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Sweet and tangy with a kick of heat, our Honey Sriracha Sauce will be your new best friend for chicken wings, meatballs, and even brussels sprouts. The flavors blend together perfectly for a sauce you'll crave on everything! Just 5 ingredients and ready in minutes.
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Best Honey Sriracha Sauce
I love this sauce recipe. It has everything a good glaze needs: a perfect balance of flavors, and it's easy to make. That's key! It takes just minutes to whip up with only 5 ingredients.
It elevates every meal from simple chicken and simple shrimp, to an over-the-top delicacy!
I tried it! It came out awesome on chicken wings and legs. I used apple cider vinegar and added red pepper flakes. we couldn't stop eating them!!! Thank you!!
Daryl on Pinterest
Sriracha Honey Sauce FAQs
Sriracha honey sauce is a blend of sriracha, honey, garlic, rice vinegar, and soy sauce. It's sweet, tangy, and has a bit of heat. Hot honey perfectly balances out the spicy tang for a sauce that is finger-licking delicious on everything from spicy honey chicken to beef, and even roasted vegetables.
It sure is. But it's easy to adjust the spice level to your taste. Use more or less sriracha depending on how spicy you want the sauce to be. The sweet, soothing honey balances out the flavors well.
Honey Sriracha Ingredients
- sriracha sauce
- honey
- rice vinegar
- soy sauce
- garlic minced
How to make Sriracha Honey
- In a medium saucepan, whisk together all ingredients.
- Place saucepan over medium-high heat and bring to a boil, stirring occasionally. Once boiling is reached, reduce heat to a simmer and cook for about 10 minutes, until it begins to thicken.
- Remove from heat. It will thicken up more as it cools.
- Drizzle over the desired dish.
AWESOME!!!!!!! In stir-fry with tofu, asparagus, sun-dried tomatoes & maifun rice sticks. This sauce is very versatile, can be used so many ways.
Denise M.
Easy Hot Honey Recipes
- Honey Sriracha Meatballs - it's the perfect dipping sauce for meatballs!
- Honey Sriracha Brussels Sprouts
- Best Meatloaf Glaze
- I love making London Broil with my London Broil Marinade dipped in this sauce. It is an amazing combination of flavors.
This sauce recipe saves chicken and meatballs in a pinch and is delicious with all types of other dishes, too. If you over-bake your chicken or accidentally make a batch of meatballs that are just not juicy enough, honey sriracha sauce is the solution.
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📖 Recipe
Amazing Honey Sriracha Sauce
Equipment
- Medium saucepan
- Whisk
Ingredients
- 4 Tbsp. sriracha sauce more or less to taste
- ½ cup honey
- 2 Tbsp. rice vinegar
- 3 Tbsp. soy sauce
- 3 cloves garlic minced
Instructions
- In a medium saucepan, whisk together all ingredients.
- Place saucepan over medium-high heat and bring to a boil, stirring occasionally. Once boiling is reached, reduce heat to a simmer and cook for about 10 minutes, until it begins to thicken. Remove from heat. It will thicken up more as it cools.
Nutrition
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John R says
Why does this need to be cooked to a boil and does it need refrigeration?
Seems like one could just mix it and whip it up be done?
Thanks
Isabel Laessig says
Hi John! You boil the sauce to thicken it - this will give it a nice, glaze-like consistency. You could definitely mix it all together without cooking it and it'd be fine to eat, but the consistency wouldn't be the same at all. Store in the refrigerator in a jar or other airtight container and you're good to go! Thanks for your question!
Kelly says
John, Garlic needs cooking to avoid it being bitter and overly spicy. You’re also cooking off some of the liquid from the added vinegar and soy sauce to get a thicker sauce. Cooking also helps the flavors meld together and get a great sauce. You could do it without the cooking but you would get a different flavor and texture.
em says
This point about the garlic is also very true. Thank you for your comment, Kelly!
Karman Foods says
This Honey Sriracha Sauce is outstanding! I have used only authentic Asian ingredients like the Kikkoman Naturally Brewed Tamari Soy Sauce. It's the best honey sriracha sauce indeed. Perfect for my favorite spring roll.
Isabel Laessig says
Thank you so much, Karman! We're so glad you enjoyed it so much! It must be amazing with spring rolls. I will have to try that!
Lori says
Best recipe ever!
Such a huge hit in my house
I’ve made it twice and made 3x’s the batch of sauce love love love it ..next time im going to mason jars and make ahead and keep!! I can’t say enough about this sauce !
Isabel Laessig says
That is so awesome, Lori! We are so glad you enjoy it so much! Thank you for sharing with us!
Kelly says
Delicious! Love this recipe for my chicken wings. How long will it last in the fridge so you think?
em says
That's awesome, Kelly! Thank you for sharing - I can imagine how delicious this is with wings. I believe it would last about 4-5 days stored in an airtight container in the refrigerator. You could also freeze it for about 2 months if you store it in a freezer-safe container.
Isaiah says
I’m not much of a foodie so I like simple recipes, this exceeded my expectations by a landslide. I love cooking dumplings and usually suffice with just plain dumplings but this sauce adds so much to it and for such little effort! Thank you for this recipe ✨
em says
Isaiah, I am so glad to hear you enjoyed it so much! Thank you for taking the time to leave us a comment! We're really happy you enjoyed it.
Dani B says
i didn't have rice vinegar so i substituted with lemon juice and it was amazinggggg. Did a chicken stir fry and it was the perfect. YUM!
em says
That's great to hear, Dani! Lemon juice is a perfect substitute. We're so glad you enjoyed it!
Emma says
LOVE this sauce on grilled and sliced chicken with some quinoa, roasted veggies and topped with cilantro and black seed!
Isabel Laessig says
This is so wonderful to hear, Emma. I am so glad you enjoyed it! Thank you for your comment!
Elizabeth S. says
This sauce is just amazing! I actually made 1/12 the recipe 😀 —to try it out and see how we liked it. I was in New Orleans last week and was hoping to duplicate the sauce I had tried on some grilled shrimp, and this sauce was even better! I marinaded thinly sliced tempeh with the sauce for about an hour, then pan seared them over low heat, turning once. It was fantastic!
Isabel Laessig says
Wow, that is such a high compliment - New Orleans food is something special! I'm so glad you enjoyed it so much. Thank you so much for letting us know.