Rule #1 - You Must have Fun!

Rule #2 - CHICKEN COOKED ON SITE—All chicken must be cooked from scratch on site the day of the cook-off from a raw state. Pre marinated chicken is acceptable.

Rule #3 - MINIMUM QUANTITIES TO BE COOKED—In order to accommodate public tasting following judging, minimum quantities must be cooked by each cook or team as follows: Wings 15 lbs.

Rule #4 - Contestants must bring tables, cooking utensils, propane burner or fryers/Coleman stove/turkey fryer, booth
decorations etc. Pop up tents are nice for shade. We do have some electricity available.

Rule#5 - All chefs must report to wingfest coordinator Mark Purciel by 11am, March 14th. You may set up anytime before that.

Plates and wet naps will be provided.

Prizes will be awarded at the end of the event. (OAW SWAG!!!)

PLEASE EMAIL US WITH YOUR NAME AND PHONE NUMBER BEFORE FRIDAY, MARCH 13. THANK YOU!