Bone-in chicken thighs roasted until the skin is shatteringly crisp, then brushed with a quick homemade hot honey made with honey, red pepper flakes, hot sauce and a splash of vinegar. Sweet, spicy and addictive.
Recommended for this recipe
Roasts the thighs with extra-crispy skin and holds the glaze beautifully.
Confirms the thighs reach 175°F for juicy, tender meat.
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Ingredients
- 8 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- For the hot honey: 1/3 cup (115 g) honey, 1 teaspoon red pepper flakes, 1 tablespoon hot sauce, 1 teaspoon apple cider vinegar
- Fresh thyme for serving
Instructions
- Heat the oven to 425°F (220°C). Pat the chicken very dry.
- Rub with oil, salt, garlic powder, paprika and pepper. Place skin-side up in a skillet or on a sheet pan.
- Roast 30 to 35 minutes, until the skin is crisp and the chicken reaches 175°F (80°C).
- Meanwhile, warm the honey, red pepper flakes, hot sauce and vinegar in a small pan for 2 minutes.
- Brush the hot honey over the chicken, return to the oven 2 minutes, and finish with thyme.
Tips for the best results
Dry skin means crispy skin: pat the thighs thoroughly with paper towels. Adjust the red pepper flakes to your heat level.
Nutrition per serving
Daily values are based on a 2,000-calorie diet.
Estimated values per serving of 2 thighs.
Shop this recipe
A good raw honey makes the hot honey glaze richer and more floral.
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