Recipes

Shop The OG

Orange Ginger Chicken Stir-Fry

Ingredients:
  • 1 lb chicken thighs, sliced
  • 2 tbsp oil
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 3 cups mixed veggies (broccoli, peppers, snap peas)
  • 2–4 tbsp The OG Hot Sauce
  • Cooked rice
Instructions:
  1. Heat oil in a large pan over medium-high.
  2. Sear chicken until browned and mostly cooked.
  3. Add garlic + ginger, cook 30 seconds.
  4. Add veggies; stir-fry 3–5 minutes until crisp-tender.
  5. Turn off heat and stir in The OG. Serve over rice.

Citrus Ginger Shrimp Tacos

Ingredients:
  • 1 lb shrimp, peeled
  • 1 tbsp oil
  • Salt + lime
  • 2–3 tbsp The OG Hot Sauce
  • Tortillas
  • Cabbage or slaw mix
  • Optional: crema/sour cream
Instructions:
  1. Toss shrimp with oil, salt, lime.
  2. Cook shrimp 1–2 minutes per side.
  3. Toss shrimp with The OG (off heat).
  4. Build tacos with slaw and a final drizzle of sauce.

The OG Breakfast Eggs & Avocado Toast

Ingredients:
  • 2 eggs
  • Butter
  • Toast
  • 1/2 avocado
  • The OG Hot Sauce
  • Salt + pepper
Instructions:
  1. Cook eggs to your liking.
  2. Mash avocado on toast; season.
  3. Top with eggs and drizzle The OG.

OG Orange Ginger Glazed Wings

Ingredients:
  • 2 lbs wings
  • Salt
  • 2 tbsp butter (optional)
  • 3–5 tbsp The OG Hot Sauce
  • Optional: 1 tsp honey
Instructions:
  1. Bake or air-fry wings until crispy.
  2. Toss hot wings with butter (optional) and The OG.
  3. Add honey if you want it slightly sticky.
Shop Mean Green

Baja Fish Taco

Ingredients:
  • White fish (cod/haddock)
  • Oil + salt + lime
  • Corn tortillas
  • Shredded cabbage
  • Mean Green Hot Sauce
  • Optional: crema/sour cream
Instructions:
  1. Season fish with oil, salt, lime.
  2. Pan-sear until flaky.
  3. Warm tortillas, add cabbage.
  4. Top with fish and a generous Mean Green drizzle.

Mean Green Breakfast Wrap

Ingredients:
  • Eggs
  • Spinach
  • Tortilla
  • Cheese
  • Mean Green Hot Sauce
Instructions:
  1. Scramble eggs with spinach.
  2. Build wrap with cheese and Mean Green.
  3. Toast in a pan 1–2 minutes per side.

Salsa Verde-Style Chicken Bowl

Ingredients:
  • Cooked chicken (rotisserie works)
  • Rice
  • Black beans
  • Corn
  • Mean Green Hot Sauce
  • Optional: cilantro + lime
Instructions:
  1. Warm rice/beans/corn.
  2. Add chicken.
  3. Sauce heavily with Mean Green and finish with lime.

Mean Green “Green” Nachos

Ingredients:
  • Tortilla chips
  • Shredded cheese
  • Jalapeños (optional)
  • Avocado or guac
  • Mean Green Hot Sauce
Instructions:
  1. Bake chips + cheese until melted.
  2. Top with avocado/guac.
  3. Finish with Mean Green drizzle.
Shop Kind Of A Big Dill

Dill Pickle Fried Chicken Sandwich

Ingredients:
  • Crispy chicken breast
  • Bun
  • Pickles
  • Slaw or lettuce
  • Kind Of A Big Dill Hot Sauce
  • Optional: mayo
Instructions:
  1. Toast bun, build sandwich.
  2. Sauce the chicken while hot so it sticks.
  3. Add pickles + slaw; serve.

Big Dill Burger

Ingredients:
  • Burger patty
  • Cheese
  • Bun
  • Pickles + onions
  • Kind Of A Big Dill Hot Sauce
Instructions:
  1. Cook burger, melt cheese.
  2. Build and sauce heavily.

Dill Ranch Dip (Sauce Hack)

Ingredients:
  • 1/2 cup ranch (or mayo + sour cream blend)
  • 1–2 tbsp Kind Of A Big Dill Hot Sauce
  • Optional: chopped dill
Instructions:
  1. Mix everything.
  2. Use for fries, nuggets, and veggie trays.

Dill Fries / Pickle Poutine

Ingredients:
  • Fries
  • Cheese curds (optional)
  • Gravy (optional)
  • Kind Of A Big Dill Hot Sauce
Instructions:
  1. Crisp fries.
  2. Add curds + gravy if doing poutine.
  3. Drizzle sauce right before serving.
Shop Vicious Veteran

Maple Apple Pork Chops

Ingredients:
  • Pork chops
  • Salt + pepper
  • 1 tbsp butter
  • Optional: splash apple cider
  • Vicious Veteran Hot Sauce
Instructions:
  1. Season chops; sear in a hot pan.
  2. Cook to 145°F / 63°C internal.
  3. Deglaze with cider (optional).
  4. Glaze with Vicious Veteran and rest 3 minutes.

Veteran Breakfast Hash

Ingredients:
  • Diced potatoes
  • Onion + pepper
  • Sausage or bacon
  • Eggs
  • Vicious Veteran Hot Sauce
Instructions:
  1. Crisp potatoes in a pan.
  2. Add veg + meat, heat through.
  3. Top with eggs and finish with sauce.

Maple Apple Glazed Salmon

Ingredients:
  • Salmon fillets
  • Salt
  • Vicious Veteran Hot Sauce
  • Optional: lemon
Instructions:
  1. Bake salmon at 400°F / 205°C for 10–12 min.
  2. Brush with Vicious Veteran during the last 2 minutes.
  3. Finish with lemon if you want it brighter.

Veteran Mac & Cheese

Ingredients:
  • Prepared mac & cheese
  • Vicious Veteran Hot Sauce
  • Optional: breadcrumbs
Instructions:
  1. Stir sauce into mac a little at a time.
  2. Optional: top with breadcrumbs and bake 8–10 minutes.
Shop Turkey Burner

Holiday Turkey Sandwich

Ingredients:
  • Turkey
  • Stuffing
  • Bread or bun
  • Turkey Burner Hot Sauce
  • Optional: gravy
Instructions:
  1. Warm turkey + stuffing.
  2. Build sandwich.
  3. Use Turkey Burner as the cranberry layer.

Turkey Burner Meatballs (Party App)

Ingredients:
  • Frozen or homemade meatballs
  • Turkey Burner Hot Sauce
  • Optional: a spoon of cranberry jelly (if you want it sweeter)
Instructions:
  1. Heat meatballs in a pot or slow cooker.
  2. Pour in Turkey Burner and stir to coat.
  3. Simmer 10–15 minutes and serve with toothpicks.

Roasted Veg with Turkey Burner Drizzle

Ingredients:
  • Brussels sprouts, carrots, squash
  • Oil + salt
  • Turkey Burner Hot Sauce
Instructions:
  1. Roast at 425°F / 220°C until browned.
  2. Drizzle Turkey Burner after roasting (keeps flavour bright).

Turkey Burner Gravy Dip

Ingredients:
  • Warm gravy
  • Turkey Burner Hot Sauce
  • Optional: black pepper
Instructions:
  1. Stir a little Turkey Burner into gravy.
  2. Use as a dip for fries, turkey bites, or mashed potatoes.
Shop Penthouse Punch

Spiced Chicken Thighs

Ingredients:
  • Chicken thighs
  • Salt + pepper
  • Penthouse Punch Hot Sauce
  • Optional: butter
Instructions:
  1. Roast or grill chicken until cooked through.
  2. Brush with Penthouse Punch for the last few minutes.
  3. Rest and serve.

Penthouse Pork Tenderloin Glaze

Ingredients:
  • Pork tenderloin
  • Salt
  • Penthouse Punch Hot Sauce
  • Optional: splash apple juice/cider
Instructions:
  1. Roast tenderloin at 400°F / 205°C until done.
  2. Brush with sauce near the end; slice and serve.

Sausage & Waffles (Sauce Instead of Syrup)

Ingredients:
  • Waffles
  • Sausage
  • Butter
  • Penthouse Punch Hot Sauce
Instructions:
  1. Cook waffles + sausage.
  2. Butter waffles and drizzle sauce.

Penthouse Roasted Sweet Potatoes

Ingredients:
  • Sweet potatoes, cubed
  • Oil + salt
  • Penthouse Punch Hot Sauce
Instructions:
  1. Roast at 425°F / 220°C until browned.
  2. Toss with sauce after roasting.
Shop Killer Bee

Killer Bee Wings

Ingredients:
  • 2 lbs wings
  • Salt
  • 2 tbsp butter (optional)
  • Killer Bee Hot Sauce
Instructions:
  1. Bake/air-fry wings until crispy.
  2. Toss hot wings with butter (optional) + Killer Bee.

Spicy Honey Pizza Drizzle

Ingredients:
  • Hot pizza (pepperoni or cheese)
  • Killer Bee Hot Sauce
Instructions:
  1. Bake pizza fully.
  2. Drizzle Killer Bee after baking (best flavour).

Honey Garlic Stir-Fry Noodles

Ingredients:
  • Cooked noodles
  • Cooked chicken or tofu
  • Veggies
  • Killer Bee Hot Sauce
  • Optional: soy sauce
Instructions:
  1. Cook protein + veg in a pan.
  2. Add noodles and splash soy (optional).
  3. Finish with Killer Bee off heat and toss well.

Killer Bee Mayo Dip

Ingredients:
  • 1/2 cup mayo
  • 1–2 tbsp Killer Bee Hot Sauce
  • Optional: lemon
Instructions:
  1. Mix and use for nuggets, fries, burgers.
Shop Smoked Peach

Smoked Peach Pulled Pork

Ingredients:
  • Cooked pulled pork
  • Smoked Peach Hot Sauce
  • Optional: coleslaw
  • Buns
Instructions:
  1. Toss pork with Smoked Peach until coated.
  2. Serve on buns with slaw.

BBQ Chicken Thighs

Ingredients:
  • Chicken thighs
  • Salt
  • Smoked Peach Hot Sauce
Instructions:
  1. Grill or bake chicken until cooked through.
  2. Brush with Smoked Peach at the end to glaze.

Smoked Peach Veggie Tacos

Ingredients:
  • Peppers + onions + mushrooms
  • Tortillas
  • Smoked Peach Hot Sauce
  • Optional: crema
Instructions:
  1. Grill or roast veggies until charred.
  2. Build tacos and finish with sauce.

Smoked Peach Burger Finish

Ingredients:
  • Burger
  • Cheddar
  • Smoked Peach Hot Sauce
  • Optional: bacon
Instructions:
  1. Cook burger, melt cheddar.
  2. Add sauce right before serving.
Shop The Duke

The Duke Crispy Chicken Sandwich

Ingredients:
  • Crispy chicken breast
  • Bun
  • Pickles
  • Slaw/lettuce
  • The Duke Hot Sauce
  • Optional: mayo
Instructions:
  1. Toast bun; place chicken.
  2. Sauce chicken while hot.
  3. Add pickles + slaw; serve.

The Duke Sheet-Pan Chicken & Vegetables

Ingredients:
  • Chicken thighs
  • Broccoli + peppers + onion
  • Oil, salt, pepper
  • The Duke Hot Sauce
Instructions:
  1. Roast everything at 425°F / 220°C until cooked.
  2. Drizzle/toss with The Duke after roasting.

Duke Taco Bowl

Ingredients:
  • Rice
  • Ground beef or beans
  • Corn + salsa
  • The Duke Hot Sauce
  • Optional: cheese
Instructions:
  1. Build bowl with warm ingredients.
  2. Sauce to taste and mix through.

Duke Dip (Quick Sauce Hack)

Ingredients:
  • 1/2 cup sour cream or mayo
  • 1–2 tbsp The Duke Hot Sauce
  • Optional: garlic powder
Instructions:
  1. Mix and dip fries, nuggets, or veggies.
Shop The Duke Destroyer

Duke Destroyer Wings

Ingredients:
  • Wings
  • Salt
  • Optional: butter
  • The Duke Destroyer Hot Sauce
Instructions:
  1. Cook wings until crispy.
  2. Toss with Destroyer (start small, add more).

Destroyer Chili Bowl

Ingredients:
  • Ground beef or plant-based
  • Onion + garlic
  • Crushed tomatoes
  • Beans
  • The Duke Destroyer Hot Sauce
  • Optional: sour cream
Instructions:
  1. Brown meat; cook onion.
  2. Add garlic, tomatoes, beans; simmer.
  3. Stir in Destroyer gradually and serve.

Destroyer Ramen Upgrade

Ingredients:
  • Prepared ramen
  • Soft-boiled egg (optional)
  • Green onion (optional)
  • The Duke Destroyer Hot Sauce
Instructions:
  1. Make ramen.
  2. Add a few drops of Destroyer, stir, taste, repeat.
  3. Top with egg/green onion if using.

Destroyer “Hot Ones” Mayo

Ingredients:
  • 1/2 cup mayo
  • 1 tsp The Duke Destroyer Hot Sauce (start here)
  • Optional: squeeze of lemon
Instructions:
  1. Mix and use on burgers/sandwiches.
  2. Add more Destroyer only if you mean it.