Firecracker Sauce Recipe for Wings, Shrimp and Dips

Our 7-ingredient firecracker sauce is hot, sticky, slightly sweet and incredibly versatile. It’s an effortless sauce to pour over chicken, seafood, roasted vegetables, or to use as a marinade, dip, or finishing drizzle.

Hot & Sweet Firecracker Sauce

This bold firecracker sauce balances heat and sweetness for maximum flavor impact. It’s perfect spooned over crispy chicken thighs, tossed with shrimp, brushed on salmon before baking or grilling, or used to punch up roasted or air-fried vegetables. The recipe is ready in about five minutes and requires no cooking—just whisk and go.

What is firecracker sauce?

Firecracker sauce is a simple sweet-and-spicy condiment built from pantry staples: ketchup, honey and a chili-based hot sauce, rounded out with soy sauce for savory depth and a touch of sesame oil for aroma. The result is a sticky, bright sauce that pairs well with many proteins and sides.

Firecracker Sauce Ingredients

You only need seven ingredients to make this firecracker sauce. Quantities below are for a recipe that yields about 1 cup, enough for four servings as a glaze or dipping sauce.

• 1/3 cup ketchup
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 2 teaspoons chili sauce
• 2 teaspoons sriracha
• 2 tablespoons water
• 2 teaspoons sesame oil

How to Make Firecracker Sauce

Hands-on time is minimal—this sauce takes about five minutes to prepare. No simmering, no special equipment.

1. Mix the ingredients

Combine the ketchup, honey, soy sauce, chili sauce, sriracha, water, and sesame oil in a mixing bowl. Whisk until smooth and the honey is fully incorporated. Taste and adjust the sweetness or heat to your preference.

2. Transfer to a jar

Pour the sauce into a clean jar or airtight container and seal. The flavor develops a bit after resting, so if you have time, let it sit in the fridge for an hour before using.

3. Use or store

Use immediately as a glaze or dip, or refrigerate for later. This sauce keeps well chilled and saves time for busy weeknight meals.

Top Tips

• Make extra: Triple the batch and refrigerate so you have ready-made sauce for the week.
• Honey choice: Use clear, filtered honey for a smooth texture. Raw honey can crystallize more quickly.
• Adjust the heat: Increase the sriracha and chili sauce for more spice, or add more honey if you prefer a sweeter profile. Taste as you go.
• Marinade advice: For best results when marinating proteins, allow chicken or fish to marinate for at least 30 minutes (or up to a few hours) to let the flavors penetrate.

Storage

Store the sauce in a sealed jar in the refrigerator for up to 2 weeks. Stir or shake before using if separation occurs.

To use: Drizzle, toss, brush or pour over chicken, salmon, shrimp, roasted veggies, or anything that needs a sweet-spicy kick.