Hot Honey Pavo A La Diabla
These Hot Honey Pavo a la Diabla turkey legs are juicy, flavorful, and coated in a smoky-sweet chile glaze made with guajillo, chipotle, and hot honey. Roasted until caramelized and fall-off-the-bone tender, they’re a bold twist on classic comfort food—perfect for holidays or any special meal.
Ingredients
For the turkey legs:
- 6 turkey legs, about 1 lb each
- 2 tbsp neutral oil
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
For the sauce:
- 1-2 dried guajillo chilies, stems and seeds removed
- 1 dried chile de arbol, adjust to taste
- 2 cloves garlic
- ⅛ white onion
- 1 medium tomatoe
- 1 canned chipotle chili
- ½ tbsp adobo sauce, from a can of chipotles
- ½ tsp dried oregano
- 1 tbsp butter
- 1/3 cup hot honey
- ½ tbsp apple cider vinegar
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Line a large baking sheet with foil or parchment.
- Pat turkey legs dry and rub with neutral oil.
- In a small bowl, mix the chili powder, paprika, garlic powder, onion powder, salt, and pepper. Rub the spice blend evenly over the turkey legs.
- Arrange turkey legs on the baking sheet, spaced apart. Roast for 40 minutes.
- In a small pot, combine the guajillo, arbol, tomato, garlic, and onion. Add water to cover. Simmer for 12–15 minutes until the tomato is softened.
- Transfer mixture to a blender. Add chipotle, adobo sauce, oregano, salt, and 2–3 tablespoons of the chili water. Blend until smooth.
- In a saucepan, melt butter over medium heat. Stir in the blended sauce and simmer for 3–4 minutes. Add hot honey and apple cider vinegar, season with salt and pepper, and simmer 2–3 minutes more. Set aside.
- After 40 minutes, remove turkey legs from oven. Brush with diabla glaze. Roast another 20–25 minutes, brushing with more glaze every 5 minutes.
- Let the turkey legs rest for 5–10 minutes. Drizzle with extra hot honey if desired, and serve warm!
Notes
- Use pre-trimmed turkey legs to save time.
- Adjust the amount of arbol chili for more or less heat.
- Hot honey balances the smokiness—regular honey works too.
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