Ingredients

Sriracha's maker, Huy Fong Foods, Inc., has come up with a new Sriracha Seasoning Stix product, and it's already selling out before it has even hit the shelves. Are we really surprised by that, though?

According to the Sriracha Stix website, free samples are sold out, but you can still receive free and early-bird shipping if you supply your email address … and you'll want to do that. There are four flavors: Classic Sriracha, Sriracha Butter Garlic, Sriracha Teriyaki and the mystery blend that hasn't yet been named.

Here's how it works -- you select your blend, stick some stix into your cooking protein, and while it cooks, allow the stix to melt into the food. I guess it's sort of like a dry rub, but probably so much better. The whole idea is that it cooks from the inside out. Ever feel like your chicken is only seasoned on the outside and the rest of it tastes bland? This is the solution.

Tasting Table reports that more than 60,000 people have signed up for the free offer, which explains why it's already sold out. The Seasoning Stix idea itself isn't exactly new, however. Sugarmade, Inc. is a company that started making these seasoning wonders back in 2014, but has since teamed up with Huy Fong Foods to make the Sriracha Stix a reality. Sugarmade claims that regular marinades typically only flavor about one-quarter of the way into the cooking protein of choice. This is part of that made Seasoning Stix so necessary in the first place.

The science behind the new spice-as-a-stick idea comes from the fact that meat is mostly water, and as the water cooks out of the meat, the spices go along with it. Basically, this means that the best time to season meat is when it's in that stage of cooking where the water is evaporating. The protein absorbs the melting spices from the stick in the way that a sponge absorbs water. You'll have to try it to believe it, and I suggest starting with the Sriracha line!

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Sriracha's maker, Huy Fong Foods, Inc., has come up with a new Sriracha Seasoning Stix product, and it's already selling out before it has even hit the shelves. Are we really surprised by that, though?

According to the Sriracha Stix website, free samples are sold out, but you can still receive free and early-bird shipping if you supply your email address … and you'll want to do that. There are four flavors: Classic Sriracha, Sriracha Butter Garlic, Sriracha Teriyaki and the mystery blend that hasn't yet been named.

Here's how it works -- you select your blend, stick some stix into your cooking protein, and while it cooks, allow the stix to melt into the food. I guess it's sort of like a dry rub, but probably so much better. The whole idea is that it cooks from the inside out. Ever feel like your chicken is only seasoned on the outside and the rest of it tastes bland? This is the solution.

Tasting Table reports that more than 60,000 people have signed up for the free offer, which explains why it's already sold out. The Seasoning Stix idea itself isn't exactly new, however. Sugarmade, Inc. is a company that started making these seasoning wonders back in 2014, but has since teamed up with Huy Fong Foods to make the Sriracha Stix a reality. Sugarmade claims that regular marinades typically only flavor about one-quarter of the way into the cooking protein of choice. This is part of that made Seasoning Stix so necessary in the first place.

The science behind the new spice-as-a-stick idea comes from the fact that meat is mostly water, and as the water cooks out of the meat, the spices go along with it. Basically, this means that the best time to season meat is when it's in that stage of cooking where the water is evaporating. The protein absorbs the melting spices from the stick in the way that a sponge absorbs water. You'll have to try it to believe it, and I suggest starting with the Sriracha line!

We Need To Get Our Hands On Sriracha's Latest Invention

Sriracha's maker, Huy Fong Foods, Inc., has come up with a new Sriracha Seasoning Stix product, and it's already selling out before it has even hit the shelves. Are we really surprised by that, though?

According to the Sriracha Stix website, free samples are sold out, but you can still receive free and early-bird shipping if you supply your email address … and you'll want to do that. There are four flavors: Classic Sriracha, Sriracha Butter Garlic, Sriracha Teriyaki and the mystery blend that hasn't yet been named.

Here's how it works -- you select your blend, stick some stix into your cooking protein, and while it cooks, allow the stix to melt into the food. I guess it's sort of like a dry rub, but probably so much better. The whole idea is that it cooks from the inside out. Ever feel like your chicken is only seasoned on the outside and the rest of it tastes bland? This is the solution.

Tasting Table reports that more than 60,000 people have signed up for the free offer, which explains why it's already sold out. The Seasoning Stix idea itself isn't exactly new, however. Sugarmade, Inc. is a company that started making these seasoning wonders back in 2014, but has since teamed up with Huy Fong Foods to make the Sriracha Stix a reality. Sugarmade claims that regular marinades typically only flavor about one-quarter of the way into the cooking protein of choice. This is part of that made Seasoning Stix so necessary in the first place.

The science behind the new spice-as-a-stick idea comes from the fact that meat is mostly water, and as the water cooks out of the meat, the spices go along with it. Basically, this means that the best time to season meat is when it's in that stage of cooking where the water is evaporating. The protein absorbs the melting spices from the stick in the way that a sponge absorbs water. You'll have to try it to believe it, and I suggest starting with the Sriracha line!