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Baked Crunchy Hot Honey Chicken

Sticky Baked Crunchy Hot Honey Chicken Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken thighs (about 6 thighs)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • Cooking spray or neutral oil
  • 1/3 cup honey
  • 2 tbsp hot sauce
  • 2 tbsp unsalted butter
  • 1 tsp apple cider vinegar (optional)
  • Flaky sea salt, for finishing

Method
 

  1. Pat chicken dry. Season with salt, pepper, garlic powder, and smoked paprika. Dredge each thigh in flour, dip in egg, then press firmly into panko. Place on a greased wire rack set over a foil-lined baking sheet.
  2. Preheat oven to 425°F (220°C). Mist breaded chicken with cooking spray. Bake for 15 minutes until light golden.
  3. While chicken bakes, melt butter in a small saucepan over medium heat. Stir in honey, hot sauce, and vinegar. Simmer gently for 2 to 3 minutes until glossy and slightly thickened. Remove from heat.
  4. Brush chicken generously with about two thirds of the glaze. Return to the oven and bake for 5 to 7 more minutes, until the crust is deep golden and the internal temperature reaches 165°F.
  5. Transfer to a platter, spoon remaining glaze over the top, and finish with flaky salt. Serve immediately.

Notes

If you do not have a wire rack, place the chicken directly on a parchment-lined baking sheet and flip it halfway through the initial bake to help the bottom crisp up. Any extra glaze keeps in the fridge for up to a week and is wonderful drizzled over roasted sweet potatoes or fried eggs.