Preheat the oven to 450°F (230°C). In a large sealable freezer bag add the garlic powder, chili powder, paprika, dried red chili flakes and kosher salt. Add the chicken pieces, seal the bag and massage the spice blend into the chicken pieces.
Whisk together honey and vinegar in a small bowl. Brush the chicken with a little spicy honey glaze.
Bake chicken for 20 minutes until skin begins to crisp. Reduce the heat to 350°F (175°C) and continue to bake for 15-20 minutes more until fully cooked. Remove the chicken from the oven every 10-15 minutes and brush with more honey glaze.
- Serves: 4
- Prep Time:
- Cook Time:
- cooking spray
- 6 skinless, bone-in chicken thighs
- 5 tbsp (75 mL) honey
- 1 tsp (5 mL) rice wine vinegar
- 1 1/2 tsp (7.5 mL) garlic powder
- 2 tsp (10 mL) chili powder
- 1 tsp (5 mL) paprika
- 1/2 tsp (2.5 mL) dried red chili flakes
- 1 tsp (5 mL) kosher salt