Baked Chicken in Spicy Honey Sauce
This is not just dinner — it's a real gastronomic explosion! Chicken soaked in a spicy marinade, baked to a perfect crisp. Every piece is infused with bold heat that first "bites", then opens up with sweet notes of smoky pepper. The meat is so tender it falls right off the bone. Get your cold drinks ready — it's going to be hot!
MAIN DISH INGREDIENTS
SAUCE INGREDIENTS
NUTRITION
Per 100 g
Cooking Tips:
You can use any spices for the flour — exact proportions are not critical. Seasoned flour simply gives better flavor.
The sauce is added after baking. Otherwise the honey will start to burn.
Step-by-step instructions:
Preheat the oven to 220°C (425°F).
Prepare a large baking sheet: line it with foil, place a wire rack on top (for maximum crispiness). If you don't have a rack — just spray the foil with cooking spray.
In a large bowl, mix together the flour, salt, paprika, garlic powder, onion powder, pepper, and dried herbs.
Add the chicken wings and toss well to coat. Shake off any excess flour.
Arrange the wings on the rack or baking sheet, leaving about 1–1.5 cm between pieces.
Bake for 30–35 minutes, flipping once after about 20 minutes. Done when internal temperature reaches 74°C (165°F).
While the chicken is cooking, combine all sauce ingredients in a small saucepan and warm over low heat until just combined.
Transfer the cooked wings to a large bowl. Pour the warm sauce over them and toss well so every wing is coated. Drizzle extra spicy honey on top if desired.
The key to crispiness — flour + high oven temperature. The rack lets the fat drip away, making the crust crispier.
