Smoky Honey Habanero Glaze
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Thirteen years ago, our Smoky Honey Habanero blend arrived and immediately had people asking for more. With swicy (sweet plus spicy) being a defining flavor trend of the moment, this glaze had to happen. Part honey, part polite habanero heat and part deeply satisfying smoke, the blend that started it all finally comes in a sauce.
"Smoky Honey Hab was what started the Test Kitchen sauce conversation. People have always asked 'can Smoky Honey Hab be turned into a sauce?' So, here we are. The honey-to-heat ratio took some work, but I think we nailed it. Sweet first, then the smoke settles in, then the habanero reminds you it's still there but only a little bit. This is my new favorite flavor tool.” — Chef Tony Reed, Senior Director of Culinary
KEY FLAVORS & INGREDIENTS
Golden, glossy, warm honey with brown sugar to deepen the base and add body. Apple cider vinegar cuts through the sweetness with just enough tang to keep things interesting. Melted butter brings richness and texture. And then our Smoky Honey Habanero Blend does what it always does – adds the perfect amount of smoky sweet heat.
HOW TO USE IT
Here's what sets a glaze apart from a regular sauce: the high sugar content isn't just for sweetness, it's structural. It's thick enough to coat and under heat, the honey and brown sugar caramelize, creating that deeply sticky, lacquered coating that clings to proteins and vegetables and builds a glossy crust.
APPLICATIONS
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Glazing & Brushing – Apply it during the final minutes of grilling or roasting to let it set without burning.
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Tossing – Coat wings, ribs, or tenders right out of the oven or fryer for full, glossy coverage and to let the sugars melt.
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Dipping – Serve at room temp alongside chicken strips, spring rolls, or grilled vegetables for a bold dipping sauce.
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Drizzling – This is the perfect sweet drizzle for flatbreads, tacos, grain bowls, or a cheese board.
WHAT IT'S GOOD ON
Wings, ribs, chicken thighs, salmon, shrimp skewers, roasted sweet potatoes, cauliflower, pizza, flatbreads, tacos, grain bowls, and any cheese situation that could use a little heat. This flavor profile is the one that started it all. And after trying this sauce, you’ll know why.