Hot Honey Chicken
Juicy, tender chicken is browned and finished in the oven with a hot honey sauce; the sauce is then transformed into a silky hot sweet sauce with butter and a slight reduction.
- ¼ cup Honey
- ¼ cup Frank's RedHot Original Cayenne Pepper Sauce
- 2 Garlic Cloves, minced
- 2 tsp. Kosher Salt
- 1 tsp. Ground Cumin
- 3 lbs. Bone-in Chicken Pieces (any combination you prefer), trimmed
- If using skinless chicken pieces, optional step: 1/3 cup flour for dredging the chicken
- 1 tbsp. Grapeseed or Vegetable oil
- 2 tbsp. Unsalted Butter, cut into 2 pieces
- 2 tsp. Lime Juice
- 2 Scallions, sliced thin
Adjust oven rack to middle position and heat oven to 425 degrees.
If opting for the flour dredging step, combine salt and cumin in a small bowl. Pat chicken dry with paper towels and sprinkle all over with salt mixture.
Then dredge the chicken pieces in the flour shaking off the excess and set dredged pieces on a wire rack set in a sheet tray.
Combine honey, hot sauce, and garlic in bowl; set aside.
Heat oil in 12-inch oven-safe skillet over medium-high heat until just smoking. Add chicken and cook until golden brown on both sides, about 4-5 minutes per side. Transfer chicken to plate, skin side up (if using skin-on chicken pieces).
Pour off fat from skillet. Return chicken to now-empty skillet, skin side up; pour honey mixture evenly over chicken.
Transfer skillet to oven and roast until breasts register 160 degrees and drumsticks/thighs register at least 175 degrees, 17 to 20 minutes.
Let chicken rest in skillet for 10 minutes.
Transfer chicken to shallow platter. Bring juices in skillet to boil over medium-high heat (skillet handle will be hot).
Cook until slightly thickened, 1 to 2 minutes. Reduce heat to low and whisk butter and lime juice into juices in skillet until butter is melted.
Spoon sauce over chicken. Sprinkle with scallions and serve.