I’ll be honest—I was skeptical about hot honey at first. The idea of mixing honey with chili flakes seemed like one of those trendy food fads that wouldn’t stick around. Then I drizzled it over a slice of pepperoni pizza at a friend’s dinner party, and everything changed.
That first taste was a revelation. The sweetness hits first, followed by this slow-building warmth that doesn’t overwhelm but somehow makes everything taste better. It’s not about making your food painfully spicy—it’s about adding this perfect sweet-heat balance that elevates whatever you’re eating. I’ve since put it on fried chicken, biscuits, roasted vegetables, and yes, even vanilla ice cream (trust me on this one).
The best part? Making hot honey at home is almost embarrassingly easy. You’re essentially just heating honey with red pepper flakes for about 10 minutes. That’s it. No special equipment, no complicated techniques, just two main ingredients and a little bit of patience while it simmers. You can customize the heat level exactly to your liking, and it keeps for months at room temperature.
I keep a squeeze bottle of this in my kitchen at all times now. It’s become one of those condiments I reach for constantly—a little drizzle here, a generous pour there. Whether you want just a hint of warmth or something that really brings the heat, this recipe lets you dial it in exactly how you like it.
Let’s make some hot honey that’ll have you rethinking every meal you’ve ever eaten without it.
A sweet and spicy condiment that’s become incredibly popular for drizzling over pizza, fried chicken, biscuits, and more.
Ingredients
- Base:
1 cup honey (any variety, but mild honey works best)
2-3 tablespoons red pepper flakes (adjust for heat preference)
1-2 dried chili peppers (optional, for extra heat)
- Optional Add-ins:
2 tablespoons apple cider vinegar (for tanginess)
1 garlic clove, smashed (for depth)
Pinch of salt
Directions
- Combine Ingredients:
Pour the honey into a small saucepan.
Stir in the crushed red pepper flakes, apple cider vinegar (if using), and a pinch of salt. - Gently Heat:
Place the saucepan over low heat. Heat the mixture gently for about 5–10 minutes, stirring occasionally.
Crucial Tip: Do not let the honey boil or come to a vigorous simmer, as this can change the flavor and texture of the honey. The goal is just to warm it up enough for the capsaicin oil from the chili flakes to infuse into the honey. - Cool and Infuse:
Remove the saucepan from the heat and let the mixture cool completely to room temperature. The longer it sits, the spicier the honey will become. - Strain (Optional):
If you prefer a smooth, seedless sauce, strain the honey through a fine-mesh sieve into a clean jar before serving (discard the flakes). If you like the look and extra texture, simply pour the honey and the flakes directly into your storage jar. - Store:
Transfer the hot honey to an airtight container or jar (like the one in your photo). It can be stored at room temperature in a cool, dark pantry for several months.
Make it Extra Spicy (Optional Additions)
For a deeper, more complex heat, you can add these to the saucepan in Step 1:
- Garlic: Add 2–3 cloves of roughly minced garlic.
- Paprika: Add 1/2 teaspoon of smoked paprika for a smoky undertone.
- Cayenne Pepper: Add 1/2 teaspoon of ground cayenne pepper for a more intense, sharp heat (use with caution!).
Ways to Use Hot Honey
Once you make your first batch of hot honey, you’ll start finding excuses to use it on just about everything. Here are some of my favorite ways to put this sweet-spicy condiment to work:
Pizza & Flatbreads
Drizzle hot honey over pizza—especially pepperoni, margherita, or even plain cheese pizza. The sweet heat cuts through the richness of the cheese and complements the savory toppings perfectly. It also works beautifully on flatbreads and naan.
Fried Chicken & Wings
This is where hot honey truly shines. Drizzle it generously over fried chicken, chicken tenders, or buffalo wings. The combination of crispy, salty chicken with sweet-spicy honey is addictive. You can also toss wings directly in hot honey for a sticky glaze.
Biscuits & Breads
Spread hot honey on warm biscuits, cornbread, or toast for breakfast or as a side. The butter melts into the bread while the hot honey adds that perfect sweet-spicy kick. It’s especially good on buttermilk biscuits.
Cheese Boards & Appetizers
Add a small bowl of hot honey to your cheese board. It pairs exceptionally well with sharp cheddar, aged gouda, brie, and blue cheese. Drizzle it over goat cheese crostini or use it as a dip for pretzels and crackers.
Roasted Vegetables
Toss roasted Brussels sprouts, carrots, sweet potatoes, or cauliflower with hot honey right before serving. The caramelization from roasting plus the sweet heat creates incredible depth of flavor.
Marinades & Glazes
Mix hot honey into marinades for chicken, pork, or salmon. Use it as a glaze for grilled meats during the last few minutes of cooking. It caramelizes beautifully and adds a glossy finish.
Salad Dressings
Whisk hot honey into vinaigrettes for salads. It works especially well with bitter greens like arugula or kale, balancing the bitterness with sweetness and adding a gentle heat.
The truth is, once you have hot honey in your kitchen, you’ll find yourself reaching for it constantly. It’s one of those condiments that makes ordinary food feel special with just a drizzle.
So there you have it—hot honey is easier to make than you think and more versatile than you’d expect. What’s your favorite way to use it, or do you have any other sweet-spicy combinations you love? Tell me in the comments below!
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