OUTBACK STEAKHOUSE'S KOOKABURRA WINGS II RECIPE

Outback Steakhouse's Kookaburra Wings II Recipe image

Provided by á-170456

Number Of Ingredients 21

Ingredients

WING COATING:
10 chicken wing drumettes
48 ounces shortening (or 6 to 10 cups vegetable oil)
2 tablespoons all-purpose flour
1 tablespoon Kraft Macaroni & Cheese cheddar cheese
topping or Molly McButter cheese sprinkle
1 1/4 teaspoons salt
1 teaspoon chili powder
3/4 teaspoon freshly-ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon ground cumin
1 dash ground clove
SAUCE:
2 tablespoons Crystal Louisiana hot sauce
1 teaspoon water
ON THE SIDE:
Bleu cheese dressing
Celery sticks

Steps:

Preheat 48 ounces of shortening (1 large can), or 6 to 10 cups of vegetable oil (use the amount required by your fryer), to 350 degrees. Make the spiced breading for your wings by combining the wing coating ingredients (flour through clove) in a medium bowl. Stir well. Dip each wing, one at a time into the breading. Give each one a light coating of the stuff. Arrange the breaded wings on a plate and let them sit uncovered in the refrigerator for about 15 minutes. When the oil is hot, lower the wings into it. Fry for 7 to 10 minutes, or until the wings are brown. While the wings are frying, mix the hot sauce and water together in a small bowl. When the wings are done, drain them for a moment on paper towels or a rack. Drop the hot wings into a large plastic container with a lid. Pour the sauce over the wings. Cover the container and shake it to coat the wings with sauce. Use tongs to remove the wings from the container. Arrange them on a plate with bleu cheese dressing and celery sticks on the side. This recipe yields 2 to 3 servings. Todd's Tidbits: There are two types of frozen chicken wings out there -- the giant party wings that come with a couple dozen pieces per bag, and the smaller wings with nearly twice the number per bag. These littler wings are what the restaurant uses and what you should use for this recipe. Because of the size of the bigger wings, they just don't fry up as well. The restaurant uses shortening for frying. That's what I suggest you use if you want your wings closer to the real thing.