Hot Honey Chicken

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Dinner, Main Course American
By Cooks Country Serves: 2-4
Prep Time: 15 Minutes Cooking Time: ~45 Minutes Total Time: ~1 Hour

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.

Ingredients

  • 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

Instructions

1

Adjust oven rack to middle position and heat oven to 425 degrees.

2

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.

3

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.

4

Combine honey, hot sauce, and garlic in bowl; set aside.

5

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).

6

Pour off fat from skillet. Return chicken to now-empty skillet, skin side up; pour honey mixture evenly over chicken.

7

Transfer skillet to oven and roast until breasts register 160 degrees and drumsticks/thighs register at least 175 degrees, 17 to 20 minutes.

8

Let chicken rest in skillet for 10 minutes.

9

Transfer chicken to shallow platter. Bring juices in skillet to boil over medium-high heat (skillet handle will be hot).

10

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.

11

Spoon sauce over chicken. Sprinkle with scallions and serve.