Look no further than this Hot Honey Glaze Recipe for all your glazing needs! It's perfectly thick and syrupy thanks to honey and brown sugar, with a pop of fresh lemon and spicy cayenne for the ultimate medley of flavors. It takes under 10 minutes to make on the stove and can be used on all your favorite recipes, including pork tenderloin, chicken, roasted veggies, and more!
This sweet and spicy honey glaze is just one of many delicious Hot Honey Recipes that we make on repeat. Explore our tested and family-approved favorites!
Thick, sticky glazes are a great way to add dynamic flavor to a dish. This recipe was inspired by our favorite Glazed Ham Recipe, but we wanted a sweet and spicy twist that would pair well with other meats and veggies.
The key to a savory glaze is consistency - you need enough cornstarch to make it thick and glossy, but not too much or it will be clumpy and too thick to spread. Like all our favorite condiment recipes, we have made this recipe in our own kitchen to make sure it is just right for you to make in yours.
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Why this recipe is great
- It's versatile - use it on chicken, pork, or veggies.
- You can make it ahead and reheat it when you're ready to use it.
- The spice level is adjustable to your personal preference.
- It's sticky, glossy and just yummy!
Ingredients for spicy honey glaze
This recipe needs just 8 ingredients, and you probably have all or most of them already. Ingredient quantities are in the recipe card below, but here are a few noteworthy tips.
- Honey: Any honey you choose will taste great. Most supermarkets sell clover honey, but if you prefer a wildflower variety or a local honey, go for it!
- Brown sugar: Regular, also called light brown sugar. Fresh, moist sugar is best for the texture. I use a brown sugar keeper and an airtight container to make mine last.
- Lemon juice: Fresh lemon juice is a must; bottled lemon juice just does not taste the same.
- Butter: If you use unsalted, just add a pinch of salt to the recipe.
- Cornstarch: This is the key to thickening a meat glaze.
- Dijon mustard: This is the best complimentary flavor.
- Cayenne pepper: Start with the lower range, then taste it and add more if you want a higher spice level.
- Smoked paprika: My favorite place to buy this is at Trader Joe's. If you are wondering if it's really worth it, check out this article, "What is Smoked Paprika." It really is the best!
How to make hot honey glaze
This is a two-step recipe that is very simple. Be sure to follow the directions carefully so you get the perfect smooth, thick consistency.
Start by placing all the ingredients in a small saucepan (I used a 2-quart pot). Do this off the heat so that the cornstarch does not get clumpy.
Helpful tips: Spray your measuring cup lightly with non-stick spray, before pouring in the honey so that it comes outs easily. For the brown sugar, use medium pressure with your palm to pack it into the measuring cup until it is full. For the lemon juice, try using a citrus juicer to squeeze the lemon with a little less mess.
Whisk everything together thoroughly, then place over medium heat and bring to a simmer. Stir it often.
Once it is simmering, set a timer and cook it for one minute, whisking often. Them remove from the heat and cool. Exposing cornstarch to heat for too long can actually cause it to loosen instead of thicken, so be careful not to overcook it.
The spicy glaze will be pretty loose when it first finishes cooking, but as it cools it will thicken. Use a spoon to drizzle it or a silicone brush to baste it onto meats.
How to use hot honey glaze
- Add it on baked or grilled pork tenderloin (similar to this Maple Glazed Pork Tenderloin)
- Slather it on grilled, baked, or skillet cooked chicken breast, chicken thighs or chicken wings.
- Coat or drizzle your fried chicken in it for a sweet twist. Chicken fingers and chicken nuggets work too.
- The flavor would make a great topping for a tender pork roast or ribeye roast.
- Substitute the sauce in this Hot Honey Chicken Tenders Recipe with glaze instead.
- Drizzle it over roasted Brussels sprouts, asparagus, or broccoli.
- It would make a sweet and spicy version of your favorite holiday glazed carrots.
- Brush a coating on some crispy oven-baked bacon.
- Toss your next batch of hot honey meatballs in it and serve over rice.
- Add a bowl on your next charcuterie board for a dipping sauce.
Variations and substitutions
- Use this homemade hot honey recipe or store-bought chili honey instead of regular for more spice.
- Try dark brown sugar for an extra deep flavor.
- You can try stone ground mustard instead of dijon, but keep in mind that it won't be as smooth.
- Add more cayenne to make it spicier.
- For an extra spicy condiment, add red pepper flakes (also called chili flakes at the store)
Storage and reheating instructions
Store your chili honey glaze in an airtight container or sealed mason jar in the fridge for 1-2 weeks. When you're ready to use it, reheat it gently on the stove or in the microwave on half power, stirring every 30-45 seconds, until it is loose enough to drizzle or brush.
FAQ
Honey glaze will seem a little thin at first, but keep in mind that it will thicken as it cools. If you want it a little thicker you can cook it a little bit longer or you can add a bit more cornstarch. To do this, dissolve 1 teaspoon of cornstarch into 1 tablespoon of water, then add to the sauce and simmer for one minute.
Yes, you can make this honey hot glaze recipe ahead and refrigerate it until you're ready to use it. That makes it a great option for serving at dinner parties or holidays!
Allow the glaze to cool about halfway, then add it to your finished chicken, pork, beef, or veggies. You can also baste it onto meat for the last few minutes of cooking, but watch it carefully because it will go from caramelized to burned quickly.
Tips and tricks
- Whisk the glaze really well before and during cooking to prevent the cornstarch from clumping.
- Simmer the sauce just for a minute. If you go too long, it will become too thick.
- When reheating, use a low heat on the stove or half power in the microwave until it is loose enough to brush.
Sides to serve with glazed meat
- Super Easy Pull Apart Bread (with frozen dough)
- Creamy Red Skinned Mashed Potatoes
- Green Beans Almondine (with lemon and slivered almonds)
- Autumn Chopped Salad (our favorite salad)
More glaze recipes
Looking for other recipes like this? Try these:
Recipe
Hot Honey Glaze Recipe (for meat, veggies, & more)
Ingredients
- ½ cup honey or hot honey
- ¾ cup brown sugar
- ¼ cup lemon juice
- 2 tablespoon butter
- 2 tablespoon cornstarch
- 2 teaspoon dijon mustard
- ½-¾ teaspoon cayenne pepper
- ¼ teaspoon smoked paprika
Instructions
- Whisk all the ingredients together in a small saucepan off the heat.½ cup honey, ¾ cup brown sugar, ¼ cup lemon juice, 2 tablespoon butter, 2 tablespoon cornstarch, 2 teaspoon dijon mustard, ½-¾ teaspoon cayenne pepper, ¼ teaspoon smoked paprika
- Cook over medium heat, stirring often, until simmering gently. Once simmering, cook for 1 minute. Remove from the heat and allow to cool slightly before using.
Notes
- Whisk the glaze really well before and during cooking to prevent the cornstarch from clumping.
- Simmer the sauce just for a minute. If you go too long, it will become too thick.
- When reheating, use a low heat on the stove or half power in the microwave until it is loose enough to brush.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Misty says
This recipe is so versatile for something so easy to make!