5-Minute Honey Sriracha Sauce

A bowl of roasted chicken pieces with honey sriracha sauce.

5-Minute Honey Sriracha Sauce

Easy honey sriracha sauce recipe for a sweet, spicy, and tangy sauce that's great on wings, brussels sprouts, and even seafood.

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Cuisine: America

Prep Time: 5

Cook Time: 5

Total Time: 5

Servings: cup

Calories: 777kcal

Author: Max

Ingredients

½ cup honey
¼ cup sriracha alt. chili garlic sauce
3 Tablespoons soy sauce alt. tamari or coconut aminos
2 Tablespoons salted butter
2 tablespoons rice vinegar
2 large cloves minced garlic alt. 1 teaspoon garlic powder
1 teaspoon corn starch + 2 tablespoons hot water alt. arrowroot starch optional; alt. arrowroot starc, tapioca flour

Instructions

Put the honey, sriracha, soy sauce, butter, vinegar, and garlic into a saucepan and heat everything until melted.
Stir the mixture well and heat on medium-low for a couple minutes, until everything is simmering. Let it simmer for about 2 minutes before turning off the heat and moving the sauce pan to a cool burner.
To make it a bit thicker, like a honey sriracha sauce for wings, add 1 teaspoon corn starch) to 2 tablespoons of hot water and immediately stir until combined, then stir the slurry into your sauce.

Notes

Sauce Smartly: if you’re making honey sriracha sauce for brussels sprouts, wings, or anything else where you want the honey to get sticky and caramelize, be sure to toss the food in your sauce or drizzle on the sauce halfway or one-third of the way before the cook time ends. For example, I like adding the sauce 4-5 minutes before my wings are done cooking.

Spicy Honey Sriracha Sauce: control the heat level of your sauce by using 1-2 tablespoons more or less sriracha sauce in the pot, though you could also add up to a teaspoon of gochugaru or other hot pepper powder when you add the other sauce ingredients.

Thicker Sauce: to make your sauce even thicker, add ½ to 1 teaspoon of a powdered starch (like arrowroot, tapioca, or corn starch) to 1-2 tablespoons of hot water and immediately stir until combined, then stir the slurry into your sauce. Make sure the water is hot, or it won’t properly activate the starch’s thickening properties.

Nutrition