Award-winning wings from Chicago WingFest, Tap House Grill

March 19, 2013 9:57:21 AM PDT
Last month, the sold-out 14th Annual Chicago WingFest brought out more than 2,000 Chicago area chicken wing lovers for a fierce wing-eating extravaganza.

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.