Recipe by JLBurnell
From www.TopSecretRecipes.com. I love these wings- they are amazing.
Top Review by Croft Girl
These are very, very good wings!! DH and I spent a lot of time at the Outback when we were dating. The one thing that was always on our table were the Kookabura wings. When I made this recipe we tried them with and without the sauce because we knew true Kookabura wings were drier than the average buffalo wings. Even though neither version were really Outback Kookabura wings, both were good, but, to us, the sauce-free version were closer--they just need a bit more cayenne pepper than the recipe calls for. The pics I submitted are the dry version. Since our grocery store only had the 2-bone wing portion on hand--no drumettes--I kept cutting back on the fry time and although they seem a little dark in my pics they were very tender. The reason I'm rating this a 4-star recipe is only because they're not quite up to Outback standard, but they're close and I found this recipe is only one of two recipes all over the Internet for Outback wings and it's the better one. Thanks JLBurnell for posting this winner on RecipeZaar!
- 10 small chicken wings
- 48 ounces shortening
For wing coating
- 2 tablespoons all-purpose flour
- 1 tablespoon kraft macaroni and cheese powdered topping (you can substitute this with "1 tablespoon taco seasoning" )
- 1 1⁄4 teaspoons salt
- 1 teaspoon chili powder
- 3⁄4 teaspoon fresh ground black pepper
- 1⁄2 teaspoon cayenne pepper (3/4-1 teaspoon for the "hot" variety)
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon garlic powder
- 1⁄8 teaspoon ground cumin
- 1 dash ground cloves
- 2 tablespoons crystal louisiana hot sauce
- 1 teaspoon water
Directions See How It's Made
- 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.
- 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.
- 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.
- Serve with Bleu Cheese and Celery sticks.