I don’t know how many times people told me to try the wings at Full Mile. Honestly lost count. So I finally drove out to downtown Sun Prairie to see if they could back it up.

Spoiler: they did.

But the wings aren’t even what surprised me the most…

Full Mile sits right on Market Street in downtown Sun Prairie. It’s got this eclectic brewpub energy.. a fireplace in the bar area, bookshelves lining an entire wall that give it an old library vibe, and a mural by local Madison artist Zach Bartel covering the walls.
Garage doors open up in the summer to a sunken patio right off the sidewalk. They do live music every other Saturday. The place gets loud when it fills up, but honestly that’s the vibe I want on a weekend.

You’re not here for a quiet dinner.
You’re here to post up, grab a beer, eat some good food, and stay a while.

Oh and it’s totally kid friendly. My son decided to absolutely lose it because I asked him to try a brussel sprout. Full meltdown. Nobody even looked over.

That’s my kind of place.

Nathan Kinderman and C.J. Hall opened Full Mile in December 2018. Kinderman came from bar management, Hall from marketing and homebrewing. They poured serious money into the build-out and you can tell the second you walk in.

Their head brewer Bill Morgan is an award-winning vet with over 30 years in the industry. Tthe guy has brewed in Cleveland, Japan, and Central Illinois. He runs a 10-barrel brewhouse that cranks out nearly 2,500 pints per batch, with up to 16 house-brewed beers rotating on tap. German lagers, hazy IPAs, experimental small-batch stuff. They cover it all.

The kitchen is run by Executive Chef Ethan Cross, who started as a dishwasher when the place first opened and worked his way all the way up.

The menu is comfort food with a twist: wings, burgers, sandwiches, and those wood-fired pizzas that every single person online raves about.

On the menu for me was:

Wings ran me $16 for 8. They sell by weight here, not count. That’s a $2 price per wing, which is on the expensive side.

Each order only comes with one sauce. No mixing and matching, and there are no wing deals.

So trying multiple flavors means paying $16 each time.

These wings are massive. Like bigger-than-your-head massive. Saucy boys too, both flavors came drenched.

Hot Honey Sriracha Buffalo - the winner. First bite fell right off the bone. Honey sweetness up front, Sriracha and buffalo kick right behind it, phenomenal crunch on the outside. Tender chicken, perfect crunch-to-meat ratio. One of the better wing flavors I've had.

Asian Barbecue - solid. Teriyaki and soy notes that actually made it taste different from generic barbecue. Big thick sauce, big flavor. Only knock? A little too saucy. Made the wings slightly soggy. Still good, but the Sriracha wins.

Cheese Curds - this is where Full Mile really got me. Some of the best in the Madison area. The internet backs me up. One Tripadvisor reviewer called them the best fried cheese curds anywhere. Dill ranch dipping sauce that just works. Don't skip these.

One heads up: no char on the wings. They're not grilling after the fryer. Still had a nice crunch, but char lovers should know going in.

Their wings get an 8.4./10.

Both wing flavors were really good, but the hot honey sriracha buffalo is the move.

The cheese curds are a must.

The vibe is exactly what I want out of a weekend spot: good beer, good food, good energy.

Order the wings, don’t skip the curds, grab a craft beer, and next time? I’m coming for that wood-fired pizza.