Pre-seasoning these chicken legs with salt at least an hour before cooking ensures flavorful, juicy meat. Drizzle leftover hot honey on a cheese plate or pizza.Active:30 minsTotal:2 hrs 50 minsYield:4IngredientsIngredient Checklist2 tablespoons kosher salt, divided1 1/2 teaspoons black pepper1/2 teaspoon ground cardamom4 chicken leg quarters1 cup raw wildflower honey1/3 cup unfiltered apple cider vinegar1 tablespoon cayenne pepper1 teaspoon smoked paprika1 large garlic clove, roughly chopped4 (3-inch) orange peel strips1 thyme sprig3/4 cup chopped toasted pecans1/4 cup thinly sliced radishes1/4 cup edible flowers (such as Micro Marigolds) (about 1/4 ounces)DirectionsInstructions ChecklistStep 1Stir together 4 teaspoons salt, black pepper, and cardamom. Sprinkle chicken all over with spice mixture. Arrange chicken, skin side up, on a wire rack set inside a rimmed baking sheet. Let stand at room temperature 1 hour, or chill, uncovered, 8 hours or overnight.Step 2Heat 1 inch of water in a medium saucepan over low. Whisk together honey, vinegar, cayenne, paprika, garlic, and remaining 2 teaspoons salt in a medium-size heatproof glass bowl; add orange peel and thyme. Cover bowl tightly with 3 layers of plastic wrap. Place bowl in pan over warm water, ensuring bottom of bowl does not touch water. Let honey infuse 1 hour. Remove pan from heat; uncover and let mixture cool to room temperature, about 1 hour. Pour through a fine wire-mesh strainer into a bowl; discard solids.Step 3Preheat oven to 450°F with rack in upper third of oven. Bake chicken in preheated oven until golden brown and a meat thermometer inserted in thickest portion registers 160°F, 30 to 35 minutes. Let rest 10 minutes. Drizzle each serving with about 3 tablespoons hot honey. Sprinkle each with 3 tablespoons pecans, 1 tablespoon radish slices, and 1 tablespoon edible flowers.Make AheadHot honey can be made up to a week in advance. Store in an airtight container at room temperature.Suggested PairingFruit-forward Zinfandel.