Hot Honey Chicken

What to Put on the Table With Hot Honey Chicken

• Coleslaw
• Steamed rice
• Cornbread
• Cold lager

How to Make Hot Honey Chicken

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1. Heat the oven to 220°C / 430°F with a tray inside. Toss the chicken in the cornflour, then the egg, then the flour mixed with the paprika and salt.

   Mark done

2. Brush the hot tray with the oil, spread the chicken on it and bake for 20 minutes, turning once at 10 minutes.

   Mark done Start 20 min timer

3. Meanwhile simmer the honey, chilli flakes, hot sauce, vinegar and butter for 2 minutes.

   Mark done Start 2 min timer

4. Toss the hot chicken in the glaze and serve at once.

   Mark done

A Few Notes

Bake on a preheated tray.

Turn the chicken once.

If your oven runs hot, check at 16 minutes.

Glaze just before serving so the coating stays crisp.

Changing the Recipe

• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Leftovers

Keeps in the fridge for 3 days. Reheat in a 200°C oven for 10 minutes.

Questions and Answers

Hot Honey Chicken Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.