My 3-ingredient hot honey sauce recipe is the perfect blend of bold, spicy heat and rich, thick sweetness. I combine honey, red pepper flakes, and apple cider vinegar on the stovetop, then let the mixture infuse so that the flavor develops!
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My Go-To Hot Honey Recipe
My hot honey sauce recipe was inspired by my husband, Ben. He is the biggest fan of all things hot, and whenever there’s a new spicy product or trend that becomes popular, he is always so excited to tell me all about it.
I had recently seen the iconic Mike’s Hot Honey in stores, but since I had just bought some regular honey, I decided to make a homemade version so Ben could enjoy it whenever he wanted to. The final product was even more delicious than I imagined… and to my surprise, so simple to make too!
Hot honey sauce is officially a staple in my house now, and as expected, Ben puts it on nearly everything. While each batch technically lasts for up to 3 months, my family goes through a jar of this sauce so quickly that I’m always making a new batch much sooner than that.
Looking for more sauces with honey? Try my recipes for honey buffalo sauce, honey garlic sauce, or honey sriracha sauce next!
Hot Honey Sauce Ingredients
- Honey – Regular clover honey is my favorite for my recipe because of its mild taste, but any type of honey can be used here based on preference. Raw or local honey will work just fine.
- Crushed red pepper flakes – These are responsible for the sauce’s distinct heat! Sliced fresh peppers (like jalapeños) can be used as a substitute, but keep in mind that the sauce will no longer be shelf-stable.
- Apple cider vinegar – This acidic ingredient cuts through the layers of sweet and spicy flavors, adding brightness and balancing out the overall taste of the sauce. White wine vinegar is the best substitute.
How to Make Hot Honey Sauce
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Add honey and crushed red pepper flakes to a large skillet over medium heat. Once the mixture is simmering, continue cooking for up to 5 minutes.
STEP TWO: Next, add in the apple cider vinegar, stirring it until fully incorporated.
STEP TWO: Remove the mixture from the heat and allow it to sit for 15 minutes to achieve a medium level of spiciness, or longer if a hotter taste is preferred.
STEP TWO: Strain the honey so that the crushed red pepper is separated from the mixture.
STEP TWO: Allow the honey to cool, then drizzle immediately over dishes of choice or store for future use.
Tips for the Best Hot Honey Sauce Recipe
- For a deeper, spicier flavor, I allow the mixture to infuse for 30 to 45 minutes. The longer it sits, the hotter it gets!
- Be sure not to boil the honey, as this could cause it to burn and lose its nutrients.
- I always strain the honey while it’s warm. It is much easier to pour and strain at this point, since it will thicken quite a bit once it has cooled down.
- Allow the honey to cool fully before sealing the storage container. This is my top tip for keeping it fresh for so long!
- When serving my hot honey recipe, I like to use my honey dipper stick for the best control and ease when drizzling.Â
Honey Hot Sauce Variations and Substitutions
- To give the sauce a smoky taste, I like to sprinkle in a dash of smoked paprika.
- For a savory twist, try adding some garlic powder. It adds depth while also complementing the heat and sweetness so well.
- When I’m craving even more spice, I add in some cayenne pepper. It won’t affect the texture, but it does give the honey a gorgeous color.
- Adding lemon or lime juice will help brighten the overall taste even further while also adding delightful, citrusy notes to the sauce.
- I sometimes use herbs like thyme or rosemary to change up the flavor. Either fresh or dried will work, since they’ll be strained out with the red pepper flakes.
How to Serve Homemade Hot Honey
Hot honey sauce tastes incredible drizzled on top of savory chicken dishes. I always make sure to have some on hand when I’m serving baked chicken wings, air fryer chicken wings, or baked chicken tenders. It’s a very popular topping for chicken and waffles, and it also tastes delicious on cornbread and roasted vegetables!
Hot Honey Sauce Recipe FAQs
Is my hot honey recipe spicy?
Yes, this does have a kick! However, the exact level of spiciness will depend on how long the honey and red pepper flakes infuse. I find that infusing it for 15 minutes brings the heat level to about a 4 or 5 out of 10.
What if I want the sauce thicker?
Keep it mind that hot honey will thicken as it cools, so it’s best not to judge the consistency until then. But to thicken it further, I simply give it a little bit longer to simmer on the stovetop. The extra simmering time should help it thicken up nicely. Another easy way to thicken hot honey is to increase the amount of honey used. The higher the ratio of honey to vinegar, the thicker the sauce will be.
How should I store leftover honey hot sauce?
Leftover hot honey can be stored in any airtight container, though I prefer to use glass jars. Stored in a cool, dry place, it will last for up to 3 months. Because it is made with shelf-stable ingredients, it will remain shelf-stable when stored.
Easy Hot Honey Sauce
Ingredients
- 1 cup honey
- 2 Tablespoons crushed red pepper flakes
- 1-2 teaspoons apple cider vinegar
Instructions
- In a large skillet over medium heat, combine the honey and crushed red pepper flakes. Allow this to come to a simmer and then continue to cook for up to 5 minutes.
- Add the apple cider vinegar and stir to incorporate it into the honey.
- Take it off the heat and allow it to sit for 15 minutes for medium heat, allow it to sit for 30 minutes to 45 minutes for a hotter heat.
- Strain the honey so that the crushed red pepper is separated. Move the honey to an airtight container, preferably glass, and place it in a cool dry place.
Notes
- For a deeper, spicier flavor, allow the mixture to infuse for 30 to 45 minutes. The longer it sits, the hotter it gets! The recipe above is a heatness of about 4 or 5 out of 10.
- Be sure not to boil the honey, as it could cause it to burn and lose its nutrients.
- Always strain the honey while it’s warm. It is much easier to pour and strain at this point, since it will thicken quite a bit once it has cooled down.
- Allow the honey to cool fully before sealing the storage container.
- Store leftovers in an airtight container, like a glass jar, in a cold, dry place for up to 3 months.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
