Slightly adapted by Half Baked Harvest, recipe here- https://www.halfbakedharvest.com/honey-buffalo-chicken/#wprm-recipe-container-144488
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For The Chicken:
2 pounds boneless skinless chicken thighs, cut into bite sized pieces
1 tbsp smoked paprika
1 1/2 tsp each of granulated garlic powder and onion powder
1 1/2 tsp sea salt
1/2 tsp pepper
1/4 cup all purpose flour
2 tbsp olive oil
- For The Sauce:
1/2 cup Frank’s hot sauce (or another brand)
1/4 cup butter or ghee
1 tsp chipotle chili powder (optional)
1 tsp Gochugaro (korean chili flakes) or use regular
1/4 tsp sea salt
1/4 cup honey
Directions
- Line a sheet pan with foil or parchment paper. Spray with some oil. Set aside.
- In a bowl, mix together all chicken ingredients until very well coated.
- While the chicken sits, make the sauce.
- In a small pan, warm together all the sauce ingredients. Whisk until smooth and butter is melted.
- Roast chicken in a 450 degree oven for around 15 minutes.
- Take the chicken out, and pour over half, or a little more than half the sauce evenly over all the chicken pieces and toss to combine. Lay them in one layer again.
- Broil on high for 5-10 more minutes, or until sauce is a little caramelized onto the chicken. Serve with roasted potatoes, broccoli, and/or white rice. Enjoy!
