This homemade hot honey sauce is my go-to when I want to bring a fiery-sweet kick to everything from fried chicken to pizza. It’s incredibly simple to make, totally customizable, and perfect for adding bold flavor to everyday dishes. Whether I’m drizzling it on cheese boards or mixing it into marinades, this sauce never disappoints.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup honey (any good-quality honey works)
1–2 tablespoons hot sauce (like Frank’s, Cholula, or Tabasco)
OR use 1–2 teaspoons red pepper flakes for a more infused-style heat
1 tablespoon apple cider vinegar (optional, for a tangy kick)
Pinch of salt
Directions
Warm the honey:
In a small saucepan over low heat, I add the honey and gently warm it. I make sure not to boil it—just enough to loosen the texture.
Add the heat:
I stir in either hot sauce or red pepper flakes. When I use flakes, I let them steep for 5–10 minutes so the honey absorbs that subtle, slow-building heat.
Add acidity (optional):
I like to stir in apple cider vinegar to balance the sweetness with a hint of tang.
Finish:
A pinch of salt helps bring all the flavors together. Then I remove the pan from heat and let it cool slightly.
Strain (if needed):
If I used pepper flakes and want a smoother sauce, I strain them out with a fine mesh sieve.
Bottle it up:
I pour the hot honey into a clean jar or bottle and let it cool completely before sealing.
Store:
I keep it at room temperature, and it stays good for up to a month.
Servings and timing
This recipe makes about 1 cup of hot honey and takes just 10–15 minutes from start to finish. It’s enough to fill a small jar and use over multiple meals.
Variations
Smoky: I add a dash of smoked paprika or chipotle powder for a deeper flavor.
Garlicky: I throw in a crushed garlic clove while warming the honey (and strain it out later) to give it a bold savory note.
Extra Spicy: I chop up fresh chili peppers or add a few drops of chili oil when I want to turn up the heat.
Storage/Reheating
I store my hot honey in a tightly sealed glass jar at room temperature. It keeps well for up to a month. If it thickens or crystallizes, I just warm it gently in the microwave or over the stove until it returns to a pourable consistency. I never boil it — just a gentle reheat does the trick.
FAQs
What’s the best type of honey to use?
I usually go for a mild, good-quality honey like clover or wildflower. If I want a richer taste, I sometimes use buckwheat honey, but that can overpower the spices.
Can I use both hot sauce and red pepper flakes?
Yes, I often use a small amount of both if I want layered heat — the hot sauce brings immediate spice while the flakes give a slow burn.
How spicy is this sauce?
The spice level totally depends on how much hot sauce or pepper flakes I add. I start small and taste as I go. It’s easy to adjust.
Can I make this ahead of time?
Absolutely. I make a batch and keep it on hand to drizzle on pizza, roasted veggies, or even stir into salad dressings.
What do I use hot honey on?
Everything. I drizzle it over fried chicken, roasted carrots, biscuits, cornbread, even vanilla ice cream. It adds a sweet-heat contrast that works with both savory and sweet dishes.
Conclusion
This homemade hot honey sauce is a small effort with big rewards. I love how customizable and quick it is, and once I started keeping it around, I found myself reaching for it constantly. Whether I’m dressing up takeout or putting the final touch on a homemade dish, this fiery-sweet sauce always comes through.
Recipe:
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Homemade Hot Honey Sauce
- Total Time: 15 minutes
- Yield: 1 cup
- Diet: Gluten Free
Description
This homemade hot honey sauce delivers the perfect balance of sweetness and heat, making it a versatile condiment for everything from fried chicken to pizza. It’s quick to make, customizable, and packed with bold flavor.
Ingredients
1 cup honey (any good-quality honey works)
1–2 tablespoons hot sauce (like Frank’s, Cholula, or Tabasco)
OR 1–2 teaspoons red pepper flakes
1 tablespoon apple cider vinegar (optional)
Pinch of salt
Instructions
- In a small saucepan over low heat, warm the honey gently without boiling it.
- Stir in hot sauce or red pepper flakes. If using flakes, steep for 5–10 minutes.
- Add apple cider vinegar for a tangy kick (optional).
- Stir in a pinch of salt to enhance flavor.
- Remove from heat and let the sauce cool slightly.
- If using red pepper flakes and a smooth sauce is desired, strain through a fine mesh sieve.
- Pour the sauce into a clean jar or bottle and allow it to cool completely before sealing.
- Store at room temperature for up to a month.
Notes
Add smoked paprika or chipotle powder for a smoky variation.
Infuse with a garlic clove for a garlicky note (remove before storing).
Use both hot sauce and flakes for layered heat.
If the sauce crystallizes, gently reheat to return it to pourable consistency.
Pairs well with savory and sweet dishes alike.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 64
- Sugar: 17g
- Sodium: 20mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
