This sweet, spicy Honey Sriracha Sauce recipe creates the perfect BBQ or dipping sauce to go with ribs, chicken, wings, or seafood. The layers of flavors play in your mouth as they swap out the sweetness of the honey and the spiciness of the sriracha.
📝Why This Works
✔️Simple | We all love a great sauce that can be made without too much effort using everyone’s favorite hot sauce.
✔️Tastes Amazing | Don’t you love going to a cookout where you get to taste sauces and foods that aren’t always something you eat at home? This sauce always receives rave reviews because of the sweetness and gentle heat combination in every bite.
✔️Control The Heat | Since you are making it at home, you can adjust the heat level of this sweet sriracha sauce to your liking or even add some new ingredients.
✔️Easy to Double or Triple the Batch | You will want to double or triple the batch. This one batch is great to make for a couple of chicken breasts or a few wings as it makes just about one cup in total.
🛒Sriracha Sauce | The main ingredients of this famous Thai sauce are chilis, garlic, distilled vinegar, sugar, and salt along with some additives. There is a knockoff version made in the United States called “rooster sauce” that you can use as a substitute.
Look for this sweet and spicy sauce in the international aisle of the grocery store next to the soy sauce and oyster sauce on the top shelf.
🛒Honey | Honey will be the agent that pulls in all of the sweetness we taste in the sauce. It also helps the sauce thicken up.
🛒Rice Vinegar | A great sauce generally has a little bit of vinegar. You can substitute with another if you don’t have any of this.
🛒Oyster Sauce | A lot of recipes for this type of sauce call for soy sauce (which is amazing as well), but oyster sauce has a lot more depth of flavor which works very well for this recipe. It is a thicker option than soy sauce, and we love to use it when we want those ooey-gooey sauces that really stick to the food.
⏲️Equipment and Tools
✅Sauce Pan – A small pan will work, but if you increase the size of the recipe, make sure your pan can handle it.
✅Whisk – This works best to mix the ingredients in the sauce pan.
👉Step 1: Combine all of the ingredients into a small saucepan and whisk to combine.
👉Step 2: Place on the stove over low to medium heat and bring to a light boil, stirring frequently.
👉Step 3: Turn off the stovetop and allow it to cool. Store in the refrigerator for up to 5 days in a sealed container.
❗Recipe Tips and Tricks
💡Scale it up | This version only makes just under one cup. Double or triple the recipe right away! At least have the ingredients on hand so you can make another batch after you taste it. I bet you will want more than one cup.
💡Keep stirring | Don’t walk away from the stove when cooking. It heats up fast and comes to a gentle boil quickly. Make sure you stir it frequently.
💡Adjust the consistency | Choose to simmer this sauce for a bit and it will get even thicker.
🍱Storage & Reheating
❄️Fridge | Store the sauce in the refrigerator for up to 5 days in a sealed container. You can take out the sauce and let it sit on the counter for 30 minutes before serving if you prefer it at room temperature.
🧊Freezer | Freeze the remaining sauce for up to 6 months in a freezer-safe container.
♨️Reheating | The cold honey sriracha sauce can be quite thick, and warming it up a little will make it more fluid. You can gently reheat it on the stovetop over low heat, or in the microwave on a low power setting.
🔁Additions and Substitutions
⚡Soy Sauce | Substitute the oyster sauce with soy sauce. The sauce will be a little bit thinner but will still taste delicious.
⚡Add in Lime or Lemon Juice | Putting in a little bit of lemon or lime juice will introduce a bit of fresh citrus tang for an additional fresh flavor.
⚡Ketchup | Adding in a bit of ketchup with make it a bit on the sweeter side while the tang of the sriracha will fall to the back of the palate.
⚡Butter | Add richness to the taste by adding 1-2 tbsp of butter to the sauce.
⚡Rice Vinegar Substitute | Don’t have rice vinegar? A milder type like apple cider vinegar, white wine vinegar, and champagne vinegar can be used instead.
⚡Add in Creamy Elements | A touch of yogurt or coconut milk will lower the heat while adding a creamy texture.
⚡Honey Alternatives | Try agave nectar or maple syrup as alternatives to honey for a different kind of sweetness.
⚡Spice Variations | A bit of smoked paprika or chipotle powder will give the sauce a smokier flavor profile.
⚡Garlic or Ginger | For an aromatic twist, add some minced garlic or ginger for extra depth of flavor.
This sauce is more versatile than you can imagine. I always like to double or even triple the batch since there are so many ways to enjoy it. Here are some of my favorites:
As a Marinade
Great for chicken, shrimp, or even tofu, providing a sweet and spicy flavor. You can make these grilled orange and honey sriracha chicken wings or the grilled honey sriracha chicken breast to try this sauce as a marinade.
Perfect for French fries, spring rolls, dumplings, grilled shrimp, chicken nuggets, and grilled chicken wings. Since you can whip it up so fast, it’s one of the easiest ways to round up an exciting BBQ meal.
Ideal for brushing on grilled meats or vegetables.
Another way to use it as a glaze is for grilled and smoked fish. You can try it on my honey-basted smoked salmon as a replacement for the plain honey glaze. The spicy, tangy, and savory notes of the sauce are a match made in heaven with the delicate salmon.
You can also use it on practically any veggie such as onions, bell peppers, Brussels sprouts, zucchini, and eggplants to name a few.
Drizzle in salads or grain bowls for a zesty twist. For this scenario, be sure to use it sparingly. The sweetness of this sauce can overpower the milder flavored greens and vegetables.
⭐Sandwich Spread | Adds a spicy kick to burgers, wraps, or sandwiches.
⭐Chili Sauce Substitute | This is a wonderful alternative for recipes that call for chili sauce like the air fryer wings. They both have a spicy and sweet flavor profile, so they can be used interchangeably.
The easiest way to make a sauce thicker is to mix one tablespoon of cornstarch and one tablespoon of cold water (make sure it’s cold) and stir together so it’s well blended. Add that to your sauce and heat up again.
Use this technique anytime you want to make a sauce thicker.
Sriracha is a hot sauce that has a bite when you use it in your cooking or sprinkle it on top of your food when you want extra heat. Sriracha sauce is made of sun-ripened chilis that are pureed into a paste.
Honey sriracha sauce is usually made from sriracha chili sauce, honey, and additional ingredients such as lime juice, vinegar, soy sauce, garlic, and ginger. The sriracha sauce is a mix of sugar, garlic, chili peppers, distilled vinegar, and salt.
The heat of sriracha is balanced by the sweetness of honey. The savory soy sauce and any aromatics you choose to add will create an even richer taste.
For my recipe, I used oyster sauce instead of soy sauce and I wouldn’t give it up. It has a more complex taste profile and it’s also thicker and stickier than soy sauce, which is what I want for the honey sriracha sauce.
These two popular hot sauces don’t have just a different flavor. They also have a different level of heat with Tabasco being generally hotter than Sriracha.
PepperScale compared the two and their findings show Tabasco sauce has a Scoville Heat Unit (SHU) of approximately 2,500 to 5,000. Sriracha has an SHU of around 2,200.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!
Honey Sriracha Sauce
- Sauce Pan
- ½ cup Honey
- 4 tbsp Sriracha Sauce
- 2 tbsp Rice Vinegar
- 3 tbsp Oyster Sauce
- 3 cloves Garlic minced
- Combine all of the ingredients into a small saucepan and whisk to combine all the ingredients.
- Place on the stove and bring to a boil. Stir frequently.
- Turn off and allow to cool.
- Store in the refrigerator for up to five days in a sealed container.
Jason’s been firing up the grill for over 30 years after graduating from the US Coast Guard Academy. His love of finely-grilled steak and chicken led him to buy his first Weber grill to put on his apartment patio in 1992. Each military move led to a new grill (a mixture of gas and charcoal) until he fell in love with the Big Green Egg in 2008. Since then, he has added another 4 grills to the collection. Yes, he has a problem. Jason loves smoking in the ceramic BGE with exotic woods including olive wood from Egypt and hard to find varieties such as sassafras and orange wood. Jason takes the term “foodie” to a whole new level, jumping at the chance to take food tours and cooking classes during foreign travels. These have provided inspiration to incorporate new ideas into recipes when he gets back home. He has been featured in Fox News, Parade, Yahoo News, Kansas City Living and more. After retiring from the military and moving to southwest Florida, he has focused grilling and smoking locally sourced meats and fish (read: he likes to catch his own fish!)