Side Of Mike’s Hot Honey Recipe

Warm and infuse

Place a small saucepan over low heat and add the raw honey and unsalted butter. Warm gently, stirring occasionally, until the butter is fully melted and the honey is thin and pourable, about 3–5 minutes. Do not let the honey boil.

Add acidity and spice

Stir in the apple cider vinegar and fresh lemon juice to brighten the honey. Add the red pepper flakes, smoked paprika, fine sea salt, and freshly ground black pepper. Continue to heat very gently for 2 minutes to allow the flavors to meld, stirring so the spices hydrate and distribute evenly.

Optional fresh chile

If using the thinly sliced fresno or serrano chile, add it now and warm for another 30–60 seconds to slightly soften while preserving fresh heat and texture.

Rest and taste

Remove the pan from the heat and let the honey cool for 10–15 minutes to reach a warm but not scalding temperature. Taste and adjust: add up to 1/2 teaspoon more vinegar for brightness or 1/4–1/2 teaspoon more red pepper flakes for additional heat. Stir well after adjustments.

Strain or leave bits

For a smooth pourable honey, strain the mixture through a fine-mesh sieve into a clean jar to remove the chile slices and most red pepper solids. For a rustic presentation (visible flakes and chile slices), transfer without straining.

Store and serve

Let the honey cool to room temperature, then seal the jar. Store at room temperature for up to 1 month. Serve warm or at room temperature as a side for fried chicken, biscuits, pizza, goat cheese, or roasted vegetables. To rewarm, gently heat a small amount in the microwave (5–10 seconds) or in a warm water bath until pourable.