Ingredients Chicken Roast Chicken with Hot Honey 4.0 (1) 2 Reviews Pre-seasoning these chicken legs with salt at least an hour before cooking ensures flavorful, juicy meat. Drizzle leftover hot honey on a cheese plate or pizza. By Kelsey Jane Youngman Kelsey Jane Youngman Kelsey Jane Youngman is a New York–based cook, baker, writer, and editor for Food & Wine with over 7 years of experience in food media. Kelsey has developed recipes, worked in culinary production, starred in cooking videos, and baked cookies for Cookie Monster.Expertise: recipe development, cooking, baking, food styling.Experience: Kelsey Jane Youngman has spent her life in kitchens, and began her professional training at the San Francisco Cooking School before moving to New York City to attend the Natural Gourmet Institute. She completed an externship in the Good Housekeeping test kitchen and cooked on the line at several city restaurants before joining Food & Wine's test kitchen editorial team. There, Kelsey has managed the kitchens, tested and developed recipes, written feature stories, worked as a culinary producer on multiple video series, and starred in her own series, "The Best Way," as well as several episodes of "F&W Cooks." Food & Wine's Editorial Guidelines Updated on February 1, 2020 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 2 hrs 50 mins Yield: 4 Ingredients 2 tablespoons kosher salt, divided 1 1/2 teaspoons black pepper 1/2 teaspoon ground cardamom 4 chicken leg quarters 1 cup raw wildflower honey 1/3 cup unfiltered apple cider vinegar 1 tablespoon cayenne pepper 1 teaspoon smoked paprika 1 large garlic clove, roughly chopped 4 (3-inch) orange peel strips 1 thyme sprig 3/4 cup chopped toasted pecans 1/4 cup thinly sliced radishes 1/4 cup edible flowers (such as Micro Marigolds) (about 1/4 ounces) Directions Stir together 4 teaspoons salt, black pepper, and cardamom. Sprinkle chicken all over with spice mixture. Arrange chicken, skin side up, on a wire rack set inside a rimmed baking sheet. Let stand at room temperature 1 hour, or chill, uncovered, 8 hours or overnight. Heat 1 inch of water in a medium saucepan over low. Whisk together honey, vinegar, cayenne, paprika, garlic, and remaining 2 teaspoons salt in a medium-size heatproof glass bowl; add orange peel and thyme. Cover bowl tightly with 3 layers of plastic wrap. Place bowl in pan over warm water, ensuring bottom of bowl does not touch water. Let honey infuse 1 hour. Remove pan from heat; uncover and let mixture cool to room temperature, about 1 hour. Pour through a fine wire-mesh strainer into a bowl; discard solids. Preheat oven to 450°F with rack in upper third of oven. Bake chicken in preheated oven until golden brown and a meat thermometer inserted in thickest portion registers 160°F, 30 to 35 minutes. Let rest 10 minutes. Drizzle each serving with about 3 tablespoons hot honey. Sprinkle each with 3 tablespoons pecans, 1 tablespoon radish slices, and 1 tablespoon edible flowers. John Kernick Make Ahead Hot honey can be made up to a week in advance. Store in an airtight container at room temperature. Suggested Pairing Fruit-forward Zinfandel. Rate it Print