
Hot Honey is a go-to for me on things like chicken wings, party ribs, and even pulled pork pizza, but I ran out of Mike Hot Honey, and the store I went to didn’t have any. So I was forced to make it myself. This would be fine for a normal human, but for me, it turned into a whole thing. I made a few different batches with my notebook in hand, tweaking the pepper mixture and ingredients until I found the perfect balance of sweet and heat. This hot honey recipe is easy to make and can be as spicy as you want it to be. Here is my step-by-step recipe.

Hot Honey Ingredients
- 1 cup Honey
- 3 tbsp Crushed Red Pepper Flakes – These provide the heat
- 2 Chili De Arbols – These Mexican dried chilies add a distinctive earthy heat
- 1 Sliced Fresh Jalapeño – Brings a bright, fresh spiciness
- 2 tbsp Apple Cider Vinegar – Helps balance sweetness and adds depth
- 1 tbsp Water – Add water to control the thickness.
Ingredient Substitutions
- For mild hot honey, leave the Chili De Arbol out.
- Substitute jalapeños with serrano peppers for more heat.
Equipment Needed
- Medium saucepan
- Wire mesh strainer
- Heat-safe storage container
How to Make Hot Honey Glaze
Pepper Infusion
- Combine 1 cup honey, 2 tbsp crushed red pepper flakes, 3 chili de arbols, 1 sliced fresh jalapeño, 2 tbsp apple cider vinegar, and 1 tbsp water in a medium saucepan.
- Bring mixture to a gentle boil over medium heat. Once it hits a boil, turn it down to low simmer for 5 minutes.
- Let the hot honey mixture rest with pepper flakes and peppers in the honey for 30 minutes. Repeat the process of bringing the honey to a boil a few times until you get the desired spiciness. I did this process 3 times. For hotter honey, let the mixture rest on the stove for a couple of hours with the peppers and chilis. The longer you leave the peppers in the honey, the hotter your honey will be.

Straining The Hot Honey
- Make sure the mixture is warm but not too hot.
- Strain the mixture through a fine-mesh strainer
- Press gently on solids to extract maximum flavor
- Transfer to a clean storage container


Hot Honey Tip
The key to perfect hot honey lies in temperature control. Don’t boil the honey mixture for too long, or it might get too thick. When the mixture hits a boil, turn it down to a low simmer for 5 minutes, remove it from the heat, and let it rest for 30 minutes. Repeat this process a few times until you get the desired heat level.
Recipe Variations
- Mild: Leave out the Chili-De Arbol and only bring the mixture to a boil on time.
- Extra Spicy: Use a hotter pepper like Serrano or Habanero instead of a Jalapeño.
- Garlic Version: Add one clove of fresh crushed garlic to the mixture.
What to Hot Honey Serve With
- Classic Party Ribs (obviously!)
- Crispy Fried Chicken
- Pulled Pork Pizza
- Smoked Chicken Wings
- Roasted Brussels Sprouts
Frequently Asked Questions
Q: How long does hot honey last? The honey is good for up to 3 months when stored in an airtight container in the refrigerator. Warm slightly before using if it thickens.
Q: Can I make it less spicy? Yes! Reduce the pepper flakes and remove the Chili De Arbol after the first heating cycle or don’t add them at all.
Q: Why does my honey crystallize? Crystallization is natural and doesn’t affect quality. Gently warm the honey in a water bath to restore liquid consistency.
Storing and Reheating
Store in an airtight glass container for up to 1 month, or refrigerate for up to 3 months. To reheat, place the container in warm water until the honey reaches the desired consistency.

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Hot Honey Recipe
Equipment
- Medium saucepan
- Wire mesh strainer
- Storage container
Ingredients
- 1 cup Honey
- 3 tbsp Crushed Red Pepper Flakes
- 3 Chili De Arbol
- 1 Fresh Sliced Jalapeño
- 2 tbsp Apple Cider Vinegar
- 1 tbsp Water
Instructions
- Combine all the ingredients. 1 cup honey, 2 tbsp crushed red pepper flakes, 3 chili de arbols, 1 sliced fresh jalapeño, 2 tbsp apple cider vinegar, and 1 tbsp water in a medium saucepan. Bring mixture to a gentle boil over medium heat. Once it hits a boil, turn it down to low simmer for 5 minutes.
- Let the hot honey mixture rest with pepper flakes and peppers in the honey for 30 minutes. Repeat the process of bringing the honey to a boil a few times until you get the desired spiciness. I did this process 3 times. For hotter honey, let the mixture rest on the stove for a couple of hours with the peppers and chilis. The longer you leave the peppers in the honey, the hotter your honey will be.
- Strain The Hot Honey. Make sure the mixture is warm but not too hot. Strain the mixture through a fine-mesh strainer. Press gently on solids to extract maximum flavor.
- Transfer to a clean storage container. I used a small mason jar.