Honey Sriracha Chicken with super crispy skin, drizzled with honey sriracha sauce! Make it air fryer, oven, grill, or stovetop. This hot honey chicken recipe is so easy to make and crazy good!
With one hand holding the knife and the other hand holding the bone, carefully make a small incision cut along the chicken thigh bone.
Slowly and carefully cut along the bone to separate the leg bone and the meat. Pull the bone in upward and frontward directions a few times to help separate the meat and the bone.
Run the tip of your fingers through the chicken to make sure there are no bones left behind.
Do a few shallow cuts on the meaty side to break the tendons so that the chicken stays flat in heat.
Season the chicken:
Season the chicken with salt, pepper, and garlic powder on both sides.
Cook the chicken:
Air fry: Place the chicken skin side down in the air fryer basket. Air fry at 400°F (204 °C) for 10 minutes. Flip the chicken (with skin side up) and air fry for 10 more minutes.
Grill: Grease and preheat the grill to medium heat, 375°F (191°C). Grill the chicken for 5-7 minutes per side, or until the chicken is cooked through (an inserted thermometer should read 175°F| 79.4 °C.)
Stovetop: In a well-heated cast iron, pan fry the chicken skin side down for 5-6 minutes. Cook the flip side for 4 minutes. Use a splatter guard.
Bake: Brush the wire rack with little oil. Bake at 425°F (218°C), skin side up with a wire rack under, for 20 minutes. Then, set the oven on high broil for 3 minutes to give it a nice golden color.
Honey sriracha sauce:
In the meantime, combine the honey sriracha sauce ingredients from honey to coconut aminos (or soy sauce) in a bowl. Taste and adjust. It should taste tangy, tart, and a little sweet and spicy.
Serve:
Transfer the chicken to a large serving plate. Reserve some sauce on the side for serving and pour the rest all over the chicken. Garnish with scallion. Serve hot and immediately with extra lime wedges on the side.
Notes
Keto honey has a thicker consistency than regular honey. If you use the regular honey and prefer a thicker texture, slightly warm the sauce in a sauce pan and stir-in 0.5 tsp arrowroot or tapioca starch.
I highly recommend using chicken thighs with skin-on for that ultimate shattering crisp chicken skin! I took a little time to debone the chicken thighs so that they are seasoned and crisped up evenly on all sides.
Alternative cuts: This recipe also works well with chicken wings. If using skin-on and bone-in chicken thighs, drumsticks, or leg quarters, increase the cooking time and the salt, pepper, and garlic powder seasoning quantity. Carefully create a little pocket between the skin and the meat to season on all sides.