These hot honey mozzarella sticks are what happens when comfort food gets a little flirty. Imagine crispy golden cheese sticks—oozing mozzarella wrapped in a perfectly seasoned crust—then tossed in a spicy-sweet glaze that tastes like it came straight out of a Chili’s test kitchen (but better). Whether you’re throwing a party, need a “wow” appetizer, or are just having a cheese-girl dinner, this is the recipe for you.
I made these on a whim one Friday night, and now I can’t go back. They’re crispy, gooey, spicy, sweet—and dangerously easy to make at home. And if you end up making this recipe, make sure you pair it with my homemade buttermilk ranch recipe and an ice-cold drink like my iced matcha latte.
What are Hot Honey Mozzarella Sticks?
In a nutshell, they’re mozzarella sticks taken up a notch. Traditional mozzarella sticks are deep-fried and served with marinara, but these are coated in a crunchy spiced breading and drenched in a hot honey glaze made with buffalo sauce and honey. They hit that salty-spicy-sweet trifecta and are totally addictive.
Chili’s Dupe Alert!
If you’ve seen the Hot Honey Mozzarella Sticks on the Chili’s menu lately, you know the vibe—crispy fried cheese sticks tossed in a sticky buffalo-honey glaze that’s equal parts sweet, spicy, and addicting. They took the classic mozz stick and gave it a fiery glow-up, and I was instantly obsessed. This homemade version is my copycat take: same melty center, extra-crunchy coating, and a customizable hot honey drizzle that tastes just like (if not better than) the original. Basically, it’s the Chili’s appetizer you crave—without leaving your kitchen!
Key Ingredients
- Mozzarella: Use a block of low-moisture mozzarella so you get those perfect melty centers without sogginess.
- Panko Breadcrumbs: Way crispier than traditional breadcrumbs and essential for the texture. This is how we level up from sad, soggy mozzarella sticks.
- Flour + Spices: A mix of garlic, onion powder, smoked paprika, cayenne, and Kashmiri chili (optional but adds that signature color and mild heat).
- Buffalo Sauce + Honey (or Maple Syrup): The Chili’s hot honey glaze is basically just these two things. The tangy heat from the buffalo + sweet honey = magic.
How to Make Them
Here’s the general game plan:
- Cut mozzarella into uniform rectangular sticks and pat dry.
- Prepare separate wet and dry batters (seasoned).
- Dip each stick in wet batter (shake off excess), then dredge into dry batter and gently press to adhere.
- (Optional) Freeze or chill coated sticks briefly to help them hold shape.
- Deep-fry in oil heated to ~350–375 °F until golden and crispy.
- Meanwhile, mix buffalo sauce + honey to form your hot honey glaze.
- Toss or brush the fried sticks in the glaze while still hot.
- Serve immediately, ideally with a dipping sauce (like my homemade buttermilk ranch or blue cheese).
Key Tips for Frying Hot Honey Mozzarella Sticks
Optional Freezer Trick: Freeze the battered sticks for 10–15 minutes before frying to help them keep their shape.
Oil Temp Matters: Aim for 350–375°F. If the oil’s too cool, the cheese will ooze before the crust crisps.
Fry in Batches: Don’t overcrowd the pan—this helps them cook evenly and stay crispy.
Serving Suggestions
For a classic combo, serve them with Buttermilk Ranch for dipping, or drizzle on extra hot honey for more sticky-sweet heat. They’re also amazing next to game-day favorites like Buffalo Cauliflower Wings, truffle fries, or my cold sesame noodles for a crave-worthy spread.
If you’re planning a cozy night in, pair them with a bowl of Tomato Soup or Creamy Mac and Cheese — the spicy honey cuts through the richness beautifully. You could even turn them into sliders: tuck a stick between mini brioche buns with a little drizzle of glaze and pickled jalapeños.
For entertaining, these shine on a platter with cajun butter corn ribs or crispy potato balls. They add that perfect sweet-spicy crunch that makes every bite feel over-the-top (in the best way).
Use low-moisture mozzarella, double-coat with batter and crumbs, and always chill or freeze for 10–15 minutes before frying. Also, maintain stable oil temperature so the crust forms before the cheese inside fully melts.
Also, If there are gaps in your breading or you handled the sticks too roughly during coating, the breading won’t adhere well. Use the wet-hand, dry-hand method (one hand for wet batter, one for dry), press the breadcrumbs firmly, and allow the coating to rest in the fridge briefly before frying so it sets.
That usually happens when the cheese heats up faster than the coating can set. Fix it by using low-moisture mozzarella, double- or triple-coating the sticks, and chilling or freezing them before frying so the crust firms up. Also make sure your oil is hot (around 350–375 °F) so the exterior crisps quickly and contains the cheese.
Hot Honey mozzarella sticks
Ingredients
- 8 ounces mozzarella
Dry Batter
- 1/2 cup all purpose flour
- 1/2 cup panko bread crumbs
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp Kashmiri chili powder
- 1/4 tsp smoked paprika
- 1/4 tsp cayenne
- 1/2 tsp salt
Wet Batter
- 1/2 cup all purpose flour
- 1/2 cup water, (plus extra few tablespoons to loosen the batter as needed)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp Kashmiri chili powder
- 1/4 tsp smoked paprika
- 1/4 tsp cayenne
- 1/2 tsp salt
Sauce
- 3 tbsp honey, (or to taste)
- 3 tbsp buffalo sauce, (or to taste)
Instructions
- Prepare the cheese & dry mix: Slice your mozzarella block into rectangular prisms. Pat each stick dry with paper towels. In a bowl, whisk together flour, panko breadcrumbs, onion powder, garlic powder, Kashmiri chili powder, smoked paprika, cayenne, and salt to form your seasoned dry batter.
- Mix the wet batter: In a separate bowl, combine flour, water (starting at ~½ cup, adding extra tbsps as needed), onion powder, garlic powder, Kashmiri chili powder, smoked paprika, cayenne, and salt. Whisk until smooth. The consistency should be similar to heavy cream—thick enough to cling, but not so thick it’s pasty.
- Coat the mozzarella sticks: First dip each stick into the wet batter, letting excess drip off. Then dredge into the dry batter, pressing gently so the crumbs adhere.
- Optional freezing: Place the coated sticks on a parchment-lined tray and chill in the freezer for 10–15 minutes. This helps the crust set and prevents cheese leakage during frying.
- Heat the oil: Use a deep fryer or a heavy pot with at least 2 inches of neutral oil (vegetable or canola). Heat to 350–375 °F (175–190 °C). Use a thermometer to keep temp stable. Test the oil by adding a small droplet of the wet batter – it should sizzle and float.
- Fry until golden: In small batches (2–3 sticks), gently lower into the hot oil. Fry ~1–2 minutes per side (or until golden brown), turning as needed. Don’t overcrowd. Drain on a wire rack or paper towels.
- Make the hot honey glaze: While sticks are frying, whisk together Buffalo sauce and honey, adjusting ratio to your heat + sweetness preference.
- Toss or brush while hot: Transfer freshly fried mozzarella sticks into a bowl, drizzle or toss with the hot honey glaze until evenly coated. Alternatively, brush the glaze on each stick.
- Serve & garnish: Plate immediately. Optionally garnish with chopped chives, smoked paprika, or flaky salt. Serve with ranch, blue cheese, or another cooling dip.
Video
Notes
- Storage & make-ahead: Store leftover sticks in an airtight container in the fridge and reheat in the oven (see FAQ). For best texture, eat within 1–2 days.
- Freezing: You can freeze the coated but uncooked sticks for up to 1 month. Fry them from frozen, just add ~30 seconds to cooking time.
- Substitutions: Swap maple syrup for honey if you want a deeper sweetness. Use gluten-free flour + panko for a GF version (though texture may vary).
- Adjusting heat: Increase cayenne or buffalo sauce for extra kick. Reduce or omit cayenne for milder versions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is perfect for when you want chilis at home! It will be so cheesy and flavorful!!
This recipe is perfect for when you want chilis at home! It will be so cheesy and flavorful!
This is a super great recipe for movie / game night! I love the hot honey flavor. I recommend having dry and wet batters side by side next to your stove to make the frying process easy and efficient.
I was excited to make something good into something fantastic. Every time I went to take a bite my mouth would literally start to water. This is the perfect kick mixed with cooling edge because of the honey. This will definitely be a family favorite. Thank You!!!
Everyone else it is a must try