Mike’s Hot Honey Recipe (Copycat)

You know how some food trends come and go? Well, Mike’s Hot Honey is one that’s here to stay. You see it on pizza menus, in wing sauces, and drizzled over fried chicken.

So what’s the big deal? It’s the perfect mix of sweet honey and a little spicy kick. That combo works on almost everything! I’ve tested this copycat Mike’s Hot Honey recipe over five times to get it just right.

I’ve used this on everything from pizza to wings for over two years. I even checked the manufacturer information to make sure I had all the facts straight. Now I’m sharing what I’ve learned with you.

What Is Mike’s Hot Honey?

Mike’s Hot Honey started in Brooklyn at a pizzeria in 2010. Mike Kurtz made it by mixing pure honey with Brazilian chilies and a bit of vinegar. The chilies bring real heat that plays nice with the sweet honey.

I use it a lot in my Mike’s Hot Honey Recipe for Brussels sprouts because it turns boring veggies into something crisp and tasty. The combo beats plain honey every time.

Is Mike’s Hot Honey Actually Spicy?

Yes — but in the best way. Mike’s Hot Honey gives you a slow, warming tingle rather than a sharp, vinegar-forward burn. It’s approachable even for people who don’t usually eat spicy food.

In terms of heat level, it sits at around 1,500–2,500 SHU (Scoville Heat Units). That puts it in the same range as a mild jalapeño or Frank’s RedHot, but much sweeter and smoother. It’s not going to make your eyes water — it just adds a pleasant, lingering warmth.

If you want more kick, the Extra Hot version steps things up. It’s closer to 5,000 SHU. The Mike’s Hot Honey Extra Hot ingredients are simple: chilies, honey, vinegar, and natural flavors. That touch of vinegar gives it a slightly sharper edge compared to the original.

Mike’s Hot Honey Ingredients (Copycat Version)

Making your own batch at home is easier than you think. Here’s exactly what you’ll need:

Standard Ingredients:

• 1 cup honey — This is your base. Use raw or wildflower honey for the best depth of flavor. A lighter clover honey also works well and lets the chili flavor come through more clearly.
• 2–3 tablespoons hot chili flakes — These bring the heat. Gochugaru (Korean chili flakes) gives a mild, fruity heat. Crushed red pepper is more common and easy to find. Dehydrated chili pods are another option for a deeper, smokier flavor.
• 1 tablespoon apple cider vinegar (optional) — This adds a subtle tang that balances the sweetness. White wine vinegar or a small squeeze of lemon juice also works here if you want a lighter finish.

Mike’s Hot Honey Extra Hot Ingredients:

• 1 cup honey — Same base as above.
• 3–4 tablespoons of a hotter chili blend — Think cayenne, Thai bird chilies, or a mix of habanero flakes. These hit closer to that 5,000 SHU range.
• 1 tablespoon vinegar — The extra hot version has a slightly more acidic edge, so don’t skip this one. Regular white vinegar works just as well as apple cider vinegar here.
• Natural flavors (optional) — A tiny pinch of smoked paprika or dried garlic powder adds depth without overpowering the honey.

Cookware You’ll Need

1. Small saucepan — For gentle warming
2. Wooden spoon or silicone spatula — Stir without scratching
3. Fine mesh strainer — Removes chili solids cleanly
4. Glass jar or squeeze bottle — For storage and easy pouring
5. Measuring cups and spoons — For accurate amounts

How to Make Mike’s Hot Honey (Step-by-Step Recipe)

Making Mike’s Hot Honey at home is simple and takes less than ten minutes.

Using Chili Flakes (Standard Version)

Step 1: Measure your ingredients. Pour 1 cup of honey into a small saucepan. Add 2–3 tablespoons of chili flakes — start with 2 if you want mild heat, go up to 3 if you like a stronger kick.

Step 2: Warm the mixture. Place the saucepan over low heat. You’re not boiling this — you just want to gently warm the honey so it picks up the chili flavor. Stir slowly and keep the heat low. This takes about 1–2 minutes.

Step 3: Watch your heat. The honey should be warm and thin, not bubbling. Overheating can change the flavor and texture, so stay close and keep stirring.

Step 4: Remove from heat. Take the saucepan off the burner. Stir in 1 tablespoon of apple cider vinegar now if you’re using it. This is also the point where you can taste and adjust — more chili flakes can be added back in if you want more heat.

Step 5: Strain and store. Pour the honey through a fine mesh strainer into a clean glass jar or squeeze bottle. This removes the chili solids and gives you a smooth, clean drizzle. Let it cool before sealing.

Using Fresh Chilies (Extra Hot Version)

Step 1: Slice your chilies. Use 1–2 fresh hot peppers — habanero for serious heat, Fresno peppers for something milder. Slice them thin so the flavor releases faster.

Step 2: Heat with honey. Combine the sliced peppers with 1 cup of honey in a small saucepan over low heat. Stir gently for 1–2 minutes until the honey is warm and fragrant.

Step 3: Remove from heat and decide. You have two choices here. Strain out the peppers for a clean, smooth honey — or keep them in the jar. Those candied “honey peppers” are incredible as a topping for ice cream, cheese boards, or savory snacks. Don’t throw them away.

Step 4: Add vinegar. Stir in 1 tablespoon of apple cider vinegar off the heat for a nice tangy finish.

Step 5: Jar it up. Pour into your storage jar, let it cool, and seal. It’s ready to use right away.

Expert Tips for Best Results

1. Don’t Rush the Heat

The biggest mistake people make is cranking up the stove to speed things up. High heat burns honey fast and makes it bitter. Always keep it on low and be patient — 1 to 2 minutes is genuinely all it takes.

2. Taste as You Go

Before straining, dip a spoon in and taste. Every chili variety hits differently. Gochugaru is gentle; cayenne is sharp. Adjust the chili amount before you strain so you don’t lose the chance to fix it.

3. Let It Rest

After straining, let the honey sit for 10–15 minutes before putting it in the jar. This lets any remaining heat from the pan settle and the flavor mellow slightly. It’ll taste more balanced.

4. Strain Twice for Extra Smoothness

If you want a very clean, restaurant-style drizzle, strain it twice — once through a regular strainer, once through cheesecloth or a coffee filter. This removes the finest particles and gives you a beautifully clear honey.

5. Use a Squeeze Bottle

Pouring from a jar can get messy. Transfer your finished hot honey into a squeeze bottle for cleaner drizzling, especially on pizza or fried chicken.

6. Don’t Add Vinegar While Heating

Always add the vinegar after you remove the pan from heat. Heating vinegar along with honey can cause the mixture to bubble up and the vinegar flavor to go sharp. Off-heat is the right call every time.

5 More Ways to Use Mike’s Hot Honey

I use this hot honey all the time, and it fits so many meals. The mix of sweet and heat makes simple food feel more exciting.

1. Fried Chicken — Drizzle it right after frying while the crust is still hot. The honey melts slightly into the crust and the heat from the chicken blooms the chili. It’s one of those combinations that just makes sense.
2. Pizza — This is the classic move. A hot honey drizzle over a finished slice — especially one with pepperoni or sausage — turns a good pizza into something you talk about afterward. The sweetness plays off the salty cheese perfectly.
3. Cornbread or Biscuits — Warm baked goods and hot honey were made for each other. The honey soaks into the crumb just enough without making it soggy. Add a little butter and it’s hard to stop at one piece.
4. Cocktails (as a simple syrup swap) — Use it in place of regular simple syrup in a whiskey sour, margarita, or mezcal cocktail. It adds both sweetness and a slow heat that lingers in a really interesting way.
5. Holiday Ham Glaze — Brush it on a ham in the last 20 minutes of roasting. It caramelizes into a glossy, spicy-sweet crust that looks as good as it tastes. This one always gets comments.

Is Mike’s Hot Honey Gluten Free?

Yes, Mike’s Hot Honey stays gluten free. It uses just honey, chilies, vinegar, and natural flavors—no wheat or gluten additives.

I check labels each time, and the manufacturer confirms it. Safe for gluten-free diets. Always scan your copycat batch ingredients too.

Storage & Shelf Life Guide

Does Mike’s Hot Honey Need to Be Refrigerated?

No, Mike’s Hot Honey doesn’t require refrigeration. Honey is naturally resistant to spoilage because of its low moisture content and high sugar level. You can store your jar in a cool, dry place like a pantry or cabinet.

Refrigeration is optional but it does extend the freshness of the infused ingredients—the chilies, vinegar, and other flavors stay stronger when kept cold.

Does Mike’s Hot Honey Expire?

Honey itself lasts nearly forever, but Mike’s Hot Honey is different because of the added ingredients. Pure honey can last thousands of years, but the infused chilies and vinegar in your homemade version may gradually lose flavor intensity over time.

Your Mike’s Hot Honey stays at peak quality for 3 to 6 months at room temperature, or up to a year when refrigerated.

Does Mike’s Hot Honey Go Bad?

Spoilage is rare, but it can happen. Watch for these signs: an off smell that doesn’t match your Mike’s Hot Honey’s normal aroma, visible fermentation bubbles inside the jar, or any mold on the surface. If you notice any of these signs, throw it out.

To prevent problems, always use clean jars and avoid introducing moisture or bacteria during storage.

My Mike’s Hot Honey Recipe beats store-bought every time—cheaper and fresh. I like how easy it is to adjust the flavor for different meals. You can test new ideas and find what works best for you.

Drop a comment on how yours turns out, share with friends, and try it today!