June 13, 2013


All-you-can-eat hot wings, tossed in sauces from mild to singe-your-hair, should satisfy even the most ardent fans at the second Hot Wing Cook-Off Challenge.

By Meredith Goad mgoad@pressherald.com
Staff Writer

(Continued from page 1)

click image to enlarge

Chef Matthew Tremblay tosses a batch of wings at Sea Dog Brewing Co. in South Portland. Tremblay will compete in the second annual Hot Wing Cook-Off Challenge on June 22.

Shawn Patrick Ouellette/Staff Photographer

click image to enlarge

Wings cooked up by Chef Matthew Tremblay of Sea Dog Brewing Co.

Shawn Patrick Ouellette/Staff Photographer


WHEN: 4 to 8 p.m. June 22; wing eating contest at 6 p.m.

WHERE: Ocean Gateway, Commercial Street, Portland

HOW MUCH: $20 per person; $4 drafts and full bar (21-plus event). Tickets available ar all Bull Moose locations.

INFO: hotwingchallenge.com or call Dan at 420-0413

Kowtko said he’s entering his restaurant’s buffalo wings in the traditional category, and he is working on a new recipe for the “most creative” category. All he would say is that it is “sweet and spicy.”   

“We’ve got another secret recipe that we’ve been working on,” he said. “We can’t divulge that one.”

Matthew Tremblay, chef at the Sea Dog Brewing Co. in South Portland, is entering wings made with the sriracha barbecue sauce that’s already on the restaurant’s menu in the most creative category, and Sea Dogs’ buffalo wings will be entered in the traditional category. The staff is also working on an entry for the “hottest of the hot” category.   

“I have a hot sauce fanatic on my staff, and he is in love with using different pepper extracts,”

Tremblay said. “We found a 5 million Scoville unit extract to add to our barbecue sauce. I can’t even go near it, it’s so spicy, and I like spicy food. He swears it’s amazing, so I am going to trust him and hopefully we’ll win that competition.”   

For his sriracha barbecue wings, Tremblay brines them overnight in a beer-salt-sugar solution (he uses Sea Dog’s IPA) and adds in soy sauce and some other ingredients he won’t divulge. In the morning, he roasts them in the oven. Then they go into the fryer so they can get good and crispy before they’re tossed in the sauce.   

Tremblay is using sauce only. While dry rubs can add depth of flavor, their flavor would get lost in the “hottest of the hot” category, he said. And as for the rest of the categories, well, he thinks he just won’t have the time for rubs.   

Why? He’s planning on bringing 1,000 chicken wings, which he estimates will feed 600 people.   

Now that’s a hot wing challenge.

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