18 Spicy Dragon Sauce Recipes for Bold Flavors

Ready to turn up the heat? If your taste buds crave a fiery kick, these 18 Spicy Dragon Sauce Recipes are about to become your new obsession. Whether you’re drizzling, dipping, or drowning your favorite dishes in bold flavor, these sauces pack a punch that’ll wake up any meal. Grab your apron—it’s time to unleash the dragon!

Spicy Dragon Sauce Glazed Chicken Wings

These sticky, fiery wings are a guaranteed crowd-pleaser—perfect for game day or whenever you crave a bold, sweet-heat kick.

Ingredients:

• 2 lbs chicken wings, split at joints
• 1/4 cup honey
• 1/4 cup sriracha
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tsp grated fresh ginger
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tbsp toasted sesame seeds (for garnish)
• 2 thinly sliced green onions (for garnish)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with foil and place a wire rack on top.
2. Arrange chicken wings in a single layer on the rack. Bake for 45 minutes, flipping halfway, until crispy and internal temperature reaches 165°F.
3. Meanwhile, whisk together 1/4 cup honey, 1/4 cup sriracha, 2 tbsp soy sauce, 1 tbsp rice vinegar, 2 tsp ginger, 1 tsp garlic powder, and 1/2 tsp smoked paprika in a saucepan. Simmer over medium-low heat for 5 minutes until slightly thickened.
4. Toss baked wings in the sauce until fully coated. Return to the rack and broil on high for 2–3 minutes until glaze caramelizes.
5. Garnish with 1 tbsp sesame seeds and sliced green onions. Serve immediately.

The double-hit of baking and broiling gives these wings an irresistible crunch, while the dragon sauce clings like a glossy, spicy-sweet armor.

Tip: For extra heat, add a pinch of cayenne to the glaze—or cool things down with a side of creamy ranch.

Dragon Sauce Drizzled Grilled Shrimp Skewers

These succulent shrimp skewers get a fiery-sweet kick from a bold dragon sauce—perfect for backyard BBQs or weeknights when you crave something special.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 cup dragon sauce (store-bought or homemade)
• 1 tbsp honey
• 1 tbsp lime juice
• 2 tbsp chopped cilantro (for garnish)

Instructions:

1. Prep shrimp: Thread shrimp onto skewers (if using wooden ones, soak in water for 20 minutes first). Brush evenly with 2 tbsp olive oil, then sprinkle with 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp salt.
2. Grill: Heat grill to medium-high (400°F). Cook shrimp skewers for 2–3 minutes per side, until opaque and lightly charred.
3. Make glaze: While shrimp cook, whisk together 1/4 cup dragon sauce, 1 tbsp honey, and 1 tbsp lime juice in a small bowl.
4. Finish: Drizzle glaze over hot skewers and garnish with 2 tbsp chopped cilantro.

The magic here? The dragon sauce’s spicy-sweet depth clings to every nook of the shrimp, while the grill adds a whisper of smoke. Tip: For extra flair, serve with lime wedges and a side of cooling slaw to balance the heat.

Fiery Dragon Sauce Tofu Stir-Fry

This bold, saucy stir-fry packs a punch with spicy-sweet dragon sauce clinging to crispy tofu—perfect for when you crave heat without the hassle.

Ingredients:

• 14 oz extra-firm tofu, pressed and cubed
• 2 tbsp cornstarch
• 3 tbsp vegetable oil, divided
• 1 red bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1/4 cup Fiery Dragon Sauce (or sriracha-based sauce)
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp rice vinegar
• 2 scallions, sliced
• 1 tbsp toasted sesame seeds

Instructions:

1. Crisp the tofu: Toss tofu cubes with 2 tbsp cornstarch until coated. Heat 2 tbsp vegetable oil in a large skillet over medium-high. Add tofu in a single layer; cook 4–5 minutes per side until golden. Transfer to a plate.
2. Sauté veggies: Heat remaining 1 tbsp oil in the same skillet. Add bell pepper and garlic; stir-fry 2 minutes until slightly softened.
3. Make the sauce: Whisk together 1/4 cup Fiery Dragon Sauce, 2 tbsp soy sauce, 1 tbsp honey, and 1 tsp rice vinegar. Pour into skillet with veggies and simmer 1 minute until glossy.
4. Combine: Return tofu to the skillet, tossing to coat evenly. Cook 1–2 minutes until sauce clings to tofu. Garnish with scallions and 1 tbsp sesame seeds.

The magic here? The cornstarch coating ensures the tofu stays crunchy even after soaking up that sticky, spicy glaze—no soggy bites!

Tip: For extra heat, add a pinch of red pepper flakes with the garlic.

Dragon Sauce Infused Beef Tacos

These fiery-sweet tacos pack a punch with smoky dragon sauce and tender beef, balanced by cool avocado crema—perfect for taco night with a twist.

Ingredients:

• 1 lb flank steak, thinly sliced
• 2 tbsp olive oil, divided
• 1/4 cup dragon sauce (e.g., Sriracha-based)
• 1 tbsp honey
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 8 small corn tortillas, warmed
• 1/2 cup sour cream
• 1 ripe avocado, mashed
• 1 tbsp lime juice
• 1/4 cup chopped cilantro
• 1/2 cup shredded purple cabbage

Instructions:

1. In a bowl, whisk together 1 tbsp olive oil, 1/4 cup dragon sauce, 1 tbsp honey, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp salt. Toss flank steak in the marinade; let sit 10 minutes.
2. Heat 1 tbsp olive oil in a skillet over medium-high. Cook steak for 3–4 minutes per side until charred at the edges. Rest for 5 minutes before slicing.
3. Blend sour cream, mashed avocado, and 1 tbsp lime juice until smooth.
4. Assemble tacos: Layer tortillas with beef, avocado crema, shredded cabbage, and cilantro.

The dragon sauce’s heat mellows into a caramelized glaze on the beef, while the creamy avocado cools each bite—no boring tacos here!

Tip: For extra crunch, quick-pickle the cabbage with lime juice and salt while the steak marinates.

Sweet and Spicy Dragon Sauce Ribs

These sticky, finger-licking ribs pack a punch with a fiery-sweet glaze that caramelizes into pure magic.

Ingredients:

• 2 lbs pork baby back ribs
• 1/4 cup soy sauce
• 1/4 cup honey
• 3 tbsp sriracha
• 2 tbsp rice vinegar
• 1 tbsp minced garlic
• 1 tsp grated ginger
• 1/2 tsp black pepper

Instructions:

1. Preheat oven to 300°F. Place ribs on a foil-lined baking sheet, meat-side up.
2. Whisk together 1/4 cup soy sauce, 1/4 cup honey, 3 tbsp sriracha, 2 tbsp rice vinegar, 1 tbsp garlic, 1 tsp ginger, and 1/2 tsp black pepper in a bowl. Brush half the sauce over ribs.
3. Cover tightly with foil and bake for 2 hours until tender. Uncover, brush with remaining sauce, and broil on high for 3–5 minutes until bubbly and charred at edges.

The secret? Slow roasting melts the fat into the meat, while the broiler transforms the glaze into a lacquered, crackly crust.

Tip: Let ribs rest 10 minutes before slicing—the sauce thickens as it cools.

Dragon Sauce Marinated Grilled Salmon

This bold, sweet-and-spicy salmon gets its fiery personality from a sticky-sweet glaze that caramelizes beautifully on the grill.

Ingredients:

• 4 (6-oz) salmon fillets, skin-on
• 1/3 cup soy sauce
• 3 tbsp honey
• 2 tbsp sriracha
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp sesame oil
• 1/2 tsp black pepper

Instructions:

1. Whisk together 1/3 cup soy sauce, 3 tbsp honey, 2 tbsp sriracha, 1 tbsp rice vinegar, 2 cloves minced garlic, 1 tsp ginger, 1 tbsp sesame oil, and 1/2 tsp black pepper in a bowl. Reserve 2 tbsp marinade in a small bowl.
2. Place salmon in a shallow dish and pour remaining marinade over it. Turn to coat, then refrigerate for 30 minutes (no longer, or the acid will start cooking the fish).
3. Preheat grill to medium-high (400°F). Brush grates with oil. Grill salmon skin-side down for 4 minutes, then carefully flip. Brush reserved marinade over the top and cook 3-4 more minutes until glaze is sticky and fish flakes easily.

The magic here? That sriracha-honey combo chars into a lacquered crust while keeping the inside buttery-soft. Tip: For extra drama, garnish with toasted sesame seeds and sliced scallions right before serving.

Zesty Dragon Sauce Noodle Bowl

This vibrant noodle bowl packs a punch with its fiery-sweet dragon sauce and crisp veggies—perfect for when you crave bold flavors in under 30 minutes.

Ingredients:

• 8 oz rice noodles
• 2 tbsp sesame oil, divided
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 3 tbsp honey
• 1 tbsp sriracha
• 1 tbsp rice vinegar
• 1 cup shredded red cabbage
• 1/2 cup matchstick carrots
• 2 green onions, thinly sliced
• 1 tbsp toasted sesame seeds

Instructions:

1. Cook rice noodles according to package instructions. Drain, rinse with cold water, and toss with 1 tbsp sesame oil to prevent sticking.
2. In a small saucepan over medium heat, warm 1 tbsp sesame oil. Add grated ginger and minced garlic; sauté 30 seconds until fragrant. Whisk in soy sauce, honey, sriracha, and rice vinegar. Simmer 2 minutes until slightly thickened.
3. Toss noodles with red cabbage, carrots, and green onions. Drizzle with warm sauce and garnish with sesame seeds.

The magic here? The sauce’s sticky glaze clings to every noodle, while the cabbage stays crunchy for contrast.

Tip: For extra protein, fold in shredded rotisserie chicken or pan-seared tofu with the veggies.

Dragon Sauce Dipping Sauce for Spring Rolls

This sweet-spicy sauce is the perfect companion for crispy spring rolls—bold enough to stand up to fried foods but balanced with a touch of brightness.

Ingredients:

• 1/4 cup hoisin sauce
• 2 tbsp creamy peanut butter
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sriracha (or more to taste)
• 1 tsp toasted sesame oil
• 1 clove garlic, minced
• 2 tbsp warm water

Instructions:

1. In a small bowl, whisk together 1/4 cup hoisin sauce, 2 tbsp peanut butter, and 1 tbsp rice vinegar until smooth.
2. Stir in 1 tbsp honey, 1 tsp sriracha, 1 tsp sesame oil, and 1 clove minced garlic until fully combined.
3. Gradually add 2 tbsp warm water, whisking until the sauce reaches a pourable but slightly thick consistency.
4. Let sit for 10 minutes to allow flavors to meld before serving.

The magic here? The peanut butter adds richness without overpowering, while the sriracha and garlic give it a sneaky kick that builds with each bite.

Tip: For extra crunch, sprinkle chopped roasted peanuts on top of the sauce just before serving.

Spicy Dragon Sauce Fried Rice

This fiery fried rice packs a punch with bold dragon sauce and crispy-edged rice—perfect for spicing up leftover takeout rice!

Ingredients:

• 3 cups cooked and cooled jasmine rice (day-old works best)
• 2 tbsp vegetable oil, divided
• 2 large eggs, beaten
• 1/2 cup diced red bell pepper
• 3 green onions, thinly sliced (whites and greens separated)
• 3 tbsp dragon sauce (or sriracha for a shortcut)
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1/4 tsp salt

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high. Add beaten eggs and scramble until just set, about 1 minute. Transfer to a plate.
2. Add remaining 1 tbsp vegetable oil to the skillet. Sauté red bell pepper and green onion whites for 2 minutes until slightly softened.
3. Add rice, breaking up clumps with a spatula. Cook undisturbed for 2 minutes to crisp the bottom, then stir-fry for 3 more minutes.
4. Reduce heat to medium. Stir in dragon sauce, soy sauce, sesame oil, and salt. Fold in scrambled eggs and green onion greens until evenly coated, about 1 minute.

The magic here? Letting the rice crisp up creates smoky depth to balance the sweet-heat dragon sauce. Tip: For extra crunch, press rice into an even layer in the skillet after step 3 and let it sizzle 30 seconds before stirring.

Dragon Sauce Glazed Meatballs

These sticky-sweet and spicy meatballs are a guaranteed crowd-pleaser, with a glaze that packs just the right punch of heat.

Ingredients:

• 1 lb ground pork or beef
• 1/4 cup panko breadcrumbs
• 1 large egg
• 2 tbsp soy sauce, divided
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 cup Dragon Sauce (or sriracha-based glaze)
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 scallions, thinly sliced (for garnish)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, combine ground meat, panko, egg, 1 tbsp soy sauce, garlic powder, and black pepper. Roll into 1-inch balls and place on the baking sheet.
3. Bake for 18–20 minutes until firm and lightly browned.
4. Meanwhile, whisk together Dragon Sauce, honey, rice vinegar, sesame oil, and remaining 1 tbsp soy sauce in a small saucepan. Simmer over medium-low heat for 3–4 minutes until slightly thickened.
5. Toss baked meatballs in the glaze until fully coated. Garnish with scallions.

The magic here is the glaze—it caramelizes into a glossy, fiery-sweet shell that clings perfectly to every bite.

Tip: For extra crispiness, broil the glazed meatballs for 1–2 minutes before serving.

Tangy Dragon Sauce Grilled Vegetables

These smoky, charred veggies get a fiery-sweet kick from an addictive dragon sauce—perfect for turning summer produce into a showstopping side.

Ingredients:

• 1 lb mixed vegetables (bell peppers, zucchini, eggplant, red onion), cut into 1-inch pieces
• 2 tbsp olive oil
• 1/4 cup sweet chili sauce
• 2 tbsp sriracha
• 1 tbsp rice vinegar
• 1 tsp garlic powder
• 1/2 tsp salt

Instructions:

1. Prep grill: Heat grill to medium-high (400°F). Toss vegetables with 2 tbsp olive oil and 1/2 tsp salt.
2. Grill veggies: Arrange vegetables in a single layer on the grill. Cook for 8–10 minutes, flipping once, until charred and tender.
3. Make sauce: Whisk together 1/4 cup sweet chili sauce, 2 tbsp sriracha, 1 tbsp rice vinegar, and 1 tsp garlic powder in a small bowl.
4. Toss & serve: Drizzle sauce over grilled vegetables while still warm, tossing gently to coat.

The magic here? The sauce caramelizes slightly on the hot veggies, creating sticky-sweet edges with a slow-building heat.

Tip: For extra depth, add 1 tsp smoked paprika to the sauce—it plays up the grill’s smokiness!

Dragon Sauce Topped Loaded Nachos

These nachos pack a fiery punch with creamy-cooling toppings to balance the heat—perfect for game day or a fun weeknight twist!

Ingredients:

• 1 (13-oz) bag sturdy tortilla chips
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1 (15-oz) can black beans, drained and rinsed
• 1/4 cup Dragon Sauce (store-bought or homemade)
• 1/2 cup sour cream
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 avocado, diced
• 1 lime, cut into wedges

Instructions:

1. Prep: Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Layer: Spread tortilla chips in an even layer on the sheet. Sprinkle evenly with Monterey Jack and cheddar cheeses, then scatter black beans over the top.
3. Bake: Bake for 12–15 minutes until cheese is fully melted and bubbly.
4. Sauce & toppings: Drizzle Dragon Sauce over the nachos, then dollop with sour cream. Sprinkle red onion, cilantro, and avocado on top. Serve immediately with lime wedges for squeezing.

The contrast of smoky-spicy Dragon Sauce against cool sour cream and creamy avocado makes every bite irresistible. Tip: For extra crunch, broil the nachos for 1–2 minutes after baking—just watch closely to avoid burning!

Fiery Dragon Sauce Chicken Satay

These skewers pack a punch with a sweet-spicy glaze that caramelizes beautifully on the grill—perfect for backyard gatherings or a weeknight with flair.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch strips
• 1/4 cup coconut milk
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 2 tsp sriracha (or more for extra heat)
• 1 tsp grated ginger
• 1/2 tsp garlic powder
• Bamboo skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, whisk together 1/4 cup coconut milk, 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp lime juice, 2 tsp sriracha, 1 tsp ginger, and 1/2 tsp garlic powder. Reserve 2 tbsp of the marinade in a small bowl.
2. Add chicken strips to the remaining marinade, tossing to coat. Cover and refrigerate for at least 1 hour (or up to 4 hours).
3. Thread chicken onto soaked skewers. Preheat grill to medium-high (about 400°F).
4. Grill skewers for 4–5 minutes per side, brushing with reserved marinade halfway through, until charred and internal temperature reaches 165°F.

The magic here? The sriracha and brown sugar create a sticky, glossy crust with a slow-building heat that keeps you reaching for another bite.

Tip: For extra smokiness, add a pinch of smoked paprika to the marinade.

Dragon Sauce Infused Pork Belly Bites

These sticky-sweet pork belly bites pack a fiery punch, thanks to a bold dragon sauce glaze that caramelizes into pure magic.

Ingredients:

• 1.5 lbs pork belly, cut into 1-inch cubes
• 2 tbsp olive oil
• 1/3 cup dragon sauce (or sriracha-based sauce)
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt

Instructions:

1. Preheat oven to 375°F. Toss pork belly cubes with olive oil, garlic powder, smoked paprika, and salt until evenly coated.
2. Spread in a single layer on a baking sheet and roast for 30 minutes, flipping halfway, until edges crisp.
3. Meanwhile, whisk together dragon sauce, honey, and soy sauce in a small bowl. Brush half the sauce over the pork bites.
4. Return to oven for 10 minutes, then brush with remaining sauce and broil 2–3 minutes until glaze bubbles and darkens.

The double-glaze technique creates a lacquered crust with layers of heat and sweetness—perfect for balancing the pork’s richness.

Tip: For extra tender bites, steam the pork belly for 20 minutes before cubing and roasting.

Spicy Dragon Sauce Burger Spread

This fiery, creamy spread will take your burgers from basic to bold—just a slather adds smoky heat and a touch of sweetness.

Ingredients:

• 1/2 cup mayonnaise
• 2 tbsp sriracha
• 1 tbsp honey
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt

Instructions:

1. In a small bowl, whisk together 1/2 cup mayonnaise, 2 tbsp sriracha, and 1 tbsp honey until smooth.
2. Add 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp salt. Stir until fully combined.
3. Cover and refrigerate for at least 30 minutes to let the flavors meld (or use immediately for a brighter kick).

The magic here? The honey tames the sriracha’s heat just enough while the smoked paprika adds depth—perfect for balancing juicy beef or black bean patties.

Tip: Thin it with a splash of lime juice for a zesty drizzle over tacos or grilled corn.

Dragon Sauce Drizzled Cauliflower Wings

These crispy cauliflower wings pack a fiery-sweet punch with a sticky dragon sauce glaze—perfect for game day or when you’re craving bold flavors without the meat.

Ingredients:

• 1 medium head cauliflower, cut into 2-inch florets
• 1 cup all-purpose flour
• 1 cup unsweetened almond milk (or regular milk)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup buffalo-style hot sauce
• 1/4 cup honey
• 2 tbsp melted butter
• 1 tbsp sriracha (optional, for extra heat)
• 1 tbsp chopped cilantro (for garnish)

Instructions:

1. Preheat oven to 450°F. Line a baking sheet with parchment paper.
2. In a bowl, whisk together 1 cup all-purpose flour, 1 cup almond milk, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until smooth. Dip cauliflower florets into the batter, letting excess drip off, and arrange on the baking sheet.
3. Bake for 20 minutes, flip, then bake another 10 minutes until crispy.
4. Meanwhile, whisk 1/2 cup hot sauce, 1/4 cup honey, 2 tbsp melted butter, and 1 tbsp sriracha (if using) in a saucepan over low heat until glossy, about 3 minutes.
5. Toss baked cauliflower in half the sauce, return to the oven for 5 minutes, then drizzle with remaining sauce and 1 tbsp cilantro.

The magic here? Double-glazing ensures every nook gets caramelized—expect sticky edges with a tender bite underneath.

Tip: For extra crunch, spritz the battered florets with oil before baking.

Sweet and Spicy Dragon Sauce Popcorn Chicken

This crispy, bite-sized chicken packs a punch with a sticky-sweet dragon sauce that’ll have you reaching for seconds (and napkins!).

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup sriracha
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tbsp vegetable oil, for frying
• 1 tbsp sesame seeds (optional, for garnish)
• 2 green onions, thinly sliced (optional, for garnish)

Instructions:

1. Marinate the chicken: Toss chicken pieces with buttermilk in a bowl; let sit for 15 minutes.
2. Prep the coating: In a separate bowl, whisk together flour, garlic powder, smoked paprika, salt, and black pepper.
3. Fry the chicken: Heat vegetable oil in a deep skillet over medium-high heat (350°F). Shake excess buttermilk off chicken, then dredge in flour mixture. Fry in batches for 4–5 minutes per side until golden and crispy. Drain on paper towels.
4. Make the sauce: In a small saucepan over low heat, combine sriracha, honey, soy sauce, and rice vinegar. Simmer for 3 minutes until thickened slightly.
5. Toss and serve: Gently coat fried chicken in the warm sauce. Garnish with sesame seeds and green onions if desired.

The magic here? The buttermilk marinade keeps the chicken juicy while the dragon sauce clings perfectly to every nook and cranny of the crispy coating.

Tip: For extra heat, add a pinch of cayenne to the flour mix or drizzle with extra sriracha before serving.

Dragon Sauce Glazed Pineapple Kebabs

These sweet-spicy kebabs are a guaranteed crowd-pleaser, with caramelized pineapple and a sticky-slick glaze that packs just the right punch.

Ingredients:

• 1 fresh pineapple, peeled and cut into 1-inch chunks
• 1/4 cup honey
• 2 tbsp sriracha
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1/2 tsp garlic powder
• 8–10 wooden skewers, soaked in water for 30 minutes

Instructions:

1. Preheat grill to medium-high (about 400°F). Thread pineapple chunks onto skewers, leaving a little space between pieces.
2. In a small bowl, whisk together 1/4 cup honey, 2 tbsp sriracha, 1 tbsp soy sauce, 1 tbsp lime juice, and 1/2 tsp garlic powder.
3. Brush kebabs generously with half the glaze. Grill for 3–4 minutes per side, brushing with remaining glaze after flipping, until pineapple is lightly charred and glossy.

The magic here? That glaze—fiery from sriracha but balanced by honey’s sweetness—clings to every nook of the pineapple, creating little bursts of flavor in each bite.

Tip: For extra depth, add a pinch of smoked paprika to the glaze.

Conclusion

With 18 fiery Dragon Sauce recipes, this roundup is your ticket to bold, unforgettable flavors! Whether you’re drizzling, dipping, or daring your taste buds, there’s a spicy twist for everyone. Try these recipes, share your favorites in the comments, and don’t forget to pin this article for your next flavor adventure. Happy cooking—let the heat begin!