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Hot wing competition at The Black Wolf in Syosset

The Black Wolf in Syosset. (Sept. 28, 2011)

The Black Wolf in Syosset. (Sept. 28, 2011) Photo Credit: Ian J. Stark

Chef Barret Beyer of The Black Wolf in Syosset prides himself on the heat he claims his hot wings generate – and to prove the power of his poultry plate, he’s daring anyone over 18 to take his challenge.

It takes place on Friday, Sept. 30 at 9 p.m. (but all contestants must be signed up by 8:30 p.m.), in the form of a two-round competition – the first being a battle of mouths versus six wings. Each chicken limb involved will be doused in “Ghost Pepper Sauce” – a concoction formed from the Bhut Jolokia chili pepper, a one-time record holder for the world’s hottest chili pepper (401.5 times hotter than Tabasco sauce). Rated 1,067,286 heat units on the Scoville scale (which measures the amount of capsaicin present in an item, the chemical compound that makes things spicy), ghost peppers are used in India to help keep wild elephants away – and here, you’ll try and eat them.

The first half of the group of contestants to finish all six pieces will move on to the second round – where this time the contenders get to chomp on some WOW (“Wings Of Wizdom") Hot Wings. The recipe involves Ghost Pepper sauce, capsaicin and the Trinidad Scorpion T Chile – a pepper rated at 1,463,700 Scoville Heat Units – which likely means this session will be even hotter than the first.

Players can have only a glass of water to drink during the scrap, and all must sign a waiver that states knowing what they are in for (anyone who enters but can’t finish will receive some milk to cool their seared palate). The first to successfully complete this gastronomic gauntlet gets immortalized on the venue’s “Wall of Flame” and win a dinner at The Black Wolf for two, while the second and third-place runners-up score T-shirts for their efforts. (The wings are $1 each, so your eventual food tab will depend on how many of the 12 you complete.)

The Black Wolf: 151 Jackson Ave. Syosset 516-802-2466


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