Bonefish Grill Bang Bang Sauce Recipe: Creamy Spicy-Sweet Dipping Magic

This sauce delivers the perfect balance of creamy, spicy, and sweet that made Bonefish Grill’s version legendary. I’ve refined the recipe to capture that signature flavor without any guesswork.

With just a few pantry staples and 10 minutes, you’ll have a versatile dipping sauce that elevates seafood, chicken, or even fries to restaurant quality at home.

Ingredients for Bonefish Grill Bang Bang Sauce

Nine ingredients, ten minutes, restaurant-quality dipping sauce ready to elevate everything.

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The mayo is the base, so don’t skimp—Duke’s or Hellmann’s give that perfect creamy texture. Sweet chili sauce is key; look for Mae Ploy at Asian markets or Trader Joe’s for a solid store-bought option (the one in the red bottle). Sriracha adds the heat, but any hot sauce works if you’re in a pinch. The honey ties it all together—local raw honey if you’ve got it (worth the extra minute to find).

No sweet chili sauce? Mix apricot jam with a splash of rice vinegar for a quick fix. Out of Sriracha? Any hot sauce at half the amount keeps the kick. Need it vegetarian? Agave or maple syrup stands in for honey. The vinegar can be apple cider or white wine in a 1:1 swap. For extra depth, a pinch of cayenne amps up the heat without changing the flavor profile.

This keeps 1 week in the fridge in a sealed jar. The flavors meld after a day, so it actually tastes better tomorrow. Freeze for 3 months if you make a double batch—just give it a good stir after thawing (the good stuff, it’ll separate a bit).

Step-by-Step Instructions for Bonefish Grill Bang Bang Sauce

Here’s the method. Simple mixing, bold flavors, ready in minutes.

Step 1: Combine the Creamy Base

In a medium bowl, add the 0.75 cup Mayonnaise. This is your foundation for that signature creamy texture Bonefish Grill is known for. I always use full-fat here—low-fat versions just won’t give you the same luxurious mouthfeel.

Next, pour in the 0.5 cup Sweet Chili Sauce. This adds that sweet, slightly tangy backbone that balances all the bold flavors to come. Stir these two together until they’re completely smooth and uniform in color.

Step 2: Add the Spicy and Sweet Elements

Now introduce the heat with 2 tbsp Sriracha Sauce. The amount gives you that perfect kick without overwhelming the sauce. Immediately follow with 2 tbsp Honey to balance the spice with natural sweetness.

Stir vigorously for 30 seconds to fully incorporate. You’ll notice the color deepen and the mixture thicken slightly as the honey blends in. This is exactly what you want—it means the flavors are starting to marry properly.

Step 3: Incorporate the Tangy and Savory Notes

Add 1 tbsp Rice Vinegar and 1 tbsp Soy Sauce to the bowl. The vinegar brings that essential tang that cuts through the richness, while the soy sauce adds umami depth. I prefer low-sodium soy here so I can control the saltiness.

Whisk for another 20-30 seconds until everything is fully emulsified. The mixture should look glossy and slightly thick, with no visible separation between the ingredients.

Step 4: Season with Spices and Finish

Sprinkle in the 1 tsp Garlic Powder, 0.5 tsp Onion Powder, 0.5 tsp Smoked Paprika, and 0.25 tsp Ground Black Pepper. These dry spices might seem like small additions, but they’re crucial for that complex, restaurant-quality flavor.

Give it one final whisk for 15-20 seconds to distribute the spices evenly. Taste and adjust if needed—though with these proportions, you shouldn’t need to add anything. The sauce should have a perfect balance of creamy, spicy, sweet, and tangy all at once.

Let it sit for 10 minutes before serving to allow the flavors to fully develop. This waiting time is non-negotiable for the best results.

Troubleshooting This Dish

Sauce Too Thin

If your sauce is runny, you likely used low-fat mayo or overmixed. Switch to full-fat mayo and whisk just until combined. For immediate fixes, add 1 tsp cornstarch mixed with 1 tsp water, then stir in gently.

Sauce Separated

Separation happens if ingredients weren’t fully emulsified. Don’t panic—just whisk vigorously for 30-45 seconds until smooth. If stubborn, let it sit for 10 minutes, then whisk again. 💡

Too Spicy

Reduced heat is easy: add 1 tbsp honey or 1 tbsp mayo to balance. Start small and taste as you go. If using less Sriracha next time, replace with 1 tsp sweet chili sauce to maintain flavor depth.

Not Sweet Enough

Boost sweetness with 1 tsp honey or 1 tbsp sweet chili sauce. Stir well and wait 5 minutes before reassessing—flavors need time to meld. I often add a pinch of brown sugar for extra richness.

Bland or Flat

If flavors seem dull, add ½ tsp soy sauce for umami or ¼ tsp smoked paprika for depth. A splash of rice vinegar brightens everything up. Taste after each addition.

Lumpy Texture

Lumps usually mean undissolved honey or spices. Press the mixture through a fine-mesh sieve or blend briefly with an immersion blender. For prevention, ensure honey is room temp before mixing. 🔥