Scale

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

1/2 tsp salt

1 cup milk

1/3 cup melted butter

1 large egg

1. Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.

2. Pat chicken thighs dry and rub with olive oil. Season with paprika, garlic powder, onion powder, salt, and pepper.

3. Arrange chicken skin-side up on the rack and bake for 35–40 minutes until crispy and cooked through.

4. While chicken cooks, whisk honey, hot sauce, butter, and red pepper flakes in a small saucepan over low heat until smooth.

5. Brush hot honey glaze over chicken during the last 5 minutes of baking.

6. For cornbread, reduce oven to 375°F (190°C).

7. In a bowl, mix cornmeal, flour, sugar, baking powder, and salt.

8. Stir in milk, melted butter, and egg until just combined.

9. Pour batter into a greased baking dish and bake for 20–25 minutes until golden.

10. Serve chicken hot with extra hot honey and slices of sweet cornbread.

• Use skin-on thighs for maximum crispiness.

• Adjust hot sauce to control heat level.

• Cornbread pairs perfectly with the hot honey drizzle.

Keywords: hot honey chicken thighs, crispy chicken dinner, chicken and cornbread