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This quick and easy 3-ingredient Hot Honey Recipe is sweet, spicy, and absolutely delicious on countless dishes from crispy fried chicken to warm buttermilk biscuits and so much more!
The 3-Ingredient Sauce You’ll Want to Drizzle on Everything
Hot honey is one of those condiments you have no idea you need…until you try it. If you’ve never tried it before, prepare yourself, because it’s absolutely delicious.
So, what is hot honey?
It’s a sweet and spicy finishing sauce made with honey, chili flakes, and apple cider vinegar. It packs bold flavor and endless versatility, but what makes hot honey so addictive is its perfectly balanced flavors. The natural sweetness of the honey mellows the heat of the chili flakes, while the vinegar adds brightness and tang. It’s completely irresistible.
Best of all, this homemade recipe is incredibly easy to make at home and is far more affordable than store-bought versions. Plus, you get to customize the heat level! So whether you’re looking for gentle heat to drizzle over desserts like ice cream or brownies, or all-out fiery heat to enjoy with fried chicken tenders, pizza, or crispy Air Fryer French fries, this recipe puts you in hot seat. Pun intended. Ha!
Table of Contents
Hot Honey Ingredients
You only need THREE ingredients to make homemade hot honey. They’re all pretty straight-forward, especially since this recipe derives its heat from dried red chili flakes. If you prefer to use fresh chili peppers, be sure to check out my suggestions below.
Honey: For the best flavor, I recommend using a light to medium-bodied honey with a neutral flavor profile. Clover, wildflower, or orange blossom honey are all great options.
Chili Pepper: I’ve chosen to make this recipe with crushed red pepper flakes. I always have them stashed in my spice cabinet and making hot honey with dried peppers (versus fresh) allows the honey to be stored for longer. The heat will increase as it steeps, so strain the chili flakes sooner if you’re sensitive to spicy food. If you’re aiming for something a little more adventurous, consider one (or more!) of the following:
- Dried Aleppo pepper (mild): Fruity, tangy, and earthy. Perfect for a mild, gentle kick.
- Freshly sliced jalapeño (mild to medium): Seeded jalapeños will produce a more mild honey, verses those recipes with the seeds left in.
- Ancho chili powder (mild): Sweet and smoky, this mild chili powder is great for BBQ-inspired hot honey.
- Serrano peppers (spicy): Typically much spicer than jalapeños.
- Dried cayenne pepper (spicy): Sharp and intense, a little goes a long way. Start with just a pinch.
- Bird’s eye chili (Thai chili): These chili peppers can be fresh or dried. In either case, they are very spicy and best for anyone who loves a little extra heat. Infuse briefly to reduce the risk of over powering the honey.
Apple Cider Vinegar: A little vinegar adds a subtle tang and brightness that basically improves the overall taste. You can leave it out if you prefer, but a small splash is highly recommended. If you don’t have apple cider vinegar, substitute with white wine vinegar, fresh lemon juice, or rice vinegar.
How to Make Hot Honey
Making hot honey from scratch is so easy! You can find the full detailed recipe for how to make hot honey in the printable recipe card at the bottom of this page.
To begin, combine the honey and chili flakes to a small, heavy-bottomed saucepan set over medium heat. Heat just until bubbling, but do not let it boil. Once small bubbles form around the edges, immediately remove from heat. Overheating can scorch the honey, giving it a burnt or bitter taste.
Next, stir in the apple cider vinegar, cover, and allow the honey and crushed chili peppers to steep for at least 10-15 minutes (or up to 1 hour). The longer it steeps, the more intense the heat will become. If the honey is too spicy, simply stir in some plain honey to dilute the heat.
At this point, I like to strain my honey through a fine mesh strainer to remove the dried chili peppers and seeds. This stops any additional heat transfer from the crushed peppers to the honey, allowing me to control the heat. If you want a spicer hot honey, leave the chili flakes and seeds in. They’ll continue to infuse over time.
That’s it! Your homemade hot honey is ready to enjoy. Enjoy immediately or cool completely, then transfer to a clean, airtight jar or glass container.
Ways to Use Hot Honey
Hot honey is SUPER versatile. Check out all these delicious ways to enjoy this easy, flavorful sauce:
- Hot honey is amazingly versatile. It adds the perfect sweet and spicy kick to savory dishes, snacks, and desserts. Here’s how to enjoy your next batch:
- Pizza: An all-around favorite, it seems hot honey was made to go on pizza. Creamy melted cheese, wood-fired crusts, and salty smoked meats taste delicious with hot honey on their own, but put together and you have an all-out flavor explosion…in your mouth. A little bit of fresh arugula for freshness is highly recommended.
- Seafood: Aside from pizza, seafood is the next best way to use honey (in my opinion). Brush it over air fryer salmon bites, baked salmon, or pan-seared scallops for a perfect caramelized finish. You can also try it on fish and shrimp tacos or transform it into a seafood glaze by mixing it with a bit of butter as I did in this hot honey salmon recipe.
- Vegetables: Toss vegetables like glazed carrots, air fryer Brussels sprouts, or baked sweet potatoes with hot honey after cooking. It’s also really fantastic with salty, buttered corn. The heat brings out their natural sweetness and adds a sticky, golden finish.
- Fried chicken, wings, and more: One of the most iconic pairings. Drizzle hot honey over buttermilk fried chicken, hot baked buffalo wings, or air fryer chicken tenders for bold spicy flavor. Be sure to check out my crunchy fried hot honey chicken for the ultimate flavor pairing.
- Breakfast, brunch, and bread: A drizzle of hot honey over biscuits, pancakes, waffles, or even avocado toast is a match made in heaven. Even better? CORNBREAD! Seriously, you guys. One bite of this honey on sweet cornbread, sweet potato cornbread, or this Mexican cornbread and there’s no going back. It’s also delicious with breakfast sausage, oven-baked bacon, or croissant breakfast sandwiches.
- Cocktails and drinks: Use it as a sweetener in spicy margarita recipes, bourbon hot toddies, or spiked lemonades. Mix with lime juice and herbs for a fiery twist on classic syrups.
Flavor Variations + Serving Ideas
If you’re looking to switch things up, you’ll love these delicious hot honey flavor variations.
- Garlic hot honey: Add 1-2 thinly sliced garlic cloves to the honey and chili flakes. Simmer gently (do not boil), then strain out the garlic before use. The result is sweet and spicy with savory, umami-rich undertones. Just like classic hot honey, garlic infused honey is super versatile. Enjoy it with fried chicken, garlic parmesan chicken wings, roasted veggies, or drizzled over pizza.
- Chipotle hot honey: One of my favorite variations! Simply replace (or supplement) the red chili flakes with chipotle chili flakes or ¼ teaspoon of chipotle powder. The result is smoky, sweet, and spicy. Perfect over roasted butternut squash, carnitas tacos or carne asada tacos, and BBQ favorites like my easy oven-baked BBQ chicken.
- Korean hot honey: For this version, you’ll swap the red chili flakes for Gochugaru (Korean red chili flakes), and add 1-2 teaspoons of rice vinegar for umami goodness. You can also add a pinch of grated ginger or fresh garlic for more flavor, but make sure to strain before storing. Enjoy it drizzled over Korean fried chicken, Bibimbap (Korean mixed rice bowls), or kimchi fried rice.
- Cinnamon spiced hot honey: This one is so yummy during the fall and winter months. Add ½ a cinnamon stick or a pinch of ground cinnamon to the honey and chili flakes before heating. It adds warmth and coziness and is especially delicious with baked goodies like buttermilk biscuits, warm apple bread, or homemade crêpes.
Storage Tips
The best way to store hot honey is in a sealed, air-tight glass jar at room temperature and in a cool, dark place like a spice cabinet or pantry. Refrigeration is not necessary, nor recommended. Stored properly, it will last for about 2-3 months.
If your honey is made with fresh peppers (like jalapeño, serrano, or habanero), it lasts significantly less time (about 1-2 weeks). Always strain out the fresh pepper slices and keep stored in the refrigerator. If you notice any cloudiness, bubbling, off-putting smells, or mold, please discard immediately.
More Dips and Sauces
If you make this hot honey recipe, I’d love to hear how it turned out in the comment section below! Your review will help other readers in the community. And if you’re hungry for more delicious food inspiration and exclusive content, join my free newsletter here.
Hot Honey Recipe
Ingredients
- 1 cup honey
- 1 teaspoon crushed red chili flakes
- 1 tablespoon apple cider vinegar
Instructions
- Combine the ingredients: Add the honey and chili flakes in a small, heavy-bottomed saucepan. Set the heat to medium and stir gently to combine.
- Heat until just bubbling: Warm the mixture until it begins to bubble lightly, but do not let it boil. Once small bubbles form around the edges and the honey is fragrant, remove the pan from the heat immediately.
- Add the vinegar and steep: Stir in the apple cider vinegar, cover the pot with a lid, and allow the mixture to steep for at least 15 minutes or up to 1 hour. Note: The longer it steeps, the more intense the heat will become.
- Strain (optional): Pour the mixture through a fine mesh strainer into a clean jar to remove the chili flakes and seeds.
- Cool and store: Let the honey cool completely, then transfer it to a clean, airtight container or glass jar. Store at room temperature in a cool, dark place for up to 3 months. See notes about storing hot honey made with fresh chiles.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
