This dish bakes seasoned, skin-on chicken thighs on a wire rack until crispy, brushes them with a hot honey glaze in the final minutes, and serves them alongside from-scratch sweet cornbread, ready in about 65 minutes. Baking the chicken skin-side up on a wire rack, as the instructions specify, lets hot air circulate underneath so the skin crisps on all sides rather than steaming against a flat pan.
Crispy Hot Honey Chicken Thighs with Sweet Cornbread
Ingredients
- For the chicken:
- 6 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- For the hot honey glaze:
- 1/3 cup honey
- 1–2 tbsp hot sauce (to taste)
- 1 tbsp butter
- 1/2 tsp red pepper flakes
- For the cornbread:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1 tbsp baking powder
- 1 cup milk
- 1/3 cup melted butter
- 1 large egg
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
- Pat chicken thighs dry and rub with olive oil. Season with paprika, garlic powder, onion powder, salt, and pepper.
- Arrange chicken skin-side up on the rack and bake for 35–40 minutes until crispy and cooked through.
- While chicken cooks, whisk honey, hot sauce, butter, and red pepper flakes in a small saucepan over low heat until smooth.
- Brush hot honey glaze over chicken during the last 5 minutes of baking.
- For cornbread, reduce oven to 375°F (190°C).
- In a bowl, mix cornmeal, flour, sugar, baking powder, and salt.
- Stir in milk, melted butter, and egg until just combined.
- Pour batter into a greased baking dish and bake for 20–25 minutes until golden.
- Serve chicken hot with extra hot honey and slices of sweet cornbread.
Recipe Notes
- • Use skin-on thighs for maximum crispiness.
- • Adjust hot sauce to control heat level.
- • Cornbread pairs perfectly with the hot honey drizzle.
Nutrition
- Serving Size
- 1 chicken thigh with cornbread
- Calories
- 620
- Sugar
- 22g
- Sodium
- 780mg
- Fat
- 34g
- Saturated Fat
- 14g
- Unsaturated Fat
- 17g
- Trans Fat
- 0g
- Carbohydrates
- 46g
- Fiber
- 3g
- Protein
- 36g
- Cholesterol
- 165mg
Why you'll love this
- Brushing the hot honey glaze on only in the last 5 minutes of baking, rather than earlier, keeps the honey from burning over the full 35-40 minute bake while still giving it time to set slightly on the crispy skin.
- Baking the cornbread at a lower 375°F after the chicken's higher-heat bake, rather than simultaneously at the same temperature, matches each component to the heat it actually needs.
Tips for the best result
- Use skin-on thighs for maximum crispiness, exactly as the recipe's own notes specify, since skinless thighs won't develop the same texture on the rack.
- Adjust the hot sauce in the glaze to control heat level, per the recipe's own notes, since the given amount is a starting point.
Troubleshooting
The chicken skin isn't crispy.
Make sure it's baking skin-side up on a wire rack, as the instructions specify, and pat the thighs dry before seasoning, since surface moisture is what most commonly prevents crisping.
The cornbread is dense instead of light.
Mix the wet and dry ingredients only until just combined, as the instructions imply, since overmixing cornbread batter is what typically makes it dense rather than tender.
Chicken skin isn’t crisping properly.
the most common culprit is excess moisture. Make sure to thoroughly pat the chicken dry and check that your oven is properly calibrated.
Store the chicken and cornbread separately in the refrigerator; reheat the chicken in the oven to help the skin stay crisp.
The recipe's own notes say cornbread pairs perfectly with the hot honey drizzle.
Frequently asked questions
Can I use boneless chicken thighs for this recipe?
Yes, but reduce cooking time by about 5-7 minutes. Bone-in thighs stay juicier and develop better flavor, but boneless work in a pinch.
How spicy is the hot honey glaze?
The heat level is customizable. For mild heat, use 1 teaspoon of red pepper flakes; for medium, use 2; and for truly spicy Hot Honey Crispy Chicken Thighs, use 3-4 teaspoons.
Can I make the cornbread ahead of time?
Absolutely! Bake it up to a day ahead and reheat before serving. Wrap in foil and warm at 300°F for 10 minutes.
Is there a gluten-free option for the cornbread?
Yes, simply substitute a 1:1 gluten-free flour blend for the all-purpose flour portion. The cornmeal is naturally gluten-free.
How do I prevent the honey from burning?
Apply the hot honey glaze during the last 5-7 minutes of cooking. If adding earlier, cover the chicken with foil until the final stage.
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