The not-so-secret ingredient in today's addictive spicy-sweet-salty wings recipe is Sriracha sauce. The blend of red chiles, garlic, sugar, salt, and vinegar is named after the seaside town of Sriracha (SIR-rotch-ah), Thailand, where a thicker version is often served with freshly caught seafood. The sauce's popularity has soared in the United States recently -- Sriracha has officially made the jump from the condiment caddy at Asian restaurants to home-kitchen counters to the menus of major fast food restaurants. Needless to say, it's definitely worth investing a few bucks in a bottle of this stuff. Read on for 20 great uses for Sriracha sauce... And that's just a starting point! Add your own ideas in the comments.
- Use it to whip up our staff's favorite cold remedy this winter.
- Swap it in for the regular hot sauce in a Bloody Mary.
- Try it in some healthy, slightly-spicy turkey meatballs.
- Whisk it into a citrusy dressing for an Asian-inspired salad.
- Mix it into mayo for a french-fry (or roast potato wedges) dipping sauce.
- Make it your new secret ingredient in a homemade marinara sauce.
- Toss some with roasted sweet potato.
- Use it to make Sriracha, Cilantro, and Lime-Roasted Chickpeas. Hello, healthy snack!
- Use a squirt or two to turn a regular barbecue sauce into a spicy one.
- Whip it into room-temperature butter and spread on corn on the cob.
- Did someone say Sesame-Sriracha Brittle?
- Squeeze it on mac and cheese.
- Kale chips with sriracha sauce: The most trend-driven recipe ever?
- Mix with honey for a two-ingredient sweet-and-spicy shrimp glaze.
- Use it to add great flavor to Slow-Cooker Hawaiian Style Short Ribs.
- Squirt it on a formerly-boring slice of cheese pizza.
- Start a foreign exchange program with Sriracha Chilaquiles (from The Sriracha Cookbook – yep, it exists!)
- You say you like spicy-sweet? Why not try some Peanut Butter Sriracha Cookies?
- Stir into hummus and serve with pita wedges and celery.
- Add great flavor to a soy-sauce-based dipping sauce for pot stickers.
Now when you reach the bottom of the bottle at least you can't say we didn't warn you!
From: Kristi Jenkins | 1/29/13 at 9:32 pm
I subscribed to everyday food and I understood that my subscription would transfer to Martha Stewart living, but I still have not received a magazine what is going on?
From: John | 1/30/13 at 11:04 am
You can mix Sriracha with melted butter, and dip boiled shrimp in it.
From: Merritt Watts | 1/30/13 at 11:46 am
Hi Kristi,
Because of the large volume of subscriber transfers, your Martha Stewart Living subscription may have a slightly delayed start, but you can expect to start receiving issues by May. Thanks! -- The EDF Team
From: Merritt Watts | 1/30/13 at 11:48 am
John -- that sounds SO good, and easy!
From: rcarb | 1/30/13 at 12:41 pm
I can't wait to try this stuff! This ingredient has been popping up in so many recipes lately but I was reluctant to buy a bottle of something I might only use a few times. With all these enticing options, I may go buy a case! Thanks.
From: Krissy // The Sugar Pixie | 1/30/13 at 6:16 pm
Thank you so much for including my Peanut Butter Sriracha Cookies in your list! We love Sriracha and can't wait to try these other recipes. I hope to be posting this recipe with Sunbutter as a Peanut Butter substitution soon! Love Everyday Food - Great Food Fast has some amazing family favorites in it!!