Test cook Morgan Bolling prepares her grandmother’s Hot Honey Chicken on Cook’s Country, Season 17, Episode Six (“Spiced Chicken Dinners.”)
If you’re using table salt instead of kosher, cut the amount in half.
INGREDIENTS
- 1¼ cup honey
- ¼ cup Frank’s RedHot Original Cayenne Pepper Sauce
- 2 garlic cloves, minced
- 2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 3 pounds bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), trimmed
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter, cut into 2 pieces
- 2 teaspoons lime juice
- 2 scallions, sliced thin
TO PREPARE
STEP ONE. Adjust oven rack to middle position and heat oven to 425 degrees. Combine honey, hot sauce, and garlic in bowl; set aside. Combine salt and cumin in separate bowl. Pat chicken dry with paper towels and sprinkle all over with salt mixture.
STEP TWO. Heat oil in 12-inch ovensafe skillet over medium-high heat until just smoking. Add chicken and cook until golden brown on both sides, about 4 minutes per side. Transfer chicken to plate, skin side up.
STEP THREE. Pour off fat from skillet. Return chicken to now-empty skillet, skin side up; pour honey mixture evenly over chicken. Transfer skillet to oven and roast until breasts register 160 degrees and drumsticks/thighs register at least 175 degrees, 17 to 22 minutes. Let chicken rest in skillet for 10 minutes.
STEP FOUR. Transfer chicken to shallow platter. Bring juices in skillet to boil over medium-high heat (skillet handle will be hot). Cook until slightly thickened, 1 to 2 minutes. Reduce heat to low and whisk butter and lime juice into juices in skillet until butter is melted. Spoon sauce over chicken. Sprinkle with scallions and serve.
