Sriracha gives little kick to a lot of food

The sweet and spicy blend of red chilies, garlic, sugar, salt and vinegar is named after the seaside town of Sriracha (SIR-rotch-ah), Thailand, where a thicker version is often served with freshly caught seafood. The sauce's popularity has soared in the United States recently.

Sriracha has made the jump from the condiment caddy at Asian restaurants to home kitchen counters everywhere.

Not surprisingly, Sriracha is a great way to add kick to Asian dishes like stir-fries or ramen. A little Sriracha enlivens hot dogs, hamburgers, marinara sauce or scrambled eggs. Squirt into mayonnaise or ketchup to make a fiery dipping sauce for French fries.

It's great on sandwiches like falafel or mixed into tuna or chicken salad. Or, take it back to its roots and serve it with shrimp or firm-fleshed fish such as cod.

Look for Sriracha in Asian markets and the international aisle of your grocery.

Recipe: Sriracha-Glazed Chicken

About 4-6 appetizer servings

1/4 cup soy sauce

2 tablespoons plus 1 teaspoon white vinegar

1 tablespoon Sriracha sauce

1 tablespoon sugar

1 1/2 teaspoons peeled grated fresh ginger

1 1/2 teaspoons toasted sesame oil

1 1/2 pounds chicken wings

1. In a glass baking dish, whisk together soy sauce, white vinegar, Sriracha sauce, sugar, grated peeled fresh ginger and toasted sesame oil.

2. Add chicken wings, cut in half at joint (wing tips removed), or drumsticks and toss to coat. Marinate 30 minutes, tossing halfway through.

3. Preheat oven to 475 degrees. Bake until chicken is cooked through, flipping chicken halfway through.

For additional recipes for Shrimp Pot Stickers with Sriracha-Ginger Dipping Sauce and Sriracha Marinara and Meatballs go to www.seattletimes.com/food

From Everyday Food