An ever important fixture of the Wing Bowl are the “Wingettes." These dressed-down cheerleaders -- more or less -- are area strippers who serve as members of each competitor’s entourage, tasked with shoveling plates of wings in the peripheries of singularly focused eaters.
Between the flailing, ravenous participants, the parading strippers, the 20,000-ish regular attendees, and bravado of it all in the arena, perhaps the most overlooked player of Wing Bowl is the wings themselves. Upwards of 10,000 of them are freshly made in the early morning hours and transported to the sporting complex by local pub chain P.J. Whelihan's, which has been the official culinary creator for the Wing Bowl during the last 10 years. By now, they've perfected the chaotic morning before into an artform.
During the most recent Wing Bowl on February 3, we clocked into P.H. Whelihan's kitchen before midnight and tracked how in the hell a restaurant cooks, stores, sauces, and serves 10,000-or-so wings, from the first dip in oil to their inevitable demise at the table.