Peanut Butter Hot Honey Drizzle for Chicken, Waffles, and Veggies

Quick Recipe Version (TL;DR)

• Yield: About 1 cup (16 servings of 1 tablespoon)
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes

Quick Ingredients

• 3/4 cup (255 g) runny honey
• 1/4 cup (65 g) creamy peanut butter
• 2 tablespoons (30 ml) hot sauce (cayenne-style or chili), plus more to taste
• 1 tablespoon (15 ml) apple cider vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper or crushed red pepper flakes
• 1/4 teaspoon fine sea salt, or to taste
• 1–3 tablespoons (15–45 ml) warm water, as needed to thin

Do This

• 1. In a small saucepan, combine honey and peanut butter.
• 2. Warm over low heat, stirring, until smooth and just steaming, about 3–4 minutes (about 160–170°F / 71–77°C; do not boil).
• 3. Stir in hot sauce, apple cider vinegar, smoked paprika, garlic powder, cayenne or red pepper flakes, and salt.
• 4. Let it bubble very gently for 1–2 minutes over low heat to bloom the spices.
• 5. Whisk in 1–3 tablespoons warm water until the sauce is thick but pourable and glossy.
• 6. Taste and adjust: more hot sauce or cayenne for heat, honey for sweetness, vinegar for tang, or salt as needed.
• 7. Cool slightly, then drizzle over hot fried chicken, waffles, or roasted vegetables and serve.

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Why You’ll Love This Recipe

• Sweet, salty, spicy, and nutty all in one drizzle that instantly upgrades fried chicken, waffles, or roasted veggies.
• Takes just 10 minutes on the stove and uses simple pantry ingredients.
• Customizable heat level: keep it mild and cozy or make it fiery and bold.
• Stores well, so you can keep a jar in the fridge and pull it out whenever you want a quick flavor boost.

Grocery List

• Produce: Optional: green onions or fresh herbs (for garnish), roasted vegetables (Brussels sprouts, sweet potatoes, carrots) if serving.
• Dairy: None required.
• Pantry: Honey, creamy peanut butter, hot sauce, apple cider vinegar, smoked paprika, garlic powder, cayenne pepper or red pepper flakes, fine sea salt, roasted peanuts (optional garnish).

Full Ingredients

Peanut-Butter Spiced Hot Honey Drizzle

• 3/4 cup (255 g) runny honey
• 1/4 cup (65 g) creamy peanut butter (unsweetened if possible)
• 2 tablespoons (30 ml) hot sauce (cayenne-style or fermented chili), plus more to taste
• 1 tablespoon (15 ml) apple cider vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper or crushed red pepper flakes (add more for extra heat)
• 1/4 teaspoon fine sea salt, plus more to taste
• 1–3 tablespoons (15–45 ml) warm water, as needed to reach desired consistency

Serving Suggestions (Optional)

• Crispy fried chicken (thighs, tenders, or wings)
• Freshly made waffles or buttermilk pancakes
• Roasted vegetables such as:
  • Brussels sprouts
  • Sweet potatoes
  • Carrots
  • Cauliflower
• Chopped roasted peanuts, for garnish
• Thinly sliced green onions or fresh herbs (such as cilantro or parsley), for garnish

Step-by-Step Instructions

Step 1: Gather your ingredients and tools

Lay out the honey, creamy peanut butter, hot sauce, apple cider vinegar, smoked paprika, garlic powder, cayenne or red pepper flakes, salt, and a little warm water. Having everything measured and ready makes the sauce come together quickly and smoothly.

Use a small, heavy-bottomed saucepan (to prevent scorching), a heatproof spatula or wooden spoon for stirring, and a whisk for smoothing everything out at the end. If you plan to store leftovers, have a clean glass jar or heatproof bottle with a tight-fitting lid ready.

Step 2: Warm the honey and peanut butter

Add the 3/4 cup (255 g) honey and 1/4 cup (65 g) creamy peanut butter to the saucepan. Place the pan over low heat. Stir continuously as the honey loosens and the peanut butter softens. Within about 3–4 minutes, the mixture should become smooth and glossy and just begin to steam.

If you have a thermometer, aim for about 160–170°F (71–77°C). Do not let the mixture boil; overheating can dull the flavor of the honey and make the peanut butter grainy.

Step 3: Add the heat, tang, and spices

Once the base is smooth, stir in 2 tablespoons (30 ml) hot sauce, 1 tablespoon (15 ml) apple cider vinegar, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne or red pepper flakes, and 1/4 teaspoon fine sea salt.

Keep the heat on low and stir well until everything is fully combined. Let the mixture bubble very gently (a soft shimmer, not a full simmer) for 1–2 minutes. This “blooms” the spices, deepening their flavor without burning them. If you like it very spicy, add another pinch of cayenne or an extra teaspoon of hot sauce at this stage.

Step 4: Adjust consistency with warm water

Remove the pan from the heat. The sauce will be fairly thick right now. Whisk in 1 tablespoon (15 ml) warm water to start, then check the texture. For a drizzle that flows easily over fried chicken, waffles, or veggies but still clings nicely, you want it to be thick yet pourable.

Add up to 2 more tablespoons (30 ml) warm water, a little at a time, whisking well after each addition. The exact amount depends on how thick your honey and peanut butter are. Remember: it will thicken slightly as it cools, so stop while it is just a touch looser than your ideal final texture.

Step 5: Taste and fine-tune the flavor

Now is the time to make it your own. Carefully taste a small spoonful (it will be hot). Adjust as follows:

• Too sweet? Add a splash (1–2 teaspoons) more apple cider vinegar or hot sauce.
• Not spicy enough? Add a pinch more cayenne or another teaspoon of hot sauce.
• Needs depth? Add an extra pinch of smoked paprika or garlic powder.
• Flat in flavor? Add a small pinch of salt and stir again.

Whisk thoroughly after every adjustment so the flavors are fully blended. Let the drizzle cool for 5–10 minutes in the pan until it is warm but not scorching hot. It should coat a spoon in a shiny layer that slowly drips off.

Step 6: Serve, garnish, and store

Drizzle the warm peanut-butter spiced hot honey generously over crispy fried chicken, fresh waffles, or a tray of roasted vegetables. For extra texture and a restaurant-style finish, sprinkle with chopped roasted peanuts and a few thinly sliced green onions or herbs.

To store, pour the cooled sauce into a clean jar or squeeze bottle. Once completely cool, seal and refrigerate for best quality. When you are ready to use it again, warm gently in a small saucepan over low heat or in short bursts in the microwave, stirring between each burst, until it loosens into a drizzleable consistency.

Pro Tips

• Use runny honey: A fluid honey mixes much more easily with peanut butter. If your honey has crystallized, gently warm it in a water bath before starting.
• Low and slow heat: Keep the burner on low the entire time. High heat can scorch the sugars in honey and make the peanut butter seize or turn grainy.
• Adjust thickness for the dish: For waffles and pancakes, a slightly thinner drizzle works beautifully. For fried chicken, keep it on the thicker side so it clings to the crunchy coating.
• Batch it: This sauce keeps well, so consider doubling the recipe and storing in the fridge in a squeeze bottle for easy drizzling.
• Layer flavors on roasted veggies: Lightly salt and oil the vegetables, roast them, then toss with the hot honey drizzle in the last 2–3 minutes of roasting for maximum caramelization.

Variations

• Extra crunchy: Swap in crunchy peanut butter and stir in 2–3 tablespoons of chopped roasted peanuts at the end for added texture and nutty crunch.
• Smoky bourbon twist: Add 1–2 tablespoons (15–30 ml) bourbon with the hot sauce and vinegar, and increase the smoked paprika to 1 1/2 teaspoons. Cook for an extra 1–2 minutes to gently cook off some alcohol.
• Milder, kid-friendly version: Reduce the hot sauce to 1 tablespoon and omit the cayenne or red pepper flakes. You can still add a small pinch of smoked paprika and garlic powder for flavor without intense heat.

Storage & Make-Ahead

Let the sauce cool completely, then transfer it to a clean, airtight jar or squeeze bottle. Store in the refrigerator for up to 2 weeks. Because honey thickens when chilled, the drizzle will firm up in the fridge. To serve, warm gently in a saucepan over low heat for 2–4 minutes, or microwave in 10–15 second bursts, stirring in between, until smooth and pourable again. You can easily make this recipe 2–3 days ahead for a brunch or dinner and reheat right before serving. Do not freeze, as the texture can become uneven when thawed.

Nutrition (per serving)

Approximate values per 1 tablespoon serving (based on 16 servings, not including garnishes or whatever you drizzle it on): about 90–100 calories, 3–4 g fat, 16–18 g carbohydrates (mostly from honey), 0.5–1 g fiber, 2 g protein, and a small amount of sodium (varies with the hot sauce and salt). These numbers are estimates and will vary depending on the specific brands of peanut butter, honey, and hot sauce used.