Talk:Sriracha/@comment-10300929-20130828220223

Huy Fong's "Sricacha Hot Chilli Sauce" Is delightful, not as intense as some other "Viet Nam" sauces but certinly will get your attention, although in my book out of charchter in a traditional buffalo wing recipie it is interesting and coats breaded and naked wings well. But for me nothing replaces Frank's Red Hot, dice some garlic, a couple pf Thai chillis, brown them in butter add the Franks....Your good to go, some limeaid would be a good compliment.

Sricacha has become my everything sauce eggs, cornbread, grits, it's like bacon which everything is better with.