Award-winning wings from Chicago WingFest, Tap House Grill

March 12, 2013 (CHICAGO)

More than 45,000 chicken wings were consumed in Bailey Auditorium in the West Loop during Chicago WingFest, where Tap House Grill, Gators Wing Shack and Mahoney's Pub & Grille were crowned first place winners and two individuals, one male and one female, were crowned "Lord of the Wings".

    Here are the winners:
  • BEST OF THE FEST: Tap House Grill
  • BEST MILD WING: Gators Wing Shack
  • BEST HOT WING: Mahoney's Pub & Grille
  • BEST BBQ WING: Mahoney's Pub & Grille
  • BEST EXOTIC WING: Tap House Grill

Tap House Fire Cracker Sauce

  • 1 25 FL oz Bottle of Thai Style Chile Sauce
  • 6oz Sriracha Sauce
  • 3 Tablespoons Chopped Fresh Cilantro
  • 2 Cups Mayonnaise
  • 1/4 cup Tap House Tap Out Sauce
  • 1 Tablespoon Fresh Sliced Scallions

Combine all ingredients in a bowl a mix well to combine.

Season with salt and pepper to taste and store in the refrigerator.

Toss 4 oz of sauce in a clean bowl with fried wings.

Serve with ranch dressing and celery sticks.

Sprinkle scallions on top before serving.

Tap House Tap Out Sauce

  • 3 Cups Buffalo Style Hot Sauce
  • 2 Cups Habanero Peppers
  • 2 Cups Scotch Bonnet Peppers
  • 1 1/4 oz Ghost Peppers
  • 1/2 Cup Orange Juice
  • 5 Pounds Fresh Jumbo Chicken Wings


Remove stems from habaneros, scotch bonnets and ghost peppers. Place habaneros and bonnets on the grill and blacken.

Place ghost peppers in a small sauce pot with orange juice and reduce until almost dry.

Place blackened peppers, pepper orange juice mixture and hot sauce in a blender and puree.

Fry wings until an internal temperature of 165 degrees is met.

Toss 4 oz of sauce in a clean bowl with fried wings until well coated.

Serve with your choice of Bleu Cheese or Ranch dipping sauce.

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