Easy Hot Honey Chicken Recipe

Ingredients

• 2 teaspoons Kosher Salt (for rub)
• 1 teaspoon Ground Cumin (for rub)
• 4.5 pounds Whole Chicken (broken down into ~3 lb of pieces; keep extra for stock or freezer)
• 1 tablespoon Vegetable Oil (for searing)
• 0.25 cup Frank's RedHot Sauce (equal part of hot honey glaze)
• 0.25 cup Honey (equal part of hot honey glaze)
• 2 Garlic Cloves (minced, for glaze)
• 2 tablespoons Unsalted Butter (cut into pieces, added to glaze at the end)
• 2 teaspoons Lime Juice (freshly squeezed, adds acidity to glaze)
• 2 Scallions (thinly sliced for garnish)

Instructions

1. Make the Rub

   Combine 2 tsp kosher salt and 1 tsp ground cumin in a small bowl; set aside.

   Time: PT2M

2. Break Down the Chicken

   Using kitchen shears, remove the backbone of the 4.5‑lb whole chicken. Separate the bird into three pounds of pieces, cutting the breast in half and keeping wings for later use or freezer.

   Time: PT10M

3. Season the Pieces

   Pat the chicken pieces dry with paper towels, then sprinkle the salt‑cumin rub over all sides; toss to coat evenly.

   Time: PT3M

4. Heat the Skillet

   Place a 12‑inch oven‑safe skillet over medium‑high heat and add 1 Tbsp vegetable oil. Heat until the oil shimmers and you see faint smoke.

   Time: PT2M

5. Sear the Chicken

   Lay the pieces skin‑side down in the skillet. Cook 4 minutes without moving, then flip and cook another 4 minutes until both sides are golden‑brown and the skin is crisp.

   Time: PT8M

6. Prepare Hot Honey Glaze

   While the chicken sears, whisk together ¼ cup Frank's RedHot sauce, ¼ cup honey, and 2 minced garlic cloves in a small bowl.

   Time: PT2M

7. Drain Excess Fat

   After searing, tilt the skillet and spoon off excess rendered fat, leaving just enough to coat the bottom.

   Time: PT1M

8. Glaze and Oven‑Finish

   Drizzle the hot honey glaze over the chicken pieces, then transfer the skillet to a pre‑heated 425°F oven. Bake until the breast reaches 160°F and thighs reach at least 175°F, about 20 minutes.

   Time: PT20M

   Temperature: 425°F

9. Rest the Chicken

   Remove the skillet from the oven and let the chicken rest in the pan for 10 minutes. The juices will redistribute and the pan drippings will be ready for the sauce.

   Time: PT10M

10. Make the Final Sauce

    Place the skillet back on medium‑high heat. Bring the pan drippings to a boil for 1‑2 minutes, then reduce to low and whisk in 2 Tbsp butter and 2 tsp lime juice. Cook 1‑2 minutes until the sauce thickens and becomes glossy.

    Time: PT4M

11. Plate and Garnish

    Transfer chicken pieces to a serving platter, drizzle with the glossy sauce, and sprinkle thinly sliced scallions over the top.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

15 g

Fat

20 g

Fiber

0 g

Ingredient Substitutions

• Instead of Kosher Salt: Sea Salt
• Instead of Ground Cumin: Chili Powder
• Instead of Vegetable Oil: Canola Oil, Peanut Oil
• Instead of Frank's RedHot Sauce: Sriracha, Tabasco
• Instead of Honey: Maple Syrup, Agave Nectar
• Instead of Garlic Cloves: Garlic powder (1 tsp)
• Instead of Unsalted Butter: Margarine, Ghee
• Instead of Lime Juice: Lemon Juice
• Instead of Scallions: Green Onions

Equipment Needed

• Kitchen Shears
• Chef's Knife
• Cutting Board
• 12‑inch Oven‑Safe Skillet
• Meat Thermometer
• Tongs
• Whisk
• Measuring Cups
• Measuring Spoons
• Small Saucepan (optional) (optional)

Critical Steps — Do Not Skip

• Breaking down the whole chicken safely with kitchen shears
• Achieving a deep brown sear on the skin side
• Monitoring internal temperature (160°F breast, 175°F thigh)
• Balancing the hot honey glaze ratio
• Resting the chicken to retain juices
• Thickening the final sauce to a glaze consistency

Chef Tips from the Video

• Using kitchen shears for the backbone reduces the risk of cutting yourself.
• Let the chicken rest; this prevents juices from spilling out when you cut.
• Fresh lime juice brightens the glaze more than bottled juice.
• If you prefer less heat, reduce the hot sauce to 3 Tbsp and add a splash of apple cider vinegar.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze cooked pieces (without sauce) for up to 2 months; reheat and add fresh glaze.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Prepare the rub and hot honey glaze up to 2 hours ahead and keep refrigerated.
• You can sear the chicken pieces a day before; reheat in the oven and finish with fresh glaze.
• Sauce can be made ahead and gently reheated; add butter and lime juice just before serving.

Frequently Asked Questions