Hot Honey Chicken Thighs

Ingredients:
For the chicken:

6 bone-in, skin-on chicken thighs (about 2 lbs)

1 tbsp olive oil

1 tsp salt

½ tsp black pepper

1 tsp garlic powder

1 tsp smoked paprika

½ tsp cayenne pepper (optional for more heat)

For the hot honey glaze:

⅓ cup honey

2 tbsp hot sauce (like Frank’s RedHot or Sriracha)

1 tbsp apple cider vinegar

½ tsp red pepper flakes (optional)

1 tbsp butter (optional for richness)

👨‍🍳 Instructions:
Prep the chicken:

Preheat your oven to 425°F (220°C).

Pat the chicken thighs dry with paper towels.

In a bowl, mix the salt, pepper, garlic powder, smoked paprika, and cayenne.

Rub the chicken thighs with olive oil and season evenly with the spice mix.

Sear the chicken:

In an oven-safe skillet (like cast iron), heat a tablespoon of oil over medium-high heat.

Place the thighs skin-side down and sear for 4–5 minutes until the skin is golden and crispy.

Flip and cook for 2 more minutes.

Bake:

Transfer the skillet to the preheated oven and roast for 20–25 minutes, or until internal temp reaches 165°F (74°C).

Make the hot honey glaze:

While the chicken bakes, combine honey, hot sauce, apple cider vinegar, and red pepper flakes in a small saucepan over medium heat.

Simmer for 2–3 minutes, stirring. Add butter if using, and stir until melted. Set aside.

Glaze and broil:

Once the chicken is cooked, brush generously with the hot honey glaze.

Optionally, broil for 2–3 minutes to caramelize the glaze (watch closely to avoid burning!).

Serve:

Drizzle extra hot honey over the top before serving.

Pairs well with mashed potatoes, roasted veggies, or a crisp salad.