BAKED SRIRACHA BUFFALO WINGS WITH SWEET CHILI MAYO DIPPING SAUCE
Make hot wings with sriracha and serve with a chili-lime dip.
Provided by Food Network Kitchen
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk the chili sauce, mayonnaise, lime juice and 1/2 teaspoon salt together in a small bowl. Cover and refrigerate until ready to serve.
- Preheat the oven to 425 degrees. Generously oil 2 rimmed baking sheets.
- Toss the wings with 2 teaspoons salt and a few grinds of pepper in a large bowl and divide them between the 2 prepared baking sheets, spreading them out into a single layer. Bake until very crispy, about 55 minutes.
- Whisk the melted butter and sriracha together in a large bowl. Transfer the baked wings to the bowl and toss to coat. Serve with the dipping sauce and celery sticks if using.
SRIRACHA MAYO
A nice zingy sriracha mayo good for sandwiches, especially burgers.
Provided by Spice Is Nice
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 16
Number Of Ingredients 4
Steps:
- Mix mayonnaise, sriracha sauce, lemon juice, and black pepper together in a bowl. Serve immediately or keep refrigerated.
Nutrition Facts : Calories 101 calories, Carbohydrate 0.9 g, Cholesterol 5.2 mg, Fat 10.9 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 1.6 g, Sodium 236.9 mg, Sugar 0.2 g
AIR FRYER BACON-WRAPPED SCALLOPS WITH SRIRACHA MAYO
This delicious appetizer is prepared quickly and easily in the air fryer and served with a spicy Sriracha mayo dipping sauce. I use the smaller bay scallops for this. If you are using jumbo scallops it will require a longer cooking time and longer strips of bacon.
Provided by fabeveryday
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 35m
Yield 9
Number Of Ingredients 7
Steps:
- Mix mayonnaise and Sriracha sauce together in a small bowl. Refrigerate Sriracha mayo until ready to serve.
- Preheat the air fryer to 390 degrees F (200 degrees C).
- 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.
- 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.
- Cook in the 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 the bacon. Serve with Sriracha mayo.
Nutrition Facts : Calories 221.6 calories, Carbohydrate 3.3 g, Cholesterol 48.5 mg, Fat 15.3 g, Fiber 0.1 g, Protein 17.3 g, SaturatedFat 3.1 g, Sodium 682.5 mg, Sugar 0.1 g
KETO AIR FRYER SALMON CAKES WITH SRIRACHA MAYO
Salmon cakes can certainly be keto-friendly if you just tweak a few ingredients. They make a great dinner or you can serve atop a salad for a delicious lunch. The mixture can get a little sticky, so I spray my hands with cooking spray when handling, and I use a small silicone spatula to help get them off the plate and into the fryer.
Provided by France C
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk together mayonnaise and Sriracha in a small bowl. Place 1 tablespoon Sriracha mayo in the bowl of a food processor and refrigerate the rest until ready to use.
- Add salmon, almond flour, egg, 1 1/2 teaspoons seafood seasoning, and green onion to the Sriracha mayo; pulse quickly for 4 to 5 seconds until ingredients are just combined, but small chunks of salmon remain. (Do not overprocess as the mixture will become mushy.)
- Line a plate with waxed paper and spray hands with cooking spray. Form the salmon mixture into 8 small patties; transfer to a plate. Place in the refrigerator until chilled and firm, about 15 minutes.
- Preheat the air fryer to 390 degrees F (200 degrees C). Spray the air fryer basket with cooking spray.
- Remove salmon cakes from refrigerator. Mist both sides with cooking spray and gently place in the air fryer basket, working in batches if necessary to avoid overcrowding.
- Cook in the preheated air fryer for 6 to 8 minutes. Place on a serving platter and serve with remaining Sriracha mayo and a light sprinkling of Old Bay seasoning, if desired.
Nutrition Facts : Calories 340 calories, Carbohydrate 3.6 g, Cholesterol 107.5 mg, Fat 24.7 g, Fiber 1.5 g, Protein 25.5 g, SaturatedFat 4.2 g, Sodium 513.1 mg, Sugar 0.7 g
GRILLED FLANK STEAK AND SRIRACHA MAYO
This is a great east meets west dish. It's a steak sandwich kicked up with Kikkoman Sriracha Mayonnaise!
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Time 1h48m
Yield 4
Number Of Ingredients 10
Steps:
- Pulse all marinade ingredients in blender until a rough paste, scraping down blender jar as needed.
- Combine marinade and meat in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour, flipping bag after 30 minutes to ensure that meat marinates evenly.
- Drain and discard marinade. Grill steak, over medium high heat for 7-9 minutes on each side or until meat reaches desired doneness. Let rest for 10 minutes before slicing.
- Transfer steaks to cutting board; tent loosely with foil and let rest 5 minutes. Slice steak very thinly on the bias. Split Loaf, brush a bit of oil on the inside, and grill for about 1 minute until warm and slightly toasted. Mix together the Kikkoman Sriracha Sauce and mayonnaise, and smear onto the toasted bread. Compose your sandwich with sliced steak, arugula, and brie.
Nutrition Facts : Calories 879 calories, Carbohydrate 65.1 g, Cholesterol 132.1 mg, Fat 44.4 g, Fiber 3.6 g, Protein 52.2 g, SaturatedFat 19 g, Sodium 3047.5 mg, Sugar 1.8 g
GRILLED CORN WITH SRIRACHA MAYO
Steps:
- Preheat a grill to medium-high heat.
- Coat the corn evenly with the oil. Grill the corn, turning so that it cooks evenly and grill marks form, 10 to 12 minutes.
- Mix together the mayonnaise, Sriracha, lime juice and chili powder until smooth.
- Coat the corn with the mayonnaise mixture. Sprinkle with the chopped cilantro, if using, and garnish with more chili powder for extra heat.
PINEAPPLE PARADISE TERIYAKI CHICKEN BITES WITH CITRUS SRIRACHA MAYO
We had a tough time trying to find the pineapple teriyaki sauce called for in this recipe... but it sounded so good, we just HAD to try it! What to do? Improvise! We had great success making our own by combining 1/3 traditional teriyaki sauce and 2 tablespoons of pineapple juice. Enjoy!
Provided by Jeanette Nelson
Categories Poultry Appetizers
Time 30m
Number Of Ingredients 14
Steps:
- 1. In a large bowl combine, ground chicken, 2 tablespoons pineapple paradise teriyaki sauce, 1 tablespoon balsamic seasoned rice vinegar, panko bread crumbs, green scallions, 2 teaspoons toasted sesame oil, lemon grass, garlic, cumin, and 1/2 teaspoon roasted ground ginger. From into 36 patties, about 1/2 " thick and 1 3/4" in diameter. (think the size of a your butter cracker) Place on a parchment lined baking sheet. Refrigerate, covered until ready to cook.
- 2. Preheat a gas grill on medium high heat. Baste grill with vegetable oil. Cook patties until chicken is cooked through about three minutes each side. During the last few minutes of cooking, baste the patties with 1/4 cup of the Pineapple Paradise Teriyaki Sauce.
- 3. Place 1/2 teaspoon of the Citrus Sriracha Mayo on each butter cracker, top with chicken patty, than about 2 teaspoon of the Black Sesame Snow Pea Slaw. Serve Pineapple Paradise Teriyaki Chicken bites with remaining Citrus Sriracha Mayo and Black Sesame Snow Pea Slaw. Enjoy! Serves: 36, prep time: 20 minutes, cooking time: 10 minutes
- 4. Citrus Sriracha Mayo: In a small bowl combine 3/4 cup mayonnaise with olive oil, 1 tablespoon fresh lemon zest, 1 tablespoon fresh lime juice, and 1 1/2 tablespoon Sriracha chile sauce and mix together. Cover and refrigerate until ready to serve.
- 5. Black Sesame Snow Pea Slaw: In a large bowl combine 2/3 cup julienne red bell pepper, 2/3 cup julienne snow peas (strings removed), 2/3 cup julienne jicama, 1/2 cup julienne carrots, 1/2 cup finely shredded Napa cabbage, 1/2 cup finely red cabbage, remaining balsamic seasoned rice vinegar, 1 tablespoon sugar, remaining 2 tablespoons of the Pineapple Paradise Teriyaki Sauce, 1 teaspoon sriracha chile sauce, remaining sesame oil, remaining roasted ground ginger, and 1 tablespoon toasted black sesame seeds; mix together. Cover and set aside until ready to serve.
GRILLED BRATS WITH SRIRACHA MAYO
I am a Sriracha fanatic, so that's what inspired this dish. You can boil the brats in your favorite beer to reduce the fat and give them flavor before grilling, or spread garlic butter on lightly toasted buns. -Quincie Ball, Olympia, Washington
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Mix first four ingredients. Grill bratwursts, covered, over medium-low heat until browned and heated through, 7-10 minutes, turning occasionally. Serve in buns with mayonnaise mixture, relish, onion and, if desired, ketchup.
Nutrition Facts : Calories 742 calories, Fat 49g fat (13g saturated fat), Cholesterol 65mg cholesterol, Sodium 2020mg sodium, Carbohydrate 54g carbohydrate (10g sugars, Fiber 2g fiber), Protein 20g protein.
COUNTRY HAM BISCUITS WITH HONEY SRIRACHA MAYO RECIPE BY TASTY
Here's what you need: flour, baking powder, salt, baking soda, shortening, butter, buttermilk, country ham, hellmann's real mayonnaise, honey, Sriracha
Provided by Hannah Williams
Categories Breakfast
Yield 5 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F (230°C).
- In a bowl, whisk together the dry biscuit ingredients.
- Cut in the butter and shortening until mixture is crumbly.
- Mix in buttermilk and knead until it forms a dough.
- Cut dough into 5 cylinders, 4 inches (10 cm) in diameter. Place on a baking sheet lined with parchment paper.
- Bake 15-20 minutes, until golden brown.
- In another bowl, mix the mayo, honey, and Sriracha.
- Split the biscuits in half.
- Spread honey Sriracha mayo on one half.
- Lay 3 slices of country ham on the other half.
- Enjoy!
Nutrition Facts : Calories 437 calories, Carbohydrate 51 grams, Fat 21 grams, Fiber 1 gram, Protein 8 grams, Sugar 7 grams
ASIAN SLAW DOGS WITH SRIRACHA MAYO
Steps:
- In a medium bowl toss together cabbage, carrots and scallions. Set aside. In a small bowl whish together soy sauce, peanut oil, sesame oil, ginger, vinegar, hoisin sauce and 2 tbsp of the fresh lime juice until well combined. Pour soy sauce mixture over cabbage and toss well to combine. To make Sriracha mayo: Stir together mayo, Sriracha and lime juice until well mixed. Taste and add more Sriracha to achieve desired heat level. Cook hot dogs as directed on package. To assemble: Place 1 hot dog in each bun, top each one with Asian slaw and drizzle with Sriracha mayo. Garnish with sesame seeds and fresh cilantro is desired.
SRIRACHA MAYO
Provided by Food Network Kitchen
Categories condiment
Time 5m
Yield 1 cup mayo
Number Of Ingredients 0
Steps:
- Mix 1/2 cup mayonnaise and 1/4 cup each Sriracha and relish.
SRIRACHA MAYO CHICKEN RICE BALLS RECIPE BY TASTY
Here's what you need: chicken, mayonnaise, sriracha, onion, celery, rice, soy sauce, oil
Provided by Tasty
Categories Appetizers
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a mixing bowl, stir together the chicken, mayonnaise, Sriracha, onions and celery. Set aside.
- In another mixing bowl, combine the rice and soy sauce.
- With wet hands, take a handful of rice in one hand, press together and flatten.
- Take a spoonful of the Sriracha mayo chicken and place in the center.
- Take another handful of rice and place on top. Using both hands, firmly press together the rice until you have a dense ball. Continue to form the rice until you have a fat triangle.
- Pan fry the Sriracha mayo chicken onigiri until lightly golden and crispy.
- Enjoy!
Nutrition Facts : Calories 424 calories, Carbohydrate 44 grams, Fat 16 grams, Fiber 1 gram, Protein 21 grams, Sugar 2 grams
CRISPY SMASHED POTATOES WITH SRIRACHA MAYO, PANCETTA AND SCALLIONS
These creamy and crispy baby potatoes topped with spicy mayo, punchy scallions and pancetta might become your go-to side dish. They're great at room temperature, making them excellent for cookouts, picnics and potlucks.
Provided by Elena Besser
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the potatoes in a large pot and add enough cold water to cover by 2 inches. Season the water with 1/4 cup kosher salt and the baking soda. Bring to a boil over high heat. Once boiling, continue to cook the potatoes until a paring knife easily pierces the potatoes and the insides are creamy, 20 to 25 minutes. Drain and set aside.
- While the potatoes cook, add 1 tablespoon canola oil and the pancetta to a large cast-iron skillet and place over medium heat. Cook, stirring occasionally with a slotted spoon, until crispy and cooked through, 5 to 7 minutes. Transfer the pancetta to a paper towel-lined plate, leaving the fat in the skillet.
- Press down on the potatoes using the back of a water glass or mug to smash them. In the same skillet the pancetta cooked in, add 2 to 3 tablespoons of canola oil to the rendered fat. Place over high heat and add the potatoes in a single layer. Cook, stirring every 5 minutes, until the potatoes are crispy and golden, 12 to 15 minutes. Transfer the potatoes to a paper towel-lined plate and season with salt.
- Meanwhile, stir together the mayonnaise and sriracha in a small bowl.
- Place half of the crispy potatoes in a serving bowl. Top with half of the pancetta, scallions and sriracha mayo. Add the remaining potatoes to the bowl and top with the remaining pancetta, scallions and sriracha mayo. Enjoy!
SALMON BURGERS WITH SRIRACHA-SESAME MAYO
Pulsing skinless salmon in a food processor makes homemade salmon burgers easier and fresher than ever. These are flavored with red onion and jalapeno, but you can add almost any aromatic you'd like. A spicy sesame-laced mayonnaise takes these burgers to the next level.
Provided by Justin Chapple
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill pan, large cast-iron skillet or grill over medium-high heat. Oil the grill grates if using a grill.
- Cut the salmon into 1- to 2-inch chunks and transfer to a food processor. Pulse in 1-second intervals until the salmon is finely ground but not yet a paste. Scrape the salmon into a medium bowl. Add the panko, minced onion, jalapeno, 1 teaspoon salt and 1/2 teaspoon pepper; mix well. Form the mixture into 4 patties.
- Brush the salmon patties with oil and cook until nicely browned on the bottom, 3 to 4 minutes. Flip the patties and cook until browned and firm to the touch, 3 to 4 minutes longer.
- Meanwhile, whisk together the mayonnaise, sriracha and sesame oil in a small bowl; season with salt and pepper.
- Transfer the salmon patties to a plate or baking sheet; tent with foil. On the grill, grill pan or in the skillet, toast the buns until lightly browned, 1 to 2 minutes. Put the salmon patties in the buns. Top the patties with sriracha-sesame mayo, lettuce, sliced onion and cucumber and serve.
JALAPENO-CORN SHRIMP CAKES WITH SRIRACHA MAYO
Steps:
- In a food processor, add jalapenos and scallion and pulse for 30 seconds. Add shrimp, corn, egg, salt and pepper, and pulse until mix is chopped and blended together. Stir in bread crumbs. Form into 5 patties, and place on foil lined plate. Place in freezer for 5 minutes. add oil to large saute pan to medium high heat. Cook until cakes are browned and crispy about 6 min total. Meanwhile make may by mixing may and hot sauce together. Serve on buns
SRIRACHA MAYO
Steps:
- In a medium bowl, mix together all of the ingredients. Feel free to adjust the amount of lime juice to bring the thickness to your liking. Refrigerate promptly. Store, refrigerated, in an airtight container for up to 2 weeks. Use as a spread or dipping sauce for your favorite recipes that call for mayonnaise.
- VARIATION: Sriracha Aïoli
- Make a garlic paste by placing one clove of garlic in a mortar and pestle with a pinch of kosher salt. Once a smooth paste has formed, mix into your Sriracha Mayo for an extra garlicky kick!
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