Wing bowl is back with avengence.

By Diana Campeggio
February 16, 2011

The strategy of the night was to just wing it as students scrambled to mix as many ingredients as possible into their buffalo sauce concoctions. Five teams came head-to-head to become the winning buffalo sauce mixologist at CAP Board’s Wing Bowl held in the Market Place on Wednesday, Feb. 9, 2011.

“Our strategy is to win, that’s pretty much it,” team We’re Back said.

Team We’re Back indeed took first place, reclaimed their champion title from last semester, with team Brian and Nick coming in a close second.

According to team We’re Back, they came with a winning mentality and the hopes to be reining champions a second time.  Their sauce stayed true to the traditional hot and spicy ideals, which ultimately won over the crowd.

“It’s a little bit of this and a little bit of that and a lot of love,” the team said.

Team Brian and Nick’s strategy was to add a menagerie of ingredients and most importantly, continuing to taste it often. Some teams went for a different approach than the zesty buffalo sauce many expected, such as Team 5, aka House 2.

“We’re going for sweet and spicy, the best of both worlds really,” Team 5 said.

The team asked each member of the team what ingredients they liked, and added it to the mixture until the taste was to their liking, creating something that was sweeter than the average buffalo sauce.

Other teams, such as The Destroyers, owned up to not having a strategy and relied mainly on taste.  “On the wings, it’s not bad,” the team said after tasting it for the first time.

This is the second semester that CAP board has held the wing bowl, and it remains a popular event on campus.  Unlike some of the other wing bowls in the area, CAP board made the decision last semester to switch up the traditional wing-eating contest into something more interactive.

“It’s a change of pace on a regular wing bowl,” Sam Zeff, co-director of the special events committee of CAP board, said.

The teams were given a wide arrangement of different ingredients, from soy and hot sauce to syrup and brown sugar.  Each team had 30 minutes to create their best wing sauce, and the wings were tasted and voted on by the audience.

“It’s more interactive with everyone getting to eat and try the wings as oppose to just watching people eat,” Zeff said.

The event creates an environment in which everyone can participate, while still enjoying some free wings. For other campus events put together by CAP board, see their Facebook page or follow them on Twitter.

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Diana Campeggio

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