Hot Honey Chicken

Found in Southern Living April 2025 here

 

1/2 cup honey
2 red Fresno chiles, stemmed and sliced
1 Tbsp. unsalted butter
2-3 tsp. hot sauce
2 tsp. Worcestershire sauce
6 chicken leg quarters (about 3 3/4 lb. total)
1 tsp. black pepper
1 tsp. onion powder
3 tsp. kosher salt, divided
2 Tbsp. canola oil, divided
1 red onion, peeled and cut into 6 wedges
Thyme sprigs

Preheat oven to 425°F with the rack in the upper third position.
Bring honey, chiles, butter, hot sauce, and Worcestershire sauce to a simmer in a small saucepan over medium-low. Remove from heat. Cover and let stand 30 minutes.
 
Place chicken on a rimmed baking sheet; pat dry. Combine pepper, onion powder, and 2 1/2 teaspoons salt in a bowl; sprinkle over chicken. Turn chicken skin side up; drizzle with 1 1/2 tablespoons oil. Gently rub to coat. Roast in preheated oven 15 minutes.

Toss onion with remaining 1/2 tablespoon oil and 1/2 teaspoon salt in a bowl. Tuck onion around chicken.
Roast in preheated oven until thermometer inserted into thickest part of chicken registers 175°F, 20 to 25 minutes. Remove from oven; adjust oven to broil.

Brush some of the honey mixture over chicken and onions. Broil until browned, 2 to 3 minutes. Remove from oven; brush with honey mixture.

Transfer chicken and onions to a serving platter; drizzle with remaining honey mixture. Garnish with thyme sprigs.