Hot-Honey Chicken

Ingredience

¼ 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

Pokyny

1. 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.

2. 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.

3. 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.

4. 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.

Poznámky

WHY THIS RECIPE WORKS Honey and hot sauce make an enticing combination of flavors in this one-pan chicken recipe. We seasoned and seared the chicken pieces to get the best browning, then poured the sauce—a mixture of equal parts honey and Frank’s RedHot, plus a couple cloves of garlic—over the chicken before roasting it to glossy doneness in the oven. Whipping up a pan sauce from the accumulated juices was just a matter of briefly reducing the liquid back on the stovetop, then adding butter for richness and lime juice for a bit of brightness. A sprinkling of scallions brought it all together into an appealing blend of sweet, spicy, and savory.

If you’re using table salt instead of kosher salt, cut the amount in half.