Chili sauce is one of those ultimate KicktheFridge condiments.  It lasts forever in the refrigerator.  It does not matter if it is Louisiana Hot Sauce or my current favorite, Huy Fong's Sriracha Sauce. You can usually find an old bottle of chili sauce somewhere in the back of the refrigerator. The Huy Fong Sriracha sauce is made from a combination of hot chili peppers and garlic. It can be found in most of major supermarkets that have an international food section.  Lately, I have been putting this on just about everything.  Here are a few foods and recipes that I have been using this stuff on...

One thing I put Sriracha sauce on is just plain old white rice. Being from Taiwan, my wife serves rice with just about every meal.  I place a few drops on rice the rice and mix it in and eat it with whatever dish she made. 
 
I also used it as a spicy addition to my chicken and sausage jambalaya recipe. It adds a nice kick over straight cayenne pepper.  It is kind of strange to think that you mix in a little vietnamese hot sauce in with a cajun style recipe, but there are some culinary roots that these two regions have in common.  Cajun cuisine and vietnamese cuisine do have french influences that have worked into their respective kitchens.  It may be a stretch for food purists.
 
Now that the NFL season is getting in gear, I plan on using the Sriracha sauce to make some Buffalo Style hot wings.  I am not a fan of the NFL's Buffalo Bills, but I do like the wings.
 
Here is the recipe I will try:
 
Hot Wings with  Sriracha Chili Garlic Sauce
 
A pound of washed chicken of wings
 
Hot Sauce Mixture
1/2  cup of Siracha Sauce
1/4 cup of butter
 
Batter Mixture:
salt
pepper
2 parts flour
1 part cornstarch
milk or eggwhite
1/4 cup of hot sauce
vegetable oil
 
Wash wings thoroughly and toss wings in a little salt.   Mix the milk and hot sauce together and let wings soak in this mixture for an hour. 
 
Dredge the wings in flour and cornstarch
 
Cook wings in a deep fryer at 350 degrees for 5 to 10 minutes, or until the wings are golden brown.
 
Remove from the deep fryer and drain oil from wings on paper towel.  When you are ready to serve drizzle a little bit of the hot sauce mixture to add a little more heat