Here are just a few of our customers' favorite tried 'n true recipes for our Cackalacky® sauces, seasoning, and coffee! Have fun and enjoy!


★ Cackalacky® Cheerwine® Sweet Wings

*Photo by Matt Krull

Cackalacky® Chicken Wings


1 16 oz. Jar Cackalacky® Cheerwine® Sweet Sauce
3 - 5 pounds cut chicken wings

Grill wings over medium-high heat - turning every few minutes - until slightly crispy on all sides and the juices are clear. Transfer cooked wings to a large bowl and "tumble" with Cackalacky® Cheerwine® Sweet Sauce until well coated. Serve immediately.​

Serves 4 - 6


★ Cackalacky® Cheerwine® Can Chicken


1 whole chicken
1 12-ounce can Cheerwine® Soft Drink
Cackalacky® Cheeerwine® Sweet Sauce

If using a charcoal grill, arrange coals to allow an area for indirect cooking. If using a gas grill, leave one burner off and set to medium-high heat. Rinse chicken inside and out, and pat dry with paper towels. Set aside.

Drink half of the can of Cheerwine® and place with can (with remaining contents) on a solid surface. Grabbing the chicken by both legs, push the large bird cavity over the can. Then, transfer the chicken to your grill and place in the cooler portion of the grate, balancing the bird on the can and using the two legs as stabilizers.

Cook the chicken over medium-high, indirect heat, with the grill cover on, for approximately 1¼ hours or until the internal temperature reaches 165 degrees F in the breast, or until the juices run “clear.”

In last 15-20 minutes of cooking, baste generously with Cackalacky® Sweet Cheerwine® Sauce until well coated and caramelized. Remove from grill and let rest for 10 minutes before carving. 

Serves 4 - 6


★ Ultimate Cackalacky® Party Dip

1 5 oz. bottle Cackalacky® Pepper Sauce*
16 oz. container sour cream
1 1 oz. packet onion soup mix (dry)
*Minced chives (optional)

In a serving bowl, simply stir together Cackalacky® Pepper Sauce and sour cream. Chill if desired.

*Garnish with minced chives.

Serve with your favorite chips and/or veggie stick dippers!

*For a more fiery experience, try substituting with our Original Cackalacky® Pepper Sauce with our new Cackalacky® Super Extra Hot *Carolina Reaper* Sauce!


Cackalacky® Slow Cooker 'Cue

1 16 oz. bottle Original Cackalacky ® Secret Sauce™
1 6 - 8 pound pork butt
Kosher salt (to taste) optional

Place in pork butt in slow cooker and set on high for one hour and secure lid. After one hour, change the heat setting to low. Cook for another six hours until pork is tender and falling apart, then, transfer pork butt to large casserole dish.

Drain liquid from slow cooker.

Remove bone and excess and fat from pork butt and shred or chop barbecue into bite-size pieces with a pair of forks. Then, stir in one 16 Oz jar Cackalacky® Secret Sauce and toss until well coated. Season with Kosher salt to taste (optional) and transfer back into slow cooker. Set cooker on low heat and warm through for another 30 minutes. Stir once more and serve.

We recommend serving on butter rolls as sliders, or, hamburger buns - and top with a dollop of Susie's Cackalacky® Slaw and a splash of Cackalacky® Cheerwine® Sweet Sauce and/or Cackalacky® Pepper Sauce/Hotter Sauce

Serves 8 - 12


★ Susie's Spicy Creamy Cackalacky® Slaw

1 (medium *2 1/2-pound*) green cabbage, quartered and cored
1 cup shredded carrots (about two carrots)
1 cup Dukes® mayonnaise
1/2 cup Cackalacky® Pepper Sauce
1/4 cup cider vinegar
1 tablespoon celery seed
1/2 cup sugar
Coarse kosher salt, to taste

Using a “mandolin” or very sharp knife, slice the cabbage into fine shreds. In a large bowl, whisk the Dukes® mayonnaise, Cackalacky® Pepper Sauce, and vinegar together. Then, mix in sliced cabbage, carrots, sugar and celery seed. Salt to taste. Cover and refrigerate at least 4 hours, tossing occasionally. Serve with a slotted spoon.

We highly recommend serving Susie's Cackalacky® Spiced Slaw recipe with Cackalacky® Slow Cooker Cue!


★ Bacon Deviled Eggs

12 hard-cooked eggs and peeled
1/3 cup Duke's Mayonnaise
2 Tbsp Cackalacky® Pepper Sauce (Or, for an extra kick, use our Super Extra Hot Pepper Sauce!)
6 slices bacon, cooked and chopped/crumbled (*Butterball® turkey bacon makes an excellent pork bacon substitute!)
Kosher salt (optional - to taste)
minced chives (optional garnish)
Cackalacky® Pepper Powder (optional garnish)

Cut pre-boiled eggs in half lengthwise; remove yolks. In a medium bowl, mash yolks with a fork. Add mayonnaise, crumbled bacon, and Cackalacky® Pepper Sauce and mix well. Using a teaspoon, refill white halves with yolk mixture; garnish with minced chives and a light dusting of Cackalacky® Pepper Powder. Serve immediately, or, cover and refrigerate up to 2 days.



Cackalacky® Mary Cocktail

1/4 Cup Cackalacky® Pepper Sauce - or - Cackalacky® Super Extra Hot Pepper Sauce1 46 oz. can tomato juice or V8
1 1/2 tsp prepared white horseradish
1 Tbsp Worcestershire
1 Cup Vodka (We highly recommend NC-distilled Topo® Vodka or Covington® Vodka)
"Rim" glass with Cackalacky® Pepper Powder (Optional)

Mix well and serve on the rocks and garnish with a stalk of celery.

Optional: salt to taste as desired


★ Frozen Cackalacky® 
Bourbon Pecan Pie Iced Coffee 

1 cup ice
1/2 cup *strong* brewed Cackalacky® Bourbon Pecan Pie Coffee, cooled
1/3 cup milk
2 Tbsp sugar

Add all ingredients to a blender and blend together until the ice is crushed. (About 30-45 seconds) Pour into a glass, top with whipped cream and enjoy immediately.

*Mutiply recipe as needed for more servings


Cackalacky® Cauliflower Wings

1 cup milk
1 cup all purpose flour
2 tsp. garlic powder
1 tsp. ginger powder
1 head of cauliflower, chopped into bite-size pieces
Your choice of Cackalacky® Cheerwine® Sweet Sauce - or - Cackalacky® Bold Gold™ Sauce - or - Cackalacky® Secret Sauce™ - or - Cackalacky Pepper Sauce

Preheat the oven to 450°F.
Combine milk, flour, garlic & ginger powder in a bowl and whisk until well combined.
Coat the cauliflower pieces with the flour mixture and place in a lightly oiled shallow baking dish, or, sheet pan.
Bake for 18 minutes - until coating begins to brown and "crisp."
Remove baked cauliflower pieces from oven and lightly "toss" with your favorite Cackalacky® sauce in a large bowl or stock pot until well coated.

Replace pieces back on baking dish or sheet pan and continue baking for an additional 5 to 8 minutes. Serve immediately - while steaming hot!

Cook's note: we broiled the "wings" for about a minute or so at the very end to add a little extra carbon texture and to "set" the sauce.

Serves 4 - 6

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