Honey Sriracha BBQ Sauce

Honey Sriracha BBQ Sauce is the kind of sauce I make when regular BBQ sauce just isn’t quite doing it for me. It’s sticky, a little smoky, sweet from the honey, and has enough Sriracha to give it a good kick without completely taking over.

I made this sauce one night when Veldon had his kids over, and we were having chicken wings. I prepared two full baking sheets of wings and slathered them in the sauce, thinking we’d probably have a few left over. Nope. They devoured every single one. I’d also cut up some celery and carrots to go with them, and before long they were dipping those into the extra BBQ sauce too.

Veldon has been my taste-tester for all my homemade BBQ sauces, and he says this one is his favorite. I’m with him on this one. I love that it has some heat without being so spicy that it takes over everything else. Two tablespoons of Sriracha give it a nice kick, but it’s really easy to add a little less or a little more depending on how spicy you like things.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Ketchup: This is the base of the sauce, so use one you already like the flavor of. It gives the sauce its thick texture and tomato flavor without needing a long cook time.
• Apple cider vinegar: Adds the tang that keeps the honey and brown sugar from making the sauce taste too sweet. I like apple cider vinegar here because it has a little more flavor than plain white vinegar.
• Honey: Adds sweetness and balances the heat from the Sriracha. I like using it along with brown sugar rather than relying on sugar alone.
• Brown sugar: I use a little along with the honey because it adds a deeper sweetness and helps the sauce get glossy as it simmers.
• Sriracha: I use 2 tablespoons for a noticeable kick without making the sauce really hot. Add more or less depending on how spicy you like your BBQ sauce.
• Worcestershire sauce: Adds savory depth of flavor and helps balance the sweetness of the honey and brown sugar.
• Smoked paprika: This is where that smoky BBQ flavor comes in, especially if you’re using the sauce on oven-baked wings rather than something cooked on the grill.
• Garlic powder and onion powder: I prefer these powders in this sauce because they blend in smoothly and don’t leave behind little pieces of onion or garlic.
• Black pepper: Adds a little extra bite without making the sauce noticeably hotter.
• Salt: You only need a pinch. The ketchup, Sriracha, and Worcestershire already bring plenty of seasoning, so I taste the sauce before adding any more.

How to Make Honey Sriracha BBQ Sauce

• Step One: In a medium saucepan, add ketchup, apple cider vinegar, honey, brown sugar, Sriracha sauce, Worcestershire, smoked paprika, garlic powder, onion powder, black pepper, and salt.
• Step Two: Place the saucepan over medium heat and stir to combine. Bring the mixture to a gentle simmer.
• Step Three: Let it simmer for 10 to 15 minutes, stirring occasionally, until thickened to your liking. The sauce should be glossy and sticky enough to coat a spoon.
• Step Four: Remove from heat and let cool slightly. Use immediately or store in an airtight container in the fridge for up to 1 week.

What I Learned Making This Recipe

• The sauce thickens more as it cools. Don’t keep simmering it until it looks super thick in the saucepan. Once it cools for a few minutes, it clings to the wings even better.
• Two tablespoons of Sriracha was the sweet spot for us. It added a little heat to the sauce, but nobody found it too spicy. Since Veldon’s kids polished off the wings too, I wouldn’t call it a really hot BBQ sauce.
• It works just as well as a dipping sauce. I made extra for the wings, and everyone ended up dipping the celery and carrots into it too. If you’re serving it with wings, I’d definitely set some aside before tossing the wings in it.
• The honey does more than add sweetness. It gives the sauce that sticky finish I wanted for wings and helps it coat them instead of sliding right off.
• I use it on more than wings. It’s great brushed over grilled chicken and ribs, spooned onto burgers, mixed into pulled pork, or used as a glaze for meatballs. I also like keeping a little extra on the side for dipping.

Variations and Substitutions

• Make it spicier: Add another tablespoon of Sriracha or a pinch of cayenne. I’d add a little at a time and taste as you go because it’s much easier to make it hotter than to tone it back down.
• Make it milder: Cut the Sriracha down to 1 tablespoon. You’ll still get some of that garlicky chile flavor without as much heat.
• Swap the honey: Maple syrup works if that’s what you have on hand. It will make the sauce taste a little different, with more of that maple flavor coming through.
• Use regular paprika: If you don’t have smoked paprika, regular paprika will work. You’ll lose some of the smoky flavor, but the sauce will still be good.
• Change up the vinegar: Apple cider vinegar is my first choice, but white wine vinegar can work too. I’d avoid anything too strongly flavored, because you don’t want the vinegar to take over the sauce.
• Add a little extra smoke: If you want a smokier BBQ sauce, stir in a very small amount of liquid smoke. Start with just a few drops because it can get overpowering fast.
• Make it a little sweeter: Add an extra tablespoon of honey if you want more sweetness, especially if you’ve increased the Sriracha.

Storage Instructions

• Refrigerator: Let the sauce cool completely, then store it in an airtight container or jar in the fridge for up to 1 week.
• Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and stir well before using.
• Before using: Give it a good stir, especially if it has been sitting for a day or two.
• Food safety: If you’re brushing the sauce onto raw chicken or other meat, pour some into a separate bowl first. Don’t reuse sauce that has come into contact with raw meat.

BBQ Sauce Recipes

• Maple BBQ Sauce
• Pineapple Jalapeno BBQ Sauce
• Root Beer BBQ Sauce

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