It’s perhaps no coincidence that the Biggest Little City Wing Fest celebration fell just days before National Chicken Wing Day, July 29.
I had the honor of serving as one of the ”celebrity” judges for a special chicken wings panel downtown, which was somewhat of a vendor’s choice. It was an opportunity for participating chefs to show off their best—or most creative—wings.
While I have judged local food competitions before as a media member, this was my first time as a judge for Wing Fest, hosted by The Row. I certainly hope it isn’t my last.
However, I have a confession to make. Heading into the competition, I was nervous because I do not do well with spice. Flavor and heat are good, but anything above a medium spice level will send me looking for a tall glass of iced cold milk. Oh, and I don’t drink milk.
Lucky for me, the spice factor never came into play. The hottest wing I tried was a traditional Buffalo sauce, and even that was bearable.
That may be disappointing for foodie daredevils who prefer ghost peppers to chipotle, but it was a pleasant surprise.
Even without over-the-top spice, the wings didn’t lack flavor. Each was unique in its own way. There were only a couple that fell a little flat in the flavor department. The others really brought it, making judging a challenging task.
I got to taste 18 delicious wings, which I can say with confidence is the largest number of wings I’ve ever eaten in one sitting (okay, I didn’t finish them all—there was just no way!). Some were classic renditions like Buffalo or BBQ. Other wings, however, were true standouts. There was a jalapeño popper wing, served inside a jalapeño pepper on a bed of cream cheese and wrapped in a slice of bacon.
The wings and lox – which actually did not include salmon – were also a creative presentation. A single chicken wing was served alongside cream cheese and half a bagel with a sprinkle of Everything But the Bagel-style seasoning.
Some didn’t go as far, adding a smattering of coleslaw to the top of an Asian-inspired wing or choosing to forgo any garnish.
While seeing some of the more creative dishes was fun, I would be lying if I didn’t admit a garlic wing stole one of my highest scores. Aside from a bit of garlic on the outside of the wing, it didn’t look any different than a classic. And while I hate to admit this, garlic is not usually my favorite flavor. This one, however, was cooked to perfection. It was juicy, not dry, and the flavor seeped into the chicken itself. Even the skin was crispy in the perfect way you want a chicken wing to be crispy. And while garlic was certainly present, it wasn’t the overwhelming flavor of ballpark garlic fries.
When all 18 wings had been consumed, four trays had been filled with discarded bones, several dozen napkins and wet wipes. Two bottles of water were downed, and the competition was over. It took less than one hour to work my way through those wings, presented one by one by a talented and friendly staff that made the entire experience an enjoyable one. As a bonus, I enjoyed the main stage concert the whole time we ate.
While I feel like I ate 20,000 pounds of wings, that’s roughly the weight of the wings eaten over the two-day experience, July 26-27.
Outside of the competition, South Virginia Street was shut down between the arch and Sixth Street, and plenty of food vendors, drink trucks and shopping booths were set up for a full day of family fun and good food.
If you purchased VIP tickets, you had a special seat inside one of the tents offering shade, unlimited food and free drinks. If you ask me, this is a worthy purchase on a summer day in Reno.
