This hot honey BBQ sauce is sweet, sticky, and spicy with real heat you can adjust up or down, and it comes together in about 20 minutes with pantry staples. It's the quick version of a great BBQ sauce, made with hot honey as the star ingredient.
Most hot honey BBQ sauce recipes are basically the same - ketchup, a little honey, cayenne, done. This one takes it to a new level. Worcestershire adds depth, smoked paprika brings the smokiness, and my heat ladder lets you adjust this sauce exactly how you want it, from a mild glaze all the way to something that'll make your wings guests sweat.
I have a from-scratch version of this sauce, made with fresh habaneros, jalapeños, and tomato paste instead of ketchup, if you want to go deeper. But this recipe is just what you need when you need something fast and flavorful.
What Is Hot Honey?
Hot honey is exactly what it sounds like, honey infused with chili peppers or hot sauce for a sweet-heat combination that's become a staple in a lot of kitchens. The heat level varies by brand and by how you make it. Store-bought versions like Mike's Hot Honey work well here, but I prefer using homemade hot honey because you control exactly how spicy it is.
Why You'll Love This Recipe
- Quick and Easy. Twenty minutes start to finish, including the simmer. Boom. No chopping, no sautéing, no blending.
- Adjustable Heat. The heat ladder makes this sauce work for everyone at the table, or just for you, cranked all the way up.
Ingredients
The full list with measurements is in the recipe card below.
- Ketchup. Classic easy bbq sauce base. It gives the sauce body, color, and that familiar BBQ tang without any extra work.
- Hot honey. The star. Sweet and spicy at once. Use your own or a good store-bought version.
- Apple cider vinegar. Balances the sweet and gives it that classic BBQ tang.
- Brown sugar. Enhances the sweet factor and helps the sauce thicken and caramelize on the grill.
- Worcestershire sauce. The quiet ingredient that makes people ask what's in this. It rounds out the whole sauce.
- Smoked paprika. For the smokiness a quick-cooked sauce needs. Don't skip it.
- Garlic powder and onion powder. Flavor builders.
- Cayenne pepper and red pepper flakes. The perfect heat levers along with the hot honey. Adjust both up or down as desired.
- Salt and pepper. To taste.
How to Make Hot Honey BBQ Sauce
Combine. Add all ingredients to a medium saucepan and whisk until fully combined. Everything goes in at once.
Simmer. Bring the sauce to a light boil over medium heat, stirring frequently. Reduce to medium-low and let it simmer for 15 minutes, stirring occasionally. The sauce will thicken slightly and the flavors will meld together into something that tastes like it took a lot longer than it did.
Taste and adjust. Pull it from heat and give it a taste. More sweetness? Add a drizzle of hot honey. More tang? A splash more apple cider vinegar. More heat? See my heat ladder below.
Cool and store. Let it cool to room temperature, then transfer to a jar or airtight container. Refrigerate for at least 30 minutes before using. It thickens as it chills and the flavor keeps developing. Keeps in the fridge for up to 2 weeks.
Boom! Done! Your hot honey BBQ sauce is ready for al of your grilling needs. Easy enough to make, isn't it?
The Heat Ladder - Choose Your Level
This is what makes this recipe worth bookmarking. Most hot honey BBQ sauce recipes give you one heat level and call it done. Here, you're in control.
The base recipe as written is a solid medium, enough heat to notice, not enough to overwhelm. Here's how to adjust from there:
- Mild. Swap the hot honey for regular honey and skip the cayenne and red pepper flakes entirely. You'll still get a great BBQ sauce with the smoked paprika carrying the flavor.
- Medium (as written). Hot honey plus half a teaspoon each of cayenne and red pepper flakes. Sweet up front, warmth that blooms.
- Hot. Double the cayenne to 1 teaspoon and stir in 1 to 2 tablespoons of your favorite hot sauce. Sriracha, Tabasco, or a good vinegar-based cayenne sauce all work well.
- Extra Hot. Use a habanero-based hot sauce in place of the cayenne hot sauce, or add half a teaspoon of ghost pepper powder. This is a serious sauce. Perfect for wings served to people who really mean it.
I use my homemade hot honey recipe for all of these because I can control exactly how much heat is already in the honey before I add anything else.
What to Use Hot Honey BBQ Sauce On
This sauce works on just about anything that wants a sticky, sweet-spicy glaze.
- Pizza. Use it as the base sauce instead of marinara. BBQ chicken pizza with this sauce is hard to beat.
- Chicken wings. The best use, hands down. Toss a batch of crispy wings in this right before serving. Try my spicy grilled chicken wings.
- Ribs. Brush it on during the last 30 minutes of low-and-slow cooking. Try my oven-baked ribs recipe.
- Pulled pork. Stir it right into the shredded meat or serve it on the side. Perfect with my no-fail smoked pulled pork recipe.
- Grilled chicken. Brush it on thighs or drumsticks during the last few minutes of grilling for a sticky glaze. Use my grilled chicken marinade on any chicken, then finish with this sauce.
- Shrimp and Fish. It's excellent on shrimp. Try it on grilled or pan-seared shrimp skewers, or on grilled salmon.
- Burgers. Swap your usual condiments for a spoonful of this. Try my juicy grilled steakhouse BBQ burgers.
Recipe Tips & Notes
- Make it ahead. This sauce is good right off the stove but better the next day. The flavors keep coming together as it chills. Make it a day ahead when you can.
- Want it smoother? After cooling, blend it briefly with an immersion blender or standard blender for a smoother texture.
- No hot honey on hand? Regular honey works, just add an extra pinch of cayenne or a dash of your favorite hot sauce to compensate.
- Don't have apple cider vinegar? White wine vinegar or red wine vinegar both work. White vinegar is sharper, so use a little less.
Storage
Store in an airtight jar or container in the refrigerator for up to 2 weeks. Use a clean spoon each time to keep it fresh. I love to use a squeeze bottle.
This sauce also freezes well. Transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge and give it a stir before using.
That's it, my friends. I hope you enjoy my hot honey barbecue sauce recipe. Let me know if you make it. I'd love to hear how it turned out for you, and where you land on the heat ladder.
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Want to Go Further?
This is the quick version of a great honey BBQ sauce. If you want something made from the ground up - made with fresh habanero and jalapeño peppers, tomato paste instead of ketchup, and a splash of tequila - check out my from scratch Spicy Honey BBQ Sauce recipe. It takes about 35 minutes but the flavor depth is in a different league.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Hot Honey BBQ Sauce Recipe
Ingredients
- 1 cup ketchup
- 1/2 cup hot honey
- 3 tablespoons apple cider vinegar
- 2 tablespoons brown sugar packed
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- Add all of the ingredients to a medium saucepan. Whisk until fully combined.
- Bring to a light boil over medium heat, stirring frequently. Reduce heat to medium-low and simmer, stirring occasionally, until the sauce thickens slightly and the flavors meld together, about 15 minutes.
- Remove from heat, then taste and adjust. Want more sweetness? Add another drizzle of hot honey. More tang? A splash more apple cider vinegar. More heat? See the heat ladder in the notes - this is your sauce, spice it up just the way you want it.
- Cool and store. Let cool to room temperature, then transfer to a jar or airtight container. Refrigerate for at least 30 minutes before using. It thickens as it chills and the flavors come together even more. Keeps in the fridge for up to 2 weeks.
Notes
- Mild. Swap hot honey for regular honey and skip the cayenne and red pepper flakes.
- Medium (as written). Hot honey + ½ tsp cayenne + ½ tsp red pepper flakes. Sweet heat that builds.
- Hot. Double the cayenne to 1 tsp and add 1-2 tbsp of your favorite hot sauce.
- Extra Hot. Use a habanero-based hot sauce or add ½ tsp ghost pepper powder. Not for the faint of heart.
Nutrition Information
Frequently Asked Questions
Regular honey BBQ sauce is sweet and mild. Hot honey BBQ sauce uses honey that's been infused with chili peppers, adding a spicy kick that builds on the sweetness. You can also dial the heat further with cayenne and red pepper flakes, which is exactly what this recipe does.
Yes. Substitute regular honey and add an extra half teaspoon of cayenne to compensate for the missing heat. It won't have the same layered sweetness, but it's a solid sauce.
Up to 2 weeks in the refrigerator in a sealed jar. It also freezes well for up to 3 months.
The base recipe is a medium heat, noticeable but not overwhelming. Use the heat ladder above to adjust anywhere from mild to extra hot depending on your preference.
Toss the wings in the sauce right after cooking while they're still hot. The sauce clings and sets quickly on crispy skin. If you're grilling or smoking, brush it on during the last 5 to 10 minutes of cook time as a glaze instead.
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