Wild WingFest

By Perry Russom

September 29, 2012 Updated Nov 10, 2012 at 3:09 PM EDT

Johnson City, NY (WBNG Binghamton) The two sizzling hot ingredients are chicken and hot sauce...jugs and jugs of hot sauce.

While some restaurants arrived with prepared sauce, Rob Brozzetti of Brozzetti's Pizza made his sauce on the spot.

He was still refining the sauce he has been trying to perfect more than 40 years only 20 minutes before the tasting competition.

"I've got Tabasco, peppers, habanero peppers and a little bit of lemon," said Brozzetti who was careful not to reveal his secret ingredient.

Around 30 different restaurants from the Southern Tier set up shop at Traditions at the Glen in Johnson City.

"The real key is the time and temperature in cooking the wings," said Chris Osteen of My Uncle's Place. "You have to have crispy wings. Anybody can make a good sauce."

"I like a little bit of crispy to them so when you bite them, the meat falls right off the bone," said Tyler Jennings of Jakes of Hillcrest.

The entry fee was $15 for a WingFest passport allowing wing-eaters to mark off each participating restaurant.

Flavors ranged from Thai, Garlic to the classic "Hot".

Whether you're a Buffalo sauce beginner, or a chicken wing whiz, there was a flavor for everyone.

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