Type what you have

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
• 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
• 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

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
• chicken breast
• chicken broth
• cream cheese
• ranch dressing
• chile-garlic sauce
• cheddar cheese
• green onion

Instructions

1. 1 Combine chicken breasts and broth in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a bowl and shred.
3. 3 Select Sauté function. Add cream cheese, Sriracha, ranch dressing, and chile-garlic sauce to the pot. Stir in shredded chicken. Add Cheddar cheese a little at a time, constantly stirring until melted and all ingredients are well combined. Select Keep Warm function until ready to serve. Garnish with green onions.

By bdweld

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
• habanero pepper
• garlic
• salt
• egg
• chicken breast
• rice flour
• vegetable oil

Instructions

1. 1 Combine habanero peppers, garlic, and salt in a mortar and pestle; mash into a fine paste. Whisk in Sriracha and egg to combine; set aside.
2. 2 Remove tenderloins from breasts; slice each remaining breast in half lengthwise, cutting at a 45-degree angle to create two relatively equal strips.
3. 3 Place all 6 chicken strips on a plate; generously dust all sides with rice flour until completely covered.
4. 4 Pour habanero mixture over chicken strips using tongs to make sure each chicken strip is evenly coated and that there are no dry spots. Wrap the plate in plastic wrap; marinate in the refrigerator 2 to 12 hours.
5. 5 Heat oil in a nonstick skillet over medium-high heat. Add chicken; cook until well browned and no longer pink in centers, about 3 minutes per side. Serve immediately.

By John Mitzewich

Ingredients

• ✓ sriracha sauce
• cooking spray
• apricot preserves
• worcestershire sauce
• butter
• cornish game hen
• grapeseed oil
• mango-habanero seasoning
• basil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a cookie sheet generously with cooking spray.
2. 2 Combine apricot preserves, Sriracha, Worcestershire, and butter in a small pot and melt over medium heat. Stir constantly to prevent from sticking.
3. 3 Clean hens and pat dry with paper towels. Coat outsides and insides with oil. Season with mango-habanero seasoning; insert sprigs of basil inside of the hens.
4. 4 Place hens on the prepared cookie sheet and cover with foil.
5. 5 Cook in the preheated oven for 45 minutes. Remove foil and baste with apricot glaze. Put back in the oven and cook until no longer pink in the centers, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

By CookingWithShelia

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
• brussels sprout
• olive oil
• salt
• black pepper
• red pepper flake
• honey

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.
2. 2 Combine Brussels sprouts, olive oil, salt, pepper, and red pepper flakes in a bowl; toss until coated. Arrange in a single layer on the prepared baking sheet.
3. 3 Roast in the preheated oven until Brussels sprouts are golden brown and tender, about 25 minutes.
4. 4 Mix honey and Sriracha sauce together in a small bowl until combined.
5. 5 Place roasted Brussels sprouts in a bowl. Drizzle with honey mixture; toss until well coated.

By Bites of Flavor

Ingredients

• ✓ sriracha sauce
• salmon fillet
• salt
• black pepper
• butter
• bourbon
• maple syrup
• salt

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
2. 2 Sprinkle salmon fillets with salt and pepper and place into the air fryer basket.
3. 3 Air-fry for 6 minutes, or 8 minutes if the fillets are thick.
4. 4 Meanwhile, melt butter in a saucepan over medium heat. Stir in bourbon, maple syrup, Sriracha, and salt. Continue stirring while glaze comes to boil. As soon as it boils, immediately lower heat to medium-low, and cook until glaze has thickened, about 10 minutes.
5. 5 Brush glaze onto salmon fillets using a silicon brush. Lower air fryer temperature to 370 degrees F (187 degrees C) and air-fry for an additional 6 minutes, or 8 minutes if the fillets are thick.

By thedailygourmet

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
• cooking spray
• tomato sauce
• ketchup
• brown sugar
• cider vinegar
• garlic powder
• red pepper flakes
• chicken

Instructions

1. 1 Spray a large slow cooker with cooking spray. Add tomato sauce, ketchup, brown sugar, cider vinegar, Sriracha, garlic powder, and pepper flakes; stir until well combined.
2. 2 Clean the chicken and tie the legs. Add to the slow cooker and turn several times to coat in the sauce.
3. 3 Cover and cook on Low for 5 to 7 hours or on High for 3 to 4 hours. If possible, use a ladle to pour sauce over chicken every now and again to keep it moist. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
4. 4 Remove chicken from the pot. Shred meat into a bowl and remove/discard all bones. Put chicken back into the slow cooker and stir to combine with the sauce.

By gummi_worm77

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
• egg
• salt
• black pepper
• breakfast sausage
• chive
• bagel
• cheddar cheese
• hot sauce

Instructions

1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C). Grease a 6-cavity donut pan with cooking spray.
2. 2 Whisk eggs in a large bowl until consistent and no egg whites are visible. Whisk in salt and pepper. Pour eggs into the donut pan, dividing evenly amongst the 6 cavities. Crumble cooked sausage evenly over eggs, and sprinkle each cavity with chives.
3. 3 Bake in the preheated oven until the egg rounds are set and puffed up, 10 to 12 minutes.
4. 4 While cooking, split the bagels and place on a lined baking sheet. Top one half of each bagel with cheese. Bake until golden brown and the cheese is melted, 4 to 5 minutes.
5. 5 Run a knife along the edge of the donut pan to remove the egg rounds, then place one on each bagel half. Top with hot sauce, if desired. Serve immediately.

By Annie Campbell

Ingredients

• ✓ sriracha sauce
• olive oil
• shallot
• garlic
• kale
• cream of chicken soup
• cream cheese
• sour cream
• green bean
• black pepper

Instructions

1. 1 Heat oil in a skillet over medium heat. Fry shallot and garlic in hot oil until golden brown, 2 to 3 minutes; add kale, cream of chicken soup, sriracha sauce, cream cheese, and sour cream to the skillet. Cook and stir the mixture until the cream cheese melts and the liquid is even in color, about 5 minutes.
2. 2 Stir green beans into the mixture to coat, season with black pepper, reduce heat to medium-low, and simmer until the sauce thickens slightly, 5 to 7 minutes.

By Sherylynn Booth

Ingredients

• ✓ sriracha sauce
• hamburger bun
• sausage patty
• egg
• salt
• pepper
• olive oil
• mayonnaise
• cheddar cheese
• arugula

Instructions

1. 1 Preheat oven to 425 degrees F. Toast buns until golden brown.
2. 2 Cook sausage patties in a skillet over medium heat until brown.
3. 3 While preparing sausage, whisk the eggs together in a bowl and season with salt and pepper.
4. 4 In a clean saute pan add 1 tablespoon of olive oil and scramble the eggs till cooked throughout.
5. 5 Combine Sriracha sauce and mayonnaise and spread on each side of the buns.
6. 6 Place a sausage patty onto the four bottom buns. For each sandwich, top sausage with eggs, cheese and arugula.
7. 7 Serve while warm.

By Ball Park Buns

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