Recipes for "sriracha recipes"

Gather all ingredients.

Stir mayonnaise and Sriracha together in a bowl until the color is consistent; add lime juice and stir.

Place eggs in a large saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

Cut eggs in half lengthwise. Place egg yolks in a bowl; mash with a fork. Add mayonnaise, Sriracha, dry mustard, and cayenne pepper; mash until smooth. Season with salt. Spoon yolk mixture into a resealable plastic bag; snip off one corner of the bag.

Place egg whites, cut-sides up, on a serving platter. Pipe yolk mixture into egg white halves; sprinkle with smoked paprika. Refrigerate deviled eggs, covered, until ready to serve.

Preheat the oven to 450 degrees F (230 degrees C).

Whisk Sriracha sauce, honey, butter, garlic powder, onion powder, Italian seasoning, salt, and black pepper together in a small bowl.

Place chicken in a baking dish; pour Sriracha sauce mixture over chicken and turn to completely coat chicken.

Cook in the preheated oven until no longer pink in centers and juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

Whisk Sriracha chile sauce, soy sauce, mirin, lime juice, butter, brown sugar, and ginger together in a bowl.

Put chicken thighs into a large, resealable plastic bag. Pour the chile sauce mixture into the bag. Squeeze excess air from bag and seal; marinate at least 1 hour to overnight.

Preheat oven to 425 degrees F (220 degrees C). Prepare a baking sheet with cooking spray.

Remove chicken thighs from marinade and shake to remove excess moisture; arrange onto prepared baking sheet.

Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer marinade for 10 minutes.

Roast chicken thighs in preheated oven for 20 minutes, brush with the reserved marinade, and continue roasting until no longer pink at the bone and the juices run clear, 10 to 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).

Combine vinegar, water, onion, Sriracha sauce, and sea salt in a saucepan; bring to a simmer. Remove saucepan from heat and cool liquid slightly.

Place eggs in a 1-quart jar. Pour vinegar mixture over eggs. Seal the jar and refrigerate, occasionally shaking the jar, for at least 2 days.

Gather all ingredients.

Mix mayonnaise, Sriracha, lemon juice, and black pepper together in a bowl until well combined. Serve immediately or keep refrigerated.

Beat eggs in a bowl with half-and-half, sriracha, salt, and pepper until smooth.

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.

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

Combine chicken legs, olive oil, thyme, garlic powder, paprika, salt, and pepper in a large bowl. Mix chicken legs until coated and arrange on the baking sheet.

Bake in the preheated oven until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), 45 to 50 minutes.

Combine honey, butter, sriracha sauce, and soy sauce in a saucepan over medium-low heat; cook and stir until butter is melted and sauce is smooth, about 5 minutes.

Pour sauce into a large bowl. Transfer chicken from the baking sheet to the bowl using tongs; toss until coated with sauce.