Outback Steakhouses Kookaburra Wings

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Do you love Outback’s take on traditional buffalo chicken wings? With this recipe, you can make your own imitation of this appetizer dish at home!

  • 10 chicken wing drummettes
  • 48 oz shortening
  • 2 Tbls all-purpose flour
  • 1 Tbls Kraft Macaroni & Cheese cheddar cheese topping
  • 1 ¼ tsp salt
  • 1 tsp chili powder
  • ¾ tsp freshly-ground black pepper
  • ½ tsp cayenne pepper
  • ¼ tsp paprika
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • 1/8 tsp ground cumin
  • 1 dash ground clove
  • 2 Tbls Crystal Louisiana hot sauce
  • 1 tsp water
  • bleu cheese dressing
  • celery sticks
  • Preheat 1 large can of shortening, or 6 to 10 cups of vegetable oil (use the amount required by your fryer), to 350°F
  • 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 mixture.
  • Arrange the breaded wings on a plate and let them sit uncovered in the refrigerator for about 15 minutes to allow the coating to adhere to the wings.
  • When the oil is hot, cook the wings. Fry for 7 to 10 minutes, or until the wings are brown and cooked through.
  • While the wings are frying, mix the hot sauce and water together in a small bowl. When the wings are done, drain 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.

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