Best Sweetie Pies Hot Honey Chicken Recipes

HOT HONEY CHICKEN

Hot Honey Chicken image

Hot honey chicken is the best chicken recipe around. The super crispy, oven-fried chicken is finished in sweet and spicy honey to make it unbelievably delicious. You will love it!

Provided by Kristen Stevens

Categories Dinner

Time 1h5m

Number Of Ingredients 11

Ingredients

8 boneless, skinless chicken thighs
1 cup buttermilk (can be light)
2 teaspoons sea salt (divided)
Spray oil
3 cup panko (gluten-free if needed)
½ cup whole wheat flour (gluten-free if needed)
1 tablespoon paprika
1 tablespoon Italian seasoning
½ cup honey
1 tablespoon chili flakes
1 teaspoon hot sauce

Steps:

Put the chicken thighs into a large bowl. Add the buttermilk and 1 teaspoon of sea salt and mix well. Put the bowl into your fridge for at least 20 minutes (or up to 8 hours.)
Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and spray it generously with spray oil.
In a shallow bowl, mix the panko, flour, paprika, Italian seasoning, and the remaining teaspoon of salt.
Working with one piece of chicken at a time, dip it into the panko mixture and make sure that it is well-coated. Put the chicken on the baking sheet then continue to coat the rest.
Spray the tops of the chicken with oil then put them into your oven and bake for 30 minutes, or until they are crispy and golden.
While the chicken bakes, make the honey. In a small pan, warm the honey, chili flakes, and hot sauce over medium heat. Once the honey starts to bubble a little, remove the pan from the heat. Let it infuse for 5 minutes then strain the honey through a fine-mesh sieve.
When the chicken has finished cooking, drizzle it with the hot honey and serve immediately.

Nutrition Facts : ServingSize 1 hot honey chicken thigh, Calories 279 kcal, Carbohydrate 32 g, Protein 25 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 108 mg, Sodium 826 mg, Fiber 2 g, Sugar 19 g, UnsaturatedFat 3 g

HOT HONEY CHICKEN

Hot Honey Chicken image

This is a honey glaze with a kick. Great for BBQing and getting great color on chicken. Serve the extra sauce for dipping.

Provided by Bob Bailey

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Yield 4

Number Of Ingredients 4

Ingredients

½ cup honey
¼ cup hot pepper sauce
1 teaspoon ground black pepper
4 bone-in chicken breast halves, with skin

Steps:

Preheat an outdoor grill for high heat and lightly oil the grate.
In a small bowl, combine the honey, hot pepper sauce and ground black pepper and mix well. Cover each chicken breast with the sauce and put on the grill, basting occasionally.
Grill for 10 to 15 minutes per side, or until internal temperature reaches 180 degrees F (80 degrees C). Chicken will have a nice, brown color from the sauce.

Nutrition Facts : Calories 518.8 calories, Carbohydrate 35.4 g, Cholesterol 144 mg, Fat 20.9 g, Fiber 0.3 g, Protein 47.3 g, SaturatedFat 6 g, Sodium 232.2 mg, Sugar 34.8 g

SLOW-COOKER HOT HONEY CHICKEN SANDWICHES

Slow-Cooker Hot Honey Chicken Sandwiches image

These simple sandwiches are reminiscent of a lazy summer cookout - but doable on a weeknight. Though slow cookers are often associated with winter, they're great in hot weather because they don't heat up the kitchen like ovens do. For this recipe, there is no need to add liquid to the pot before cooking, because the chicken will release moisture as it cooks. If you have a lot of liquid remaining when the chicken is done, that's absolutely fine; just incorporate it into the shredded chicken. But if you have a little extra time, before you shred the chicken or add the honey, remove the chicken to a bowl with tongs, pour the juices into a small saucepan, and simmer until the juices are reduced by half to intensify flavor and thicken the sauce. After that, simply pick the recipe back up at Step 3.

Provided by Sarah DiGregorio

Categories dinner, poultry, main course

Time 4h20m

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 pounds boneless, skinless chicken thighs
1 tablespoon vegetable oil
2 teaspoons red-pepper flakes, plus more to taste
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground sweet paprika
1/4 teaspoon ground smoked paprika
Kosher salt and black pepper
1/4 cup honey
2 teaspoons cider vinegar, plus more to taste
2 heaping cups shredded green cabbage (about 8 ounces or ¼ medium green cabbage)
1/4 cup mayonnaise, plus more for the buns
3 scallions, sliced
1 tablespoon lemon juice
4 rolls or buns (preferably onion rolls)
Vinegary hot sauce, for serving

Steps:

In a 6- to 8-quart slow cooker, combine the chicken, oil, 1 teaspoon red-pepper flakes, 1 teaspoon garlic powder, the onion powder, sweet paprika and smoked paprikas. Season with 1 1/2 teaspoons kosher salt and several generous grinds of black pepper. Stir well to combine all ingredients. Cover and cook on low until the chicken is very tender, 4 to 5 hours. (The chicken will keep well on warm for another 3 hours.)
At any time before serving, combine the honey with the remaining 1 teaspoon red-pepper flakes and 1/2 teaspoon garlic powder in a liquid measuring cup or a small bowl. Cover and reserve at room temperature until the chicken is done.
Using two forks, finely shred the chicken with its cooking liquid. Pour in the spiced honey and the cider vinegar and toss to coat. Taste; it may need a little more salt, to sharpen the flavor. Also add more red-pepper flakes and vinegar, if you like.
In a medium bowl, combine the cabbage, mayonnaise, scallions and lemon juice; season the slaw to taste with salt and pepper.
Toast the buns, then spread with mayonnaise and a few shakes of hot sauce. Mound the chicken on the bottom buns and top with the slaw.