Type what you have

Ingredients

• ✓ sriracha sauce
• cooking spray
• russet potato
• taco seasoning mix
• bamboo skewer
• sea salt

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
2. 2 Slice each potato into long spirals using a spiralizer fitted with the straight-flat blade. Cut each spiral into 3 shorter pieces.
3. 3 Thread a skewer through the middle of each potato spiral. Gently push down to fan out spiral.
4. 4 Set skewers on the prepared baking sheet; spray generously with cooking spray. Sprinkle taco seasoning on top.
5. 5 Roast in the preheated oven until browned and crisp, 17 to 18 minutes. Season with sriracha sauce and sea salt.

By lutzflcat

Ingredients

• ✓ sriracha sauce
• oyster
• butter
• garlic
• green onion
• cilantro
• lime juice
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place oysters in a baking pan, flat-side up.
2. 2 Stir butter, sriracha sauce, garlic, green onions, cilantro, and lime juice together in a bowl.
3. 3 Bake oysters in the preheated oven until they open slightly, about 10 minutes.
4. 4 Remove the top shell of the oysters using a towel and an oyster knife, being careful not to spill the liquor. Gently cut the muscles that attach the oysters to the shell.
5. 5 Divide the butter mixture among the oysters, placing a dollop on each. Sprinkle Parmesan cheese on top.
6. 6 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
7. 7 Broil oysters in the preheated oven until butter melts and Parmesan cheese is golden brown, about 5 minutes.

By RFalgout

Ingredients

• ✓ sriracha sauce
• mayonnaise
• mustard powder
• worcestershire sauce
• steak sauce
• half-and-half
• lemon juice
• salt

Instructions

1. 1 Whisk mayonnaise, dry mustard, Worcestershire sauce, steak sauce, half-and-half, lemon juice, sriracha, and salt together in a bowl until smooth and creamy. Refrigerate for at least 30 minutes before serving.

By lutzflcat

Ingredients

• ✓ sriracha sauce
• garlic
• paprika
• salt
• mayonnaise
• ketchup
• vegetable oil
• luncheon meat

Instructions

1. 1 Process garlic, paprika, and salt in a food processor until smooth. Add mayonnaise, sriracha sauce, and ketchup; process until sauce is well-combined. Transfer sauce to a bowl, cover the bowl with plastic wrap, and refrigerate until chilled.
2. 2 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Rinse luncheon meat 'fries' with cool water and pat dry.
3. 3 Working in batches, cook 'fries' in preheated oil until browned and crispy on the outside and still moist on the inside, 4 to 6 minutes. Remove to a paper towel-lined plate. Transfer 'fries' to a plate and serve with chilled dipping sauce.

By The Gruntled Gourmand

Ingredients

• ✓ sriracha sauce
• cooking spray
• butter
• sucralose sweetener
• dijon mustard
• soy sauce
• ginger
• onion powder
• salt
• chicken wing

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
2. 2 Combine sriracha, butter, sucralose, mustard, soy sauce, ginger, onion powder, and salt in a saucepan. Cook and stir over medium heat until blended and heated through, about 5 minutes.
3. 3 Place cooked wings in a large bowl with sauce and toss gently to coat. Spread on the prepared baking sheet.
4. 4 Bake in the preheated oven until sauce thickens slightly, 5 to 10 minutes.

By SunnyDaysNora

Ingredients

• ✓ sriracha sauce
• green onion
• cream cheese
• monterey jack cheese
• soy sauce
• lemon zest
• lemon juice
• imitation crabmeat
• sweet chili sauce
• sesame seed

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart or 8x8-inch baking dish.
2. 2 Reserve 1 tablespoon green onions for garnish. Combine the remaining onions with cream cheese, Monterey Jack cheese, Sriracha, soy sauce, lemon zest, and lemon juice and stir until well blended. Fold in crabmeat and pour mixture into the prepared baking dish.
3. 3 Bake in the preheated oven until bubbly, about 20 minutes. Let stand for 5 to 10 minutes before serving. Drizzle with sweet chili sauce and sprinkle with reserved green onions and sesame seeds, if desired.
4. 4 While dip bakes, heat oil in a medium saucepan to 350 degrees F (175 degrees C).
5. 5 Fry 5 to 6 pieces of wonton at a time in batches, flipping several times throughout, until golden, bubbly, and crisp, about 30 seconds. Drain on paper towels and sprinkle immediately with salt. Repeat with remaining wontons and serve immediately with dip. (Alternatively, these chips could be made the day before, cooled completely, and stored in airtight containers).

By NicoleMcmom

Ingredients

• ✓ sriracha sauce
• baking powder
• salt
• black pepper
• paprika
• chicken wing
• honey
• rice vinegar
• sesame oil
• sesame seed

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and place an oven-proof wire rack over the foil.
2. 2 Whisk baking powder, salt, black pepper, and paprika together in a small bowl.
3. 3 Place chicken wings in a large bowl. Sprinkle 1/2 of the baking powder mixture over wings and toss to coat. Repeat with remaining baking powder mixture, tossing well to coat.
4. 4 Arrange wings on the rack of the prepared baking sheet.
5. 5 Bake in the preheated oven for 20 minutes. Turn wings and continue baking for 20 minutes. Turn wings again and bake until wings are browned and crispy, about 15 minutes more. Transfer wings to a large bowl.
6. 6 For the glaze: Whisk honey, sriracha sauce, rice vinegar, and sesame oil together in a bowl until smooth. Drizzle glaze over wings and toss to coat completely.
7. 7 Transfer wings to a serving platter and sprinkle sesame seeds over the top.

By John Mitzewich

Ingredients

• ✓ sriracha sauce
• water
• apple cider vinegar
• sugar
• oregano
• salt
• coleslaw mix
• red onion
• tortilla chip
• pork
• cheddar cheese

Instructions

1. 1 Combine water, vinegar, Sriracha, sugar, oregano, and salt in a saucepan; bring to a boil. Off heat, stir; cool for 10 minutes.
2. 2 Meanwhile, combine coleslaw and onion in a large bowl; pour Sriracha mixture on top. Stir; set aside while preparing nachos.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on low setting.
4. 4 Spread tortilla chips on a baking sheet; scatter pulled pork on top and top with cheese.
5. 5 Broil nachos in the preheated oven until cheese is melted, about 6 minutes. Top with Sriracha slaw.

By Soup Loving Nicole

Ingredients

• ✓ sriracha sauce
• dijon mustard
• parmesan cheese
• tarragon
• black pepper
• gin
• sweet vermouth
• maraschino cherry juice
• orange bitters
• maraschino cherry
• grape
• shrimp
• lemon
• goat cheese
• red pepper jelly
• bacon
• potato chip
• jalapeno pepper
• mayonnaise
• mustard powder
• worcestershire sauce
• steak sauce
• half-and-half
• lemon juice
• salt
• puff pastry shell
• butter
• bay scallop
• mushroom
• shallot
• half-and-half
• flour
• white wine
• sherry
• lemon juice

Instructions

1. 1 Whisk mayonnaise, dry mustard, Worcestershire sauce, steak sauce, half-and-half, lemon juice, sriracha, and salt together in a serving bowl until smooth and creamy. Cover and refrigerate.
2. 2 Preheat the oven to 380 degrees F (190 degrees C). Place pastry shells on a baking sheet.
3. 3 Bake in the preheated oven until golden brown, about 20 minutes. Allow shells to cool completely.
4. 4 Meanwhile, melt 1 tablespoon butter in a medium-sized skillet over medium-high heat. Add scallops and saute quickly on both sides until browned, 3 to 5 minutes; do not overcook. Remove from skillet and set aside. Reduce heat to medium and melt remaining butter in the skillet. Add mushrooms and shallots and cook until just tender, 3 to 5 minutes.
5. 5 Whisk half-and-half and flour together in a bowl and add to the skillet with the mushroom mixture, whisking until smooth and thickened, about 5 minutes. Whisk wine, sherry, lemon juice, and mustard into the cream sauce. Stir in Parmesan cheese, tarragon, and black pepper. Add cooked scallops, stir, and reheat briefly, 1 to 3 minutes.
6. 6 Cut tops off the pastry shells. Fill with cheesy scallops and place at the bottom of a large horizontal board.
7. 7 Fill a cocktail shaker with ice. Add gin, vermouth, cherry juice, and bitters. Shake well and strain into 4 shot glasses. Add a cherry to each glass. Position quarterback attack shooters diagonally at the upper left of the board. Place grapes in both the upper and lower left corners of the board.
8. 8 Place the bowl of creamy mustard dipping sauce on the right side of the board and surround with shrimp and lemon wedges.
9. 9 Spread about 1/2 tablespoon of goat cheese onto each potato chip, being careful not to break the chips. Add about 1 teaspoon of red pepper jelly to each chip and top with crumbled bacon and a jalapeno slice. Place hot pepper jelly chips above and to the left of the puff pastry shells, filling in any empty space.

By lutzflcat

Ingredients

• ✓ sriracha sauce
• cream cheese
• garlic
• vermouth
• parsley
• salt
• basil
• tarragon
• sage
• white pepper
• salami
• toothpick
• ketchup
• soy sauce
• rice vinegar
• brown sugar
• ginger
• sesame oil
• garlic
• beef frank
• olive
• egg
• hot pepper
• naan bread
• golden beet
• olive oil
• great northern bean
• garlic
• lemon juice
• balsamic vinegar
• tahini
• cumin
• turmeric
• salt
• cooking spray
• cornmeal
• white sugar
• baking soda
• salt
• jalapeno pepper
• onion
• garlic
• butter
• corn
• buttermilk
• egg
• bacon
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Quarter beets and toss in a bowl with olive oil. Place on the prepared baking sheet.
2. 2 Roast in the preheated oven until a knife can be easily inserted into a beet, 35 to 40 minutes. Set beets aside to cool slightly.
3. 3 Place the beets in a food processor along with the beans, tahini, lemon juice, balsamic vinegar, cumin, turmeric, sea salt, and garlic. Blend until smooth, adding small amounts of reserved bean liquid if the consistency is too thick. Transfer roasted golden beet hummus to a covered serving bowl and refrigerate until needed.
4. 4 Decrease oven temperature to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.
5. 5 Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well.
6. 6 Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well. Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter.
7. 7 Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Transfer from muffin tins to a cooling rack.
8. 8 Mix cream cheese, garlic, vermouth, parsley, salt, basil, tarragon, sage, and white pepper in a food processor until smooth.
9. 9 Fill salami slices with herbed cheese spread, roll, and secure each with a toothpick. Return rolls to the refrigerator until needed.
10. 10 Mix ketchup, soy sauce, vinegar, sriracha, brown sugar, sesame oil, ginger, and garlic in a saucepan and bring to a simmer over low heat. Add franks and heat until warm, about 5 minutes.
11. 11 Assemble the snack board by running a row of warm corn muffins diagonally across a large serving platter or cutting board. Pour saucy sriracha franks into a serving bowl and place at the top left of the board. Place mixed olives in a bowl and in the lower left corner of the board. Place pickled eggs and hot peppers next to the olives at the bottom of the board. Place the golden beet hummus to the right of the corn muffins, and place naan bread around the bowl. Fill in empty spots on the board with the salami rolls.

By lutzflcat

Ingredients

• ✓ sriracha sauce
• egg
• shrimp
• panko bread crumb
• cajun seasoning
• vegetable oil

Instructions

1. 1 Combine eggs and Sriracha in a bowl and beat with a fork until well combined. Coat shrimp in egg batter, a few shrimp at a time.
2. 2 Pour panko into a shallow dish and mix in Cajun seasoning. Dredge shrimp in panko mixture.
3. 3 Heat oil in a Dutch oven or cast iron skillet over medium heat until hot. Add shrimp in batches without overcrowding the pan.
4. 4 Cook shrimp until panko is golden brown and the meat is opaque, about 3 minutes, depending on the size.

By CookingWithShelia

Ingredients

• ✓ sriracha sauce
• ketchup
• soy sauce
• rice vinegar
• brown sugar
• sesame oil
• ginger
• garlic
• beef frank
• toothpick

Instructions

1. 1 Mix ketchup, soy sauce, vinegar, sriracha, brown sugar, sesame oil, ginger, and garlic in a saucepan and bring to a simmer over low heat. Add franks and heat until warm, about 5 minutes. Serve with toothpicks.

By lutzflcat

Ingredients

• ✓ sriracha sauce
• chickpea
• tomato
• green chile pepper
• onion
• roasted red pepper
• jalapeno pepper
• garlic powder
• chili powder
• taco seasoning mix

Instructions

1. 1 Combine garbanzo beans, diced tomatoes, roasted red pepper, jalapeno pepper, sriracha sauce, garlic powder, and chili powder in a saucepan over medium heat. Cook and stir until beans are soft and heated through, about 15 minutes. Drain all but 1 tablespoon liquid from the mixture.
2. 2 Stir taco seasoning into the bean mixture; cook until flavors combine, about 2 minutes.
3. 3 Pour bean mixture into a food processor; puree to desired consistency. Spoon dip into a serving bowl.

By LovelyRitaMetermaid

Ingredients

• ✓ sriracha sauce
• imitation crabmeat
• mayonnaise
• rice paper wrapper
• carrot
• green onion
• avocado
• cucumber

Instructions

1. 1 Shred crabmeat using 2 forks or a food processor.
2. 2 Combine crabmeat, mayonnaise, and Sriracha sauce in a small bowl.
3. 3 Add 2 inches hot water to a shallow bowl. Dip 1 rice paper wrapper into water to soften, about 3 seconds; transfer to a wooden cutting board or a clean, moist dish towel. Layer 1/4 each carrot, green onion, avocado, cucumber, and crabmeat mixture on bottom third of rice paper.
4. 4 Pull bottom of rice paper over filling; fold sides of wrapper in, using your fingers to prevent filling from spilling out sides. Continue rolling tightly to enclose filling. Place roll seam-side down on a plate. Repeat with remaining rice papers, carrot, green onion, avocado, cucumber, and crabmeat mixture.

By Christy Blaker

Ingredients

• ✓ sriracha sauce
• popcorn
• chow mein noodle
• peanut
• butter
• soy sauce
• lime juice
• sesame oil
• ginger

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a large baking sheet with aluminum foil or parchment paper.
2. 2 Combine popcorn, chow mein noodles, and peanuts in a large bowl.
3. 3 Whisk butter, soy sauce, lime juice, sesame oil, Sriracha, and ginger together in a small bowl. Drizzle the butter mixture over the popcorn, tossing to evenly coat. Distribute evenly on the prepared baking sheet.
4. 4 Bake in the preheated oven for 30 minutes, stirring halfway through. Remove baking sheet from oven. Set aside to cool before storing in an airtight container.

By lutzflcat

Ingredients

• ✓ sriracha sauce
• egg
• mayonnaise
• sesame oil
• soy sauce
• mustard
• ginger root
• rice vinegar
• sesame seed
• green onion

Instructions

1. 1 Place eggs on an air fryer rack or trivet with enough space between them for air to circulate. Set the air fryer temperature to 260 degrees F (125 degrees C) and set the timer for 15 minutes. Close air fryer.
2. 2 Remove eggs from the air fryer and put them in a bowl of ice water for 10 minutes. Remove eggs from water, peel, and cut in half.
3. 3 Carefully scoop out yolks and place into a mini food processor. Add mayonnaise, sriracha, sesame oil, low-sodium soy sauce, Dijon mustard, ginger root, and rice vinegar. Process until thoroughly combined and mixture has a creamy, mousse-like consistency.
4. 4 Fill a piping bag with the yolk mixture and evenly distribute into egg white halves until they are heaping full; you can also use a spoon to do this. Garnish with a sprinkle of sesame seeds and green onion.

By lutzflcat

Ingredients

• ✓ sriracha sauce
• mayonnaise
• ketchup
• luncheon meat

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Whisk together mayonnaise, Sriracha, and ketchup in a small bowl. Set dipping sauce aside.
3. 3 Place luncheon meat fries into the air fryer basket without overcrowding. Work in batches if needed.
4. 4 Cook in the preheated air fryer for 6 minutes. Flip fries using tongs and continue cooking to desired crispness, about 4 minutes more. Transfer to a paper towel-lined plate to remove excess oil. Serve with dipping sauce.

By Soup Loving Nicole

Ingredients

• ✓ sriracha sauce
• butter
• maple syrup
• soy sauce

Instructions

1. 1 Melt butter in a saucepan over medium heat. Add maple syrup, sriracha, and soy sauce; whisk together until blended. Simmer until flavors combine, about 10 minutes.

By Cooking Ginger

Ingredients

• ✓ sriracha sauce
• sour cream
• mayonnaise
• lime juice
• garlic powder

Instructions

1. 1 Gather all ingredients.
2. 2 Mix sour cream, mayonnaise, lime juice, garlic powder, and Sriracha together in a bowl until smooth.

By Kaylee Flores

Ingredients

• ✓ sriracha sauce
• ube
• olive oil
• salt
• sour cream

Instructions

1. 1 Preheat an air fryer to 320 degrees F (160 degrees C).
2. 2 Place yam fries into a bowl. Add olive oil and Sriracha-flavored salt; toss to coat evenly. Pour into the air fryer basket.
3. 3 Cook in the preheated air fryer for 16 minutes. Increase the heat to 400 degrees F (200 degrees C). Shake the basket and cook for 5 minutes more.
4. 4 Meanwhile, mix sour cream and Sriracha sauce in a bowl. Serve alongside yam fries.

By Buckwheat Queen

Ingredients

• ✓ sriracha sauce
• mayonnaise
• sweet chili sauce
• salmon fillet
• cooking spray
• green onion

Instructions

1. 1 Gather all ingredients. Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Prepare sauce by whisking mayonnaise, chili sauce, and Sriracha together in a small bowl until well blended.
3. 3 Spread 1 tablespoon sauce over the top of each salmon fillet. Reserve remaining sauce for serving.
4. 4 Lightly coat the air fryer basket with cooking spray. Place fillets in the air fryer basket with the sauce facing up.
5. 5 Air-fry until salmon flakes easily with a fork, about 10 minutes.
6. 6 To serve, drizzle salmon with extra sauce and sprinkle green onion over top.

By Nicole McLaughlin

Ingredients

• ✓ sriracha sauce
• navel orange
• honey
• olive oil
• thyme
• sea salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place orange wedges onto the prepared baking sheet. Mix honey, olive oil, thyme, and Sriracha sauce together in a small bowl. Brush enough mixture onto orange wedges to coat. Set remaining mixture aside for basting.
3. 3 Roast oranges in the preheated oven for about 30 minutes, basting once halfway through.
4. 4 Remove from the oven and immediately sprinkle wedges lightly with coarse sea salt. Serve warm or at room temperature.

By lutzflcat

Ingredients

• ✓ sriracha sauce
• egg
• peanut butter
• ginger
• garlic
• seasoning sauce

Instructions

1. 1 Whisk eggs, peanut butter, ginger, garlic, seasoning sauce, and sriracha sauce together in a small bowl.
2. 2 Heat a nonstick skillet over medium heat. Pour in egg mixture; cook and stir until scrambled and firm, about 5 minutes.

By Sue Forster

Ingredients

• ✓ sriracha sauce
• cauliflower
• olive oil
• hoisin sauce
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine cauliflower florets, olive oil, hoisin sauce, Sriracha sauce, salt, and pepper in a large bowl; toss to combine. Spread out in a single layer on a baking sheet.
3. 3 Bake in the preheated oven until cauliflower is soft and cooked through, about 30 minutes, turning once after 20 minutes.

By Seema

Ingredients

• ✓ sriracha sauce
• egg
• half-and-half
• salt
• black pepper
• butter

Instructions

1. 1 Beat eggs in a bowl with half-and-half, sriracha, salt, and pepper until smooth.
2. 2 Melt butter in nonstick pan over medium-low heat, tilting the pan to cover surface entirely with butter. Cook egg mixture in pan, stirring to slowly scramble eggs, until the eggs are fully set, 3 to 5 minutes.

By LaShondaRN

Ingredients

• ✓ sriracha sauce
• chicken thigh
• corn flake crumb
• teriyaki sauce
• paprika
• rice vinegar
• sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a half-sheet pan with aluminum foil. Place a baking rack on top.
2. 2 Place corn flake crumbs in a bowl.
3. 3 Mix teriyaki sauce, Sriracha sauce, paprika, rice vinegar, and sugar together in a large bowl until sauce has a thick consistency.
4. 4 Place chicken thighs in the bowl with sauce. Tumble thighs together until completely coated. Smear sauce onto any bare spots and under any loose flaps of skin.
5. 5 Place 1 thigh into the bowl with corn flakes. Spoon crumbs on top using a tablespoon. Press crumbs onto thigh using the back of the spoon, pressing thigh down into crumbs to coat underside. Turn over and repeat pressing. Place onto the baking rack, skin-side up. Repeat with remaining thighs and crumbs, placing largest thighs in the corners of the rack to receive the most heat.
6. 6 Bake in the preheated oven for 30 to 40 minutes depending on the size of thighs. Reduce oven temperature to 325 degrees F (165 degrees C) and continue baking, 15 to 20 minutes. Turn thighs over to help undersides crisp up. Bake until no longer pink at the bone and juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near bone should read 165 degrees F (74 degrees C).
7. 7 Let thighs rest on the baking rack for at least 15 minutes before serving.

By Doug in Manhattan

Ingredients

• ✓ sriracha sauce
• mayonnaise
• bay scallop
• salt
• black pepper
• bacon
• olive oil cooking spray

Instructions

1. 1 Mix together mayonnaise and Sriracha in a small bowl until well combined. Refrigerate until ready to serve.
2. 2 Preheat the air fryer to 390 degrees F (200 degrees C).
3. 3 Spread scallops out onto a plate or cutting board and blot dry with a paper towel. Season with salt and pepper. Wrap each scallop with 1/3 slice of bacon and secure with a toothpick.
4. 4 Spray the air fryer basket with cooking spray. Place bacon-wrapped scallops in the basket in a single layer; split into 2 batches if necessary.
5. 5 Cook in the preheated air fryer for 7 minutes. Check for doneness; scallops should be opaque and bacon should be crispy. Cook 1 to 2 minutes longer, if necessary, checking every minute. Remove scallops carefully with tongs and place on a paper towel-lined plate to absorb excess oil from bacon. Serve with Sriracha mayo.

By fabeveryday

Ingredients

• ✓ sriracha sauce
• acorn squash
• butter
• honey
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut the squash in half vertically, and scoop out the seeds in the middle. Cut each half into 4 wedges and place wedges on the prepared baking sheet.
3. 3 Melt butter in a small saucepan over medium-low heat. Whisk in Sriracha sauce and honey; keep warm.
4. 4 Brush squash with olive oil and sprinkle with salt and pepper. Place wedges on their side and roast for 20 minutes; flip wedges over and roast until squash is soft and edges are caramelized, about 15 minutes more.
5. 5 Place wedges on a serving platter and drizzle with Sriracha butter.

By France Cevallos

Ingredients

• ✓ sriracha sauce
• delicata squash
• vegetable broth
• salt
• lime
• sugar
• sesame oil
• fish sauce

Instructions

1. 1 Place delicata squash halves, cut-sides down, in a microwave-safe bowl. Pour in vegetable broth, season with salt, and cover with a lid.
2. 2 Microwave until squash easily pierced with a knife, about 8 minutes. Carefully uncover bowl; drain broth. Flip squash; let cool 5 minutes then cut into smaller pieces.
3. 3 Whisk lime juice, Sriracha, sugar, sesame oil, and fish sauce together in a small bowl until sugar dissolved; pour over squash.

By LauraF

Ingredients

• ✓ sriracha sauce
• mayonnaise
• sweet chili sauce
• all-purpose flour
• panko bread crumb
• shrimp
• lettuce
• green onion

Instructions

1. 1 Set an air fryer for 400 degrees F (200 degrees C).
2. 2 Mix mayonnaise, chili sauce, and sriracha sauce in a bowl until smooth. Reserve some bang bang sauce in a separate bowl for dipping, if desired.
3. 3 Place flour on a plate. Place panko on a separate plate.
4. 4 Coat shrimp first with flour, followed by mayonnaise mixture, then panko. Place coated shrimp on a baking sheet.
5. 5 Place shrimp in the air fryer basket without overcrowding.
6. 6 Cook for 12 minutes. Repeat with remaining shrimp.
7. 7 Serve in lettuce wraps garnished with green onions.

By Soup Loving Nicole