Sriracha Ranch Dipping Sauce Recipes

DEEP-FRIED SRIRACHA BUFFALO WINGS WITH BLUE RANCH DIPPING SAUCE

Steps:

• Whisk together the mayonnaise, sour cream, blue cheese, buttermilk, chives and garlic. Season to taste with salt and pepper in a small bowl. Cover and refrigerate until ready to serve.
• Fill a large wide pot with about 3 inches of oil. Attach a deep fry thermometer to the side of the pot and bring to 375 degrees F over medium-high heat.
• Meanwhile, toss the wings with 2 teaspoons salt and a few grinds of pepper together in a large bowl. Sprinkle the cornstarch over top and toss to coat thoroughly.
• Working in batches, fry the chicken wings until golden and cooked through, about 15 minutes. Transfer to a paper towel-lined baking sheet to drain. Return the oil to 375 degrees F between batches.
• Whisk the melted butter and sriracha together in a large bowl. Transfer the fried wings to the bowl and toss to coat. Serve with the dipping sauce and celery sticks if using.

SWEET CHILI CHIP-CRUSTED CHICKEN FINGERS WITH SRIRACHA RANCH DIPPING SAUCE

Steps:

• For the sriracha ranch dipping sauce: In a medium bowl, whisk together the mayonnaise, buttermilk, sour creamcilantro, parsley, scallions, sriracha, sugar and lime zest and juice until smooth. Season with salt and pepper.
• For the chicken: Crumble the chips into a food processor and process until finely ground. (You should have about 3 cups crumbs.) Spread the crumbs in a large shallow bowl.
• Beat the eggs and sriracha in a second shallow bowl, and combine the flour, 1/2 teaspoon salt and some pepper in a third shallow bowl.
• Sprinkle the chicken strips with some salt and pepper.
• Heat about 1 inch vegetable oil in a large cast-iron skillet until a few crumbs sizzle on contact (350 to 360 degrees F).
• Dredge the chicken in the flour, then the egg, then the crumbs. Fry, in batches, until crisp and golden, about 4 minutes per batch. Drain on paper towels.
• Sprinkle with salt and serve warm with the sriracha ranch dipping sauce and crudites.

BAKED SRIRACHA BUFFALO WINGS WITH BLUE RANCH DIPPING SAUCE

Steps:

• Whisk together the mayonnaise, sour cream, blue cheese, buttermilk, chives and garlic. Season to taste with salt and pepper 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.

SUNNY'S HONEY-SRIRACHA DIPPING SAUCE

Steps:

• In a sauce pot on medium heat, add the sriracha, ketchup, orange juice, brown sugar, honey, a little pinch of salt and plenty of grinds of black pepper. Once it bubbles, reduce the heat to low and allow the sauce to simmer until thickened, about 15 minutes.
• Serve hot right away or at room temperature, or refrigerate and serve cold. Great for wings, veggies, fries or other dippables.

HOW TO MAKE HOMEMADE SRIRACHA SAUCE

Steps:

• Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.
• Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly.
• Pour fermented mixture back into blender with vinegar; blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.
• Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired.
• Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.

SRIRACHA AIOLI

Steps:

• Stir mayonnaise and sriracha hot sauce together in a bowl until the color is consistent; add lime juice and stir.