Sure, here is a recipe for Baked Crunchy Hot Honey Chicken:
This recipe creates a delicious and flavorful baked chicken dish with a crispy crust and a sweet and spicy hot honey glaze. Perfect for a weeknight meal, it’s sure to be a crowd-pleaser!
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Bone-in, skin-on chicken thighs | 2 pounds |
| Olive oil | 1 tablespoon |
| Paprika | 1 teaspoon |
| Garlic powder | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Honey | 1/4 cup |
| Sriracha | 2 tablespoons |
| Soy sauce | 1 tablespoon |
| Lime juice | 1 tablespoon |
Cooking Guide
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Pat the chicken thighs dry with paper towels. In a bowl, toss the chicken with olive oil, paprika, garlic powder, salt, and pepper.
- Arrange the chicken thighs in a single layer on the prepared baking sheet. Bake for 20 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork.
- In a small saucepan, whisk together honey, Sriracha, soy sauce, and lime juice. Bring the mixture to a simmer over medium heat, then cook for 2-3 minutes, or until slightly thickened.
- Remove the chicken from the oven and brush generously with the hot honey glaze. Broil the chicken for an additional 2-3 minutes, or until the glaze is bubbly and golden brown.
- Serve the chicken hot with your favorite sides, such as roasted vegetables or rice.
Tips
- For extra crispy skin, let the chicken thighs sit uncovered in the refrigerator for 30 minutes to 1 hour before baking.
- You can adjust the amount of Sriracha in the glaze to your desired level of spiciness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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