Get the Recipe: Hot Honey Chicken Legs
Quick and easy crispy chicken legs paired with a sweet heat hot honey sauce. Ready in just 30 minutes!
Ingredients
- 2-3 chicken legs (chicken leg quarters), bone-in/skin-on
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1 Tablespoon cooking oil
Hot Honey Sauce:
- 1/4 cup runny honey
- 2 Tablespoons Frank's hot sauce, or any vinegar-based hot sauce
- 1 1/2 tablespoons butter
- 1 teaspoon light brown sugar, packed
- 1 teaspoon apple cider vinegar
- 1 clove garlic, minced
- 1/2-1 teaspoon red pepper flakes, adjust to taste
For serving:
- Green onion, diagonally sliced
- Lime wedges
Instructions
- Preheat oven to 425F (regular setting/not fan-assisted) *See notes for BBQ instructions.
- Pat the chicken legs dry. Season generously with salt, then sprinkle evenly with paprika.
- Heat oil in an oven-safe skillet (cast-iron or enamelled skillets work well) over medium-high heat until very hot. Add the chicken legs, skin side down. Cook until the underside is golden, about 3-4 minutes, then flip over and cook the other side briefly.
- Turn off the heat under the skillet. Remove the chicken to a plate briefly and use a wadded up paper towel to wipe the oil out of the pan. Return the chicken to the pan, skin side up. Place into the preheat oven to finish cooking, about 18-20 minutes or until the chicken registers 165F when tested with an instant-read thermometer.
- Meanwhile, add all the hot honey sauce ingredients to a small bowl and stir together. Set aside.
- Remove the skillet from the oven. Place onto a burner (be careful the skillet is hot!). Remove the chicken to a warmed serving plate. Turn the heat under the skillet to medium-high. Add the butter to the skillet and stir to melt, loosening any browned bits. Add the hot honey sauce and whisk together with the butter. Bring to a boil, then allow to boil for 1 minute. Spoon the hot honey sauce over the chicken.
- Garnish with sliced green onion and serve with lime wedges for drizzling.
Notes
BBQ instructions
Place the seasoned chicken legs skin side down on the top rack of a BBQ heated to 425F. Close the lid and let cook for 4-5 minutes. Transfer the chicken legs to the main grill. Close the lid and cook until cooked through and the chicken reaches 165F. While the chicken is cooking you can prepare the sauce by melting the butter in a small saucepan on a side burner, in a saucepan on the grill or the burner of a stove. Melt the butter first, then add the sauce. Bring to a boil, then spoon over the cooked chicken. Be sure to read the notes above this Recipe Card for more tips on making this recipe, including step-by-step photos that you may find helpful.Serving: 1serving, Calories: 597kcal, Carbohydrates: 39g, Protein: 24g, Fat: 40g, Saturated Fat: 12g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 17g, Trans Fat: 0.5g, Cholesterol: 164mg, Sodium: 1115mg, Potassium: 371mg, Fiber: 1g, Sugar: 37g, Vitamin A: 791IU, Vitamin C: 10mg, Calcium: 25mg, Iron: 1mg
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