Seeking an easy, spicy-sweet sauce for your wings, fries, or dumplings? Look no further!
There are tons of ways to amplify a dish’s flavor, but some methods are easier than others. Honey-sriracha sauce, for example, is one of the simplest recipes to follow, yet it’s a beloved condiment. Why? Well, this sauce is a rich, golden medley of sweet, spicy, and umami—all the major flavor groups, which means this sauce can conquer almost any craving. That, plus its silky-smooth consistency, leads to a little more luxury in your meal.
With such a dynamic taste, it doesn’t matter what the occasion is—honey-sriracha sauce can fit right in. This summer, I’ll likely bring it to a couple of cookouts so folks can dip their wings and veggie sticks in it. But you can also use it as a glaze for grilled meat or a dressing on your favorite salad. I’ve even seen people drizzle it over their eggs at brunch. Explore the possibilities! The sugary spice kisses your taste buds just right. You’ll never be bored with honey-sriracha sauce on hand.
Where does sriracha come from?
Sriracha was one of the first hot sauces I ever tried, and originally I thought it was an American, or even Mexican, condiment. But sriracha actually comes from its namesake (Si Racha, Thailand) and was developed in the 1930s. It was made popular, however, by David Tran, the Vietnamese-American immigrant who founded Huy Fong Foods. Supposedly, he started selling his hot sauce by packaging it in reused baby food containers. Today, this global manufacturing company produces the signature green-topped sriracha bottle you see in most restaurants and grocery stores. Since its humble beginnings, it has taken quite the stage in modern culture, now part of people’s plates every day.
How do I store leftovers?
Once cooled to room temperature, honey-sriracha sauce can be stored in an airtight jar and refrigerated for up to 1 week. Savor it cold or hot, depending on your preference and the dish. If you’re just sprinkling some onto a sandwich or salad, you can leave it cold. But if you’d like to use it as a warm dip, heat it up in a pan on the stove, stirring occasionally until it’s warm all the way through.
Serving suggestions
Getting ready for a big BBQ? Luckily, honey-sriracha sauce makes an excellent glaze for Vietnamese Grilled Chicken, Juicy Boneless Pork Ribs, or Grilled Tofu. Just imagine how decadent any of these would look and taste with a drizzle of this sauce. I can almost hear the sizzle now! That, plus a satisfying side like Steamed Brussels Sprouts, Old-Fashioned Potato Salad, or Butternut Squash Fries, makes for a flavorful feast that the whole family can enjoy.
Ingredients
- 1/3 cup honey
- 1/2 cup sriracha sauce
- 1 1/2 teaspoons low-sodium soy sauce
- 1 tablespoon lime juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt to taste
- 2 tablespoons unsalted butter
Instructions
- In a small saucepan, whisk together honey, sriracha sauce, soy sauce, lime juice, garlic powder, onion powder, and salt over medium-low heat.
- Allow the mixture to simmer for 3-5 minutes to let the flavors meld. Taste and adjust the sweetness or spiciness by adding more honey or sriracha as needed.
- Whisk in the butter until melted and the sauce thickens. Remove from heat and use as a dipping sauce or glaze.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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