates a symphony of flavors and textures that will have everyone at your table asking for seconds. You get the comforting sweetness of honey, the exciting kick of spice, and the satisfying crunch all in one perfect bite, transforming a simple chicken dinner into an extraordinary meal.

Why This Recipe is an Absolute Must-Try

What truly sets this recipe apart, making it an essential addition to your cooking repertoire, is its remarkable ability to deliver restaurant-quality taste with the simplicity of home baking. Forget the fuss and mess of deep-frying; our method ensures that beautiful, golden-brown crispy skin without all the extra oil, making it a healthier and more approachable option for any day of the week. The oven does most of the hard work, leaving you free to enjoy the aromas filling your kitchen. Every bite of this Crispy Baked Hot Honey Chicken is a testament to the fact that you don’t need complicated techniques to achieve deeply satisfying and incredibly flavorful results. It’s perfect for a cozy family dinner, impressive enough for entertaining guests, and even fantastic for meal prepping to spice up your lunches. I promise you, once you taste that first bite, you’ll understand why I’m so passionate about this particular dish. It’s a guaranteed crowd-pleaser that brings warmth, flavor, and a little bit of excitement to any meal.

Serving Suggestions to Complete Your Meal

Now that you’re ready to dive in, let’s talk about how to best enjoy this masterpiece. While the chicken itself is undeniably the star, pairing it with the right sides can elevate your meal even further. For a classic comfort food experience, I highly recommend serving your hot honey chicken alongside a generous scoop of creamy mashed potatoes or a vibrant, tangy coleslaw to cut through the richness. A side of perfectly steamed green beans or roasted asparagus would add a lovely freshness and color to your plate. If you’re feeling a bit more adventurous, consider a platter of homemade mac and cheese or some fluffy cornbread to soak up every last drop of that amazing glaze. For a lighter touch, a crisp garden salad with a simple vinaigrette or some roasted sweet potato wedges would be absolutely divine. Don’t forget, this chicken also shines in a more casual setting; imagine shredding it into tacos or sliders for a fun and flavorful twist, or even serving it atop a fluffy waffle for an unforgettable brunch experience. And for the beverage? A cold glass of sweet iced tea or a crisp lager would be the perfect refreshing counterpoint to the hot honey kick.

Exciting Variations to Explore

One of the beautiful things about cooking is the ability to customize and make a recipe truly your own, and this hot honey chicken is no exception. If you love heat as much as I do, don’t hesitate to increase the cayenne pepper or add a pinch of red pepper flakes to the glaze for an extra fiery kick. For those who prefer a milder experience, simply reduce the cayenne. You could also experiment with different herbs; a sprinkle of fresh cilantro or chopped parsley at the end adds a wonderful aromatic touch. While we focused on bone-in, skin-on chicken pieces, this recipe works beautifully with boneless, skinless thighs or even chicken wings, though you might need to adjust baking times accordingly. For a fantastic vegetarian alternative, try tossing cauliflower florets in the same hot honey glaze and baking them until tender and caramelized – it’s surprisingly delicious! Feel free to play around with the type of honey too; a local wildflower honey will offer a different nuance than a clover honey. The possibilities are truly endless, so don’t be afraid to let your culinary creativity shine.

So, there you have it, my friends. I’ve shared all my best tips and tricks, and now it’s your turn to bring this magic into your own kitchen. I genuinely hope you’ll give this Crispy Baked Hot Honey Chicken a try. It’s a recipe that truly delivers on all fronts: flavor, texture, and pure eating enjoyment. Once you’ve made it, I would absolutely love to hear about your experience! Did you love it as much as I do? What sides did you pair it with? Did you come up with any brilliant variations? Please share your thoughts, photos, and any culinary triumphs in the comments below. Your feedback and stories inspire me, and I can’t wait to see your delicious creations. Happy cooking, and enjoy every incredible bite!