Here are just a few of our customers' favorite tried 'n true recipes for our sauces!
★ Cackalacky® Cheerwine® 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® Cheer-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
minced chives (optional)
In a serving bowl, simply stir together Cackalacky Pepper Sauce and sour cream. Garnish with minced chives.
Serve immediately with your favorite chips and/or veggie sticks.
*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 Cackalacky® Spiced 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!
★ 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)
Mix well and serve on the rocks and garnish with a stalk of celery.
Optional: salt to taste
★ Disappearing Deviled Eggs
12 hard-cooked eggs and peeled
1/3 cup Duke's Mayonnaise
2 Tbsp Cackalacky® Pepper Sauce
6 slices bacon, cooked and chopped/crumbled
Kosher salt (to taste)
minced chives (optional)
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. Refill whites with yolk mixture; garnish with minced chives and a light dusting of paprika. Serve immediately, or, cover and refrigerate up to 2 days.