Crispy Chicken Skin Cracklings with Hot Honey are savory, golden bites of roasted chicken skin — crisp like chips and wildly flavorful. When drizzled with sweet-spicy hot honey, they become an irresistible snack or gourmet garnish. A brilliant way to reduce waste and elevate your next appetizer spread!
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 30 minsTotal Time 45 mins ~20 cracklings
For the Chicken Skin Cracklings
Skin from 4–6 chicken thighs or breasts (about 8–10 oz)
Salt and freshly ground black pepper
½ tsp smoked paprika or garlic powder (optional)
Parchment paper or a silicone mat
For the Hot Honey
¼ cup honey
2 tsp red pepper flakes (adjust to taste)
Optional: 1 tsp apple cider vinegar or lemon juice (for tang)
Pinch of salt
Preheat Oven
Prep the Chicken Skins
2
Trim any excess fat from the chicken skins (leave a little for crispness).
Stretch and flatten skins on the baking sheet, smoothing out any folds.
Season lightly with salt, pepper, and optional spices.
Place a second sheet of parchment over the skins and top with another baking sheet to keep them flat while baking.
Roast the Skins
3
Bake for 30–40 minutes , flipping once at the 25-minute mark.
Once golden and crisp, transfer to a paper towel-lined plate to drain and cool.
Make the Hot Honey
4
While skins are baking, gently heat the honey in a small saucepan over low heat .
Add red pepper flakes and a pinch of salt.
Simmer for 2–3 minutes , then remove from heat and let steep.
Add vinegar or lemon juice (optional) for a touch of acidity.
Strain if desired for a smoother finish, or leave flakes in for extra heat.
Serve
5
Arrange cracklings on a platter or small board.
Drizzle with warm hot honey just before serving.
Garnish with microgreens, chopped chives, or flaky salt if desired.
Serving Suggestions
Variations
7
Asian-style: Drizzle with gochujang honey or soy glaze.
Herby: Add thyme, rosemary, or za'atar before roasting.
Sweet-savory: Serve over a corn muffin with a dollop of whipped goat cheese.
Ingredients ~20 cracklings
For the Chicken Skin Cracklings
Skin from 4–6 chicken thighs or breasts (about 8–10 oz)
Salt and freshly ground black pepper
½ tsp smoked paprika or garlic powder (optional)
Parchment paper or a silicone mat
For the Hot Honey
¼ cup honey
2 tsp red pepper flakes (adjust to taste)
Optional: 1 tsp apple cider vinegar or lemon juice (for tang)
Pinch of salt
Directions Preheat Oven
Prep the Chicken Skins
2
Trim any excess fat from the chicken skins (leave a little for crispness).
Stretch and flatten skins on the baking sheet, smoothing out any folds.
Season lightly with salt, pepper, and optional spices.
Place a second sheet of parchment over the skins and top with another baking sheet to keep them flat while baking.
Roast the Skins
3
Bake for 30–40 minutes , flipping once at the 25-minute mark.
Once golden and crisp, transfer to a paper towel-lined plate to drain and cool.
Make the Hot Honey
4
While skins are baking, gently heat the honey in a small saucepan over low heat .
Add red pepper flakes and a pinch of salt.
Simmer for 2–3 minutes , then remove from heat and let steep.
Add vinegar or lemon juice (optional) for a touch of acidity.
Strain if desired for a smoother finish, or leave flakes in for extra heat.
Serve
5
Arrange cracklings on a platter or small board.
Drizzle with warm hot honey just before serving.
Garnish with microgreens, chopped chives, or flaky salt if desired.
Serving Suggestions
Variations
7
Asian-style: Drizzle with gochujang honey or soy glaze.
Herby: Add thyme, rosemary, or za'atar before roasting.
Sweet-savory: Serve over a corn muffin with a dollop of whipped goat cheese.
Crispy Chicken Skin Cracklings with Hot Honey
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