In July, we brought you the news of a new wing concept offering hot, crispy wings without the fryer. And you can get your first taste of those wings on Thursday, Sept. 27 when Good Land Wing Co. makes its debut at 2911 N. Oakland Ave.
The new venue, which sports a modern rustic feel, was constructed using a variety of materials, many of which were repurposed from local sources. And local carries into the restaurant's wing offerings, which take a decidedly different approach.
While most wings are fried in oil, Good Land’s breaded wings are prepared with help of a special turbo oven that blasts the wings with 600-degree heat, maintaining their moisture while rendering them ultra crisp.
Wings are available as classic bone-in, boneless or naked boneless, prepared with chicken breast meat and no breading. They can be purchased in packs of five to 20 or as a combo with sides and a beverage. Pricing varies, but 15 wings will run $11.99 for boneless and $13.49 for classic.
Wing rubs include a house rub, along with Kansas, Carolina and Texas chile rub. Meanwhile, accompanying sauces run the gamut from classics like Buffalo, creamy Buffalo and teriyaki to sweet and tangy barbecue, mango habanero, devil sauce, double dare inferno, Sriracha bourbon, Thai chili and garlic parmesan.
In addition to wings, Good Land will also offer sides including onion rings and fries, wraps, salads and skillets including poutine, mac & cheese and popcorn chicken served with dipping sauce and kettle chips.
And yes, there will be plenty of craft beer, along with myriad non-alcoholic options, to enjoy alongside.
For more information, visit goodlandwingco.com or follow Good Land Wing Company on Facebook, Instagram and Twitter.
Good Land Wing Company’s hours will be Sunday through Thursday from 11 a.m. to 10 p.m. and Friday and Saturday from 11 a.m. to 2 a.m. Dine-in, carry-out and delivery are available.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club.
When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
