Foodies flocking to Logan Square for Landbirds chicken wings

For the last few months, foodies with a craving for chicken wings with a special tangy sauce have been flocking to the fast-casual spot Landbirds in Logan Square

After Eddie Lee’s first venture in the food industry came to an end — a partnership commercial bakery, Fire and Water between 2015 and 2017 — he knew it was the right timing to follow his passion.

”I always knew [my next venture] was going to be a wing shop,” said Lee, a Chicago native and former consultant. “I love food. I work out so I can keep eating as much as I do.”

Landbirds opened in November, causing a stir for wing aficionados. The word-of-mouth buzz gained momentum quickly through social media even though the restaurant lacked signage and didn’t start advertising.

“[The] driving force ... for almost 90 percent of our traffic and word of mouth has been through Instagram,” Lee said. “I was one who shied away from social media ... but now I’ve learned to adopt it and embrace the foodie culture.”

So what makes Landbirds’ wings worth seeking out?

”Definitely, I think the secret is in the sauce, but I think it’s also the presentation… It’s a labor of love. It takes a lot of time to french and prepare the wings,” Lee said.

Brian Rich/Sun-Times

The jumbo whole wings are prepped lollipop-style — frenching the meat, cutting fat and meat from the end of the bone. The result is a more compact, succulent bite, and the exposed bone creates an easy handle to pick up the treat.

The wings are then dry dredged in rice flour and starch. Afterward, they are par fried — first blanched and then finished off in the fryer, leaving the meat tender with an extra crispy exterior.

The sweet, savory and spicy sauce is made using a reduction process that takes over six hours. The soy sauce, garlic, Korean red pepper and Thai chilies combination with other “top secret” ingredients can be enjoyed at four different heat levels: mild, medium, tiger and spicy tiger.

“The heat is balanced. You sense the heat on the back end of the sweetness so it doesn’t really attack you like other sauces,” Lee said. “It’s not acidic but it definitely builds up.”

Lee recommends pouring the remaining sauce from the wings onto the white rice that’s served as a side. With an upcharge, there’s also musubi fried rice made with diced Spam seared in sesame oil, kimchi and a touch of wing sauce.

Brian Rich/Sun-Times

While growing up, Lee discovered his love of the lollipop wing at a restaurant near his father’s Albany Park photography studio on Lawrence Avenue.

“My inspiration is definitely from Great Sea [Restaurant],” Lee said.

Lee’s family frequently patronized the Chinese-Korean restaurant for special occasions and to buy trays of wings for parties.

In 2016, Great Sea was sold by the founding family members and the second-generation proprietor offered Lee advice as he moved forward into the wing business.

Landbirds goes through a thousand pounds of wings a week but more during the holidays and when sporting events roll around.

Catering trays are available from half size (36 pieces) to a full tray (72 pieces).

This summer, as a reward to all the BYOB restaurant’s social media followers, a rotating, limited specials menu — that will most likely include shrimp — will be rolled out via Instagram.

Landbirds is located at 2532 N. California Ave. For more information call (773) 697-7107 or visit http://www.landbirdschicago.com.