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| Outback Steakhouse's Kookaburra Wings 2 |
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| 10 |
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chicken wing drummettes |
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| 48 oz |
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shortening |
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| For wing coating : |
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| 2 Tbs |
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all-purpose flour |
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| 1 Tbs |
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Kraft Macaroni & Cheese cheddar cheese topping |
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| 1 ¼ tsp |
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salt |
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| 1 tsp |
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chili powder |
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| ¾ tsp |
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freshly-ground black pepper |
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| ½ tsp |
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cayenne pepper |
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| ¼ tsp |
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paprika |
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| ¼ tsp |
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onion powder |
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| ¼ tsp |
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garlic powder |
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| 1/8 tsp |
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ground cumin |
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| 1 dash |
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ground clove |
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| For sauce : |
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| 2 Tbs |
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Crystal Louisiana hot sauce |
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| 1 tsp |
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water |
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| For on the side : |
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bleu cheese dressing |
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celery sticks |
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| 1 |
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°F |
| 2 |
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. |
| 3 |
When the oil is hot, lower the wings into it. Fry for 7 to 10 minutes, or until the wings are brown. |
| 4 |
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. |
| 5 |
Use tongs to remove the wings from the container. Arrange them on a plate with bleu cheese dressing and celery sticks on the side. |
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| Servings: 2 |
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| Recipe Type |
| Chicken, Copycat |
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