Ross Hotel general manager Ralf Wittmann opened his doors to host the inaugural Kickin’ Chicken Wings Challenge but he didn’t expect to win what was the first round of a statewide chilli eating contest.
Working his way through all five levels of heat, he watched his competition drop off one at a time, their mouths and stomachs succumbing to the fiery nibblies with moans and groans and the drinking of milk.
The fifth wing was dosed up with Primotalli powder, a combination of two of the hottest chillis grown by Regan Parkinson of Launceston.
It proved too much for second placegetter Danielle Slore who dibbed out after the fourth round, third placegetters Shiva Rajbanshi who only managed the first three hot wings, and Damon Hilliar who scoffed down two before his mouth said no.
Organiser and local Australian Extreme Chilli Condiments producer Rob Dunn said it was a strong start to the challenge, which will now move to Island State Brewing, Ulverstone, Food for Dudes at Invermay, Launceston, Dino Pizza in Claremont and then the grand final back at Ross Hotel on November 18.
“These wings, after the first one, are very hot, there’s no doubt about that,” he said.
“And they have to keep them down for at least five minutes after consumption to qualify.
The Ross Post Office is now stocking Rob’s condiments, made in his new mobile industrial kitchen.
Catering from mild to mind blowing there is a good range of chilli infused sauces, salts and barbecue rubs.
He is also responsible for producing The Exit Wound – Australia’s hottest burger, sold from the Food for Dudes van at Invermay, Launceston.