This Crispy Baked Hot Honey Chicken is a tasty delight! With crunchy skin and a sweet-spicy honey glaze, it’s sure to make your dinner fun and exciting.
You’ll love how easy it is to bake without frying. I always serve it with some tasty sides, and it disappears quickly—everyone wants seconds! 🍗✨
Key Ingredients & Substitutions
Chicken: Drumsticks or thighs work best for juicy, tender meat. If you prefer, use chicken breasts, but keep in mind they may dry out more easily. Bone-in is great for flavor!
Buttermilk: This ingredient keeps the chicken moist and helps the flour stick better. No buttermilk? Use plain yogurt mixed with a little water, or milk with a splash of vinegar for a quick substitute.
Cornstarch: It adds to the crunchiness of the coating. If you’re looking for a gluten-free option, use a gluten-free all-purpose flour blend instead.
Hot Sauce: The hot sauce brings heat! You can adjust the quantity based on your spice tolerance or swap it for BBQ sauce for a milder flavor. I love to use gochujang for a unique twist!
How Do You Get the Chicken Extra Crispy?
To achieve that perfect crispiness, follow these steps carefully:
- Coat the chicken well with the buttermilk mixture before dredging in flour. This helps the dry mix to stick.
- Don’t skip the wire rack! It allows hot air to circulate around the chicken, ensuring even cooking and preventing sogginess.
- Spray the chicken lightly with cooking spray—it helps to brown the coating and makes it extra crunchy. You can use oil as well!
- Turning halfway through cooking is essential. It promotes uniform browning on all sides.
With these tips, your chicken will come out perfectly crispy every time! Enjoy your cooking adventure!
How to Make Crispy Baked Hot Honey Chicken?
Ingredients You’ll Need:
For the Chicken:
- 2 lbs chicken drumsticks and/or thighs, skin-on and bone-in
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon cayenne pepper (optional for extra heat)
- Cooking spray or oil for greasing the baking sheet
For the Hot Honey Sauce:
- 1/3 cup honey
- 1-2 tablespoons hot sauce (like Sriracha or your preferred hot sauce)
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon crushed red pepper flakes (optional)
Time Needed:
This recipe takes approximately 1 hour for preparation and marination, plus about 35-45 minutes of baking time. So, in total, you’re looking at about 1 hour and 45 minutes, including marinating time. Perfect for a weekend dinner or a fun weeknight treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will ensure your chicken cooks evenly and gets that nice crispy texture. Line a baking sheet with foil and place a wire rack on top. This helps the chicken stay crispy all around.
2. Marinate the Chicken:
In a large bowl, mix the buttermilk, garlic powder, smoked paprika, salt, and black pepper. Add the chicken pieces to the bowl, making sure they’re well coated in the buttermilk mixture. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour or overnight for the best flavor.
3. Prepare the Coating:
In another bowl, combine the flour, cornstarch, and cayenne pepper (if you’re using it). This mixture will give your chicken that extra crunch!
4. Coat the Chicken:
Once marinated, take the chicken out of the refrigerator. Let the excess buttermilk drip off and dredge each piece in the flour mixture, pressing down to make sure it sticks well. Shake off any extra flour.
5. Arrange on the Rack:
Place the coated chicken pieces on the prepared wire rack. Lightly spray them with cooking spray to promote crispiness as they bake.
6. Bake the Chicken:
Put the chicken in the preheated oven and bake for 35-45 minutes. Make sure to turn the pieces halfway through for even cooking. Keep an eye on the chicken until it’s golden brown and the internal temperature reaches 165°F (74°C).
7. Make the Hot Honey Sauce:
While the chicken is baking, prepare the hot honey sauce. In a small saucepan over low heat, warm the honey, stirring in the hot sauce, apple cider vinegar, and optional crushed red pepper flakes until everything is nicely blended. Remove from heat.
8. Glaze the Chicken:
Once the chicken is done, generously brush the hot honey sauce over each piece or simply drizzle it on top right before serving. Either way, the sweet and spicy flavors will make your mouth water!
9. Serve and Enjoy!
Serve your Crispy Baked Hot Honey Chicken immediately while it’s hot. It’s a fabulous main dish for any dinner, and you can pair it with your favorite sides like coleslaw, rice, or a fresh salad!
This recipe brings together crispy chicken with a sweet and spicy kick from the hot honey sauce, making it a delicious crowd-pleaser! Enjoy your cooking!
FAQs for Crispy Baked Hot Honey Chicken
Can I Use Different Cuts of Chicken?
Absolutely! While drumsticks and thighs are great for juiciness and flavor, you can use chicken breasts or wings too. Just remember that breasts may need slightly less cooking time to avoid dry meat.
Can I Make This Dish Spicy Without Hot Sauce?
Yes! You can increase the cayenne pepper in the breading mix or add some red pepper flakes directly to the flour mixture. Another option is to use a spicy honey if you have it, which can provide heat without the need for hot sauce.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes to maintain crispiness, or use the microwave if you’re in a hurry.
Can I Make the Hot Honey Sauce Ahead of Time?
Definitely! You can prepare the hot honey sauce a day in advance and store it in an airtight container in the fridge. Just warm it again on low heat before drizzling over the chicken when you’re ready to serve!
