Hot Honey Chicken Thighs
Tonight for dinner, we’re having fried chicken and wedge salad—except there’s no messy vat of oil and the gloopy blue cheese dressing is M.I.A. Instead, these pan-fried hot honey chicken thighs are crispy and sticky in all the right ways, and their drippings make for an excellent (and impossibly easy) dressing.
The secret trick to nailing crispy chicken thighs is to start them like you would bacon, in a cold skillet over low heat. This allows the fat to render without burning the skin, yielding the satisfying texture that makes the dish.
4 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
1 head iceberg lettuce
2 tablespoons honey
1 tablespoon hot sauce, such as Tabasco, plus more as needed
1 teaspoon white vinegar
1. Pat the chicken thighs dry with paper towels; season all over with salt. Place skin-side-down in a large skillet.
2. Cook the chicken thighs over medium heat, undisturbed, until the skin is golden brown, about 15 minutes. Flip and continue to cook until done, 10 to 15 minutes more.
3. Meanwhile, cut the iceberg into quarters and season with salt and pepper. Set aside.
4. Remove the chicken thighs from the skillet. Off the heat, whisk in the honey, hot sauce and vinegar until combined. Return the chicken thighs to the skillet and turn to coat in the sauce.
5. To serve, divide the chicken thighs and lettuce wedges between four plates. Generously drizzle the pan sauce over the lettuce. Serve with more hot sauce, as desired.