Sriracha Hummus Chicken Wings Recipe


  • 1/2 cup hummus (such as Sabra Classic hummus)
  • 1/4 cup sriracha
  • 1 lime, juiced
  • 1 teaspoon kosher salt
  • 2lbs chicken wings (assorted drumettes and flats)
  • Sabra Farmer’s Ranch Greek Yogurt Dip for dipping (optional)


  1. Combine the hummus, sriracha, lime juice and salt in a medium bowl and mix well.
  2. Toss in the chicken wings and coat evenly with the mixture.
  3. Heat your oven to 425 degrees and line a large rimmed baking sheet with foil.
  4. Lay the wings in an even layer and bake for 25-30 minutes or until the wings are cooked through and crispy.
  5. Transfer to a serving tray and serve with Sabra Famer’s Ranch Greek Yogurt Dip

Slow Cooker Sriracha Meatballs Recipe


  • 1 pound ground pork
  • 1 egg yolk, whisked
  • ¼ cup soy sauce
  • 1 heaping tablespoon ginger, grated or finely minced (about 1-inch knob)
  • 2 cloves garlic, pressed or finely minced
  • 1 teaspoon freshly ground black pepper
  • ¼ cup chopped green onion, about 3 green onions
  • ¼ cup fresh cilantro leaves, minced
  • ½ cup panko bread crumbs
  • ¾ cup Kroger Sriracha ketchup (or ¾ cup regular ketchup mixed with XX Sriracha sauce)
  • ¼ cup regular ketchup
  • 1 10-ounce jar pepper jelly
  • ½ cup soy sauce
  • ¼ cup brown sugar
  • 1 teaspoon sesame oil
  • Green onion and sesame seeds for garnish


  1. In a medium bowl, add the pork and drizzle with the egg yolk, soy sauce, ginger, garlic and ground pepper and gently mix together with your fingers. Add the green onion, cilantro leaves and panko bread crumbs and mix gently until incorporated. Refrigerate for 30 minutes.
  2. Line a baking sheet with aluminum foil or parchment paper and preheat the oven to 400 degrees F.
  3. Use a small scoop or spoon to form ½-inch balls and gently roll between your palms and place on the baking sheet. Bake for 10 minutes or until golden brown. The meatballs may not be cooked all the way through and will continue to cook in the slow cooker. Transfer to a slow cooker.
  4. For the sauce, in a medium size bowl or 4 cup measuring cup, mix the Sriracha ketchup with the regular ketchup, pepper jelly, soy sauce, brown sugar and sesame oil. Pour over the meatballs and cook on high for 2-3 hours or low for 4-6 hours.

Spicy Sriracha Shrimp Tacos Recipe



  • 1 lb medium shrimp, peeled and deveined (about 34 shrimp)
  • 1 clove garlic, minced
  • 3/4 tsp ground cumin
  • 3/4 tsp chili powder
  • 1/4 tsp red pepper flakes
  • 1/4 tsp salt
  • 2 tbsp olive oil, divided
  • 1 tbsp fresh lime juice


  • 2 cups coleslaw/cabbage mix
  • ¼ cup sour cream
  • 2 tbsp finely chopped cilantro
  • 1 tbsp fresh lime juice
  • 1 clove garlic, minced
  • Salt and pepper


  • 1/4 cup sour cream
  • 1 tbsp sriracha


  • 1 avocado, diced
  • 1/4 cup finely chopped red onion
  • 3 tbsp cilantro
  • 1/2 jalapeno, seeded and diced
  • 2 tbsp lime juice
  • 1 clove garlic, minced
  • Salt


  • 6 small corn or flour tortillas
  • Feta cheese, crumbled


1. To make the shrimp, put the shrimp in a medium bowl and add the spices, 1 tablespoon of olive oil and the lime juice. Toss together and set aside.
2. To make the slaw, combine the coleslaw/cabbage mix, sour cream, cilantro, lime juice and garlic. Add salt and pepper to taste. Set aside.
3. In a small bowl, combine the sour cream and sriracha for the sauce. Add more or less sriracha for more or less spice.
4. To make the guacamole, combine all ingredients except for the salt and toss to combine. Add salt to taste.
5. To cook the shrimp, heat a large pan over medium heat. Add the remaining tablespoon of olive oil and heat for a couple minutes.
6. Add the shrimp to the pan and cook until pink and cooked throughout, about 4-5 minutes. Turn halfway through cooking. When finished cooking, remove from heat.
7. To assemble the tacos, spoon some slaw into the tortillas. Top with 5-6 shrimp, some guacamole and sriracha sauce. Finish off the tacos with a little feta cheese. Serve with Sutter Home White Zinfandel wine (recommended).


Buttermilk Fried Chicken Sandwiches with Cabbage Slaw and Sriracha Mayo Recipe


For the Fried Chicken

  • 1 tbsp Salt
  • 250 ml Cider Vinegar
  • 250 ml Water
  • 4 Boneless Skinless Chicken Thighs
  • 250 ml Buttermilk
  • 210 g Self-Raising Flour
  • Vegetable Oil Enough to use to deep fry in a saucepan

For the Slaw

  • 1/4 Large White/Red Cabbage thinly sliced with a mandolin
  • 1/2 Red Onion thinly sliced with a mandolin
  • 1 Red Chilli finely chopped
  • 3 tbsp Cider Vinegar
  • Juice of half a lime
  • Salt and Pepper

Sriracha Mayo

  • 115 ml Mayo shop-bought or homemade
  • 1 tbsp Sriracha
  • 1 clove Garlic crushed

For the Thyme Wedges

  • 4 large Potatoes cut into wedges
  • 2 tbsp Olive Oil
  • Salt and Pepper
  • 3 sprigs Fresh Thyme

To Serve

  • 4 Burger Buns


  1. Mix the water, salt and vinegar in a large bowl. Place the chicken in the bowl and cover with cling film. Place in the fridge for at least a couple of hours or preferably overnight.
  2. To make the slaw place all the ingredients in to a large bowl with a good sprinkling of salt and pepper. Cover and chill until ready to use.
  3. To make the sriracha mayo place all the ingredients into a bowl and mix thoroughly. Cover and refrigerate until ready to use.
  4. When you’re ready to make your chicken remove it from the bowl and pat dry. Place the buttermilk in a bowl and the flour in a separate bowl. Add a tablespoon of pepper to the flour and stir in. Add three tablespoons of buttermilk to the flour and mix in with your fingertips so that clumps of the flour form.
  5. Before you start frying the chicken, make the wedges. Preheat the oven to 180°Place the wedges on a baking tray with a good sprinkling of salt and pepper and the olive oil. Place in the oven for 30-40 minutes until cooked and crispy.
  6. Now finish the chicken. Heat the oil in a saucepan and use a thermometer to make sure it gets to 425°F (it will go down in temperature when you add the chicken). Place the chicken thighs into the buttermilk. Take each piece of chicken out of the buttermilk and allow the excess to drip off. Place the pieces into the flour one at a time and make sure they’re coated in a thick layer of flour.
  7. Once the oil has reached the right temperature carefully place the chicken pieces into the oil. Make sure the oil stays between 300 and 350°Cook for about 2 minutes on the first side until it’s really brown and crispy. Flip onto the other side and cook for another 2-3 minutes until the chicken is cooked through. Remove the chicken and place on a paper towel covered plate to soak up the excess oil. Sprinkle some salt over the chicken.
  8. Remove the wedges from the oven and sprinkle with salt and the chopped thyme. Assemble the sandwiches by spreading some of the mayo on the bottom bun, top with a piece of chicken followed by some slaw, some more mayo and the top bun.

Honey Sriracha Flank Steak Recipe


  • 2 tablespoons honey
  • 2 teaspoons Sriracha
  • 1/2 teaspoon salt
  • 3 heavy dashes ground black pepper
  • 3 tablespoons unsalted butter, melted
  • 1 lb flank steak, cut into two equal-sized pieces
  • 1 teaspoon chopped parsley
  • Lime wedges


  1. Combine the honey, Sriracha, salt, black pepper and butter together. Stir to mix well.
  2. Marinade the steak with half the butter mixture, save the remaining. Marinade for 30 minutes or best 2 hours.
  3. Fire up a grill and grill the flank steak on both sides, about 5 minutes on each side or until the steak is just cooked through on the inside. Grill longer if you want the steak well done. Slice with a chef’s knife and serve it immediately with fresh lime wedges and the remaining honey Sriracha butter.

Honey Sriracha Grilled Shrimp Recipe


  • 4-5 wooden skewers
  • 1 lb. large shrimp, deveined and shells removed
  • 3 Tablespoons unsalted butter
  • 1 Tablespoon minced fresh ginger
  • 2 garlic cloves, minced
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon ground cloves
  • 4 Tablespoons honey
  • 6 Tablespoons Sriracha
  • 1 Tablespoon lime juice
  • optional garnish: lime wedges and freshly chopped cilantro


  1. Soak the wooden skewers for 20 minutes before grilling.
  2. Heat grill to medium high heat, about 400 ºF.
  3. In a small saucepan, add butter. Once melted add in fresh ginger and garlic. Stir until fragrant, about 1 minute.
  4. Next add in smoked paprika, ground cloves, honey, Sriracha and lime juice. Stir to combine and let simmer for 4-5 minutes.
  5. Place prepared shrimp on wooden skewers.
  6. Spray grill grates with cooking spray or rub with olive oil soaked rag.
  7. Place skewer shrimp on the grill. Grill for 3-4 minutes, until the shrimp releases from the grill. Flip the chicken over and grill on the other side for 4-5 minutes.
  8. Using a brush, gently brush the honey sriracha glaze on both sides of the shrimp. Grill each side for one more minute.
  9. Remove from grill.
  10. Glaze the shrimp one last time. Garnish with lime wedges and fresh cilantro.

Sriracha Honey Hot Wings Recipe


  • 1 tablespoon oil
  • 2 teaspoons toasted sesame oil
  • 1/4 cup sriracha, reduce to 2 tablespoons if needed
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 tablespoons rice vinegar
  • 2 cloves garlic, minced
  • 2 pounds chicken wings
  • oil for the pan


  1. In a large bowl, mix together the first 7 ingredients. Add the chicken wings and mix well. Marinate in the fridge for 1 hour. Remove the wings from the marinade, reserving the marinade.
  2. Indoors: Heat a bit of oil in a large nonstick pan over medium to medium- high heat. Add the chicken wings, cover and cook, flipping every so
    often until cooked through, about 12-15 minutes. Remove the lid, add the remaining marinade and turn the heat up to high to reduce the sauce. Enjoy immediately.
  3. Grill: When ready to cook, set the grill at medium to medium-high heat. Brush the grill with oil and grill the chicken wings, brushing with the remaining marinade and turning every so often until charred and cooked through, about 14-18 minutes.

Grilled Honey Sriracha Chicken Thighs Recipe


  • 2.5 lbs. Just BARE Chicken Thighs
  • 3 Tablespoons unsalted butter
  • 1 Tablespoon minced fresh ginger
  • 2 garlic cloves, minced
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon ground cloves
  • 4 Tablespoons honey
  • 6 Tablespoons Sriracha
  • 1 Tablespoon lime juice


  1. Heat grill to medium high heat, about 400 ºF.
  2. In a small saucepan, add butter. Once melted add in fresh ginger and garlic. Stir until fragrant, about 1 minute.
  3. Next add in smoked paprika, ground cloves, honey, Sriracha and lime juice. Stir to combine and let simmer for 4-5 minutes.
  4. Pat chicken thighs dry. Season with salt and pepper on both sides.
  5. Spray grill grates with cooking spray or rub with olive oil soaked rag.
  6. Place chicken thighs on grill, skin side down first. Grill for 4-5 minutes. Flip the chicken over and grill on the other side for 4-5 minutes.
  7. Continue to cook chicken, flipping every 3-4 minutes so it doesn’t burn until the internal temperature is 165ºF. (about 25-30 minutes)
  8. During the last 5 minutes of grilling brush the glaze on both sides of the chicken.
  9. Remove from grill.

Inject Classic Chili Sauce Flavor With New Sriracha Stix

Sriracha chili sauce makers Huy Fong Foods have created a new product for lovers of its sauce: Sriracha Stix. In a collaborative effort with Sugarmade Inc., the new seasoning stix are meant to heighten the taste of meat, fish and poultry with the spicy trademark flavor we’ve come to associate with Sriracha sauce. Sriracha Stix breaks down the four proper steps behind using the new product; GET, STICK, COOK, HOOKED.

The first step is to choose one of four Sriracha Seasoning Stix Blend flavors which include Classic Sriracha, Sriracha Butter Garlic, Sriracha Teriyaki, and Mystery Blend to be determined and named by fans. After you select a flavor, you stick a few of the sticks into meat, fish or poultry for an inside out cook. Next you cook the ingredients and the sticks liquify at around 110°F leaving the flavor to be absorbed. Finally the company believes the user will hooked and come back wanting more.

Launching sometime this month, you can sign up for a free sample at the company’s website here. Let us know what you think below and what you would name the Mystery Blend.

Slow Cooker Sriracha Meatballs Recipe


  • 1 pound ground pork
  • 1 large egg
  • ½ cup panko breadcrumbs
  • 1 tablespoon ginger, minced
  • 1 cloves garlic, minced
  • 1 tablespoon low sodium soy sauce
  • 2 green onions, chopped (green and white parts)
  • 1 cup ketchup
  • ½ cup low sodium soy sauce
  • 4 tablespoons brown sugar
  • 2 tablespoons sriracha
  • 3 cloves garlic, minced


  1. Preheat oven to 400 degrees. Grease a baking sheet with a little oil, set aside.
  2. In a large bowl add pork, egg, breadcrumbs, ginger, garlic, soy sauce and green onions. Refrigerate mixture for 30 minutes to firm up.
  3. Portion out to meatballs (1/2 inch for small appetizer meatballs or larger for a meal)
  4. Bake for 8-10 minutes or until golden brown, flipping halfway through. (They will not be cooked all the way through.
  5. Meanwhile add all of the sauce ingredients to a medium bowl. Stir to combine.
  6. Add the browned meatballs and the sauce to the slow cooker, toss to coat.
  7. Cook on high for 2-3 hours or on low for 4-6.
  8. Garnish with chopped green onion and sesame seeds and serve.