Our Honey Sriracha Sauce recipe is a sweet-and-spicy blend of honey and chili sauce. Brush it on wings and ribs or drizzle it over French fries or your favorite vegetables to spice things up at your dinner table.
Whether you use our honey sriracha sauce for grilled meats or as a spicy marinade, it's a great way to boost the flavor at your next family cookout.
I love using honey sriracha sauce to kick up the flavor on baked chicken wings and to make Asian-style sticky ribs, but it's also a tasty addition to grilled chicken or pork sandwiches.
If you enjoy making spicy sauces, make sure to check out our Nashville hot sauce and creamy chipotle pepper sauce recipes.
Ingredients to make Honey Sriracha Sauce
Get set before you start! One of my favorite sayings is that an ounce of preparation equals a pound of cure. A few minutes spent prepping and measuring your ingredients makes cooking smoother, faster, and way more fun.
Made with Simple Ingredients
- Unsalted butter - is the base. It adds a rich flavor and also helps emulsify the sauce.
- Honey- adds sweetness to the sauce which balances the heat.
- Sriracha - adds the heat.
- Soy sauce - adds a salty umami flavor to the sauce.
- Garlic - fresh garlic adds an earthy aromatic flavor.
- Rice vinegar - adds a mild, slightly sweet flavor and tangy acidity.
How to make Honey Sriracha Sauce
Follow my easy step-by-step instructions on how to make honey sriracha sauce in your home kitchen.
- Add the unsalted butter to a small saucepan over low heat. When the butter is melted, add the chopped fresh garlic, and chopped ginger to the pan, cooking for 2-3 minutes until fragrant.
*Although fresh ginger and garlic are preferred, you can use ginger powder and garlic powder instead ( season to taste). - Add the red pepper and honey to the butter mixture and whisk to combine.
- Add the sriracha, rice vinegar, and soy sauce, to the mixture, and whisk to combine.
- Let the sauce simmer for 10 minutes more, then remove it from the heat and set it aside until needed.
After one taste of this delicious sauce, you'll be hooked. It's the perfect combination of spicy and sweet and will tempt your friends and family, who normally don't enjoy spicy foods.
It makes a great dipping sauce but if you love spicy foods, try tossing fried chicken nuggets with the sauce.
Chef Tips
- Although fresh ginger and garlic are preferred, you can use ginger and garlic powders instead (season to taste).
- Don't rush it; let the sauce simmer so the flavors can combine.
- Allow to cool for 30 minutes before use for best results.
Recipe Variations & Adjustments
- Pure maple syrup can be used instead of honey. Other types of syrups will not work as well.
- Sweet chili sauce or your favorite hot sauce can be used in place of sriracha. The heat level will change depending on the type you use.
- Powdered garlic and powdered ginger can be used, but the flavor will be less intense.
- Lemon or lime juice can be used instead of rice vinegar, but it will add a more sour flavor.
Storage and Reheating
- Store any leftover honey sriracha sauce refrigerated in an airtight container for 5-7 days.
- To reheat, add to a saucepan and allow to simmer for 2-3 minutes.
Recipe FAQ's
A lot will depend on the brand of sriracha you're using, as some are hotter than others, but, as a rule, it's about medium-hot. But it's easy enough to control the spiciness by cutting back on the sriracha or increasing the butter or honey.
Yes, it can. Keep it stored in an airtight container in the refrigerator for up to a week. The flavors will actually be better after sitting overnight in the refrigerator.
More Recipes You'll Love!
Honey Sriracha Sauce Recipe
Ingredients
Method
- Add the butter to a small saucepan over low heat. When the butter is melted, add the chopped garlic, and chopped ginger to the pan, cooking for 2-3 minutes until fragrant.
- *Although fresh ginger and garlic are preferred, you can use ginger powder and garlic powder instead ( season to taste).
- Add the red pepper to the butter and whisk to combine.
- Add the sriracha, honey, rice vinegar, soy sauce and whisk to combine.
- Let the sauce simmer for 10 minutes more, then remove it from the heat and set it aside until needed.
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