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An extreme close-up of a piece of crispy baked hot honey chicken, showing the detailed texture of the crunchy coating and the shiny glaze.

Hot Honey Chicken: The Crispy, Sweet & Spicy Recipe You'll Crave

This Hot Honey Chicken recipe features ultra-crispy baked chicken bites tossed in an addictive sweet and spicy glaze. An easy, better-than-takeout dinner ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the Crispy Chicken
  • 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch pieces
  • 1 large egg lightly beaten
  • 1/2 cup cornstarch
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Hot Honey Sauce
  • 1/2 cup honey
  • 1/4 cup hot sauce such as Frank's RedHot
  • 2 tbsp unsalted butter
  • 1 tsp apple cider vinegar

Equipment

  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Saucepan

Method
 

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper. Pat the chicken pieces dry with a paper towel.
  2. In a medium bowl, whisk the egg. In a separate shallow dish or large zip-top bag, combine cornstarch, paprika, garlic powder, onion powder, salt, and pepper.
  3. Dip the chicken pieces in the whisked egg, allowing any excess to drip off. Then, dredge the chicken in the cornstarch mixture, pressing to adhere, until fully coated.
  4. Arrange the coated chicken in a single layer on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden brown and cooked through.
  5. While the chicken bakes, combine honey, hot sauce, butter, and apple cider vinegar in a small saucepan over medium-low heat. Whisk until the butter melts and the sauce is smooth. Keep warm.
  6. Transfer the hot, crispy chicken to a large bowl. Pour the warm sauce over the top and toss gently to coat. Serve immediately.

Notes

For the crispiest chicken, do not crowd the pan. Use two baking sheets if necessary.
Only toss the chicken with the sauce right before serving to prevent it from getting soggy.
The spice level can be adjusted by using more or less hot sauce.